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.
The perfect balance of chocolate espresso sweetness and the deep aromatic flavors. Espresso 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 panna cotta and espresso gelato!
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Why you'll love this recipe
- 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 lucky charms cookies are so easy too!
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.
Ingredients
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!
- DeLallo Foods instant espresso powder is the best flavor for chocolate espresso! 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.
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.
Instructions
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.
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, I used 2 teaspoons of DeLallo Foods instant espresso powder, 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.
FAQ
Why did my chocolate espresso cookies spread?
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.
Do I have to chill the dough?
No chilling required! This recipe has cornstarch in it, making sure the dough doesn’t spread too much.
Why are my cookies dry?
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.
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.
Looking for other recipes? Try these:
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📖 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)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons Instant Espresso Powder (6 grams)
- 1 teaspoon vanilla extract (5 grams)
- 1 ¼ cups all purpose flour (178 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 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!