Espresso Chocolate Chip Cookies

Espresso chocolate chip cookies were born during one of my late-night baking sprees when I needed both dessert and a little caffeine boost and instead of reaching for coffee and cookies separately I thought why not blend the two into one? I tossed a spoonful of espresso powder into my go-to cookie dough and added big chunks of dark chocolate and the result had just the right hint of coffee flavor to balance the sweetness.

The first bite gave me everything I was craving a chewy center bold espresso notes and melty pools of chocolate and now it’s one of those recipes I turn to whenever I want something that feels just a little more grown-up but still totally indulgent. These cookies are rich flavorful and perfect with an afternoon latte or shared after dinner with friends.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Unsalted butter – Gives richness and helps the cookies spread into chewy rounds
• Brown sugar – Adds a deep molasses-like sweetness and softness
• Granulated sugar – Creates crisp edges and sweetens the dough
• Eggs – Bind the dough and add moisture
• Vanilla extract – Enhances the chocolate and espresso flavors
• All-purpose flour – Provides structure and keeps the cookies thick
• Baking soda – Gives a slight lift to the cookies
• Salt – Balances all the sweetness
• Instant espresso powder – The star ingredient that brings out the bold coffee taste
• Dark chocolate chunks – Melt into gooey pockets of bittersweet goodness
• Mini chocolate chips – Disperse throughout for extra chocolate in every bite

Tools You’ll Need

• Mixing bowls – One for dry and one for wet ingredients for smooth mixing
• Electric mixer – Helps cream the butter and sugars quickly
• Measuring spoons and cups – Ensure all ingredients are perfectly portioned
• Whisk and rubber spatula – To combine and fold in ingredients without overmixing
• Cookie scoop – For even cookie sizes that bake uniformly
• Parchment paper – Keeps cookies from sticking and simplifies cleanup
• Baking sheets – The foundation for golden-brown cookies
• Cooling rack – Cools the cookies evenly without softening the bottoms

Instructions

Step 1: Preheat the Oven

I preheat the oven to 350°F and line my baking sheets with parchment paper to get everything ready.

Step 2: Cream the Butter and Sugars

In a large bowl I use my mixer to cream the softened butter with both sugars until the mixture is light and fluffy and this takes about 2–3 minutes.

Step 3: Add Eggs and Vanilla

I beat in the eggs one at a time then add vanilla extract and mix until smooth.

Step 4: Mix the Dry Ingredients

In a separate bowl I whisk together the flour baking soda salt and instant espresso powder until it’s well combined.

Step 5: Combine Wet and Dry

I slowly add the dry mixture into the wet ingredients and mix until the dough comes together but I’m careful not to overmix.

Step 6: Fold in Chocolate

Using a spatula I gently fold in the dark chocolate chunks and mini chocolate chips making sure they’re evenly distributed.

Step 7: Scoop the Dough

I use a cookie scoop to place the dough on my prepared baking sheets spacing them about 2 inches apart.

Step 8: Bake

I bake the cookies for 10–12 minutes or until the edges are set and the centers still look slightly soft.

Step 9: Cool

Once baked I let them rest on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.

Tips

I love to press a few extra chocolate chunks on top of each dough ball before baking so they look even more bakery-style

If you want a stronger espresso flavor you can add up to 2 full tablespoons of espresso powder

Chilling the dough for 30 minutes before baking gives the cookies a thicker chewier center

Ways to Serve

Pair these cookies with a hot espresso or latte for the ultimate treat

They’re also great crumbled over vanilla ice cream for a coffeehouse-inspired dessert

I like to wrap them in parchment and tie with string for a sweet homemade gift

Frequently Asked Questions

Can I use brewed coffee instead of espresso powder in Espresso Chocolate Chip Cookies?

I don’t recommend it because brewed coffee adds too much moisture and not enough flavor espresso powder is much more concentrated.

How do I store Espresso Chocolate Chip Cookies?

I keep them in an airtight container at room temperature for up to 5 days and they also freeze well for longer storage.

Can I make Espresso Chocolate Chip Cookies gluten-free?

Yes just swap the all-purpose flour with a good 1:1 gluten-free blend.

Are Espresso Chocolate Chip Cookies kid-friendly?

They have a mild coffee flavor and low caffeine from the powder but they’re best for adults or older kids who enjoy coffee-flavored treats.

See You in the Kitchen

I hope you give these espresso chocolate chip cookies a try and fall in love with that rich coffee kick and melty chocolate swirl. They’re bold and comforting and just the thing for when you want to bake something a little extra special. Let me know if you give them a try I’d love to hear your twist on them!

Happy Cooking!

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