Espresso Chocolate Chip Cookies Recipe
These Espresso Chocolate Chip Cookies are soft, chewy, and bursting with coffee flavor. Using butter gives a texture, while chocolate chunks and espresso powder make them irresistibly rich. Sprinkle with flaky sea salt for a café-style treat.
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Servings: 16 Cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Cookie scoop (1 oz or 2 tbsp)
- Parchment Paper or Silicone Baking Mat
Ingredients
- ¾ cup unsalted butter
- 1 cup packed dark brown sugar
- ⅓ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup espresso powder
- ½ tsp baking soda
- ½ tsp salt
- 4 oz dark or semi-sweet chocolate chopped or chocolate chips
- Flaky sea salt optional for topping
Instructions
- Mix Butter and Sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until smooth.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, espresso powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined. A few lumps are okay.
- Fold in Chocolate: Gently fold in chocolate chunks or chips by hand. Do not overmix.
- Chill Dough: Refrigerate dough for at least 30 minutes, or up to 2 hours. Chilling helps the cookies hold their shape.
- Scoop Cookies and Bake: Use a 1 oz cookie scoop to portion dough balls, spacing 2 inches apart on prepared sheets and bake them in oven at 350°F (175°C) for 10–12 minutes until edges are lightly golden and centers are soft.
- Cool and Garnish: Let cookies cool 5 minutes on the baking sheet. Sprinkle with flaky sea salt if desired. Serve warm or at room temperature.
Notes
- Chocolate Options: Semi-sweet, dark, or milk chocolate chunks all work well.
- Coffee Flavor: Adjust espresso powder to taste for more or less coffee intensity.
- Texture Tip: Chilling dough prevents cookies from spreading too much and keeps them chewy.
- Storage: Store cooled cookies in an airtight container for up to 5 days or freeze for up to 2 months.