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. I have reworked my famous Chocolate and Peanut Butter Chip Cookies recipe twice now. First they became White Chocolate Peppermint Cookies. And now they are these outstanding Espresso Chocolate Chip Cookies. They have such a pronounced coffee flavor that portion control is easy with these cookies. You are going to fall in love with them. And just one cookie is going to feel like a real indulgence that is exploding with chocolate flavor.
Why this recipe works
This cookie gives you a coffee and chocolate fix all in one. 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. The espresso coffee and bittersweet chocolate chips pair incredibly well together. By adding an extra egg yolk to the dough, I kept these cookies nice and chewy. When you bite into them, the chocolate just melts in your mouth.
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. 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.
Instructions for making espresso chocolate chip cookies
Whisk together the flour, instant espresso powder, baking powder, soda and salt in a medium bowl.
Beat together the softened butter, granulated and light brown sugars. Add the vanilla extract, egg and egg yolk and beat until light and fluffy.
Add the flour mixture 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 baking sheet 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.
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.
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.
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)
- OXO Cookie Spatula
More cookie recipes
- Thumbprint Cookies with Icing
- Monster Cookies
- Peanut Butter Cornflake Cookies
- Oatmeal Cookies
- Raspberry Bar Cookies
- 1 Stand Mixer
- 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
- Preheat oven to 350 degrees F. Add the butter, sugar and brown sugar to the bowl of a stand mixer. Mix on low until combined and then beat on medium speed for about 1 minute. Beat in the egg, and egg yolk, and vanilla extract until light and fluffy.
- In a separate large mixing 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 bittersweet chocolate chips to the wet ingredients. 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.
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