Espresso Chocolate Chip Cookies

If you’re a coffee lover who also happens to have a sweet tooth, these Espresso Chocolate Chip Cookies are about to become your new favorite treat. Rich, bold espresso meets melty chocolate in a soft, chewy cookie that’s perfect for dessert, an afternoon pick-me-up, or a sweet midnight snack.

This recipe brings together everything we love about cookies—crispy edges, gooey centers, and a flavor balance that’s not too sweet thanks to the depth of espresso and dark chocolate.

Why You’ll Love These Cookies

Coffee + Chocolate Combo – The bitterness of espresso enhances the sweetness of chocolate, giving every bite a sophisticated flavor.
Perfect Texture – Crisp edges with soft, chewy centers.
Customizable – Add nuts, dried fruit, or turn them into sandwich cookies with coffee buttercream.

Make-Ahead Friendly – Chill the dough or freeze it for whenever cookie cravings strike.

Ingredients You’ll Need

Here’s what makes these cookies so irresistible:

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 tbsp instant espresso powder
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups semi-sweet chocolate chips
½ cup chopped dark chocolate (optional, for extra richness)

👉 Pro Tip: Use high-quality chocolate—either semi-sweet or dark—for the best flavor pairing with espresso.

Step-by-Step Instructions

1. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, and espresso powder. Set aside.

2. Cream Butter and Sugar

In a large mixing bowl or stand mixer, beat softened butter with granulated and brown sugar until light and fluffy (3–4 minutes).

3. Add Eggs and Vanilla

Mix in eggs one at a time, then stir in vanilla until smooth.

4. Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

5. Stir in the Chocolate

Fold in chocolate chips and chopped dark chocolate.

6. Chill the Dough

Cover and refrigerate for at least 1 hour (up to 24 hours). This step helps the cookies keep their shape and enhances flavor.

7. Bake

Preheat oven to 350°F (175°C).
Scoop dough into 2-tablespoon balls, spacing 2 inches apart on a parchment-lined baking sheet.
Bake for 10–12 minutes, until edges are golden but centers look slightly underbaked.

8. Cool and Enjoy

Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack.

Variations and Add-Ins

Double Chocolate Espresso Cookies – Add ¼ cup cocoa powder for a more decadent twist.
Nut Lovers – Stir in ½ cup chopped walnuts or pecans.
Espresso Cookie Sandwiches – Fill with coffee buttercream for an indulgent upgrade.

Pairing Ideas

With Coffee – A latte, cappuccino, or even a cold brew.
With Ice Cream – Crumble over vanilla or coffee ice cream for a quick dessert.
On Dessert Platters – Perfect for parties alongside brownies or other cookies.

Recipe FAQ’s

Can I use brewed espresso instead of espresso powder?
Not recommended—brewed espresso adds liquid, which changes the texture. Stick with instant espresso powder for best results.

Can I make the dough ahead of time?
Yes! Store in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge before baking.

Can I reduce the sugar?
A slight reduction is fine, but don’t cut more than 25% or the cookies won’t have the right texture.

Espresso Chocolate Chip Cookies Recipe

Prep Time: 20 mins
Cook Time: 10 mins
Chilling Time: 1 hour
Total Time: 1 hr 30 mins
Servings: 24 cookies
Calories: ~180 per cookie

Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda

1 tsp salt
2 tbsp instant espresso powder
1 cup unsalted butter, softened

¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs

2 tsp vanilla extract
2 cups semi-sweet chocolate chips
½ cup chopped dark chocolate (optional)

Instructions

Whisk flour, baking soda, salt, and espresso powder in a medium bowl.
Cream butter and sugars until light and fluffy.
Beat in eggs one at a time, then add vanilla.

Slowly add dry ingredients to wet mixture until just combined.
Stir in chocolate chips and dark chocolate.
Chill dough for at least 1 hour.

Preheat oven to 350°F (175°C) and line baking sheets with parchment.
Scoop dough into 2-tbsp balls and bake 10–12 minutes.
Cool on sheet 5 minutes, then transfer to wire rack.

✨ These Espresso Chocolate Chip Cookies are the perfect mix of bold coffee flavor and rich chocolate indulgence. Bake a batch, pour yourself a coffee, and enjoy pure cookie bliss.