These espresso chocolate chip cookies are chewy, rich, and packed with bold coffee flavor. They take everything people love about classic chocolate chip cookies and add a delicious espresso twist with espresso powder and finely chopped chocolate-covered espresso beans. The result is a soft-centered cookie with crisp edges, melty chocolate, and just enough coffee flavor to make each bite feel special. They are ideal for an afternoon pick-me-up, but they are just as welcome with morning coffee or as an evening dessert.
Tips for cookie baking
Chocolate chip cookies may seem simple, but a few small details can make a big difference in the final texture. For the best espresso chocolate chip cookies, focus on accurate measuring, even dough portions, and careful baking. These steps help create cookies that are chewy in the center, lightly crisp around the edges, and full of balanced chocolate and espresso flavor.
- Measure your flour correctly: This is one of the most important habits in baking. Too much flour can make cookies dry, dense, or hard. If you are not using a kitchen scale, use the spoon and level method. Spoon the flour into the measuring cup until it is overflowing, then level it off with the flat edge of a knife. Avoid scooping directly from the flour bag or container, because that packs in extra flour and can change the texture of the cookies.
- Use a cookie scoop: A cookie scoop helps the dough portions stay the same size, which means the cookies bake more evenly. These cookies are larger than standard cookies, and a scoop that holds about 3 tablespoons of dough works well. If you do not have a large cookie scoop, use just under a ¼ cup of dough for each cookie.
- Do not overbake: The key to chewy espresso chocolate chip cookies is pulling them from the oven at the right time. The edges should be just starting to turn golden brown, while the centers should still look slightly underbaked. The cookies will continue to set on the warm baking sheet after they come out of the oven, giving them a soft, chewy center once cooled.
Chill the dough!
It is tempting to bake cookie dough right away, especially when you are craving warm cookies, but chilling the dough is worth the wait. For these espresso chocolate chip cookies, refrigeration improves both the flavor and the texture. The butter firms up as the dough chills, which helps the cookies spread less in the oven. This creates a thicker cookie with a chewier bite.
Resting the dough also gives the ingredients time to hydrate. As the flour absorbs moisture, the dough becomes more developed and the finished cookies bake up with better texture. The espresso flavor also has time to settle into the dough, giving the cookies a deeper and more rounded coffee taste.
For the best result, chill the dough overnight. If you are short on time, chill it for at least 30 minutes before baking. The cookies may still spread more than they would after a full overnight rest, but even a short chill is better than skipping this step entirely.
How to freeze the dough ahead of time
This espresso chocolate chip cookie dough freezes well, making it a great make-ahead dessert. Scoop the dough into cookie dough balls, then press the chocolate discs into the tops if you are using them. Place the dough balls on a sheet tray or a freezer-safe plate in a single layer so they do not stick together.
Freeze the dough balls for about one hour, or until firm. Once frozen, transfer them to a zip-top freezer bag or airtight freezer-safe container. The dough can be stored in the freezer for up to one month.
When you are ready to bake, remove the dough balls from the freezer and place them on a parchment-lined baking sheet. They can be baked from frozen, but they may need an extra 1 to 2 minutes in the oven. Start checking them around the 10-minute mark, since ovens can vary. Look for lightly golden edges and centers that still appear slightly soft.
How to store the cookies and for how long
Store the baked cookies in a tightly covered container at room temperature for 4 to 5 days. To help keep them soft, place a slice of bread in the container with the cookies. The bread adds moisture to the container and helps slow down the cookies from drying out. Replace the bread as needed if it becomes hard.
These cookies are best enjoyed once they have cooled enough for the centers to set but the chocolate is still soft. They are also delicious at room temperature, especially with coffee, milk, or a simple glass of cold water.
For more cookie recipes, check out these recipes:
- Apple Oatmeal Cookies
- Marbled Sugar Cookies
- Chocolate Peanut Butter Cookies
- Lemon Crinkle Cookies with White Chocolate
If you make these espresso chocolate chip cookies, leave a star rating and comment below. Enjoy!
Espresso Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 ½ cups dark or light brown sugar packed
- 2 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon espresso powder
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ½ cups milk chocolate chips
- ⅓ cup dark chocolate-covered espresso beans finely chopped, optional
- ½ cup dark chocolate discs optional
Instructions
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Using a hand mixer or stand mixer, cream together the butter, brown sugar, and granulated sugar for about 2 minutes. Add the eggs and vanilla extract, then mix until combined.
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In a separate bowl, combine the flour, baking soda, kosher salt, and espresso powder. Add the dry ingredients to the butter mixture and mix on low until just combined. Do not overmix. Fold in the chocolate chips and the chocolate-covered espresso beans, if using.
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Using a large cookie scoop, about 3 tablespoons, or a small ice cream scoop, portion the dough into balls. Place the dough balls on a baking tray or plate that will fit in the refrigerator.
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If using chocolate discs, press 1 to 2 discs into the top of each dough ball.
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Cover the tray or plate with plastic wrap or foil and refrigerate the cookie dough balls overnight.
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When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Place the dough balls about 2 inches apart on the prepared baking sheet.
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Bake for 12 to 14 minutes, until the edges are beginning to turn golden brown and the centers still look slightly underbaked. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For the best texture, refrigerate the dough overnight. Skipping this step may cause the cookies to spread too much while baking.
- Store the cookies in an airtight container for up to 5 days. Add a slice of bread to the container to help keep the cookies soft.
- The dark chocolate discs are optional, but they create the melted chocolate pools on top of the cookies.
Nutrition
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Calories: 267kcal