Espresso Chocolate Chip Cookies

Why You’ll Love This Recipe

Espresso Chocolate Chip Cookies are a rich and decadent twist on the classic chocolate chip cookie. Infused with the bold flavor of espresso, these cookies offer a deep, coffee-kissed taste that enhances the sweetness of the chocolate chips. Perfect for coffee lovers, they deliver a soft, chewy texture with a slight crisp on the edges and a sophisticated flavor profile.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
brown sugar
granulated sugar
eggs
vanilla extract
instant espresso powder
baking soda
salt
semi-sweet chocolate chips

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract and instant espresso powder until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips.

Scoop the dough into balls and place them on the prepared baking sheet, leaving space between each cookie.

Bake for 10-12 minutes, or until the edges are golden and the centers are set but still soft.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 15 minutes
Total time: 40 minutes

Variations

Use dark chocolate chunks for a richer bite.
Add chopped toasted walnuts or pecans for extra crunch.
Sprinkle sea salt on top before baking for a sweet-salty contrast.
Try using flavored espresso powders like vanilla or caramel for a unique twist.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To keep longer, refrigerate for up to 10 days or freeze for up to 2 months.
Reheat in a microwave for 10-15 seconds to restore their fresh-baked warmth.

FAQs

Can I use brewed espresso instead of powder?
No, brewed espresso will add too much liquid and alter the texture of the dough. Instant espresso powder is best.

Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.

Do I need to chill the dough?
Not necessary, but chilling for 30 minutes can help control spreading.

Can I use decaf espresso powder?
Yes, for the same great flavor without the caffeine kick.

Why are my cookies too flat?
Make sure your butter isn’t overly soft and check that your baking soda is fresh.

Can I use white chocolate chips instead?
Absolutely, though it will yield a sweeter, creamier cookie.

Are these cookies good for gifting?
Yes, they pack well and make a great treat for coffee and cookie lovers alike.

Conclusion

Espresso Chocolate Chip Cookies bring a bold coffee flavor to a beloved classic, creating an irresistible treat with depth and richness. Whether you’re looking to impress at a gathering or just indulge in a coffeehouse-style dessert at home, these cookies are sure to satisfy. Enjoy them fresh from the oven or warm them up for a perfect pick-me-up.

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