Espresso Chocolate Chip Cookies Recipe

ByTaylor
Jump to Recipe· 4.8 from 10 reviews

If you’re a coffee and chocolate lover like me, you are going to absolutely adore this Espresso Chocolate Chip Cookies Recipe. Seriously, it combines the deep richness of espresso with melty chocolate chips in a buttery cookie that’s soft on the inside and slightly crisp on the edges. These cookies have become my go-to for weekends when I want a little baked comfort with a caffeine kick. Want to know the secret? It’s all in the browned butter and chilling the dough overnight. Let me take you through it so you can make these at home and, trust me, your kitchen is about to smell amazing.

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Why This Recipe Works

  • Browned Butter Magic: Cooking the butter until it’s amber brown adds a nutty depth that pairs perfectly with espresso.
  • Espresso Flavor Boost: Using real ground espresso brings just the right amount of coffee intensity without bitterness.
  • Chilling the Dough: Freezing the cookie dough overnight develops flavor and prevents spreading for perfect shape.
  • Texture Balance: The combination of softened eggs and precise flour measurement creates cookies that are chewy inside and slightly crisp outside.
Espresso Chocolate Chip Cookies, coffee chocolate cookies, coffee dessert recipes, homemade coffee cookies, best chocolate chip cookies with espresso - The image shows a close-up of eight round cookie dough balls placed on a baking tray lined with brown parchment paper. Each ball is light brown with visible dark chocolate chunks unevenly spread through the dough, giving a rough and grainy texture. The baking tray is silver and positioned over a white marbled background. In the top left corner of the image, there is a white circle with the black number 5 inside. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Espresso Chocolate Chip Cookies Recipe plays a key role, making sure you get those rich coffee notes and chewy texture you want. Some of these might surprise you, so here’s what I’ve learned about choosing the best ingredients to make your cookies shine.

Espresso Chocolate Chip Cookies, coffee chocolate cookies, coffee dessert recipes, homemade coffee cookies, best chocolate chip cookies with espresso - Flat lay of a few small cubes of unsalted butter, a small white bowl of finely ground espresso, a small white bowl of light brown sugar, a small white bowl of granulated sugar, one whole uncracked large brown egg, one whole uncracked large egg yolk with shell intact, a small white bowl of vanilla extract, a small mound of all-purpose flour, a small white bowl of baking soda powder, a small white bowl of fine salt, and a small white bowl filled with chopped semi-sweet chocolate chunks, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted butter: Browning it adds a caramelized nuttiness that’s impossible to replicate with plain melted butter.
  • Ground espresso: Use freshly ground espresso powder or finely ground coffee for the best flavor—instant coffee just won’t be as vibrant.
  • Light brown sugar: Adds moisture and a subtle molasses tang to keep the cookies soft.
  • Granulated sugar: Helps with crisp edges and sweetness balance.
  • Egg & egg yolk: Gives structure while the yolk adds richness and slight chewiness.
  • Vanilla extract: Balances the espresso bitterness and rounds out the flavor.
  • All-purpose flour: The backbone of the cookie, but make sure to measure correctly to avoid dry cookies.
  • Baking soda: Provides the right lift so cookies don’t turn out flat.
  • Salt: Enhances all the flavors, especially the chocolate and coffee.
  • Semi-sweet chocolate or mini chips: Melts just enough to give gooey bursts without overpowering the espresso kick.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Espresso Chocolate Chip Cookies Recipe is, so feel free to customize it like I do when I’m feeling a little adventurous or need to accommodate a certain dietary preference. Making it yours is part of the fun!

  • Dark chocolate replacement: Sometimes I swap semi-sweet chips for 70% dark chocolate chunks, which balances the espresso bitterness beautifully.
  • Adding nuts: A handful of toasted walnuts or pecans adds crunch and warmth – perfect for fall baking.
  • Less caffeine option: If you want a milder coffee hint, reduce the espresso powder by half or substitute with a teaspoon of instant coffee.
  • Gluten-free twist: I’ve experimented with a 1:1 gluten-free flour blend and loved the results, just watch chill times for best texture.

Step-by-Step: How I Make Espresso Chocolate Chip Cookies Recipe

Step 1: Brown the butter like a pro

Start by melting your unsalted butter over medium heat in a stainless steel pan. This usually takes me around 10 minutes. You’ll know it’s ready once the milk solids at the bottom turn a beautiful amber brown and smell nutty. Be patient and keep stirring occasionally to prevent burning. When done, carefully scrape all of it into your mixing bowl. This step may look simple, but it’s the heart of the flavor in these cookies.

Step 2: Stir in the espresso and sugars

Next, whisk in the ground espresso right into the warm browned butter. This small addition infuses the base with real coffee flavor. Then add both light brown sugar and granulated sugar and whisk together for about one minute until well combined. This helps dissolve the sugars and start the cookie dough base.

Step 3: Add eggs and vanilla for richness

Whisk in one large egg plus an egg yolk (both at room temperature), then the vanilla extract. The extra yolk is my trick for that perfect chewy center everyone loves. Make sure your eggs aren’t cold straight from the fridge to avoid seizing the butter.

Step 4: Fold in dry ingredients and chocolate

Now gently fold in the flour (measured carefully using the spoon-level method or a kitchen scale), baking soda, salt, and your choice of semi-sweet chocolate chunks or mini chocolate chips. Be careful not to overmix here — you want everything combined but still tender.

Step 5: Chill the dough for perfect texture

Scoop out the dough onto a parchment-lined baking sheet and pop it into the freezer for at least 3-4 hours, or even better, overnight. This chilling step is a game-changer — it not only firms up the dough for less spreading but also deepens the flavor. It’s tempting to bake right away, but trust me, wait it out.

Step 6: Bake and enjoy warm cookies

When you’re ready, preheat your oven to 350°F (180°C). Space the frozen dough balls two inches apart on the tray and bake for 10-12 minutes until the edges are a gorgeous golden and the centers look pale and puffy. Let them cool on the tray for a few minutes—resisting the urge to eat them right away is the hardest part!

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Pro Tips for Making Espresso Chocolate Chip Cookies Recipe

  • Don’t Rush the Brown Butter: Keep stirring constantly near the end to avoid burnt butter, which can add a bitter taste.
  • Use a Kitchen Scale: Measuring flour by weight guarantees consistent, tender cookies every time.
  • Cookie Shaping Hack: After baking, I like to press a round cookie cutter around each cookie and gently nudge the edges for perfect rounds.
  • Freeze Dough Balls Individually: Freeze scooped dough separately to avoid sticking and grab exactly how many you want to bake later.

How to Serve Espresso Chocolate Chip Cookies Recipe

Espresso Chocolate Chip Cookies, coffee chocolate cookies, coffee dessert recipes, homemade coffee cookies, best chocolate chip cookies with espresso - The image shows a close-up of a stack of three soft, chewy chocolate chip cookies with a golden-brown color. The top cookie is slightly broken at the edge, revealing melted dark chocolate chunks inside. The cookies have a rough texture with visible chocolate bits and a few scattered grains of salt on top. They are placed on a light brown parchment paper with some small crumbs and chocolate chips around them. The background is a white marbled surface with another blurred cookie in the foreground. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle a tiny pinch of flaky sea salt on top of the cookies straight out of the oven—this little salty contrast enhances the chocolate and coffee flavors like magic. If I’m feeling fancy, I’ll garnish with a dusting of cocoa powder or finely chopped roasted espresso beans for an extra punch.

Side Dishes

Pair these cookies with a strong black coffee or a creamy latte to amplify their espresso notes. On the sweeter side, a scoop of vanilla ice cream or a dollop of whipped cream on the side is heavenly, especially if you serve the cookies slightly warm.

Creative Ways to Present

For a party or gift, stack these cookies tied with rustic twine and include a small bag of espresso powder for the full experience. I’ve also dipped half the cookie in melted chocolate and sprinkled crushed espresso beans on top for a café-chic treat that steals the show.

Make Ahead and Storage

Storing Leftovers

I store baked cookies in an airtight container at room temperature for up to 4 days. To keep them soft, I add a slice of bread inside the container—the cookies soak up just enough moisture to stay tender without getting soggy.

Freezing

I freeze the cookie dough balls individually on a tray first, then transfer them into a freezer bag to prevent sticking. They last up to 3 months. Baking from frozen means you simply add a couple extra minutes to the baking time, and you end up with fresh-baked cookies any time you want.

Reheating

For reheating, I pop the cookies in a 300°F (150°C) oven for about 5 minutes. This revives that just-baked softness and refreshes the chocolate melty goodness beautifully—far better than a microwave, which can make them tough.

FAQs

  1. Can I use instant coffee instead of ground espresso in the Espresso Chocolate Chip Cookies Recipe?

    Yes, you can substitute instant coffee granules, but keep in mind that the flavor won’t be quite as robust or complex as with freshly ground espresso. Using about the same amount should work fine, though I recommend dissolving it in a teaspoon of hot water before mixing it in to avoid gritty texture.

  2. Why do you chill the cookie dough overnight?

    Chilling the dough solidifies the fats, which prevents excessive spreading during baking, and also allows the flour to fully hydrate. This results in cookies with better texture and deeper flavor—definitely worth the wait!

  3. How do I make sure the cookies don’t spread too much?

    Besides chilling the dough, make sure your baking soda is fresh and don’t over-measure flour. Also, avoid letting the dough soften at room temperature for too long before baking.

  4. Can I substitute the semi-sweet chocolate chips with milk chocolate?

    Absolutely! Milk chocolate will give a sweeter, creamier contrast to the espresso flavor. Just note that it melts differently and the cookies might be a bit softer.

  5. How do I measure flour properly for this recipe?

    The best method is to fluff up your flour first, then spoon it lightly into your measuring cup without packing it down, and level off with a knife. Using a kitchen scale is even better to ensure accuracy, as too much flour can make cookies dry and crumbly.

Final Thoughts

This Espresso Chocolate Chip Cookies Recipe has quickly become one of my favorites because it feels like the perfect marriage of coffee and cookie – rich, comforting, and just a little bit indulgent. When I pull these warm, fragrant cookies out of the oven and pair them with my morning coffee, it feels like a small celebration. I hope you’ll try these at home and discover your own little joy in that first bite. If you ever want a baking buddy, you know where to find me!

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Espresso Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 10 reviews
  • Author: Taylor
  • Prep Time: 2 hours 50 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours 2 minutes
  • Yield: 23 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in rich, chewy Espresso Chocolate Chip Cookies crafted with browned butter and ground espresso for a deep, complex flavor. These cookies boast a perfect balance of bitter coffee notes and sweet chocolate, chilled overnight for optimal texture and baked to golden perfection.

Ingredients

Units Scale

Butter and Espresso

  • 14 tablespoons unsalted butter
  • 1 tablespoon ground espresso

Sugars

  • 1/2 cup + 2 tablespoons light brown sugar
  • 1/2 cup granulated sugar

Eggs and Flavoring

  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 2/3 cups + 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Chocolate

  • 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

Instructions

  1. Brown the butter: In a stainless steel pan, cook the butter over medium heat until the milk solids turn an amber brown color, approximately 10 minutes. Carefully scrape all the browned butter into a mixing bowl.
  2. Add ground espresso and cool: Stir in the ground espresso into the browned butter, then set the bowl aside to cool to room temperature, which takes around 20-30 minutes.
  3. Combine sugars: Whisk in the light brown sugar and granulated sugar for about one minute until fully combined and smooth.
  4. Incorporate eggs and vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture is fully blended.
  5. Mix dry ingredients and chocolate: Fold in the all-purpose flour, baking soda, salt, and chopped chocolate chips gently until just combined, avoiding overmixing.
  6. Scoop and chill dough: Scoop the dough onto a parchment-lined baking tray. Place the tray in the freezer and chill for at least 3-4 hours, though overnight is best for enhanced flavor and texture.
  7. Preheat and bake: When ready to bake, preheat the oven to 350°F (180°C). Bake the frozen cookies at least two inches apart on the tray for 12 minutes or until the edges are golden while the centers remain pale and puffy.
  8. Cool and serve: Let the cookies cool on a wire rack before enjoying for the best texture and flavor.

Notes

  • Measure flour correctly using the spoon-level method or a kitchen scale to avoid dense cookies.
  • Chilling dough overnight greatly improves cookie flavor and texture.
  • If cookies bake lopsided, press the edges immediately after baking with a round cookie cutter for perfect shape.
  • Store baked cookies in an airtight container at room temperature for 3-4 days.
  • Freeze scooped dough balls in an airtight container or freezer bag to keep fresh for 1-3 months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 150 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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