Espresso Chocolate Chip Cookies are even better than the classic version. Adding espresso powder brings out the deep, rich flavor of the chocolate without an overbearing coffee flavor. If you enjoy chocolate chip cookies, I highly recommend giving this recipe a try, as these from-scratch cookies are just as delicious as classic chocolate chip cookies.
I enjoy a good, hot cup of coffee, so the espresso flavor in these chocolate chip espresso cookies is divine. It's the perfect pairing: a piping hot beverage and one of these cookies while still warm. You have to try it to see what I mean!
More delicious treats filled with chocolate chips include our chocolate chip cookie pie and our chocolate chip pudding cookies. Our chocolate banana bread recipe is worth checking out too
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Why You'll Love This Recipe
- The cookies have a light espresso flavor: You get a lovely espresso flavor without it overpowering the other flavors of the cookies.
- It's quick and easy: I love how fast these cookies come together. Between prep and baking, they're ready in just over 20 minutes!
- It's freezer-friendly: These coffee chocolate chip cookies freeze so well, too. Make them ahead and keep them in the freezer. Thaw them at room temperature, and they are just as delicious.
Ingredients
The ingredients for this coffee chocolate chip cookie recipe are easy to find at any grocery store all year round. There's no need to worry about the availability of seasonal items with this treat!
- Espresso powder: I think regular espresso powder is the best choice here. I have made the cookies with instant espresso powder, and adding a second tablespoon intensifies the flavor perfectly. It's cheaper than the regular variety, too.
- Sugar: A combination of granulated and brown sugar gives you a chewy cookie with slightly crispy edges. I find the molasses flavor of the brown sugar complements the espresso, too.
- Butter: Allow the butter to soften at room temperature so it's easier to work with, but not melted. I add sea salt, so I use unsalted butter. If you only have salted butter, omit the extra salt.
- Egg: For these chocolate chip coffee cookies, I use one whole egg and an egg yolk. The extra egg yolk provides more moisture and richness for a softer cookie.
- Chocolate chips: Semi-sweet chocolate chips or a chopped bar are perfect. If you prefer milk or dark chocolate, you can use one of those instead.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Caramel: Fold in some of your favorite caramel bits for a warm, buttery note.
- Mexican twist: Add ½ teaspoon of cinnamon and ¼ teaspoon of cayenne pepper for a kick.
- Mocha: Stir in ¼ cup of cocoa powder for extra chocolate to give the cookies a mocha flavor.
How to Make Chocolate Chip Cookies With Espresso Powder
Here are the steps needed for this espresso chocolate chip cookie recipe. It's a quick and easy homemade cookie dough! Just preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Step 1: Combine the dry ingredients. Whisk all of the dry ingredients in a large mixing bowl.
Step 2: Cream the butter and sugar. Add the butter and both sugars to a bowl of a stand mixer. Beat them until creamy, or for about 2 minutes.
Step 3: Add the remaining wet ingredients. Next, beat in the eggs, Greek yogurt, and vanilla.
Step 4: Combine both mixtures and add chocolate. Then, gradually add the flour mixture to the yogurt mixture until it's fully combined. Then, fold in the chocolate chips.
Step 5: Form the cookies. Scoop the cookies using a three-tablespoon cookie scoop, roll into a ball, and place them on the baking sheet with about 2 inches between them.
Step 6: Bake and cool. Bake the cookies for 12 minutes. Then, allow them to cool in the pan for about 10 minutes before you move them to a cooling rack. Finally, it's time to eat!
Recipe Tips
- Level the flour: When measuring flour, it is important to level off the cup for accurate amounts. If you don't, you will add too much or too little flour, which can affect the texture of the cookies.
- Go easy on the espresso powder: I use 1 tablespoon of regular espresso powder and up to 2 tablespoons of the instant variety. Adding too much can make the flavor overpowering, but also make the cookie dough dry.
- Form the cookies uniformly: Ensure all the cookies are the same size and shape so that they bake evenly.
- Storing: These cookies may be stored at room temperature in an airtight container for up to 4 days or in the refrigerator for up to 1 week. You may freeze them as well for up to 3 months.
Espresso brownies are another fabulous dessert if you enjoy baking with espresso.
Serving Suggestions
- There's nothing better than a cold glass of milk with a freshly baked cookie!
- If you wanted to try something different, spiked dalgona coffee is a lovely alcoholic beverage to try.
- Prepare a caramel mocha if you want to skip the alcohol.
- Make a homemade ice cream sandwich with chocolate strawberry ice cream or banana ice cream.
If you enjoy cookie recipes like this one, I urge you check out our Costco chocolate chip cookies, zucchini chocolate chip cookies and our best double chocolate chip cookies. You won't be disappointed
Recipe FAQs
Of course! Place them on a sheet pan to firm up in the freezer and then transfer them to large Ziploc freezer bags with parchment paper layers. Freeze the unbaked dough for up to 6 months.
Brewed coffee or espresso will make the dough too wet and sticky, causing it to spread too much and not bake properly. Stick to the powder for best results!
If you overwork the cookie dough, it can add too much air (especially when combining the butter and sugar), which can cause them to deflate in the oven.
More Delicious Cookie Recipes
Do you like cookie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Espresso Chocolate Chip Cookies
Ingredients
- 250 grams all-purpose flour about 2 cups
- 1 tablespoon espresso powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 grams granulated sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- 1 stick butter unsalted, softened
- ½ tablespoon pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup semi-sweet chocolate chips/chocolate bar chopped
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk all-purpose flour, espresso powder, sea salt, baking soda, and baking powder. Set aside.
- Add sugars and butter to your stand mixer, and cream together for about 2 minutes, scraping down the sides if necessary. Add vanilla extract and Greek yogurt. Mix until just combined.
- Add dry ingredients into the wet ingredients and mix for one minute.
- Fold in chocolate chips then scoop dough using a 3 tablespoon scoop.
- Place cookie dough balls 1 ½ -2 inches apart.
- Bake for 12 minutes or until edges begin to brown.
- Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully.
Notes
- Level the flour when measuring it to ensure that you use the correct amount.
- Feel free to freeze the cookie dough in a freezer bag for up to 6 months.
- Stick to espresso powder rather than brewed espresso to preserve the dough consistency and texture of the baked cookies.
Avonelle Maddron says
Everything looks delish, but I thought I was signing up for low carb recipes, sorry.
Karin and Ken says
No problem. We are currently working on getting all of our family recipes on this site. Some recipes are low carb and some are not. Our focus will slightly change in the next few months to build up our gluten free and low carb sections. I urge you to check back sometime in the future to see what we have been doing! Regardless we are glad you stopped by! Take care and all the best. Karin