There’s something truly magical about the combination of coffee and chocolate, especially when it’s baked into a warm, chewy cookie.
These espresso chocolate chip cookies have quickly become the most requested treat in my kitchen, and honestly, I can see why.
Why This Recipe Works So Well
The secret lies in the balance; the espresso doesn’t just scream “coffee” at you, but rather, it hums a lovely mocha tune.
It deepens the flavor of the chocolate and adds a sophisticated richness that makes these cookies feel incredibly special, without being complicated.
Ingredients Needed for the Recipe
Here’s what you’ll need to gather to create these little rounds of joy.
- All-Purpose Flour: This forms the backbone of our cookies, giving them structure and that perfect, soft chew.
- Espresso Powder: The star of the show! This fine powder packs a powerful coffee flavor that infuses the entire dough.
- Cornstarch: A sneaky little ingredient that guarantees an extra-soft, almost melt-in-your-mouth texture.
- Baking Soda: Our trusty leavening agent that helps the cookies rise and achieve the ideal slight puff.
- Salt: A bit of fine sea salt in the dough enhances all the other flavors, making them pop.
- Unsalted Butter: Softened to room temperature so it creams beautifully with the sugars for a light and fluffy base.
- Brown & Granulated Sugars: This duo creates a perfect sweetness with a hint of molasses depth and helps the cookies spread just right.
- Egg: Binds everything together and adds moisture for a tender crumb.
- Vanilla Extract: A generous pour adds a warm, aromatic flavor that is the best friend to both coffee and chocolate.
- Semisweet Chocolate Chips: They provide those glorious, melty pockets of chocolate in every single bite.
- Flaky Sea Salt (Optional): A sprinkle on top after baking adds a delightful salty crunch that contrasts the sweetness.
How to make Espresso Chocolate Chip Cookies?
The process is straightforward, but a few key steps make all the difference.
Step 1- Combine the Dry Ingredients
In a medium bowl, whisk together your flour, espresso powder, cornstarch, baking soda, and fine sea salt.
Whisking ensures the espresso powder and leaveners are evenly distributed, so every cookie is consistent.
Step 2- Cream Butter and Sugars
In a separate, larger bowl, use a hand mixer or stand mixer to beat the softened butter with both sugars.
Mix on medium-high speed for a good two minutes, until the mixture becomes pale, light, and wonderfully fluffy.
Step 3- Add Wet Ingredients
Beat in the egg and vanilla extract until they are fully incorporated into the butter and sugar mixture.
The vanilla aroma at this stage is just fantastic, a real promise of the good things to come.
Step 4- Incorporate Dry Mix
With your mixer on a lower speed, gradually add the dry ingredient mixture to the wet ingredients.
Mix only until the flour streaks have just disappeared; you don’t want to overwork the dough.
Step 5- Fold in Chocolate
Switch to a spatula or wooden spoon and gently fold in the semisweet chocolate chips.
This method prevents over-mixing and ensures the chips are evenly dotted throughout the dough.
Step 6- Chill the Dough
This is the step that requires a bit of patience, but it is absolutely non-negotiable for the best results.
Cover and chill the dough for at least two hours; this prevents the cookies from spreading too much and intensifies the flavors.
Step 7- Scoop and Bake
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Scoop out chilled dough into 1-inch balls, place them on the sheet, and bake for 10-12 minutes.
Step 8- Cool and Serve
The cookies will look soft in the center when you take them out—that’s perfect!
Let them cool on the baking sheet for 5 minutes, then sprinkle with flaky sea salt before transferring to a wire rack.
The All-Important Chill Time
I know, I know, waiting is the hardest part when you’re excited to bake.
But chilling the dough solidifies the butter, which means your cookies won’t turn into flat pancakes in the oven.
It also gives the flour time to fully absorb the wet ingredients, resulting in a richer, more complex taste.
If you’re in a real hurry, you can roll the dough balls first and chill just the baking sheet for 15 minutes.
Tips
- For a beautiful bakery-style look, press a few extra chocolate chips onto the top of each dough ball right before baking.
- Use a kitchen scale to measure your flour for ultimate accuracy; too much flour is a common reason for dry cookies.
- Ensure your butter is properly softened—it should yield gently to pressure but not be greasy or melted.
- Under-bake slightly for the ultimate chewy texture; the cookies will continue to set as they cool on the hot pan.
- Don’t skip the sea salt finish! The sweet-and-salty contrast is a game-changer that elevates the entire cookie.
Fun Flavor Variations
Once you’ve mastered the base recipe, feel free to get a little creative with your mix-ins.
You could swap the semisweet chips for dark chocolate for a more intense bite, or even white chocolate for a sweeter contrast.
Chopped toasted walnuts or pecans would add a lovely crunch and nutty flavor that pairs beautifully with coffee.
For a festive twist, try using mint chocolate chips or even a handful of crushed peppermint candies.
There you have it. A cookie that’s sure to become a new classic in your home.
They’re perfect with a glass of milk, of course, but honestly, they’re even better with a cup of coffee.
Espresso Chocolate Chip Cookies Recipe
Description
These espresso chocolate chip cookies are made with a soft and chewy espresso-vanilla dough, melty chocolate chips and a sprinkling of flaky sea salt. Basically…heaven.
ingredients
Instructions
-
Mix the dry ingredients
In a medium bowl, whisk together the flour, espresso powder, cornstarch, baking soda and salt until combined. Set aside. -
Cream the butter and sugars
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed. -
Combine wet ingredients
Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. -
Add dry ingredients
Add the dry ingredient mixture, and beat on medium-low speed until just combined. -
Fold in chocolate chips
Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined. -
Chill
Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.For faster chilling, scoop dough balls onto baking sheet and chill for 15 minutes before baking. -
Prep oven and baking sheet
Heat oven to 350°F (177°C). Line a baking sheet with parchment paper; set aside. -
Bake
Once the cookie dough is completely chilled, scoop out and roll dough balls that are 1-inch in diameter. Place the dough balls on the prepared baking sheet. Bake for about 10–12 minutes, or until the edges are slightly crispy and the tops are lightly golden. Centers may look slightly underdone. -
Cool and finish
Remove the cookies and let them cool on the baking sheet for about 5 minutes. Sprinkle with a pinch of flaky sea salt, if desired. -
Serve
Serve warm and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 25mg9%
- Sodium 95mg4%
- Potassium 85mg3%
- Total Carbohydrate 23g8%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 2g4%
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Prep time: Does not include dough chilling time (minimum 2 hours). For faster prep, chill pre-scooped dough balls for 15 minutes.
- Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Variations: Swap semisweet chips for dark, milk, white chocolate, or M&Ms. Add ½ cup chopped nuts like pecans or walnuts.
