Espresso Chocolate Chip Cookies Recipe

ByJulia
Jump to Recipe· 4.8 from 5 reviews

If you adore cookies but want a delicious twist that wakes up your taste buds, you’re in for a treat. This Espresso Chocolate Chip Cookies Recipe is truly fan-freaking-tastic—rich buttery dough with a magical browned butter base, a bold espresso kick, and melty chocolate chunks that make every bite unforgettable. Trust me, once you try these, your cookie game will never be the same. Grab a coffee (or make a double shot for the recipe itself) and let’s dive in!

❤️

Why This Recipe Works

  • Browned Butter Base: Cooking the butter to an amber brown adds a nutty depth that pairs perfectly with espresso’s boldness.
  • Ground Espresso Kick: Adding real espresso grounds—not just instant coffee—gives an authentic, robust flavor without bitterness.
  • Chilling the Dough: Freezing the cookie dough for hours intensifies flavor and ensures a soft, chewy center with crisp edges.
  • Balanced Sweetness: The mix of brown and granulated sugar controls moisture and caramel tones, complementing the bittersweet chocolate chips beautifully.
Espresso Chocolate Chip Cookies, coffee-flavored cookies, homemade espresso cookies, chocolate chip cookie recipes, baked goods 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

Every ingredient in this Espresso Chocolate Chip Cookies Recipe plays a crucial role in delivering the ideal texture and flavor. From browned butter for that rich aroma to carefully measured flour for the perfect chewiness, here’s why you want to pay attention to each one when shopping and prepping.

Espresso Chocolate Chip Cookies, coffee-flavored cookies, homemade espresso cookies, chocolate chip cookie recipes, baked goods 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 deepens the flavor—don’t rush this step or skip it!
  • Ground espresso: Use freshly ground espresso for a bold coffee flavor without bitterness.
  • Light brown sugar: Adds moisture and a slight caramel note for chewiness and complexity.
  • Granulated sugar: Helps with crisp edges and balanced sweetness.
  • Egg and egg yolk: The yolk adds richness, while the whole egg binds everything perfectly.
  • Vanilla extract: Enhances all the flavors and softens the espresso’s intensity.
  • All-purpose flour: The backbone of the cookie—measure carefully to avoid dryness or heaviness.
  • Baking soda: Leavens just enough to get that perfect rise without puffiness.
  • Salt: Essential for balancing sweetness and boosting flavors overall.
  • Chopped semi-sweet chocolate or mini chips: Melts beautifully and pairs with espresso for a delightful bittersweet contrast.
📝
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 playing around with this Espresso Chocolate Chip Cookies Recipe depending on mood and occasion, and I encourage you to make it your own! Whether you ramp up the espresso for a sharper coffee hit or swap in different chocolates, this recipe is a fantastic base for your cookie creativity.

  • Dark Chocolate Variation: I sometimes swap semi-sweet for 70% dark chocolate chunks for a richer, slightly bitter contrast that espresso lovers rave about.
  • Nutty Twist: Adding chopped toasted walnuts or pecans creates a lovely crunch that balances the softness.
  • Decaf Option: Use decaf espresso if you want all the flavor without the caffeine buzz—still delicious and kid-friendly!
  • Gluten-Free: I’ve experimented successfully with a 1:1 gluten-free flour blend—just watch the texture as GF flours behave differently.

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

Step 1: Brown the Butter Like a Pro

First things first—grab a stainless steel pan and melt your unsalted butter over medium heat. Stir occasionally as it foams and then watch carefully—it’ll go from golden to amber and smell irresistibly nutty (about 10 minutes for me). This step is the secret to those mouthwatering, toasty undertones your cookies will have. Don’t rush it or leave the stove unattended; once it browns, scrape all that butter goodness into your mixing bowl and set aside to cool.

Step 2: Stir in the Espresso and Sugars

Now, sprinkle in your ground espresso directly into the browned butter and give it a quick stir. Then whisk in both the light brown sugar and granulated sugar vigorously for about a minute so everything blends smoothly. This step keeps the sugars from clumping and kick-starts that glossy cookie dough you’re aiming for.

Step 3: Add Eggs and Vanilla

Whisk in your large egg and egg yolk, both at room temperature to ensure the mixture doesn’t seize and remains silky. Follow with your vanilla extract for a fragrant pop. The eggs give the cookie body, while the yolk boosts richness—trust me, it makes a big difference in texture.

Step 4: Fold in Dry Ingredients and Chocolate

In a separate bowl, whisk together your flour, baking soda, and salt. Gently fold these dry ingredients into the wet mixture until just combined. Overmixing here can toughen your cookies, so stop as soon as the flour disappears. Lastly, add your chopped semi-sweet chocolate or mini chips, folding in carefully to distribute them evenly without breaking chunks.

Step 5: Chill for Perfect Texture

Scoop the dough onto a baking tray lined with parchment paper—don’t crowd the cookies, give them some breathing room. Then *freeze* this tray for at least 3-4 hours, or preferably overnight. I know patience is tough here, but this chilling step changes the whole game: flavor intensifies and cookies bake with beautifully chewy centers and crisp edges.

Step 6: Bake and Enjoy!

When ready, preheat your oven to 350°F (180°C). Bake the frozen dough balls spaced two inches apart for 10–12 minutes. You want the edges golden but the centers still light and puffy—don’t overbake! After baking, cool them on a rack. Pro tip: if they look a bit wonky, pop a round cookie cutter around each and gently nudge the edges to get perfectly round cookies.

💡

Pro Tips for Making Espresso Chocolate Chip Cookies Recipe

  • Brown Butter Timing: Watch your butter closely to avoid burning; the moment it smells nutty and turns amber, it’s perfect.
  • Flour Measurement: Use a kitchen scale or spoon-level method—too much flour will make cookies dry and cakey.
  • Dough Chilling: Don’t skip the freeze! Even if you’re impatient, at least 3-4 hours makes a dramatic difference in flavor and texture.
  • Bake Watching: Pull cookies out early enough so they stay soft in the center; they firm up as they cool.

How to Serve Espresso Chocolate Chip Cookies Recipe

Espresso Chocolate Chip Cookies, coffee-flavored cookies, homemade espresso cookies, chocolate chip cookie recipes, baked goods 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 enjoy these cookies as-is because of their rich texture, but for photo-worthy presentation, a quick dusting of cocoa powder or a gentle drizzle of dark chocolate ganache adds an elegant touch. Sprinkling a tiny pinch of flaky sea salt on baked cookies just before serving brings out both the espresso and chocolate flavors beautifully.

Side Dishes

Pairing these cookies with a creamy cappuccino or your favorite latte is an obvious win. For something different, sliced fresh strawberries or a dollop of lightly sweetened whipped cream balances their richness with a fresh twist. They’re also a lovely dessert alongside vanilla ice cream for a boozy affogato-style treat.

Creative Ways to Present

I once made these Espresso Chocolate Chip Cookies for a holiday party and stacked them into petite towers tied with twine—a simple but charming way to serve. Another favorite is sandwiching them with coffee-flavored buttercream or mascarpone filling, turning them into elegant coffee-flavored whoopie pies. They’re always a conversation starter!

Make Ahead and Storage

Storing Leftovers

After baking, I keep my cookies in an airtight container at room temperature, layered between parchment paper to prevent sticking. They usually last 3-4 days at peak freshness, staying soft in the middle but still crisp on the edges.

Freezing

I freeze my scooped cookie dough balls on a baking tray, then transfer them to a freezer bag once solid. This works wonders whenever I want freshly baked cookies on demand—they keep beautifully for up to 3 months.

Reheating

To reheat, pop the cookie in a 300°F (150°C) oven for 5-7 minutes or microwave for about 15 seconds. It’s like magic—the chocolate melts and the freshly baked texture returns, making leftover cookies taste like you just pulled them from the oven.

FAQs

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

    You can, but I recommend using finely ground espresso for the best flavor and texture. Instant coffee can sometimes bring a bitter or artificial taste. If you use instant coffee, reduce the quantity to avoid overpowering the cookie and dissolve it in a tiny bit of warm water before mixing.

  2. Why do I need to chill the dough for so long?

    Chilling the dough solidifies the fats and allows the flour to fully hydrate. This dramatically improves the cookie’s flavor and prevents spreading during baking, resulting in thick, chewy cookies with crispy edges. The longer the better—overnight chilling is ideal.

  3. How do I prevent my cookies from spreading too much?

    Make sure you measure your flour accurately using the spoon-level or scale method, chill the dough thoroughly, and avoid over-melting the butter in the initial step. Also, spacing the dough scoops at least two inches apart helps keep cookies from merging.

  4. Can I make these cookies vegan or dairy-free?

    Yes! Swap butter for a vegan butter substitute that browns well (some are better than others), and use a flax or chia egg in place of the eggs. The espresso and chocolate flavors will shine through, though texture may vary slightly.

Final Thoughts

This Espresso Chocolate Chip Cookies Recipe has become one of my all-time favorites to bake and share, especially when I want something a little extra special with my coffee. It’s reliable, filled with layers of flavor, and endlessly customizable. I hope you give it a try and fall in love with this batch as much as I have. Next time you want a cookie that feels like a hug and an espresso shot rolled into one, you know exactly what to bake!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Espresso Chocolate Chip Cookies Recipe

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

Description

These Espresso Chocolate Chip Cookies combine rich browned butter with a hint of espresso for a depth of flavor that perfectly complements the sweetness of semi-sweet chocolate chips. The dough is chilled for several hours to develop texture and flavor, resulting in crisp edges and a tender, puffy center with every bite.

Ingredients

Units Scale

Wet Ingredients

  • 14 tablespoons unsalted butter
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 tablespoon ground espresso
  • 1/2 cup + 2 tablespoons light brown sugar
  • 1/2 cup granulated sugar
  • 1 2/3 cup + 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Add-ins

  • 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 solids at the bottom turn an amber brown color, approximately 10 minutes. Scrape all the browned butter into a mixing bowl and stir in the ground espresso, then set aside to cool to room temperature, about 20-30 minutes.
  2. Add Sugars: Whisk in the light brown sugar and granulated sugar for one minute until fully combined and smooth.
  3. Incorporate Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture is homogeneous.
  4. Mix Dry Ingredients: Gently fold in the all-purpose flour, baking soda, salt, and chopped chocolate or chocolate chips until just combined, being careful not to overmix.
  5. Chill the Dough: Scoop the dough onto a parchment-lined baking tray and place the tray in the freezer for at least 3-4 hours; for best flavor and texture, chill overnight.
  6. Bake the Cookies: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Arrange frozen cookie dough balls spaced at least two inches apart on a baking sheet. Bake for 12 minutes or until the edges are golden but the centers remain pale and puffy.
  7. Cool and Serve: Transfer the tray to a wire rack to cool completely before enjoying your cookies.

Notes

  • Measure your flour properly by fluffing it first, then spooning into your measuring cup without packing to avoid excess flour. Using a kitchen scale is best.
  • Chill the dough overnight for the best flavor and texture—though 3-4 hours is acceptable, overnight resting enhances the cookies.
  • If cookies bake unevenly, use a round cookie cutter immediately after baking to gently reshape them while warm.
  • Store baked cookies in an airtight container at room temperature for 3-4 days for maximum freshness.
  • Freeze scooped cookie dough balls in an airtight container or freezer bag for 1-3 months to preserve quality.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 170 kcal
  • Sugar: 13 g
  • Sodium: 120 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star