I crafted an Espresso Cookie that leaves you wondering how bold espresso and sweet chocolate meld into one irresistible cookie.

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I still remember the first time I stirred instant espresso powder into cookie dough and tasted that bold coffee jolt with melting semisweet chocolate chips. This Espresso Cookie is not your average chocolate chip cookie, it’s a little sneaky, kinda grown up, and you’ll want to figure out why it hits so different.

I mess around with recipes a lot so my brain always compares things to Homemade Chocolate Chip Cookies Healthy ideas, but this one leans into decadence without feeling dumb. If you like coffee’s bitter edge wrapped in chocolate, trust me, you should try one.

Ingredients

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All purpose flour: Gives structure and chew, mostly carbs, little fiber or protein, kinda bland.
Unsalted butter: Rich in fat, makes cookies tender and flavorful, carries butter taste, not healthy.
Granulated sugar: Pure sweet, adds crisp edges and browning, empty calories, quick energy spike.
Brown sugar: Brings moisture and caramel notes, helps chewiness, adds a bit of depth.
Instant espresso powder: Boosts chocolate flavor, bitter and aromatic, tiny amount packs strong punch.
Semisweet chocolate chips: Melts into gooey pockets, provides cocoa, sugar and some fat, big flavor hit.
Eggs: Bind ingredients, add protein and moisture, help structure and a tender crumb.
Flaky sea salt (optional): Sprinkle on top to punch up sweetness, crunchy pop, tiny mineral boost.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1 tablespoon instant espresso powder (use instant, not brewed)

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs room temp

2 teaspoons vanilla extract

2 cups (340 g) semisweet chocolate chips or chunks

Flaky sea salt for sprinkling optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; measure flour by spooning into the cup and leveling off so you dont end up with dry, crumbly cookies.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, and 1 tablespoon instant espresso powder (use instant, not brewed) so the espresso is evenly distributed.

3. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and slightly fluffy, about 3 minutes; scraping the bowl once or twice helps.

4. Add 2 large room temp eggs one at a time, mixing after each, then stir in 2 teaspoons vanilla extract; if you want extra coffee punch dissolve the espresso powder in 1 teaspoon hot water and add it with the eggs instead of mixing into the flour.

5. Gradually add the dry ingredients to the butter mixture and mix on low just until combined, dont overmix or the cookies get tough.

6. Fold in 2 cups semisweet chocolate chips or chunks with a spatula so the chips stay chunky and evenly distributed.

7. For best texture chill the dough at least 30 minutes; if you have time chill 1 to 24 hours for deeper flavor and thicker cookies. If you skip chilling, expect flatter, quicker spreading cookies.

8. Scoop dough into rounded tablespoons or a 2 tablespoon cookie scoop (for larger bakery style use a 3 tablespoon scoop), spacing about 2 inches apart on the prepared sheets.

9. Bake on the middle rack 10 to 12 minutes until edges are set and centers still look slightly underbaked, rotate pans halfway if your oven is hot on one side; dont overbake, they’ll finish setting as they cool.

10. Let cookies cool on the sheet 5 minutes then transfer to a wire rack, sprinkle flaky sea salt if you like, and store in an airtight container once fully cooled; they stay soft for days and dough keeps in the fridge for 3 days or frozen up to 3 months.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets and parchment paper or silicone baking mats
3. Set of dry measuring cups and measuring spoons (for flour, sugars, espresso, baking soda, salt)
4. Medium bowl and large mixing bowl
5. Whisk for the dry ingredients
6. Electric mixer (hand or stand) — you can use a sturdy wooden spoon but it’ll take longer
7. Rubber spatula for folding in chips and scraping the bowl, dont overmix
8. Cookie scoop (1 or 2 tablespoon size) or a rounded tablespoon for portioning
9. Wire cooling rack for letting cookies finish setting and cool

FAQ

Can I use brewed espresso instead of instant? Nope. Instant espresso powder is dry and concentrated so it blends right into the dough without changing texture. Brewed espresso adds liquid and will make the dough too soft unless you change the recipe, which gets messy.

How long should I bake for soft centers or crisp edges? Bake at 350 F. For soft, slightly gooey centers aim for about 9 to 11 minutes, for crisper cookies bake 11 to 13 minutes. The edges should be set and the centers still look a little soft because they keep cooking on the sheet after you pull them.

Can I chill or freeze the dough? Yes. Chill the dough 24 to 48 hours to deepen the flavor and cut down spreading. You can also freeze scooped dough balls up to 3 months and bake from frozen, adding roughly 2 to 4 minutes to the bake time.

My cookies spread too much, how do I fix it? Don't over cream the butter and sugars, use butter that is softened not melted, measure flour by spooning and leveling, and chill the dough before baking. Also use parchment or a silicone mat and give each cookie space on the tray.

Can I swap the butter or chocolate? Butter is best for flavor and texture, salted butter will make them saltier so cut back the added salt if you use it. You can use chopped semisweet, bittersweet or milk chocolate; big chunks give nicer melty pockets than tiny chips.

Do I have to sprinkle flaky sea salt on top? No, you don't have to, but a little flaky salt on warm cookies boosts the espresso and chocolate flavors big time. If you skip it the cookies are still great, but a pinch on top is worth trying.

Espresso Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 (use the same 2 1/4 cups) — cookies will be a bit denser and nuttier. Or use a 1:1 gluten free flour blend (with xanthan gum) same volume, may need a little more resting time.
Unsalted butter (1 cup / 226 g): replace with solid coconut oil 1:1 or a vegan stick margarine 1:1. If using coconut oil chill the dough before baking cause it tends to spread more, and expect a faint coconut note.
Sugars: for the 3/4 cup packed light brown sugar use 3/4 cup granulated sugar plus 1 tablespoon molasses to mimic brown sugar. For the 3/4 cup granulated sugar swap with coconut sugar 1:1 for a deeper caramel flavor, cookies will be darker.
Eggs (2 large): for each egg use 1 tablespoon ground flax + 3 tablespoons water, mix and let sit 5 minutes to gel (vegan option). Or use 1/4 cup unsweetened applesauce per egg, but cookies will be softer and more cake-like.

Pro Tips

1. Weigh your flour if you can, you’ll get way more consistent cookies this way than eyeballing cups, and if you dont have a scale spoon the flour into the cup and level it gently don’t pack it down.
2. Chill the dough longer for thicker, chewier cookies, overnight is great, but if you need them now pop scoops on a tray in the freezer for about 10 minutes and theyll hold their shape better in the oven.
3. Press a few extra chocolate chunks into the tops right before baking and sprinkle flaky sea salt while they’re still warm, it makes them look and taste bakery level.
4. Use two baking sheets so one can cool while the other bakes, rotate pans halfway through baking and pull them when centers still look slightly underdone, they’ll finish setting on the sheet and stay soft.

Espresso Chocolate Chip Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I crafted an Espresso Cookie that leaves you wondering how bold espresso and sweet chocolate meld into one irresistible cookie.

Servings

servings

Calories

237.5

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets and parchment paper or silicone baking mats
3. Set of dry measuring cups and measuring spoons (for flour, sugars, espresso, baking soda, salt)
4. Medium bowl and large mixing bowl
5. Whisk for the dry ingredients
6. Electric mixer (hand or stand) — you can use a sturdy wooden spoon but it’ll take longer
7. Rubber spatula for folding in chips and scraping the bowl, dont overmix
8. Cookie scoop (1 or 2 tablespoon size) or a rounded tablespoon for portioning
9. Wire cooling rack for letting cookies finish setting and cool

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 tablespoon instant espresso powder (use instant, not brewed)
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs room temp
2 teaspoons vanilla extract
2 cups (340 g) semisweet chocolate chips or chunks
Flaky sea salt for sprinkling optional

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; measure flour by spooning into the cup and leveling off so you dont end up with dry, crumbly cookies.
In a medium bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, and 1 tablespoon instant espresso powder (use instant, not brewed) so the espresso is evenly distributed.
In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and slightly fluffy, about 3 minutes; scraping the bowl once or twice helps.
Add 2 large room temp eggs one at a time, mixing after each, then stir in 2 teaspoons vanilla extract; if you want extra coffee punch dissolve the espresso powder in 1 teaspoon hot water and add it with the eggs instead of mixing into the flour.
Gradually add the dry ingredients to the butter mixture and mix on low just until combined, dont overmix or the cookies get tough.
Fold in 2 cups semisweet chocolate chips or chunks with a spatula so the chips stay chunky and evenly distributed.
For best texture chill the dough at least 30 minutes; if you have time chill 1 to 24 hours for deeper flavor and thicker cookies. If you skip chilling, expect flatter, quicker spreading cookies.
Scoop dough into rounded tablespoons or a 2 tablespoon cookie scoop (for larger bakery style use a 3 tablespoon scoop), spacing about 2 inches apart on the prepared sheets.
Bake on the middle rack 10 to 12 minutes until edges are set and centers still look slightly underbaked, rotate pans halfway if your oven is hot on one side; dont overbake, they'll finish setting as they cool.
Let cookies cool on the sheet 5 minutes then transfer to a wire rack, sprinkle flaky sea salt if you like, and store in an airtight container once fully cooled; they stay soft for days and dough keeps in the fridge for 3 days or frozen up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.