Introduction

These Espresso Chocolate Chip Cookies are a delightful twist on the classic treat, combining the rich flavor of espresso with melty chocolate chips. Perfect for coffee lovers, they offer a subtle caffeine kick and a deep, complex taste that’s hard to resist.

Espresso Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened)
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant espresso powder (or finely ground espresso)
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (optional, such as walnuts or pecans)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Beat in the egg and vanilla extract until well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and instant espresso powder.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Gently fold in the semi-sweet chocolate chips and chopped nuts if using.
Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Step 9: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Serve warm or at room temperature, ideally with a glass of milk or a cup of coffee.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder to 1 1/2 tablespoons.
Swap semi-sweet chocolate chips for dark chocolate or white chocolate for a different taste profile.
Omit nuts or substitute with your favorite, such as almonds or macadamia nuts.
Chilling the dough for 30 minutes before baking can help prevent spreading and create thicker cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat gently in the microwave or oven to restore softness and warmth before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso powder?

Espresso powder is preferred because it provides a concentrated coffee flavor without adding moisture. Using brewed coffee could alter the dough consistency, so it’s best to stick with instant espresso powder or finely ground espresso.

What if I don’t have nuts or don’t want to use them?

Simply omit the nuts or replace them with additional chocolate chips or dried fruit. The cookies will still be delicious without nuts.

Espresso Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 88 reviews

These Espresso Chocolate Chip Cookies combine the rich flavors of espresso and chocolate in a soft, chewy cookie. Perfect for coffee lovers looking to enjoy a sweet treat with a subtle coffee kick, these cookies feature a balanced sweetness and a delightful texture with optional nuts for added crunch.

Author: zara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (softened)
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 large egg
1 tablespoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant espresso powder (or finely ground espresso)

Add-ins

1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (optional, such as walnuts or pecans)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder to evenly distribute the dry ingredients. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Finally, gently fold in the semi-sweet chocolate chips and chopped nuts if using.
Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges start to turn a light golden color and the centers look set but still soft. Remove from the oven and let cookies cool on the sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Serve: Enjoy the espresso chocolate chip cookies warm or at room temperature. They pair wonderfully with a glass of milk or a cup of coffee for a delightful snack or dessert.

Notes

You can substitute instant espresso powder with finely ground espresso beans for a more intense coffee flavor.
Chopped nuts are optional but add a nice texture; walnuts or pecans work best.
Be careful not to overmix the dough to keep the cookies tender.
Store cookies in an airtight container at room temperature for up to one week.
For a crispier cookie, bake an extra 1-2 minutes, watching carefully to avoid burning.

Keywords: espresso cookies, chocolate chip cookies, coffee flavored cookies, baked cookies, dessert recipe