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Home » Cookies » Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies

Published: Sep 24, 2021 · Modified: Feb 22, 2022 by Allison · 26 Comments

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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.

Closeup of espresso chocolate chips cookies topped with flaky sea salt.

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! Try our Coffee Brownies, too.

Jump to:
  • Recipe overview
  • Why you’ll love this recipe
  • Ingredient spotlight: espresso powder
  • Recipe tips
  • More cookie recipes
  • Recipe
Closeup of espresso chocolate chip cookies with melted chocolate chips.

Recipe overview

I start with my go-to cookie dough (used in my M&M Cookies and Almond Joy Cookies). I swap the M&M’s for chocolate chips and add plenty of espresso powder. Here’s how to make it:

  • 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.
Collage of espresso chocolate chip cookie dough in a metal bowl and scooped onto a 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.

Closeup of espresso chocolate chip cookies on parchment paper.

Recipe tips

  • 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.

More cookie recipes

  • Small Batch Chocolate Chip Cookies
  • Sprinkle Cookies
  • Monster Cookies
  • Hot Chocolate Cookies
  • Easy Sugar Cookies

Recipe

Closeup of espresso chocolate chips cookies topped with flaky sea salt.

Espresso Chocolate Chip Cookies

Soft and chewy cookies flavored with espresso powder and filled with chocolate chips.
5 from 11 votes
Print Pin
Course: Dessert
Cuisine: Dessert
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 15
Calories: 240kcal
Author: Allison – Celebrating Sweets

Ingredients

  • 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

Instructions

  • 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.

Notes

Store cookies tightly covered at room temperature for up to 3 days. Leftover cookies may be frozen for up to 3 months. Unbaked dough balls may also be frozen. If baking frozen dough balls: 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. You might need to add a minute or two to bake time.

Nutrition

Calories: 240kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 94mg | Potassium: 60mg | Fiber: 1g | Sugar: 23g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Amanda Kruse

    March 13, 2018 at 8:21 am

    Cookies are my favorite! These look so good!

    Reply
  2. Nicole

    March 13, 2018 at 8:35 am

    5 stars
    OMG I love Espresso and Chocolate. Will try to make this next weekend.
    Nicole
    NicoleParise.com

    Reply
  3. Sondra Barker

    March 13, 2018 at 10:06 am

    These look amazing. I have always heard that espresso and coffee enhances the flavor of the chocolate. Im excited to give these a try.

    Reply
  4. Bina

    March 13, 2018 at 1:26 pm

    5 stars
    I’m definitely going to try this recipe for my boyfriend because he loves cookies and drinking coffee haha

    Reply
  5. Yazmin

    July 09, 2019 at 4:04 pm

    5 stars
    Good cookies

    Reply
  6. Brandy

    September 24, 2021 at 6:09 pm

    5 stars
    I’m so glad I made these espresso chocolate chip cookies. They came out amazing! Shared with some neighbors and everyone loved them!

    Reply
  7. Chrissy

    September 24, 2021 at 8:10 pm

    5 stars
    Sooo good! Ended up going all-in on the espresso with the powder called for in the recipe AND espresso chocolate chips. Delicious!

    Reply
    • Allison

      September 25, 2021 at 5:34 am

      Great idea!

      Reply
  8. Kathy

    January 12, 2022 at 1:04 pm

    5 stars
    Love this recipe perfect everytime!!

    Reply
    • Allison

      January 15, 2022 at 8:13 am

      I’m glad you enjoyed them. Thanks for taking the time to leave a comment. 🙂

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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