These espresso chocolate chip cookies are built on one of my most reliable base recipes, the kind I’ve made dozens of times, adjusted, tweaked, and re-tested until the texture and flavor are exactly where I want them. The addition of espresso isn’t just for fun (though it definitely makes them more fun). It enhances the chocolate in the best way, adding just enough depth to make each bite feel rich and a little extra. Think classic chocolate chip cookie, but bolder, a bit more grown up, and way more interesting.
I worked through version after version to make sure the balance was right. Too much espresso and it takes over. Not enough and it disappears. This one hits that sweet spot. You still get chewy centers, crisp edges, and melty pockets of chocolate, but with a warm coffee note that brings it all together. If you’ve been looking for a double chocolate chip cookie that feels familiar but has a little twist, this is the one to bake.
Jump to:
Why you'll love these Espresso Cookies
- Deep dark chocolate flavor with pops of espresso and sweet chocolate chips making these coffee flavored cookies next level delicious. Check out coffee chocolate cake too!
- 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! My chocolate espresso cake is a dream!
Ingredients for Espresso Chocolate Chip Cookies
Espresso Chip Cookies 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 and chewy cookie. Check out shortbread cookie sandwiches as well!
- Instant espresso powder is the best flavor for chocolate espresso! Do not use instant coffee, it is not as strong. I use it in my chocolate mousse cake too!
- 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.
Equipment
Using a kitchen scale to make espresso chocolate chip 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.
How to Make Chocolate Chip Espresso Cookies
Steps to make espresso chocolate chip cookies:
Step 1.Preheat the oven to 350F. Line 2 cookie sheets with parchment paper. 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.
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. My jam sandwich cookies are incredible too!
- 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.
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. Chocolate butterscotch cookies are amazing too!
- 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, make sure you use high quality espresso powder. I use it in my mascarpone chocolate mousse!
- 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.
What to Serve with Espresso
Pair these espresso chocolate chip cookies with a cold glass of milk, a rich shot of espresso, or a creamy scoop of ice cream. Each option brings out the flavors in its own way and makes for a divine treat!
How to Store Espresso Chocolate Chip Cookies
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.
Chocolate Espresso Cookies FAQs
Most likely from over mixing the dough and starting with butter that is too warm. Also, not adding the right amount of chocolate chunks and chips.
No chilling required! This recipe has cornstarch in it, making sure the dough doesn’t spread too much.
It could be you've added too much flour, this recipe is also in grams, using a kitchen scale is the best way to measure flour. Never pack your measuring cup with flour, lightly add it into the cup.
Looking for other recipes? Try these:
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, TikTok, and Pinterest!
More like this from Stir Taste Smile:
📖 Recipe
Espresso Chocolate Chip Cookies
Equipment
- Measuring cups or kitchen scale
- Measuring Spoons
- Baking sheet
- Handheld or stand mixer
- Parchment Paper
Ingredients
- 9 tablespoons salted butter (131 grams) room temperature
- ¼ cup granulated sugar (55 grams)
- ¾ cup dark brown sugar (154 grams) packed
- 1 large egg
- 1 large egg yolk
- 6 teaspoons Instant Espresso Powder
- 1 teaspoon vanilla extract (5 grams)
- 1 ¼ cups all purpose flour (155 grams)
- 6 tablespoons natural cocoa powder (40 grams)
- ½ teaspoon baking soda (4 gram)
- ½ teaspoon kosher salt
- 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 on medium speed until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, vanilla extract, and espresso powder, beat on medium speed just until combined, do not over mix. 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.
- 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. Roll them in your hands making the balls smooth. I recommend making them the right size for the correct texture.
- Bake for 10-12 minutes, they will look under baked but will continue baking on the cookie sheet, do not over bake. Scoot the cookies- place a bowl or round cookie cutter that’s larger than your cookie and push the sides up while scooting in a circular motion. Finish with flaky sea salt.
Ana says
These cookies are excellent! Such a perfectly chocolatey cookie!
Amanda says
I'm so happy you liked them, Ana! Appreciate you taking the time to leave a review!!
Helene Stevenson says
Exceeds expectations! The recipe is easy to follow! They are incredibly delicious! Everyone absolutely loved them! Beware, very hard to stop at just one!
Amanda says
Thank you SO much Helene!! I really appreciate you leaving a review, I can agree on the "hard to stop at one" part haha!
Allison says
These are a favorite in our house!! We put vanilla ice cream on top when we want a treat
Amanda says
That is the best idea!!! thank you for leaving a review 🙂
Millie says
I made this for a Kentucky Derby party and they were spectacular. I did make smaller to get 24 cookies but they all disappeared quickly!
Amanda says
Oh my gosh, I'm so glad to hear this!! Thank you so much for taking the time to leave such a kind review!! 🙂