Espresso Chocolate Chip Cookies

Why You'll Love This Recipe

• Coffee and chocolate! This is one of my favorite flavor combinations when I need a boost of energy in the afternoon. Whether I'm snacking on a bar of chocolate with espresso beans, enjoying an iced latte, or if I'm lucky, savoring one of these delicious coffee cookies, coffee and chocolate is the best way to get through those afternoon slumps.
• Super chewy! Everyone loves a chewy cookie recipe. These espresso cookies are perfectly soft and have a delightful chewy texture.
• Easy to make. Cookies are one of my go-to desserts to make because they are so easy and quick to make! Plus, I always have the ingredients I need to make them on hand.
• Tried and true! This recipe has been thoroughly tested and works! I have made variations of this base cookie recipe too many times to count. This recipe creates perfect chocolate chip cookies that everyone will enjoy.

Ingredients

• Butter
• Brown sugar
• Egg
• Vanilla
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Chocolate chips
• Espresso powder

See the recipe card below for a full list of ingredients and measurements.

Substitutions

Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.

• Gluten-free? I have not tested this recipe with other flour. I recommend using a gluten-free 1:1 baking flour if you try to make this recipe gluten-free. Leave a comment and let me know how this goes!
• Don’t have espresso powder? You can try using a little bit of finely ground coffee. I have not tested this so I can't speak to the results! Or simply omit the espresso powder and make classic chocolate chip cookies.

Variations

Here are a few ideas for customizing this recipe and making different flavor variations:

• Top with chocolate-covered espresso beans for an extra hit of caffeine and a cute decoration.
• Make this recipe eggless by heading over to my egg free chocolate chip cookie recipe and use ¼ cup brewed coffee instead of room temperature water for a coffee-infused flavor.
• Swap the chocolate chips for white chocolate chips if white chocolate is your thing. Or use chocolate chunks or a chopped-up chocolate bar instead of chips.
• Add a pinch of flaky sea salt on top of the baked cookies for a sweet and salty version.
• Add ¼ cup rolled oats for the ultimate cozy cookie! The combination of oats, chocolate and espresso already has me drooling.
• Use brown butter to add even more depth of flavor to this sweet treat. Brown and cool your butter to room temperature before incorporating into the coffee cookie dough.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How To Make Chocolate Chip Cookies With Espresso Powder

Step 1: Cream together butter and brown sugar until light and fluffy.

Step 2: Beat in egg and vanilla extract until fully incorporated.

Step 3: Add the dry ingredients to the wet ingredients and beat until just combined.

Step 4: Add espresso powder or granules to the cookie dough.

Step 5: Fold chocolate chips into the cookie dough. Chill for 30 minutes before scooping if desired.

Step 6: Dip the top of each cookie dough ball into extra chocolate chips.

Step 7: Place cookie dough balls on a parchment paper-lined baking sheet a few inches apart.

Step 8: Bake according to the instructions on the recipe card.

Expert Baking Tips

• Use a light-colored aluminum baking sheet for the best bake! I find these types of pans work best for baking cookies.
• Leave at least 2 inches between each cookie dough ball on your baking sheet. I find baking 6 cookies on a standard-sized baking sheet works well.
• Want to get perfectly round cookies? Use a butter knife to tap the edges of your cookies to form a circle, immediately after removing them from the oven.
• Let your cookies cool on the baking sheet for a few minutes before removing and placing them on a cooling rack or tray.

Frequently Asked Questions

Have a question about this recipe? Here are some additional tips and commonly asked questions:

Equipment

You’ll only need to pull out the essentials to make this recipe which includes a baking sheet, parchment paper, a mixing bowl, measuring cups and spoons, a rubber spatula, and either a cookie scoop or spoon.

Storage

Room Temperature

Store cooled cookies in an airtight container for up to a week. Espresso Chocolate Chip Cookies are best enjoyed in the first couple of days.

Freezing Instructions

Store cooled cookies in a freezer-safe container or storage bag and freeze for up to two months. Once you're ready to enjoy them, let them thaw at room temperature.

For unbaked cookie dough balls, add them to a freezer bag with enough space in between each ball to prevent sticking. Lay the bag flat in the freezer. When you're ready to bake, remove the dough balls and let them thaw at room temperature for an hour or two or overnight in the fridge. If you're short on time, decrease your oven temperature by 25°F and bake for 2 to 3 extra minutes.

Keep in mind that baked cookies made with frozen dough may differ in appearance and texture from those made with fresh dough.

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