Soft and chewy cookies flavored with espresso powder and filled with chocolate chips. The classic combination of coffee and chocolate makes these cookies the perfect sweet treat.
Hi! Hello! How are you? You’re about to be great, because: ESPRESSO CHOCOLATE CHIP COOKIES! Yep, cookies that combine two of the best flavors ever.
These cookies are soft in the center, slightly crisp at the edges, and they taste like buttery brown sugar + chocolate and coffee. Eeeek!
- Beat butter, brown sugar, and granulated sugar.
- Add egg and vanilla.
- Beat in flour, leavening, salt, and espresso powder.
- Stir in chocolate chips.
- Scoop the dough into balls and bake on a parchment lined baking sheet.
Why you’ll love this recipe
Ease: Only about 15 minutes of hands on time.
No chill time: You can bake these cookies as soon as the dough is assembled.
Flavor: Coffee and chocolate is an incredible flavor combo!
Texture: Our favorite cookie texture; crisp edges and soft centers with melty chocolate chips all throughout.
Make ahead option: This cookie dough freezes beautifully. Portion the dough into 1-½ tablespoon scoops and freeze. Thaw in the refrigerator before baking.
Ingredient spotlight: espresso powder
This recipe calls for espresso powder or instant espresso. Espresso powder/instant espresso is finely ground coffee crystals that have a strong and concentrated coffee flavor. This ingredient is sold in most well stocked grocery stores near the coffee or on the baking aisle. You can also purchase it here.
- Butter should be softened but still cool to the touch.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes clean-up a breeze.
- Use a cookie scoop for evenly sized cookies. My go-to cookie scoop is 1-½ tablespoons.
- Add a few extra chocolate chips to the top of the dough balls before baking (this makes for a prettier cookie).
- Underbake the cookies. You should remove these cookies from the oven when the edges are just set but the centers are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
- Once the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
- Did you freeze the dough? Thaw in the refrigerator before baking. Place the dough balls on parchment lined baking sheet and press down gently on the dough balls before baking. This will help them spread evenly.
Espresso Chocolate Chip Cookies
- ½ cup unsalted butter, softened but still cool to the touch
- ⅓ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 teaspoons espresso powder or instant espresso
- 1 ½ cups chocolate chips, divided
- flaky sea salt, optional
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- Beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla and beat until combined, scraping the bowl as needed.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and espresso powder.
- Add the dry ingredients to the butter mixture and mix on low speed until just combined. Stir in 1 cup of chocolate chips.
- Roll the dough into 1½tablespoon balls (I use a cookie scoop). Set on the prepared cookie sheets, leaving a couple of inches in between for spreading. Using the remaining ½ cup of chocolate chips, press several chocolate chips onto the tops of the mounds of dough (this will help the chocolate chips be more visible). Bake for 9-12 minutes, until the edges are set but the centers of the cookies are still under baked. Place the baking sheets on wire racks and cool completely. Sprinkle with flaky sea salt, if desired. The cookies will firm up as they cool.