Espresso Chocolate Chip Cookies Recipe
These espresso chocolate chip cookies are what happens when you can’t decide between coffee and dessert. The instant espresso powder adds a rich, roasted flavor that makes the chocolate taste even deeper and more intense.
I stumbled on this combo when I was trying to use up some espresso powder, and now it’s my go-to when I want cookies that feel a bit more sophisticated than regular chocolate chip.
They’re perfect with afternoon coffee (obviously), but I especially like making them for dinner parties – the coffee kick keeps people chatting long after the plates are cleared. The dough freezes well too, so you can bake just a few at a time when you need a proper coffee-chocolate fix.
What you need for Espresso Chocolate Chip Cookies
Ingredients You’ll Need For This Recipe
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons instant espresso powder
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- Sea salt for sprinkling (optional)
How to make Espresso Chocolate Chip Cookies
1. Start by getting your butter right – it should be soft enough that your finger leaves a slight indent when pressed, but not so warm that it’s starting to melt. I usually leave it out for about an hour before baking.
2. Preheat your oven to 350°F and line two baking sheets with parchment paper. The parchment prevents sticking and helps the cookies brown evenly on the bottom.
3. In a medium bowl, whisk together the flour, baking soda, salt, and espresso powder. I like to use a whisk here rather than a spoon because it breaks up any lumps in the espresso powder and distributes everything evenly.
4. In a large bowl (or your stand mixer if you’re using one), beat the softened butter for about 30 seconds until it’s creamy. Add both sugars and beat until the mixture is light and fluffy – about 2-3 minutes. You’ll see the color become noticeably lighter when it’s ready.
5. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula – this step is important for even mixing. Beat in the vanilla extract until just combined.
6. Gradually add the flour mixture to your butter mixture, mixing on low speed until just combined. You’ll see a few streaks of flour remaining – that’s perfect. Over-mixing at this stage can make your cookies tough.
7. Fold in the chocolate chips by hand using a spatula. This gives you more control and prevents breaking up the chips.
8. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. They’ll spread as they bake. If you want a prettier cookie, roll each scoop into a ball between your palms.
9. If you’re using the sea salt (which I highly recommend), sprinkle a few flakes on top of each cookie dough ball.
10. Bake for 10-12 minutes, rotating the pans halfway through. Look for golden brown edges while the centers still look slightly underbaked – they’ll continue cooking on the hot baking sheet after you take them out. The centers should look set but still soft.
11. Let the cookies cool on the baking sheets for 5 minutes – they’re too soft to move right away. Then transfer them to a wire rack to cool completely. You’ll know they’re ready to move when you can slide a spatula under them without the cookie bending.
The finished cookies should be golden brown with slightly darker edges, a tender center, and visible chunks of melted chocolate throughout. They’ll firm up as they cool but stay slightly soft in the middle.
🔍 Recipe Notes & Tips
- Instant espresso powder works better than ground coffee – it dissolves fully
- Room temp eggs blend easier – quick tip: place in warm water 5 mins
- Dark brown sugar makes chewier cookies than light brown
- No espresso powder? Use 2 tbsp cocoa powder instead
- For perfect scoops, use a #40 cookie scoop (about 1.5 tbsp)
- Chill dough 30 mins if your kitchen’s warm – prevents over-spreading
- Skip the mixer: doable by hand, just cream butter/sugar really well
🍽️ Serving Suggestions
- Obvious win: Cold milk or hot coffee
- Extra fancy: Affogato style – warm cookie topped with coffee ice cream
- Holiday twist: Spike hot chocolate with espresso liqueur
- Kids version: Skip espresso powder, serve with chocolate milk
🎯 Make it Work for
- Bake sale: Make smaller (1 tbsp) for more cookies per batch
- Gifting: Double the recipe, package in mason jars
- Dinner party: Serve slightly warm (10 sec microwave)
- Holiday cookie swap: Add red/green sprinkles before baking
- Ice cream sandwiches: Make slightly thinner, freeze with vanilla ice cream
📦 Storage & Leftovers
- Counter: 5 days in airtight container
- Freezer: Baked cookies last 3 months wrapped well
- Dough balls: Freeze on sheet, transfer to bag – bake straight from frozen (+2 mins)
- Refresh stale cookies: 10 seconds in microwave
- Layer with wax paper to prevent sticking
Espresso Chocolate Chip Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons instant espresso powder
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- Sea salt for sprinkling optional
Instructions
- Start by getting butter right – it should be soft enough that your finger leaves a slight indent when pressed, but not so warm that it’s starting to melt. I usually leave it out for about an hour before baking.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. The parchment prevents sticking and helps the cookies brown evenly on the bottom.
- In a medium bowl, whisk together the flour, baking soda, salt, and espresso powder. I like to use a whisk here rather than a spoon because it breaks up any lumps in the espresso powder and distributes everything evenly.
- In a large bowl (or your stand mixer if you’re using one), beat the softened butter for about 30 seconds until it’s creamy. Add both sugars and beat until the mixture is light and fluffy – about 2-3 minutes. You’ll see the color become noticeably lighter when it’s ready.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula – this step is important for even mixing. Beat in the vanilla extract until just combined.
- Gradually add the flour mixture to your butter mixture, mixing on low speed until just combined. You’ll see a few streaks of flour remaining – that’s perfect. Over-mixing at this stage can make your cookies tough.
- Fold in the chocolate chips by hand using a spatula. This gives you more control and prevents breaking up the chips.
- Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. They’ll spread as they bake. If you want a prettier cookie, roll each scoop into a ball between your palms.
- If you’re using the sea salt (which I highly recommend), sprinkle a few flakes on top of each cookie dough ball.
- Bake for 10-12 minutes, rotating the pans halfway through. Look for golden brown edges while the centers still look slightly underbaked – they’ll continue cooking on the hot baking sheet after you take them out. The centers should look set but still soft.
- Let the cookies cool on the baking sheets for 5 minutes – they’re too soft to move right away. Then transfer them to a wire rack to cool completely. You’ll know they’re ready to move when you can slide a spatula under them without the cookie bending.
BASIC OVERVIEW
Yield: 24 regular cookies (about 3 inches each)
Real Timing:
• Prep: 20 mins (including butter softening)
• Active time: 15 mins
• Bake time: 22-25 mins total (2 batches)
• Total time: 1 hour start to finish
• Cooling: 20-30 mins
