These Easy Espresso Cookies with Chocolate Chips are a perfect combination of two delicious flavors. Packed with chocolate and freshly brewed espresso, they are the perfect treat for all the coffee lovers!
Why you'll love these Chocolate Chip Espresso Cookies:
- Chocolate and coffee are a match made in heaven! Coffee intensifies the chocolate flavor and also balances the bitter and acidic qualities it has,
- No mixer is required! You could make with a stand mixer, hand mixer, or by hand.
- Every bite is buttery, chewy, chocolatey, and full of espresso flavor.
Jump To
- Why you'll love these Chocolate Chip Espresso Cookies:
- What ingredients are needed for espresso chip cookies
- How to make chocolate espresso cookies
- Expert tips for these chocolate chip coffee cookies
- Best chocolate for chocolate chip espresso cookies
- Variations for chocolate chip cookies with coffee recipe:
- How to store:
- How to freeze espresso chocolate cookies:
- FAQ's
- Some other cookies to enjoy:
- Espresso Cookies with Chocolate Chips
Raise your hand if you LOVE chocolate chip cookies? How about coffee? If you're a chocolate chip cookie fan like me (and a coffee lover!), you get it all in these fabulous cookies.
Soft and chewy center with with crispy edges. Chocolate chips and a touch of coffee in a perfect cookie!
Most recipes call for using espresso powder. I used freshly brewed espresso coffee, which gives it a rich coffee flavor. I first shared these espresso shortbreads made with freshly brewed espresso coffee (so crispy and buttery!) and this beautiful chocolate espresso layer cake.
What ingredients are needed for espresso chip cookies
- all-purpose flour: The base of the cookie, providing structure and texture.
- eggs and yolk: Adds richness and helps bind the ingredients.
- chocolate chips (semi sweet): Provides pockets of sweetness and a contrasting texture.
- brown sugar: Adds sweetness and moisture, while also contributing to a chewier texture.
- granulated sugar: Adds sweetness and helps the cookies brown.
- vanilla extract: Enhances flavor, adding depth and complexity.
- espresso: Deepens the flavor of the chocolate and adds a subtle coffee note- we like to use this espresso by Chik Monk.
- unsalted butter (melted, room temp): Adds flavor and creates a tender, crumbly texture.
- baking soda: Acts as a leavening agent, causing the cookies to rise and become light and airy.
- sea salt: Balances sweetness and enhances overall flavor (also could be sprinkled on top before baking, if you like sweet and salty combination).
How to make chocolate espresso cookies
Gather all your ingredients.
- Step 1: Melt butter over medium heat and then start to make the espresso
- Step 2: Make the espresso (We used espresso beans, ground it up into espresso powder, and used a moka (espresso) pot to turn into liquid espresso- not powder)
- Step 3: Measure out the freshly brewed espresso
- Step 4: Mix together all the dry ingredients and set aside (flour, salt, and baking soda)
- Step 5: In a large mixing bowl combine the sugars, the egg yolks, the whole egg, the melter butter, and the vanilla extract.
- Step 6: With an electric mixer, beat until pale golden color, and thick consistency.
- Step 7: Mix the dry ingredient with the wet ingredients. Add the espresso. Stop the mixer and use spatula to scrape the sides and bottom of the bowl and combine the ingredients.
- Step 8: Continue mixing:
- Step 9: Fold in the chocolate chips until everything is combined.
- Work the dough into a long disk and wrap in plastic wrap.
- Refrigerate the dough for 2 hours or overnight.
- Step 10: When you are ready to bake the cookies preheat the oven to 350° and line a cookie sheet with parchment paper.
- Cut the dough into 1 inch disks
- Then roll with your hands into walnut size pieces.
- Step 11: Place balls 2 inches apart on parchment line paper. Bake for 12 minutes.
- Step 12: Cool on wire rack and enjoy.
Expert tips for these chocolate chip coffee cookies
- Chill the dough overnight. I know it is so tempting to bake them the same day, but the magic happens overnight! The cookies will have a better texture and flavor with an overnight chill.
- Scoot the cookies after baking. Sometimes the cookies will bake lopsided. As soon as you take them out of the oven, place a round cookie cutter around the cookie and scoot the edges to make them perfectly round!
- Use good quality espresso/coffee. You will have the best results and cookie flavor with high-quality ground coffee.
Best chocolate for chocolate chip espresso cookies
If you want to use a delicious chocolate chip that you can find at many grocery stores, try out Ghirardelli. This Ghirardelli chocolate works very well in baking and melts so nicely!
I sometimes splurge a little on the Callebet Callets or this Callebaut Chocolate Block These melt really well and the chocolate flavor is absolutely delicious in the cookies.
Variations for chocolate chip cookies with coffee recipe:
- Use different baking chips: To change up these cookies, you could switch out the semisweet chocolate chips with milk chocolate, dark chocolate or even white chocolate chips.
- Use M&Ms: If you're an M&M fan, go ahead and switch out the chocolate chips with 1 cup of regular or mini M&Ms.
- Use nuts: For a delicious and nutty crunch, add in a 1/2 cup of chopped pecans or walnuts to the batter.
How to store:
Store the baked espresso cookies in an airtight container or ziplock bag on the counter for 3-4 days.
- To store: Once the chocolate chip cookies have cooled down, store in an airtight container at room temperature for up to a couple of days. Store at room temperature in an airtight container with non stick or wax paper between the layers for 5 days.
- To freeze: Freeze in an airtight container for up to 2-3 months. When thawing, thaw cookies on the counter in the container. If you want to freeze smaller portions, store in smaller containers or in zipped lock freezer bag.
How to freeze espresso chocolate cookies:
To freeze unbaked cookie dough balls: Scoop out the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (should take about 1-2 hours), frozen dough balls could be stored in a freezer safe air-tight container or a large zipped lock freezer bag for up to 3 months.
When ready to bake the cookies: Follow the instructions on recipe below and add 1-2 minutes to the baking time. IF the cookies do not spread as much baking from frozen, you could tap the tray on the counter as soon as the cookies come out of the oven.
To freeze baked cookies: Once you've baked the espresso chocolate chip cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.
FAQ's
You will definitely taste a subtle espresso flavor. They do not taste like a caffe latte or cappuccino, but if you're a coffee lover, they are the cookie for you!
Espresso powder is not espresso coffee beans that are ground to fine texture. It is a concentrated instant coffee that when dissolved, turned an intense dark color (like brewed espresso). Espresso powder is a coffee crystal that when added to a hot water, quickly dissolves into an espresso ready to drink.
I really like Ghirardelli chocolate , for cookies and other baking recipes. They melt nicely and have delicious flavor!
Yes, they are. There is a small amount of caffeine in these espresso chocolate chip cookies. If you don't drink caffeinated coffee, simply use decaf espresso.
Chocolate and espresso (or coffee) complement each other in a really nice way. The cookie doesn't have a very strong espresso flavor, but you will taste hints of it when you take a bite.
This cookie has a chewy and soft middle and is crispy along the edges. If you like even crispier cookies, you could bake them 1-2 minutes longer.
Some other cookies to enjoy:
Espresso Cookies with Chocolate Chips
Ingredients
- 2 cups of all-purpose flour
- ½ tsp sea salt plus extra for sprinkling on top of cookie dough before baking if you like sweet and salty.
- 2 egg yolks
- 1 whole egg
- 1 cup chocolate chips semi-sweet (or dark chocolate)
- ⅓ cup brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ¼ cup espresso freshly brewed, not instant or powdered
- ½ cup unsalted butter melted (one stick)
- 1 tsp of baking soda
Instructions
- In a large bowl, whisk together the flour, salt, and baking soda.
- Brown the butter over medium heat, stirring consistently until browned.
- Turn off the heat and set the butter aside to cool to room temperature.
- Make the espresso (We used espresso beans, grinded it up into espresso powder, and used a moka pot to turn into liquid espresso- not powder)
- In a large mixing bowl combine the sugars, the egg yolks, the whole egg, the melter butter, and the vanilla extract.
- With an electric mixer, beat until pale golden color, and thick consistency.
- Mix the dry ingredient with the wet ingredients (adding the wet ingredients slowly into the dry ingredients)
- Add the espresso and continue mixing.
- Fold in the chocolate chips until everything is combined.
- Work the dough into a long disk and wrap in plastic wrap.
- Refrigerate the dough for 2 hours or overnight.
- When you are ready to bake the cookies preheat the oven to 350° F and line a cookie sheet with parchment paper (if you have two cookie sheets, prep the both of them). Spray the baking sheet with baking spray.
- Cut the dough into 1 inch disks.
- Roll out the dough with your clean hands into walnut size pieces.
- Place balls 2 inches apart on parchment line paper.
- Bake for 10-12 minutes, or until golden brown. Set your timer for 10 minutes and check the cookies (every oven is different and yours may be ready at 10 minutes).
- Cool completely and store in an airtight container. ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Nutrition
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