Name: Espresso Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon instant espresso powder; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 2 cups semisweet chocolate chips; 1/2 cup chopped walnuts or pecans

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If there’s a dessert that can effortlessly charm both coffee lovers and cookie fanatics, it’s Espresso Chocolate Chip Cookies. These classic treats take everything wonderful about a homemade chocolate chip cookie and dial it up a notch with a deep, aromatic shot of espresso flavor. Imagine a chewy, buttery bite packed with gooey chocolate and a delightful jolt of coffee—pure magic for an afternoon pick-me-up or an after-dinner delight. This recipe has become a favorite in my kitchen for those days when we just need a cozy, sweet treat with a bit of grown-up flair!

Espresso Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Espresso Chocolate Chip Cookies is as simple as a trip to your pantry, and each one brings something special to the final result. Straightforward and familiar, yet wonderfully harmonious, these essentials are what give the cookies their rich flavor, chewy texture, and beautiful golden color.

All-purpose flour: Forms the perfect structure for chewy cookies without being cakey.
Baking soda: Helps the cookies rise and brown beautifully in the oven.
Salt: Balances sweetness and highlights all the bold flavors.
Instant espresso powder: The star of the show, lending each cookie its irresistible coffee aroma and taste.
Unsalted butter (softened): Adds rich, creamy flavor and keeps cookies moist.
Granulated sugar: Gives a little crunch and sweet balance.
Brown sugar (packed): Brings in a deep, caramel-like softness and helps with chewiness.
Large eggs: Bind the ingredients together and contribute to that classic cookie texture.
Vanilla extract: Deepens all the warm, sweet flavors throughout the cookie.
Semisweet chocolate chips: Luscious pools of chocolate that melt and swirl with every bite.
Chopped walnuts or pecans (optional): Add crunch and a nutty depth, perfectly complementing the espresso.

How to Make Espresso Chocolate Chip Cookies

Step 1: Preheat and Prep

Kick things off by preheating your oven to 350°F. Line two baking sheets with parchment paper—this simple step ensures your Espresso Chocolate Chip Cookies bake evenly and lift off the tray without sticking, making cleanup a total breeze.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and instant espresso powder. This quick whisk ensures every bite will hum with that signature coffee richness, while also guaranteeing an even rise and texture throughout your cookies.

Step 3: Cream Butter and Sugars

In a large bowl, beat the softened butter with both sugars until the mixture is light and creamy. This step is essential for soft, chewy cookies–the sugars aerate the butter, setting the stage for that tender texture you’ll love in your Espresso Chocolate Chip Cookies.

Step 4: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Doing this incrementally ensures the mixture stays fluffy and cohesive, supporting both flavor and structure.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture into your large bowl of wet ingredients, mixing just until everything is combined. Over-mixing can lead to tough cookies, so just blend until you no longer see streaks of flour.

Step 6: Fold in Chocolate Chips and Nuts

Gently fold in the semisweet chocolate chips and nuts (if using). As soon as the additions are evenly distributed, stop mixing—this keeps those cookies soft and ensures lots of chocolate in every bite.

Step 7: Scoop and Bake

Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each. This gives your Espresso Chocolate Chip Cookies space to spread and develop those irresistible crispy edges and soft centers. Bake for 10 to 12 minutes until the edges are golden but the centers are still soft.

Step 8: Cool & Enjoy

Let your cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack. This little pause helps them set up just right—soft, chewy, and packed with coffee-chocolate goodness.

How to Serve Espresso Chocolate Chip Cookies

Garnishes

For an extra flourish, sprinkle your warm cookies with a pinch of flaky sea salt—the tiniest bit amplifies the bittersweet chocolate and espresso flavors. You could even lightly dust a few cookies with extra espresso powder for the boldest coffee lovers in the crowd.

Side Dishes

Serve these cookies alongside an ice-cold glass of milk for the ultimate nostalgic treat, or pair with a creamy latte or cappuccino to pump up those coffeehouse vibes. For a dessert platter, team them up with fresh berries or a scoop of vanilla bean ice cream for a flavor contrast that truly sings.

Creative Ways to Present

Give your Espresso Chocolate Chip Cookies a stylish twist by making ice cream sandwiches—simply sandwich a scoop of your favorite ice cream between two cookies for a frozen treat that’s pure bliss. For special occasions, package a stack in cellophane bags tied with raffia as delightful, homemade gifts for fellow cookie or coffee devotees.

Make Ahead and Storage

Storing Leftovers

Keep your Espresso Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay chewy and delicious for up to five days—just right for keeping treats on hand for surprise company or a spontaneous weekday treat.

Freezing

If you love planning ahead, these cookies freeze beautifully. You can freeze baked cookies in a zip-top bag for up to three months, or portion the dough on a baking sheet, freeze until solid, and then store in a bag to bake off fresh cookies on demand!

Reheating

To enjoy that just-baked experience, pop a cookie or two in the microwave for about 10 seconds. They’ll come out warm, soft, and the chocolate gets wonderfully melty—like they just left the oven. Perfect for a quick comforting treat!

FAQs

Can I use regular coffee instead of instant espresso powder?

For the richest coffee flavor in these Espresso Chocolate Chip Cookies, stick with instant espresso powder—it dissolves completely and packs much more punch than brewed coffee or regular grounds.

How do I make the cookies thicker and chewier?

If you like chunkier cookies, chill the dough for 30 minutes before baking. This simple trick helps the cookies hold their shape and results in irresistibly thick, chewy bites.

Can I substitute the chocolate chips with something else?

Absolutely! While semisweet chips give classic chocolate flavor, you could try dark chocolate chunks, white chocolate chips, or even dried cherries for a creative spin in your Espresso Chocolate Chip Cookies.

Are the nuts necessary?

Nuts are completely optional. They add a wonderful crunch and a warm, nutty flavor, but you can easily leave them out for nut-free cookies or swap in your favorite mix-ins.

Can I double the recipe?

Yes, this recipe doubles beautifully. Just make sure to mix in a large enough bowl and bake in batches. You’ll have plenty of Espresso Chocolate Chip Cookies to share—or keep all to yourself, no judgment!

Final Thoughts

If you’re ready to shake up your cookie routine, you can’t go wrong with these Espresso Chocolate Chip Cookies. There’s just something special about that blend of chocolate and coffee that makes every bite unforgettable. Grab your favorite mug, invite a friend over, and let the aroma of fresh-baked cookies fill your kitchen. Happy baking!

Espresso Chocolate Chip Cookies Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 27 minutes
Yield: 36 cookies 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of espresso and chocolate with these delicious Espresso Chocolate Chip Cookies. Perfectly balanced with a hint of coffee and loaded with chocolate chips, these cookies are a coffee lover’s dream.

Ingredients

Scale

Dry Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant espresso powder

Wet Ingredients:

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract

Mix-ins (Optional):

2 cups semisweet chocolate chips
1/2 cup chopped walnuts or pecans

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Instructions

Preheat the Oven: Preheat oven to 350°F and line two baking sheets with parchment paper.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and espresso powder.
Mix Wet Ingredients: In a large bowl, beat butter, granulated sugar, and brown sugar until light and creamy. Add eggs one at a time, beating well after each addition, then stir in vanilla.
Combine and Bake: Gradually mix in the dry ingredients until combined. Fold in chocolate chips and nuts if using. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10 to 12 minutes, or until edges are lightly golden but centers are still soft. Cool on baking sheets for 5 minutes before transferring to a wire rack.