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Espresso Chocolate Chip Cookies

If you’re a coffee lover who also has a sweet tooth, these Espresso Chocolate Chip Cookies are about to become your new favorite treat. Imagine a chewy chocolate chip cookie with an extra depth of flavor from espresso powder—the result is bold, rich, and utterly irresistible. Espresso doesn’t just add a coffee flavor, it also enhances the chocolate, making it taste deeper and more intense. With a mix of semi-sweet chocolate chips and dark chocolate chunks, these cookies are pure indulgence. Perfect for afternoon coffee breaks, late-night cravings, or holiday cookie trays, this recipe is simple yet delivers bakery-quality results.
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Prep Time 15 minutes
bake time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup brown sugar packed
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tbsp instant espresso powder
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips
  • ½ cup dark chocolate chopped

Equipment

  • Mixing bowls (large & medium)
  • Measuring cups & spoons
  • Whisk
  • Electric mixer (optional)
  • Baking sheets
  • Parchment paper or silicone baking mat
  • Cooling rack

Method
 

Step 1: Preheat the Oven
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 2: Cream Butter and Sugars
  1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
Step 3: Add Eggs, Vanilla & Espresso
  1. Mix in the eggs one at a time, then add vanilla extract and espresso powder. Beat until smooth.
Step 4: Combine Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking soda, and salt.
Step 5: Mix the Dough
  1. Gradually add the dry mixture into the wet ingredients. Stir until just combined—don’t overmix.
Step 6: Fold in Chocolate
  1. Gently fold in the semi-sweet chocolate chips and chopped dark chocolate.
Step 7: Scoop and Bake
  1. Scoop 2-tablespoon portions of dough onto baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, until edges are golden but centers look slightly soft.
Step 8: Cool and Serve
  1. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm with a glass of milk or a hot cup of coffee.

Notes

🧊 Storage & Reheating
Room Temperature: Store in an airtight container for up to 5 days.
Freezer (Dough): Freeze scooped dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes.
Freezer (Baked): Store baked cookies for up to 2 months. Warm in microwave for 10–15 seconds.
🥄 Variations
Mocha Cookies: Add 2 tbsp cocoa powder to the dry ingredients.
Nutty Espresso Cookies: Fold in walnuts, pecans, or hazelnuts.
Salted Espresso Cookies: Sprinkle with flaky sea salt before baking.
Double Chocolate: Use only dark chocolate chips for extra richness.
White Chocolate Mocha: Swap half the chocolate chips for white chocolate.
❓ 10 FAQs
Can I use brewed coffee instead of espresso powder?
No—espresso powder gives concentrated flavor without adding extra liquid.
Can I skip the espresso?
Yes, but it’s what gives these cookies their bold flavor.
Can I use instant coffee instead of espresso powder?
Yes, but the flavor won’t be as strong.
Why are my cookies flat?
The dough may have been too warm—chill for 30 minutes before baking.
Can I chill the dough overnight?
Yes, chilling enhances flavor and improves texture.
Can I use milk chocolate instead of dark?
Yes, but the cookies will be sweeter and less rich.
What’s the best way to get gooey centers?
Bake until just set, then let finish cooking on the hot baking sheet.
Do I need to soften the butter?
Yes, softened butter creams better with the sugars.
Can I make giant cookies?
Definitely—use ¼ cup dough per cookie and bake 14–15 minutes.
Do these cookies taste strongly of coffee?
The espresso flavor is noticeable but balanced—it enhances chocolate more than overpowering it.
🏁 Conclusion
These Espresso Chocolate Chip Cookies are the ultimate treat for anyone who loves coffee and chocolate. With chewy centers, crisp edges, and a deep flavor from espresso powder, they’re rich, indulgent, and unforgettable.
Perfect for cookie swaps, holidays, or simply pairing with your morning latte, these cookies bring café flavors straight into your kitchen. Once you try them, they’ll become a permanent addition to your baking rotation.