Elevate your classic chocolate chip cookies with these refined Chocolate Chip Espresso Cookies. Soft and chewy with crisp edges, they have the perfect hint of coffee — no chilling required. In about 30 minutes you can have a fresh batch of homemade espresso cookies ready to enjoy.
What Are Espresso Cookies?
These chocolate chip espresso cookies are an elevated take on a familiar favorite. They’re chewy in the center, slightly crisp at the edges, and infused with a rich espresso flavor that enhances the chocolate without overpowering it.
Think of them as an adult version of traditional chocolate chip cookies, where coffee and chocolate play beautifully together. They’re ideal for a cozy night in, a casual gathering, or to serve as a simple but elegant dessert.
They also work well at a pajama party or an adult gathering — everyone will appreciate the coffee-kissed twist.
What You Need To Make Espresso Cookies
*Full ingredient amounts are in the recipe card below*
- Flour: All-purpose flour is recommended. For gluten-free, try a 1:1 all-purpose gluten-free blend.
- Espresso powder: Use espresso powder meant for baking, not instant coffee, so it dissolves smoothly into the dough.
- Butter: Unsalted butter lets you control the salt. If you use salted butter, reduce added salt.
- Sugars: A mix of brown sugar and granulated sugar gives great texture and flavor.
- Eggs: Use 2 large eggs at room temperature for better mixing and texture.
- Vanilla: A touch of vanilla extract enhances the flavor.
- Chocolate chips: Semi-sweet chips are classic, but milk, dark, or even white chocolate work too.
How To Make Espresso Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, espresso powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the room-temperature butter with both sugars using a handheld or stand mixer on medium speed until light and creamy, about 2–3 minutes.
- Add the eggs one at a time, scraping the bowl as needed. Stir in the vanilla extract.
- Reduce the mixer speed to low and gradually add the dry ingredients just until combined. Fold in the chocolate chips until evenly distributed.
- Use a 2-tablespoon scoop to portion the dough, placing cookies about 3 inches apart on the prepared sheets.
- Bake one sheet at a time for 11–13 minutes, until the edges are just turning golden brown.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What Does Espresso Powder Do In Cookies?
Espresso powder deepens and intensifies chocolate flavors without making the cookies taste strongly of coffee. It dissolves into the batter and adds complexity, bringing out the chocolate’s richness.
What Type of Espresso Powder Is Best?
Use an espresso powder formulated for baking so it dissolves smoothly in the dough and avoids any gritty texture. Baking-specific espresso powder blends easily and distributes flavor evenly.
Expert Tips
- Use room-temperature ingredients: They combine more evenly and create a smoother dough.
- Don’t pack the flour: Measure flour lightly to avoid dry, dense cookies that won’t spread properly.
- Don’t overbake: Remove cookies when the edges just begin to brown for the best texture.
- Freeze dough balls: Scoop dough into balls and freeze for quick fresh-baked cookies anytime.
Can The Dough Be Made Ahead Of Time?
Yes. While chilling isn’t required, you can prepare the dough, cover it, and store it in the fridge for up to 2 days. Bring it back to room temperature before scooping and baking for even results.
Storage Instructions
Storing: Keep leftover cookies in an airtight container at room temperature for up to 5 days.
Freezing: After cooling, wrap cookies individually and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
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Chocolate Chip Espresso Cookies
Ingredients
- 2 ¼ Cup All purpose flour
- ¼ Cup Espresso powder
- ½ Teaspoon Baking powder
- ¼ Teaspoon Baking soda
- ½ Teaspoon Salt
- 1 Cup Unsalted butter room temperature
- ¾ Cup Packed light brown sugar
- ½ Cup Granulated sugar
- 2 Large Eggs room temperature
- 2 Teaspoons Vanilla extract
- 1 ½ Cup Semi-sweet chocolate chips
Method
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together room-temperature butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and creamy.
- Mix in the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla and mix to combine.
- Turn the mixer to low and slowly add the flour mixture, mixing until just combined. Gently fold in the chocolate chips.
- Scoop 2 tablespoons of dough per cookie and place on the prepared baking sheet, spacing about 3 inches apart.
- Bake one pan at a time for 11–13 minutes, until the edges are lightly golden. Let sit on the pan 5 minutes then transfer to a wire rack to cool.
- Repeat with the remaining dough and enjoy.
Nutrition
Notes
- Use room temperature ingredients: Dough will come together more smoothly when ingredients are at similar temperatures.
- Don’t pack the flour: Lightly spoon flour into the cup to avoid a dense or dry dough.
- Don’t overbake: Remove cookies when edges are just turning golden for a soft center.
- Make and freeze cookie dough: Scoop dough into balls and freeze so you can bake fresh cookies whenever you like.
- Storing: Store leftover cookies in an airtight container at room temperature for up to 5 days.
Tried this recipe?
Let us know how it turned out!