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Closeup of espresso chocolate chips cookies topped with flaky sea salt.
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Espresso Chocolate Chip Cookies

Soft and chewy cookies flavored with espresso powder and filled with chocolate chips.
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 15
Calories 240kcal

Ingredients

  • ½ cup unsalted butter softened but still cool to the touch
  • 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