Soft and chewy cookies flavored with espresso powder and filled with chocolate chips. The classic combination of coffee and chocolate makes these cookies the perfect sweet treat.
Hi! Hello! How are you? You’re about to be great, because: ESPRESSO CHOCOLATE CHIP COOKIES! Yep, cookies that combine two of the best flavors ever.
These cookies are soft in the center, slightly crisp at the edges, and they taste like buttery brown sugar + chocolate and coffee. Eeeek! Try our Coffee Brownies, too.
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Recipe overview
I start with my go-to cookie dough (used in my M&M Cookies and Almond Joy Cookies). I swap the M&M’s for chocolate chips and add plenty of espresso powder. Here’s how to make it:
- Beat butter, brown sugar, and granulated sugar.
- Add egg and vanilla.
- Beat in flour, leavening, salt, and espresso powder.
- Stir in chocolate chips.
- Scoop the dough into balls and bake on a parchment lined baking sheet.
Why you’ll love this recipe
Ease: Only about 15 minutes of hands on time.
No chill time: You can bake these cookies as soon as the dough is assembled.
Flavor: Coffee and chocolate is an incredible flavor combo!
Texture: Our favorite cookie texture; crisp edges and soft centers with melty chocolate chips all throughout.
Make ahead option: This cookie dough freezes beautifully. Portion the dough into 1-½ tablespoon scoops and freeze. Thaw in the refrigerator before baking.
Ingredient spotlight: espresso powder
This recipe calls for espresso powder or instant espresso. Espresso powder/instant espresso is finely ground coffee crystals that have a strong and concentrated coffee flavor. This ingredient is sold in most well stocked grocery stores near the coffee or on the baking aisle. You can also purchase it here.
Recipe tips
- Butter should be softened but still cool to the touch.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes clean-up a breeze.
- Use a cookie scoop for evenly sized cookies. My go-to cookie scoop is 1-½ tablespoons.
- Add a few extra chocolate chips to the top of the dough balls before baking (this makes for a prettier cookie).
- Underbake the cookies. You should remove these cookies from the oven when the edges are just set but the centers are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
- Once the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
- Did you freeze the dough? Thaw in the refrigerator before baking. Place the dough balls on parchment lined baking sheet and press down gently on the dough balls before baking. This will help them spread evenly.
More cookie recipes
Recipe
Espresso Chocolate Chip Cookies
Soft and chewy cookies flavored with espresso powder and filled with chocolate chips.
from votes
Print Pin SaveSaved!Course: Dessert
Cuisine: Dessert
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 15
Calories: 240kcal
Ingredients
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
Beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla and beat until combined, scraping the bowl as needed.
In a separate bowl, combine flour, baking powder, baking soda, salt, and espresso powder.
Add the dry ingredients to the butter mixture and mix on low speed until just combined. Stir in 1 cup of chocolate chips.
Scoop the dough into 1½tablespoon balls (I use a cookie scoop) and place on the prepared baking sheets. Mound the balls higher rather than wider so that they bake with a nice thickness. Using the remaining ½ cup of chocolate chips, press several chocolate chips onto the tops of the mounds of dough (this will help the chocolate chips be more visible). You can proceed with baking right away, or for thicker cookies you can chill the dough balls in the refrigerator for 30 minutes.
Bake for 9-12 minutes, until the edges are set but the centers of the cookies are still under baked. See note below about shaping the cookies immediately after baking.
Place the baking sheets on wire racks and cool completely. Sprinkle with flaky sea salt, if desired. The cookies will firm up as they cool.
Notes
HOW TO GET PERFECTLY ROUND COOKIES: Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape. STORAGE: Store cookies tightly covered at room temperature for up to 3 days. Leftover cookies may be frozen for up to 3 months. Unbaked dough balls may also be frozen. If baking frozen dough balls: thaw in the refrigerator before baking. Place the dough balls on parchment lined baking sheet and press down gently on the dough balls before baking. This will help them spread evenly. You might need to add a minute or two to bake time.Nutrition
Calories: 240kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 94mg | Potassium: 60mg | Fiber: 1g | Sugar: 23g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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