Chocolate Chip Espresso Cookies

These chocolate chip espresso cookies are super soft, chewy, and filled with just the right amount of chocolate chips. They are simply perfect for coffee lovers and anyone who wants to switch up the flavor of traditional chocolate chip cookies.

Chocolate chip espresso cookies are a fun twist on classic chocolate chip cookies. They are the perfect blend of delicious coffee, sweet chocolate chips, and the best cookie dough.

Plus, this recipe is super simple with only a few basic ingredients needed that you can find in any grocery store. It’s one of my favorites whenever I want intensely flavored and chewy cookies that are packed with delicious chocolate chips.

Chocolate Chip Espresso Cookie Ingredients

To make these chocolate chip espresso cookies, you’ll need the following ingredients:

• Flour: For this recipe, you’ll need regular all-purpose flour. Just use the brand you personally like.
• Sugar: A combination of brown sugar and white sugar is needed to make the cookies crispy on the outside and soft on the inside. Be sure to use both for this recipe.
• Butter: Another key ingredient is butter. You can use vegan butter to keep the recipe dairy-free.
• Eggs: You’ll need an egg and egg yolk to make this recipe. The eggs bind the dough and the extra egg yolk makes the cookie dough extra soft and chewy.
• Chocolate chips: You can use any type of chocolate you want. Just chop up some dark or milk chocolate or use semi-sweet chocolate chips.
• Espresso powder: Another key ingredient is ground espresso powder. Just make sure that it’s not too intense as it may take away from the flavor of the cookie dough.
• Vanilla extract: Vanilla extract is part of any good cookie recipe, so you’ll definitely need it for this espresso cookie recipe!
• Baking soda: Make sure to use baking soda and not baking powder to make the cookies rise.
• Salt: Salt is great for intensifying the flavors in this recipe. So please don’t skip it, it’s really not too noticeable!

How to make chocolate chip espresso cookies

Making these chocolate chip espresso cookies is just as easy as making regular chocolate chip cookies. Just follow these steps:

1. Whisk together the wet ingredients: First, whisk together the brown sugar, white sugar, and melted butter. Then add in the egg, egg yolk, and vanilla extract. Whisk until combined.
2. Whisk together the dry ingredients: Whisk together the flour, espresso powder, baking soda, and salt in another bowl.
3. Combine and chill: Then add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks. Then chill the dough in the refrigerator for at least 30 minutes.
4. Shape and bake: Preheat the oven to 350 °F (180 °C). Scoop the cookie dough onto a baking sheet lined with parchment paper and bake for 12 minutes until the edges start to brown. Let the cookies rest for a few minutes and enjoy!

Note: I forgot to add the espresso powder with the flour when I took the pictures, be sure to add it as described in the recipe box. The flavor will be more balanced this way. Just thought the pictures may still be helpful. 😊

Tips & Notes

Here are a few quick notes to check out before making these chocolate chip espresso cookies.

• Stick to the recipe and don’t skip any of the ingredients. I know it’s tempting to change the recipe but I’d highly recommend sticking to the recipe as described. Otherwise, the cookies may have a different taste or texture.
• Chill the dough. I know that it is an extra step that takes some time but be sure to chill the dough! If you don’t chill it, the dough will spread a lot and the cookies will be thin and crispy instead of thick and chewy. The cookie dough will also have a more intense flavor, so I’d highly recommend chilling it.
• Bake the cookies until the edges are slightly golden. Cookies can go from super soft and chew to crispy within a very short time period. It’s best to remove cookies when their edges just start to brown. They will be perfect after you let them rest for a few minutes!

Make-Ahead and Storage Tips

You can definitely prepare a large batch of chocolate chip espresso cookies and store some of them so you always have them on hand. Here is how you can store these cookies:

• Freezer: You can store cookie dough balls and baked cookies in your freezer. To bake the cookie dough balls, place them on a baking sheet and bake them for a little longer than the recipe states. Baked cookies can be thawed at room temperature or in a microwave. Both methods work great, so feel free to pick the one you like most!
• Refrigerator: You can store cookie dough for up to 24 hours (and even longer, though it’s not recommended or necessary) in your refrigerator. Just remember that the baked cookies will be thicker and chewier if you chill them for a long time.
• Room temperature: If you plan to enjoy the cookies within a few days, you can store them in an airtight container on your countertop for 2-3 days.

Variations

If you want to change the flavor of this recipe, I recommend trying out one of the following variations:

• White chocolate: Since the dough has a deeper flavor, I really like white chocolate chunks with these espresso cookies! So depending on my mood, I’ll substitute some of the semi-sweet chocolate with white chocolate.
• Nuts: Nuts are another delicious addition. You can use cashews, walnuts, pecans, and any other type of nut you like!

Frequently Asked Questions

More delicious and simple dessert recipes

If you love sweets and desserts, I recommend checking out the following recipes.

• Almond Flour Chocolate Chip Cookies
• Avocado Chocolate Pudding
• Double Chocolate Banana Oatmeal Muffins
• Avocado Brownies
• Chocolate Chia Seed Pudding