Espresso Chocolate Chip Cookies

These Espresso Chocolate Chip Cookies will make you do the happy food dance! Filled with 2 different types of chocolate and cocoa powder! DeLallo Foods Instant Espresso Powder infuses the cookies with a distinct heavenly coffee flavor. As a result, you get a decadent fudgy espresso flavored cookie studded with dark and semisweet chocolate chips for a double dose of chocolate goodness.

Moreover, it strikes the perfect balance of chocolate espresso sweetness and the deep aromatic flavors. Undoubtedly, chocolate chunk cookies are the best pick me up! Fortunately, this recipe is no chill and doesn't require any fancy steps making them super easy. Best part is, you can be dunking them into more espresso in less than an hour from start to finish!

Love chocolate and coffee? Check out my espresso gelato, coffee cupcakes, chocolate mousse cake, shortbread cookie sandwiches, and mascarpone chocolate mousse!

Why you'll love this cookie recipe

Deep dark chocolate flavor with pops of espresso and sweet chocolate chips making these coffee flavored cookies next level delicious.

Best textures! Chewy edges, super thick, and fudgy gooey centers. The cookies do not spread like crazy when baking giving that brownie like texture.

No need to chill this cookie dough, making these super easy and low maintenance you will have freshly baked cookies in 30 minutes!

Equipment

Using a kitchen scale to make cookies is the best way because you don't have to worry about packing the flour or cocoa powder correctly. Too much flour can create a completely different texture in the final outcome.

Ingredients

Espresso Chip Cookie Ingredients:

• I love the extra saltiness salted butter adds, if you don’t have salted, add ½ teaspoon of salt to the dry ingredients.
• Dark brown sugar has more molasses creating a richer, extra moist cookie.
• DeLallo Foods instant espresso powder is the best flavor for chocolate espresso!
• An extra egg yolk adds richness and helps with the texture.
• Cornstarch is a must for structure and texture!

See recipe card below for quantities for these cookies.

Substitutions

• Use different mix ins! Nuts or different chocolate to make them triple chocolate espresso cookies! I like white chocolate, even toffee bits would be amazing!
• Adjust the espresso powder amount if you don't like a strong coffee flavor or chocolate espresso flavor.
• Make a sandwich! These would be amazing with ice cream or chocolate frosting.
• Espresso chocolate chunk cookies would be amazing, add your favorite chocolate chunks!

This espresso cookie recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Steps to make coffee chocolate chip cookies. Preheat the oven to 350F. Line 2 cookie sheets with parchment paper.

Step 1. Using beaters or the paddle attachment, cream the butter and sugars until combined and fluffy, about 2 minutes.

Step 2. Add the egg, egg yolk, and espresso powder, beat for about 30 seconds.

Step 3. Add all of the dry ingredients, mix until combined and a dough forms. Fold in the chocolate chips.

Step 4. Next, portion out balls using a medium cookie scoop or around 60 grams of dough. Place about 6 cookies on a cookie sheet and bake one sheet at a time for 12 minutes.

Step 5. Lastly, scoot the cookies while warm, finish with flaky sea salt.

Pro tips

• Add the espresso powder to the eggs, the espresso will dissolve in the liquid making an amazing chocolate espresso flavor.
• Do not over bake! The cookies will continue baking on the cookie sheet.
• Sift or whisk your cocoa powder, cocoa powder tends to be very lumpy, the lumps will not bake out.
• All espresso powder is not created equal, I used 2 teaspoons of DeLallo Foods instant espresso powder, make sure you use high quality espresso powder
• Over mixing the dough will change the texture and thickness. Scoot your cookies to make them look perfectly round and thick. Place a bowl or round cookie cutter that’s larger than your cookie and push the sides up while scooting in a circular motion.

FAQ

Storage

Room Temperature: Place the espresso chocolate cookies in a tin, they will stay fresh for 3 days.

Freezer: Keep in an airtight container or freezer bag, freeze up to 2 months.

Freezing the cookie dough: Place the cookie dough balls into an airtight container, freeze up to 2 months. Bring the dough to room temperature before baking.

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📖 Recipe

Espresso Chocolate Chip Cookies

Amanda Valsamis

Double espresso chocolate chip cookies packed with deep chocolate flavor and a pop of espresso. They check all of the texture boxes- chewy, fudgy, and gooey! The perfect chocolate espresso cookie for the chocolate lover in your life.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

  

• 9 tablespoon salted butter (131 grams) room temperature
• ¼ cup granulated sugar (55 grams)
• ¾ cup dark brown sugar (154 grams)
• 1 egg
• 1 egg yolk
• 2 teaspoon DeLallo Foods Instant Espresso Powder (6 grams)
• 1 teaspoon vanilla extract (5 grams)
• 1 ¼ cup all purpose flour (178 grams)
• 6 tablespoon natural cocoa powder (40 grams)
• ½ teaspoon baking soda (4 gram)
• ¼ teaspoon salt (1 gram)
• 1 teaspoon cornstarch (3 grams)
• 1 ¼ cups chocolate chunks or chips (248 grams) mix of dark and semi sweet chocolate

Instructions

 

• Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Using beaters or the paddle attachment on a stand mixer, cream the butter and sugars until light and fluffy, about 2 minutes.
• Add the egg, egg yolk, vanilla extract, and espresso powder, beat on medium speed until combined, about 30 seconds. Scraping down the bowl as needed.
• Whisk together the flour, cocoa powder, baking soda, cornstarch, and salt. Add it to to the butter and sugar mixture in 2 batches
• Mix on medium speed until combined and a dough forms. Scrape down the bowl as needed. Fold in the chocolate chips or chunks.
• Using a medium cookie scoop, portion out 6 balls of dough per sheet, with enough space to spread in between. Or portion out 60 gram balls.
• Bake for 11-12 minutes, they will continue baking on the cookie sheet. Scoot the cookies and finish with flaky sea salt.

Notes

Add the espresso powder to the eggs, the espresso will dissolve in the liquid making an amazing chocolate espresso flavor.

Do not over bake! The cookies will continue baking on the cookie sheet.

Sift or whisk your cocoa powder, cocoa powder tends to be very lumpy, the lumps will not bake out.

All espresso powder is not created equal, I used 2 teaspoons of DeLallo Foods instant espresso powder, make sure you use high quality espresso powder

Over mixing the dough will change the texture and thickness. Scoot your cookies to make them look perfectly round and thick. Place a bowl or round cookie cutter that’s larger than your cookie and push the sides up while scooting in a circular motion.

STORAGE

Room Temperature: Place the chocolate espresso cookies in a tin, they will stay fresh for 3 days.

Freezer: Place in an airtight container, freeze up to 2 months.

Freezing the cookie dough: Place the cookie dough balls into an airtight container, freeze up to 2 months. Bring the dough to room temperature before baking