Chocolate Chip Espresso Cookies

5 from 3 votes

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 perfect for coffee lovers and anyone who wants to switch up the flavor of traditional chocolate chip cookies.

Prep Time8

Cook Time12

Resting Time30

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: chewy chocolate chip cookies, chocolate chip espresso cookies, espresso cookies

Servings: cookies

Calories: 251kcal

Ingredients

1 cup brown sugar
¼ cup white sugar
¾ cup melted butter
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour
¼ cup espresso powder
¾ teaspoon baking soda
¾ teaspoon salt
1 ¼ cup chocolate chips or chopped chocolate

US Customary - Metric

Instructions

First, whisk together the brown sugar, white sugar, and melted butter in a bowl until combined.
1 cup brown sugar, ¼ cup white sugar, ¾ cup melted butter
Then add the egg, egg yolk, and vanilla extract. Whisk until combined.
1 egg, 1 egg yolk, 2 teaspoons vanilla extract
In a separate bowl, whisk together the flour, espresso powder, baking soda, and salt. Then slowly add the flour mixture to the wet ingredients. Whisk until just combined.
2 cups all-purpose flour, ¼ cup espresso powder, ¾ teaspoon baking soda, ¾ teaspoon salt
Now gently fold in the chocolate chips. Let the espresso cookie dough rest in your refrigerator for at least 30 minutes and up to 24 hours.
1 ¼ cup chocolate chips or chopped chocolate
Preheat your oven to 350 °F (180 °C).
Next, roll the dough into balls or use a cookie scoop to scoop the dough onto your baking sheet lined with parchment paper. Bake for around 12 minutes until the edges just start to brown.
Let the cookies rest for a few minutes and enjoy!

Nutrition