Espresso Chocolate Chip Cookies are a rich and flavorful twist on the classic cookie recipe! Laced with espresso powder and chocolate chips, you’ll love the sweet chocolate and robust coffee flavors together!
These Espresso Cookies will certainly make a statement — no garnishes or utensils required! They’re the perfect cookie for the coffee lover in your life, not to mention, everyone could use a little extra caffeine around the holidays.
When it comes to baking up holiday cookies & cakes, there’s no need to slave away in the kitchen or get too fancy with serving ware. Instead, make easy, delicious recipes, and let the food do the talking.
These scrumptious cookies are made with cocoa powder, espresso grounds, and loads of chocolate chips. Bring them to parties, cookie swaps, or add them to your own dessert table, and you’ll have everyone happily buzzin’!
Ingredients
For the best batch of Espresso Chip Cookies, it’s essential to use quality chocolate and coffee in the recipe.
Guittard Unsweetened Cocoa and Nielsen-Massey Vanilla are two of my go-to staples when whipping up baked goods, plus Ghirardelli Dark Chocolate Chips and Ghirardelli Semi-Sweet Chocolate Chips are a necessity for these chip-studded treats.
Lastly, Illy Dark Roast Fine Ground Coffee is a key ingredient for the rich espresso flavor that perks these cookies right up! You could also use espresso powder, instant coffee, or instant espresso in this recipe.
How To Make Espresso Cookies
- Combine the melted butter and espresso together and let sit for about 10 minutes.
- Add the butter mixture to a stand mixer along with the sugars and mix using a paddle attachment until light and fluffy.
- Add in the egg and egg yolk and mix just until incorporated.
- In a separate medium bowl, whisk together the flour, cocoa, baking soda, and salt.
- Add the flour mixture to the wet ingredients and mix just until combined, scraping down the sides of the bowl as needed. Fold in the chocolate chips.
- Cover and chill for 1 hour before using a medium cookie scoop to portion out the dough on a parchment-lined baking sheet and bake.
How To Store
Cookies can be kept in an airtight container at room temperature for 3 to 4 days. You can also freeze them for up to 3 months in a freezer bag.
Subsitutions
- This recipe was originally developed using very fine espresso coffee grounds, however, 2 teaspoons of espresso powder may be used instead. You can skip the soaking step if using powder.
- Coffee extract or flavoring could also be added to the dough for a stronger coffee flavor or instead of the grounds or powder.
- Use mini chocolate chips or chocolate chunks in this recipe to change up the chocolate a bit. White chocolate chips would also make a sweet addition.
How To Serve
These cookies are wonderful to package up for friends and family. And if you’re enjoying them at home, I highly recommend enjoying them with a glass of milk, Christmas Coffee, or Crockpot Hot Chocolate.
These Chocolate Espresso Cookies are perfect for sharing or freezing when you want something to fall back on when your sweet tooth strikes! If you love chocolate cookies as much as I do, you should also check out these recipe!
Espresso Chocolate Chip Cookies
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Espresso Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter melted
- 1 tablespoon Illy Dark Roast Fine Ground Coffee see notes
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 additional egg yolk
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup bittersweet chocolate chips
- 1 cup semi-sweet chocolate chips
Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, stir together the melted butter and coffee, let sit for a few minutes before adding the sugars and mixing together.
- Add in the vanilla, egg, and egg yolk and beat until light and creamy, about 1 to 2 minutes on medium speed.
- In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet ingredients in two separate additions, mixing between each one and scraping down the sides as needed.
- Fold in the chocolate chips so they’re evenly distributed throughout the dough, then cover the dough in plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 325°F.
- Measure the dough into ¼ cup-sized balls and rolls them between your palms before placing them on an ungreased cookie sheet, leaving at least 3 inches between each cookie.
- Bake the cookies for 15 to 17 minutes, the centers will still look soft, this is normal since you will need to allow them to cool on the pan for 10 minutes after baking. Transfer to a cooling rack after 10 minutes to finish cooling or enjoy immediately.
Notes
- 2 teaspoons of espresso powder may be used instead of the coffee grounds.
- Coffee extract or flavoring could also be added to the dough for a stronger coffee flavor or instead of the grounds or powder.
- Use mini chocolate chips or chocolate chunks in this recipe to change up the chocolate a bit. White chocolate chips would also make a sweet addition.
- Cookies can be kept in an airtight container at room temperature for 3 to 4 days. You can also freeze them for up to 3 months in a freezer bag.
Tori says
Good thing I don’t bake them for the suggested baking time because by the time I got them out of the oven they could hardly even be called cookies anymore. I bake often and this recipe just absolutely tanked for me. The dough looked and tasted great but after baking for only 10 minutes they were basically boiled to my cookie sheet.