Espresso Chocolate Chip Cookies Recipe

ByAmanda
Jump to Recipe· 4.7 from 8 reviews

If you love the rich flavor of coffee and the irresistible charm of chocolate chip cookies, you’re going to adore this Espresso Chocolate Chip Cookies Recipe. It’s one of those recipes I keep coming back to when I want to impress friends or just treat myself after a long day. Picture the nutty warmth of browned butter mingling with a punch of espresso and melty chocolate chips — seriously, it’s fan-freaking-tastic. Stick with me, and I’ll walk you through the whole process, sharing tips that’ll help you bake these exactly right, whether you’re a seasoned baker or just starting out.

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Why This Recipe Works

  • Browned Butter Magic: It adds a deep, nutty richness that elevates every bite.
  • Espresso Boost: The espresso grounds intensify the chocolate flavor without overpowering the cookie.
  • Chilling the Dough: Freezing the dough helps develop flavor and prevents cookies from spreading too much.
  • Perfect Texture: The balance of sugars and egg yolk gives a chewy center with crisp edges.
Espresso Chocolate Chip Cookies, coffee-flavored cookies, chocolate chip cookie recipe, easy coffee cookies, baked chocolate espresso treats - 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

Each ingredient in this Espresso Chocolate Chip Cookies Recipe plays a special role to bring you cookies that are rich, chewy, and packed with just the right balance of coffee zing and chocolate sweetness. Here are some of my favorite reasons to love the ingredients before we get started.

Espresso Chocolate Chip Cookies, coffee-flavored cookies, chocolate chip cookie recipe, easy coffee cookies, baked chocolate espresso treats - 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 the butter adds a deep, toasty flavor you won’t get from plain melted butter.
  • Ground Espresso: It provides that unmistakable coffee punch, enhancing the chocolate without bitterness.
  • Light Brown Sugar: Adds moisture and a little caramel flavor to help keep cookies soft.
  • Granulated Sugar: For sweetness and that classic crisp edge on cookies.
  • Egg and Egg Yolk: Egg yolk adds richness and tenderness, while the whole egg helps bind everything together.
  • Vanilla Extract: Balances the espresso and chocolate flavors with a warm, familiar backdrop.
  • All-Purpose Flour: The backbone of the cookies; measuring properly is key to avoid dense or dry cookies.
  • Baking Soda: Helps the cookies rise and develop texture.
  • Salt: A pinch highlights all the sweet and bitter flavors perfectly.
  • Chopped Semi-Sweet Chocolate or Mini Chocolate Chips: Melts just right, giving gooey pockets of chocolate in every bite.
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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 how versatile the Espresso Chocolate Chip Cookies Recipe is, so don’t be shy about making it your own. Over time, I’ve tried a few little tweaks that really highlight different sides of the flavor or suit different cravings.

  • Switch up the chocolate: I sometimes swap semi-sweet for dark chocolate chunks to get a deeper, less sweet bite. If you’re feeling adventurous, white chocolate chips with espresso can also be surprisingly good!
  • Add nuts: Toasted walnuts or pecans work great here if you want extra crunch and texture.
  • Make it vegan: Use a vegan butter substitute and flax eggs instead of real eggs, and you’ll still get a fantastic chewy cookie.
  • Stronger coffee flavor: Increase the espresso grounds slightly or add a splash of espresso liquid for a bolder coffee kick, especially if you love your brew strong like I do.

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

Step 1: Brown Your Butter Like a Pro

Start by melting your butter in a stainless steel pan over medium heat. Keep an eye on it and stir occasionally so the milk solids don’t burn but turn a gorgeous amber brown instead. This takes about 10 minutes in my kitchen. The aroma alone will tell you when it’s ready—it smells nutty and toasty. Carefully scrape all of that buttery goodness, including the browned bits, into your mixing bowl and stir in the espresso grounds right away so that intense coffee flavor starts infusing.

Step 2: Mix Sugars and Eggs

Once your butter and espresso mixture cools to room temperature (about 20-30 minutes), whisk in the sugars vigorously for about a minute until they’re evenly combined. Then add in your room-temperature egg, egg yolk, and vanilla. Mixing these in now ensures your cookie dough stays smooth and prevents any scrambling when the dough heats up.

Step 3: Fold in Dry Ingredients and Chocolate

Next, gently fold in your flour (make sure you measure this properly—more on that below), baking soda, salt, and chocolate chips. It’s important to fold just until combined to keep your cookies tender and prevent tough spots. This is where your cookies’ structure really builds.

Step 4: Chill, Chill, Chill!

Scoop your dough onto a parchment-lined baking tray, leaving space between each mound for spreading. Pop this tray into the freezer for at least 3-4 hours, but ideally overnight. Trust me on this one—chilling transforms the cookie dough by melding the flavors and improving texture, which will give you cookie perfection.

Step 5: Bake to Golden Perfection

When you’re ready to bake, preheat your oven to 350°F (180°C). Bake the frozen dough balls spaced at least two inches apart for 10-12 minutes. You want the edges to turn golden while the centers remain pale and puffy—this means the cookie will be chewy on the inside after cooling. Remove from the oven and let cool on a wire rack. If you want, you can gently use a cookie cutter to nudge the edges into a perfect circle while still warm. Such a neat trick I learned after a few batches!

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Pro Tips for Making Espresso Chocolate Chip Cookies Recipe

  • Perfect Flour Measurement: Always fluff your flour and spoon it into your measuring cup instead of scooping to avoid dense cookies. Using a kitchen scale is the absolute best method.
  • Don’t Skip the Chill: Refrigerating or freezing your dough overnight does wonders for texture and flavor. I know it’s tempting to bake right away, but give patience a chance—it’s worth it.
  • Brown Butter Aroma: Keep a close eye while browning butter to catch it at the perfect amber stage and avoid burning. Your nose will guide you better than the clock here.
  • Shape While Warm: If you spot any misshapen cookies after baking, use a round cookie cutter around the edges immediately when they’re out of the oven to make them perfectly round.

How to Serve Espresso Chocolate Chip Cookies Recipe

Espresso Chocolate Chip Cookies, coffee-flavored cookies, chocolate chip cookie recipe, easy coffee cookies, baked chocolate espresso treats - 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

While these cookies are pretty much perfect on their own, I love to sprinkle a little flaky sea salt on top right before baking to add a subtle salty contrast that makes the chocolate and espresso flavors pop even more. Sometimes, a light dusting of cocoa powder on top before serving adds a touch of elegance and a hint more chocolate love.

Side Dishes

Pair these espresso chocolate chip cookies with a creamy cappuccino or an iced latte for a coffee shop vibe at home. For an extra indulgence, I often serve these with a scoop of vanilla bean ice cream. It’s one of my favorite ways to treat guests!

Creative Ways to Present

For special occasions, I like to stack the cookies with little layers of mascarpone cream in between, turning them into elegant mini sandwich desserts. You could also arrange them in a gift box lined with parchment paper and tied with rustic twine for a heartfelt homemade gift that always wowed my friends and family.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, and they stay perfectly chewy for about 3-4 days. I like to place a slice of bread inside the container to help keep them soft — it sounds odd, but it really works!

Freezing

One of my favorite parts of this Espresso Chocolate Chip Cookies Recipe is how well the dough freezes. After scooping the dough balls and freezing them on a tray, I transfer them to a freezer bag. They keep for up to 3 months, and I bake them straight from frozen whenever I want a fresh batch with minimal effort.

Reheating

If you have leftover cookies, gently warming them in a 300°F (150°C) oven for 3-5 minutes brings back that freshly baked softness, melty chocolate, and buttery aroma. Avoid microwaving as it can make cookies a bit tough once cooled again.

FAQs

  1. Can I use instant coffee instead of ground espresso in this recipe?

    Yes, you can substitute instant coffee powder if you don’t have ground espresso, but use a bit less to avoid bitterness — about 2 teaspoons usually works well. Keep in mind, the flavor might be slightly different, but still delicious.

  2. Why is chilling the dough important in the Espresso Chocolate Chip Cookies Recipe?

    Chilling the dough solidifies the fats, allowing the cookies to spread less during baking. It also gives the ingredients time to meld, resulting in richer flavor and a chewier texture that’s irresistible.

  3. How do I measure flour properly to avoid dense cookies?

    The best way is to fluff the flour first, then spoon it gently into your measuring cup without packing it down, and level off with a knife. Using a kitchen scale to weigh the flour (about 212g for this recipe) gives the most accurate results every time.

  4. Can I make these cookies gluten-free?

    You can try swapping all-purpose flour for a gluten-free 1:1 baking flour blend. Just keep in mind that texture might vary slightly, so chilling the dough overnight helps maintain the chewy texture.

  5. What’s the best way to get perfectly round cookies?

    I’ve found that scooping dough balls frozen and spaced well apart is key, plus using a cookie cutter to nudge warm cookies into shape right after baking ensures a beautiful round edge every time.

Final Thoughts

This Espresso Chocolate Chip Cookies Recipe is one of my go-to treats when I want something that feels both cozy and a little bit fancy. There’s just something satisfying about the combination of that nutty browned butter, bold espresso, and melty chocolate that feels like a little love note to your taste buds. I hope you’ll give it a try and enjoy all the little baking tips I’ve shared along the way — I promise you’ll be rewarded with some of the best cookies you’ve ever made at home. Happy baking, friend!

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Espresso Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 8 reviews
  • Author: Amanda
  • 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 deeply flavorful twist on a classic favorite. Chilling the dough overnight enhances the texture and flavor, resulting in perfectly chewy cookies studded with semi-sweet chocolate.

Ingredients

Units Scale

Wet Ingredients

  • 14 tablespoons unsalted butter
  • 1 tablespoon ground espresso
  • 1/2 cup + 2 tablespoons light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 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 over medium heat, cook the butter until the solids at the bottom turn an amber brown color, about 10 minutes. Scrape all the browned butter into a mixing bowl.
  2. Add espresso and cool: Stir in the ground espresso to the browned butter mixture and set aside to cool to room temperature, approximately 20-30 minutes.
  3. Mix sugars: Whisk the light brown sugar and granulated sugar into the cooled butter mixture for one minute until well combined.
  4. Add eggs and vanilla: Whisk in the large egg, egg yolk, and vanilla extract until smooth.
  5. Combine dry ingredients: Fold in the all-purpose flour, baking soda, salt, and chopped chocolate or chocolate chips until just incorporated, being careful not to overmix.
  6. Scoop and chill dough: Scoop the cookie dough onto a parchment-lined baking tray, spacing them evenly. Place the tray in the freezer and chill for at least 3-4 hours, ideally overnight for best flavor and texture.
  7. Bake the cookies: Preheat your oven to 350°F (180°C). Bake the frozen cookie dough balls spaced at least two inches apart for 12 minutes or until the edges are golden but the centers remain pale and puffy.
  8. Cool and serve: Allow the cookies to cool on a wire rack before enjoying.

Notes

  • Measure flour using the spoon-level method or a kitchen scale to ensure accuracy and avoid dense cookies.
  • Chill the dough overnight to develop better texture and flavor in the cookies.
  • If cookies bake lopsided, immediately use a round cookie cutter to gently reshape the edges while still warm.
  • Store baked cookies in an airtight container at room temperature for up to 4 days.
  • Freeze scooped dough balls in an airtight container or freezer bag for 1-3 months for later use.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 140 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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