These espresso cookies intensify the taste of and add an air of sophistication to a classic chocolate chip cookie recipe with the addition of espresso powder.
You want a cookie that will really knock your socks off? Do you love the intense flavors of coffee and dark chocolate combined? Then you have found the espresso cookie recipe you are looking for. This is a great, next level recipe for outstanding chewy chocolate espresso cookies! They have such a pronounced coffee and chocolate flavor that portion control is easy with these cookies. One really is enough and feels like such an indulgence when enjoyed with cup of coffee or mug of hot chocolate. They’d be a perfect cookie for gift giving during the holiday season too.
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More favorite cookie recipes
- Chocolate and Peanut Butter Chip Cookies
- White Chocolate Peppermint Cookies
- Strawberry Sugar Cookies
Why this recipe works
This coffee cookie recipe gives you a coffee and chocolate fix all in one. It’s based off one of my most popular chocolate chip cookie recipes, my chocolate and peanut butter chip cookies. I thought about adding cocoa powder to the dough as well. To make chocolate espresso cookies that also contain chocolate chips. But that honestly would have been too much. The flavor in these cookies is super intense from the espresso grounds. The espresso flavor pairs so well with bittersweet or dark chocolate chips. By adding an extra egg yolk to the dough, I kept these cookies nice and chewy. When you bite into them, the chocolate chips just melts in your mouth. Serve these with a cold glass of milk or treat yourself to one with your morning coffee.
Ingredients for espresso cookies
- Chocolate Chips – In all my cookie recipes, I prefer to use Ghirardelli bittersweet chocolate chips. I think these work especially well with the strong coffee flavor in the cookie dough. However the choice is always up to you. And you are welcome to use semi-sweet chocolate chips instead or even dark chocolate chunks. I’d be sure and use a premium brand in this cookie.
- Espresso Powder – Espresso powder and instant espresso are one and the same. I used King Arthur espresso powder to test this recipe.
- Butter – Use unsalted butter for these cookies. There is plenty of salt added to the cookie dough.
- Sugar – A combination of granulated sugar and light brown sugar gives these cookies a chewy texture.
- Brown Sugar – Be sure to use light brown sugar, not dark brown. The flavor in these cookies is already intense enough.
- Eggs – One large egg and one egg yolk are needed for this recipe.
- Flour – Use all-purpose flour as I have not tested this recipe with gluten free flour.
- Vanilla – I always use pure vanilla extract for my baking recipes.
- Baking Powder – Provides the acid needed in the cookie dough to help the cookies rise or inflate.
- Baking Soda – It reacts with the acid from the baking soda to act as a leavener to allow these cookies to rise properly.
- Salt – Compliments the sweet and slightly bitter flavors in these cookies. You could also choose to sprinkle the finished cookies with a little flaky sea salt right after baking.
Instructions for making espresso chocolate chip cookies
Whisk together the flour, instant espresso powder, baking powder, soda and salt in a medium bowl.
Cream butter, granulated and light brown sugars together until pale and fluffy, about 2-3 minutes. Add the vanilla extract, egg and egg yolk and beat until smooth.
Add the flour mixture (dry ingredients) and chocolate chips to the dough. Beat on low speed until well combined. Cover the mixing bowl with plastic wrap and put the dough in the refrigerator for 30 minutes.
Use a cookie scoop to form the dough into 24 cookie dough balls. Place the cookies on a cookie lined with parchment paper or a silicone baking mat (12 per sheet).
Bake the cookies in a 350 degree F oven for 10 – 11 minutes, or until the cookie are puffed and just set. The cookies will continue cooling and set up on the cookie sheets.
FAQ’s
What can you replace espresso powder with?
Instant coffee or cocoa powder would be the best substitutes for espresso powder in this cookie recipe.
What makes cookies chewy vs. crunchy?
Using two egg yolks in this cookie recipe is what helps to give them a delicious, chewy texture.
Why do cookies spread when baking?
Cookies spread because the fat in the cookie dough melts in the oven. There are two ways to prevent spreading. Adding a couple of extra tablespoons flour to the dough (only if necessary). Or chilling the dough for 30 minutes prior to baking.
Pro tips for perfect cookies
- You can easily double or triple this recipe.
- Be sure and rotate your baking pans halfway through baking time. Front to back and top to bottom if you are baking two pans of cookies at a time.
- Here are some great methods for softening your butter quickly.
- The cookies will look a bit underdone when you take them out of the oven. They will set up as they cool on the cookie sheets.
Storage directions
Keep these cookies in a cookie tin or other type of air tight container on your counter for a few days. These also freeze well. Place them in layers in an airtight container. Be sure and separate the layer with sheets of wax paper. They will stay fresh in the freezer for up to one month.
Kitchen tools
I have been baking cookies for many years. These are my favorite, time-tested tools…
- Nordic Ware Commercial Half Sheet Pans
- Silpat Silicone Baking Mats
- OXO Medium Cookie Scoop
- Chopnotch Measuring Cups and Spoons
- OXO Bent Icing Spatula (for leveling off flour and sugar – you could use the back of a knife if you don’t have one of these)
- OXO Cookie Spatula (I really like this small rubber spatula)
Espresso Cookies
Equipment
- 1 Stand Mixer
Ingredients
- 6 tbsp unsalted butter softened
- 1/2 cup granulated (white) sugar
- 1/2 cup light brown sugar
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3 tbsp espresso powder
- 2 cups chocolate chips I use Ghirardelli bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Add the butter, sugar and brown sugar to the bowl of a stand mixer fit with the paddle attachment. Or add the butter and sugars to a large bowl and use a hand-held electric mixer.
- Mix on low until combined and then beat on medium-high speed for a couple of minutes until light and fluffy. Beat in the egg, and egg yolk, and vanilla extract until well combined. Be sure scrape down the sides of the bowl as you go.
- In a separate small bowl, whisk together the dry ingredients - flour, espresso powder, baking powder, baking soda and salt.
- Stop the mixer and add the flour mixture and the dark chocolate chips to the butter and egg mixture. Mix on low speed until a cohesive cookie dough forms, about 1 minute. Alternatively, you can use a rubber spatula or wooden spoon to stir and fold the dough together at this point.
- Use a medium size cookie scoop (about 1 1/2 tablespoons capacity) to form 24 cookie dough balls. Place the cookies on baking sheets lined with Silpat baking mats or parchment paper (12 cookies per baking sheet).
- Bake the cookies for 10 - 11 minutes. I rotate the pans front to back and top rack to bottom rack halfway through baking time.
- The cookies should look a bit underdone when you take them out of the oven. They will set up as they cool.
- Allow the cookies to cool on the baking sheets for 15 minutes, or until they've firmed up. Remove the cookies to a wire rack and allow them to cool to room temperature.
- Cookies are best eaten within a day or two. If you'd like to freeze the cookies, layer them into an airtight container, separating the layers by sheets of wax paper. They will stay fresh in the freezer for up to one month.
Nutrition
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Gina says
Love this twist on a classic cookie! I knew I was going to enjoy this recipe and safe to say they won’t last long in my house!
foodtasticmom says
They did not last here long at all. I can’t eat more than one at a time though, otherwise I’d be awake all night I’m afraid. Haha!
Ieva says
Simply the best! I have been stuck in a rut with a traditional choc chip cookie, but this recipe blew me away! Love the coffee flavour!
foodtasticmom says
Agree! Love a good chocolate chip cookie but these are the change and flavor I crave sometimes. Thanks so much for your kind review.
Ned says
Made these delicious cookies with my wife for date night. It was a great time and they turned out amazing. Thank you for the incredible recipe!
Lubna says
How wonderful these look…Feeling like grabbing few right from the screen. Coffee and chocolate is pure magic.
foodtasticmom says
You will absolutely love these cookies!
Dannii says
I love the flavour of coffee in desserts. This looks amazing.
foodtasticmom says
Me too. Enjoy!