If you’re craving a cookie that delivers a bold hit of rich coffee flavor alongside melty pockets of chocolate, then you’ve just stumbled upon a treasure: the Espresso Chocolate Chip Cookies Recipe. This irresistible treat marries the deep, aromatic essence of espresso with classic chocolate chips, all wrapped up in a perfectly chewy cookie. Whether you need a mid-afternoon pick-me-up or a show-stopping dessert to impress friends, these cookies bring the warmth and comfort of freshly brewed coffee in every bite.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in crafting those perfectly textured cookies with a true espresso punch. From the nutty richness of browned butter to the satisfying crunch of semi-sweet chocolate, these basics combine elegantly to create cookie magic.
- 14 tablespoons unsalted butter: Browning it brings a toasty, nutty flavor that deepens the cookie’s taste.
- 1 tablespoon ground espresso: The heart of this recipe, adding intense coffee aroma and a subtle bitterness.
- 1/2 cup + 2 tablespoons light brown sugar: Adds moisture and a caramel-like sweetness that complements espresso perfectly.
- 1/2 cup granulated sugar: Balances sweetness and contributes to the crunchy cookie edges.
- 1 large egg: Provides structure and helps bind all the flavors together.
- 1 large egg yolk: Adds richness and makes the cookies extra tender.
- 2 teaspoons vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 1 2/3 cup + 1 tablespoon all-purpose flour: The foundation for the cookie’s chewy texture.
- 1 teaspoon baking soda: Ensures the cookies rise just right with a lightness inside.
- 1 teaspoon salt: Balances sweetness and intensifies the espresso flavor.
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips: The melty, chocolaty surprise in every bite.
How to Make Espresso Chocolate Chip Cookies Recipe
Step 1: Brown the butter
Start by melting the butter over medium heat until it turns a rich amber color and releases a warm, nutty aroma. This browning process is key—it adds depth and complexity to the cookie’s flavor. Once browned, set the butter aside to cool slightly.
Step 2: Combine espresso with sugars
Next, mix the ground espresso directly into the light brown and granulated sugars. This helps the espresso flavor distribute evenly throughout the dough, ensuring each cookie has that delightful coffee kick.
Step 3: Add eggs and vanilla
Whisk together your large egg, egg yolk, and vanilla extract until smooth. This mixture brightens the dough and adds that soft, cake-like texture we love in a cookie.
Step 4: Bring the wet and dry together
Pour in the cooled browned butter and the egg mixture into the sugar and espresso blend. Then, gently fold the flour, baking soda, and salt into the wet ingredients until just combined—overmixing can make your cookies tough, so a light touch is best!
Step 5: Stir in the chocolate chips
Finally, fold in the chopped semi-sweet chocolate or mini chips. This is where pockets of gooey chocolate will delight you in every bite.
Step 6: Chill the dough
Cover the dough and refrigerate it for at least 3 hours or overnight. This chilling step is essential for flavors to meld and helps the cookies maintain their shape when baking.
Step 7: Bake to perfection
Preheat your oven to 350°F (180°C). Scoop the chilled dough onto parchment-lined baking sheets, leaving enough space between each cookie. Bake for 10-12 minutes until the edges are golden and the centers puff up beautifully.
Step 8: Cool and enjoy
Allow the cookies to cool on wire racks for a few minutes before digging in. This helps them set and ensures the perfect chewy center you’re dreaming of.
How to Serve Espresso Chocolate Chip Cookies Recipe
Garnishes
A light dusting of powdered sugar over warm cookies adds a lovely contrast to the rich espresso flavor, or sprinkle a few espresso beans on the side for an elegant touch. You might even drizzle melted dark chocolate over the top for an extra indulgent finish.
Side Dishes
Pair these cookies with a creamy latte or your favorite cup of black coffee to enhance their espresso notes. For a fun twist, serve alongside a scoop of vanilla ice cream—it creates an amazing warm-and-cold dessert combo.
Creative Ways to Present
Try stacking these Espresso Chocolate Chip Cookies on a dessert platter with fresh raspberries and mint leaves for a pop of color. Or sandwich a dollop of coffee-flavored whipped cream between two cookies for a homemade cookie ice cream sandwich that will wow everyone.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies in an airtight container at room temperature for up to 4 days. Placing a slice of bread inside helps keep them soft and chewy by maintaining moisture.
Freezing
If you want to save a batch for later, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. For unbaked dough, scoop balls onto a tray, freeze until firm, and transfer to a bag so you can bake fresh cookies anytime!
Reheating
Warm your cookies in the microwave for 10-15 seconds or in a low oven (about 300°F) for a few minutes to bring back that freshly-baked softness and shine in the chocolate chips.
FAQs
Can I use instant coffee instead of ground espresso?
Yes! Instant coffee works well and dissolves easily, though it may be less intense than ground espresso. Adjust the amount to suit your taste.
What makes these cookies chewy instead of crispy?
The combination of browned butter, egg yolk, and chilling the dough all contribute to that perfect chewy texture you’ll love.
Can I substitute the semi-sweet chocolate with dark chocolate?
Absolutely. Dark chocolate pairs beautifully with espresso and gives the cookies a richer, slightly bitter edge.
Do I need to chill the dough overnight?
While chilling for 3 hours is enough, letting the dough sit overnight intensifies the flavors and improves texture even more.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. However, you could try a gluten-free flour blend as a substitute, keeping in mind the texture may vary slightly.
Final Thoughts
If you adore the combination of coffee and chocolate, this Espresso Chocolate Chip Cookies Recipe is a must-try. It’s a joyous marriage of flavors and textures that feels like a warm hug in cookie form. Once you bake these, I promise you’ll keep reaching for another – and sharing them with friends (or sneaking a few when no one’s looking). Happy baking!
Print
Espresso Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes (excluding chilling time)
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Espresso Chocolate Chip Cookies combine the rich flavor of ground espresso with semi-sweet chocolate chips to create a delightful twist on a classic treat. Browned butter adds a nutty depth, while chilling the dough ensures perfect texture and indulgent taste in every bite.
Ingredients
Wet Ingredients
- 14 tablespoons unsalted butter
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 tablespoon ground espresso
- 1/2 cup + 2 tablespoons light brown sugar
- 1/2 cup granulated sugar
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- Brown the Butter: Heat unsalted butter over medium heat until it melts and turns amber in color, which enhances its flavor. Then, remove from heat and allow it to cool to room temperature.
- Mix Espresso and Sugars: In a mixing bowl, combine the cooled browned butter with the ground espresso, light brown sugar, and granulated sugar. Stir well until thoroughly combined.
- Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract into the butter-sugar mixture until smooth and homogeneous.
- Incorporate Dry Ingredients and Chocolate: Fold in the all-purpose flour, baking soda, salt, and chopped semi-sweet chocolate chips gently just until the dough comes together, being careful not to overmix.
- Chill the Dough: Cover the dough and refrigerate it for at least 3 hours or preferably overnight. This helps develop flavor and improves texture.
- Preheat Oven: Set your oven to 350°F (180°C) and allow it to thoroughly heat before baking.
- Bake the Cookies: Scoop dough onto baking sheets lined with parchment paper and bake for 10-12 minutes, or until the edges are golden brown and the centers appear puffy.
- Cool Before Serving: Remove cookies from the oven and let them cool on wire racks to set properly before enjoying.
Notes
- Browned butter adds a rich, nutty flavor that enhances the cookie’s depth.
- Chilling the dough is essential for texture and flavor development; do not skip this step.
- For a stronger espresso kick, increase ground espresso to 1.5 tablespoons.
- Ensure not to overbake; cookies should be soft in the center when removed to keep them chewy.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
