Espresso Chocolate Chip Cookies

Espresso chocolate chip cookies are soft and chewy chocolate chip cookies made with espresso powder for a rich coffee flavor in every bite.

These espresso chocolate chip cookies are perfect if you love the mix of bold coffee and melty chocolate in a simple homemade cookie recipe.

Made with basic ingredients and espresso powder, these coffee chocolate chip cookies bake up with soft centers, crisp edges, and a deep flavor that works so well with dark or semi sweet chocolate chips.

Why you’ll love this recipe

• Rich coffee flavor: Espresso powder gives these cookies a bold and deep coffee taste.
• Soft and chewy: The centers stay soft while the edges turn lightly crisp.
• Easy to make: These espresso cookies come together with simple pantry ingredients.

Ingredients You Need

You need these ingredients to make these coffee chocolate chip cookies:

• Butter - Unsalted butter softened.
• Sugars - A mix of granulated sugar and brown sugar.
• Egg - One large egg, plus an extra yolk.
• Vanilla extract and salt
• Flour - All-purpose flour.
• Baking soda and baking powder
• Espresso powder - Use espresso powder or instant coffee granules.
• Chocolate chips - Dark or semi-sweet chocolate chips.

Tips before you start

• Use espresso powder: It gives a stronger and more balanced coffee flavor than regular ground coffee.
• Don’t overmix: Mix just until combined to keep the cookies soft and tender.
• Chill the dough: Rest the dough for at least 20 minutes for thicker espresso chocolate chip cookies.
• Watch the baking time: Bake until the edges are set and the center still looks slightly soft.
• Add extra chocolate: Press a few chocolate chips on top before baking for a better texture and look.

How to make espresso chocolate chip cookies

This espresso chocolate chip cookies recipe is my classic chocolate chip cookies dough flavored with espresso powder for a rich coffee twist.

Cream the softened butter with granulated sugar and brown sugar until smooth and creamy.

Add the egg, extra yolk, vanilla extract, and espresso powder, then mix until fully combined.

Fold in the dry ingredients (flour, baking soda, baking powder, salt) and chocolate chips until a soft cookie dough forms.

Scoop the dough into balls, place on a lined baking sheet, and chill for 20 minutes.

Bake at 180°C (350°F) for 12–15 minutes until the edges are set and centers stay soft.

Cool on the baking sheet, then transfer to a rack. Sprinkle with sea salt and enjoy.

Storage

Store espresso chocolate chip cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Recipe variations

• Double chocolate: Add cocoa powder or use dark chocolate chunks for richer chocolate flavor.
• White chocolate: Swap for white chocolate chips for a sweeter contrast with coffee.
• Nutty version: Add chopped walnuts or pecans for extra crunch.
• Stronger coffee: Increase espresso powder for a more intense coffee taste.
• Vegan option: Use plant-based butter and a flax egg.

Use my double chocolate chip cookies recipe as a base to create more flavored cookie variations.

Recipe Questions

Can I use instant coffee instead of espresso powder?

Yes, instant coffee works, but espresso powder gives a stronger coffee flavor.

Why are my espresso cookies too flat?

The dough may be too warm, chill it before baking for thicker cookies.

Can I freeze the cookie dough?

Yes, freeze the dough balls and bake directly from frozen, adding 1–2 minutes.

How do I get a strong coffee flavor?

Add a little more espresso powder to enhance the coffee taste.

More chocolate chip cookie recipes

• Caramel chocolate chip cookies
• Giant chocolate chip cookie
• Skillet chocolate chip cookies
• Peanut butter chocolate chip cookies

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

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