These espresso chocolate chip cookies are a dream come true for coffee lovers and sweet tooths alike. Soft and crunchy, they combine the bold flavor of coffee with the sweetness of chocolate for an irresistible treat that's perfect for any coffee break.
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Espresso chocolate chip cookies are soft and slightly crunchy cookies with a rich coffee flavor. The bold espresso taste pairs perfectly with sweet bursts of chocolate chips, making these cookies a delicious blend of bold and sweet in every bite.
These coffee-flavored cookies are super easy to make with simple ingredients. The espresso powder adds a bold, intense flavor, but you can easily swap it out for instant coffee for an equally delicious result.
Crispy on the outside and perfectly soft on the inside, making them a joy to eat. They're perfect for any time of day—whether it's with your morning coffee, as an afternoon snack, or as a dessert.
Why you'll love this recipe
Craving for more coffee recipes? Give these a try: Cappuccino muffins, Dalgona coffee, Tiramisu cake, Tiramisu latte.
Ingredients You Need
You need these ingredients to make these coffee chocolate chip cookies:
- Butter: Use unsalted butter, softened or melted butter and slightly cooled (or try with brown butter following my beurre noisette recipe).
- Sugar: A mix of white granulated sugar and dark brown sugar, or light brown sugar or demerara sugar, for added depth of flavor.
- Eggs: One medium egg, with the option to add an extra yolk for even richer and chewier cookies.
- Vanilla and Salt: Optional, but pure vanilla extract and sea salt or table salt help enhance the flavors.
- Flour: All-purpose flour for the perfect texture.
- Leavening Agents: Combine baking powder and baking soda for a good rise.
- Coffee: Prefer espresso grounds or instant coffee for an intense flavor.
- Chocolate Chips: Use dark chocolate chips, semi sweet chocolate chips or chocolate chunks for a more pronounced taste.
How To Make Espresso Chocolate Chip Cookies
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: In a large bowl or in a large mixing bowl of a stand mixer fitted with the paddle attachment, cream the softened butter with the white sugar and brown sugar using an electric mixer until the mixture is smooth and creamy.
Step 2: Add the egg, egg yolk, vanilla, and coffee (or espresso) powder, and mix again until well combined.
Step 3: Gradually fold in dry ingredients to the wet ingredients —sifted flour, salt, baking powder, and baking soda—along with the chocolate chips or chopped chocolate chunks.
Step 4: Mix using a wooden spoon or spatula until a uniform cookie dough forms.
Step 5: Shape the cookie dough into balls using your hands or an cookie scoop, and place them on a baking sheet lined with parchment paper. Freeze for 20 minutes.
Step 6: Preheat the oven to 180°C (350°F) and arrange the cookie dough balls on the prepared baking sheet, spacing them 5 cm (2 inches) apart. Bake for 12-15 minutes, until the edges are golden brown and the centers are still soft.
Enjoy! Let the baked cookies cool slightly on the cookie sheet, then transfer them to a cooling rack to cool completely. Sprinkle with flaky sea salt and enjoy with a cup of coffee or crumbled over vanilla ice cream.
Tips for best results
Storage instructions
At Room Temperature: Store cookies in an airtight container for 4 to 5 days.
Freezing: Place the cookies in a freezer bag, and they will keep for up to 3 months. Thaw at room temperature before enjoying.
Variations & Substitutions
recipe questions
Can I use instant coffee instead of espresso powder?
Yes, you can use instant coffee if you don't have espresso powder. However, espresso powder will give a stronger and more intense coffee flavor.
Can I use regular brewed coffee instead of espresso powder?
It's best to use espresso powder or instant coffee granules for a more concentrated flavor. Regular brewed coffee can make the dough too wet and dilute the flavor.
How do I get a strong coffee flavor in the cookies?
For a more intense coffee flavor, you can add an extra teaspoon of espresso powder to the dough.
Can I make these cookies without a mixer?
Yes, you can mix the dough by hand using a whisk and a spatula. Just ensure the butter is softened so it's easier to combine with the sugar.
More Cookie Recipes
I hope you love these espresso chocolate chip cookies with espresso powder. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Espresso Chocolate Chip Cookies
Description
These espresso cookies are perfect for caffeine lovers! Soft and full of flavor, they offer a delicious blend of chocolate and espresso. (Makes about 15 cookies)
Ingredients
- 120 g unsalted butter, softened (½ cup)
- 70 g white sugar (⅓ cup)
- 70 g brown sugar (⅓ cup, packed)
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 230 g all-purpose flour (1 ¾ cups)
- ½ tsp baking soda
- 2 tsp instant coffee or espresso powder
- ¼ tsp salt
- 200 g chocolate chips (1 ¼ cups)
Instructions
- In a large bowl, beat the softened butter with the white sugar and brown sugar for 2 minutes until creamy.
- Add the egg, egg yolk (optional), vanilla extract, and espresso powder (or instant coffee) and beat again for 1 minute until well incorporated.
- Add the dry ingredients—flour, salt, baking soda—and the chocolate chips, then mix with a wooden spoon or spatula until a uniform dough forms.
- Using an ice cream scoop, form 14-15 cookie dough balls and place them on a baking sheet lined with parchment paper. Freeze for 20 minutes or refrigerate for 1 hour.
- Preheat the oven to 180°C (350°F) and place 6 to 8 cookie dough balls on a lined baking sheet, spacing them about 5 cm (2 inches) apart to prevent them from sticking together during baking.
- Bake for about 12-14 minutes until the edges are golden and the centers are still soft.
- Let the cookies cool on the baking sheet before enjoying.
Notes
Storage: Up to 1 week at room temperature in an airtight container and up to 3 months in the freezer.
Quick Tips & Tricks:
- Chill the Dough: For thicker cookies, don't skip the chilling step. It helps prevent the cookies from spreading too much while baking.
- Customize Mix-Ins: Add nuts, extra chocolate chips, or even a sprinkle of sea salt on top for added flavor and texture.
- Don't Overbake: For soft and chewy centers, take the cookies out of the oven when they are just golden on the edges but still soft in the middle.
- Make Ahead: Freeze the dough balls and bake them straight from the freezer when you need a quick treat. Just add a couple of minutes to the baking time.
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