These espresso chocolate chip cookies are a one-bowl grown-up version of a classic chocolate chip cookie! Made with browned butter, espresso grounds, and packed with chocolate, they are the best cookies for coffee lovers.
I never thought I would love an espresso-flavored dessert more than my coffee brownies and chocolate coffee cake, but these espresso chocolate chip cookies have become my newest obsession!
I started with my favorite toffee chocolate chip cookie as the base, added ground espresso, and they turned into these delicious coffee cookies!
The browned butter and espresso bring a gourmet richness to the cookie dough that makes them super addicting and perfect for any occasion.
If you love coffee desserts, you must try my popular Mocha Marshmallow Cookies, Coffee Oreo Whoopie Pies, and Coffee Banana Cake.
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why you'll love this recipe
- Chocolate and coffee are a match made in heaven! Coffee intensifies the chocolate flavor and also balances the bitter and acidic qualities it has, like in my chocolate and raspberry cake.
- Every bite is buttery, chewy, chocolatey, and full of espresso flavor.
- No mixer is required! This recipe uses 10 simple ingredients and comes together without a stand mixer, similar to my chocolate miso cookies.
ingredients & substitutions
Espresso: Espresso powder is best for this recipe. I don't recommend coarsely ground coffee or it will taste gritty when you eat them. You can also use the grounds from an espresso pod from your coffee machine!
Butter: While this recipe calls for unsalted butter, salted butter can be used in equal parts. You may need to eliminate half of the salt from the recipe to prevent them from being too salty.
Chocolate chips: You can use milk, dark, semi-sweet chocolate chips (as used in this recipe), or a combination! You can also play with using chopped chocolate or chocolate chunks for big pools of melted chocolate.
Full ingredient measurements and instructions can be found in the recipe card below!
recipe instructions
Before you start, line two baking sheets with parchment paper. You will need a standard (two tablespoons) cookie scoop, a large mixing bowl, and a whisk to make the cookie dough.
Step 1: Brown the butter. In a stainless steel pan, melt the unsalted butter over medium heat stirring occasionally until browned. The time can vary, 9-10 minutes is perfect in my kitchen!
Once the color is amber brown, scrape all of the butter into a mixing bowl, mix in the espresso, then set it aside to cool to room temperature. This takes about 20-30 minutes in my kitchen (image 1 below).
Step 2: Whisk in the sugars. Whisk in the light brown sugar and granulated sugar for one minute until well combined (image 2 below).
Step 3: Mix in the wet ingredients. Whisk in the room temperature egg, egg yolk, and vanilla extract until just combined (image 3 above).
Step 4: Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, chocolate chips, and salt until just combined (image 4 above).
Step 5: Scoop and bake! Scoop the dough onto one of the prepared baking trays. Chill the tray in the freezer for at least 1-2 hours, overnight is best (image 5 above)!
Bake the cookies spaced 2-3 inches apart (one tray at a time) for 10-12 minutes.
Sprinkle the tops of the cookies with flaky sea salt if desired. Let the tray cool on a wire cooling rack before removing them.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Chill the dough overnight. I know it is so tempting to bake them the same day, but the magic happens overnight! The cookies will have a better texture and flavor with an overnight chill.
- Scoot the cookies after baking. Sometimes the cookies will bake lopsided. As soon as you take them out of the oven, place a round cookie cutter around the cookie and scoot the edges to make them perfectly round!
- Use good quality espresso/coffee. You will have the best results and cookie flavor with high-quality ground coffee.
storage & freezing
Store the baked espresso cookies in an airtight container or ziplock bag for 3-4 days.
Once scooped and frozen, transfer the cookie dough balls to an airtight container or freezer bag. They will stay fresh for 1-3 months!
faqs
Definitely! Make sure to stir it well into the hot butter so it dissolves properly.
Because these espresso chocolate chip cookies use espresso, they do contain a small amount of caffeine. Use decaf coffee beans if you are sensitive to caffeine!
Espresso powder is finely ground coffee beans that typically come in a jar in the baking aisle.
Yes! You can use a large 3-tablespoon scoop for about large 14 cookies. Add at least 1-2 minutes to the baking time!
I have not tested this recipe with instant coffee but would love to hear how they turn out!
other popular cookie recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Espresso Chocolate Chip Cookies
Equipment
Ingredients
- 14 tablespoons unsalted butter
- 1 tablespoon ground espresso
- ½ cup + 2 tbsp light brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ⅔ cup + 1 tbsp all-purpose flour *see notes for measuring in notes below*
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom are an amber brown color. (For me this takes about 10 minutes!) Scrape all of the butter into your mixing bowl.14 tablespoons unsalted butter
- Stir the espresso grounds then set the bowl aside to cool to room temperature. (In my kitchen, this takes about 20-30 minutes!).1 tablespoon ground espresso
- Whisk in the sugar and brown sugar for one minute until combined.½ cup + 2 tablespoon light brown sugar, ½ cup granulated sugar
- Whisk in the egg, egg yolk, and vanilla.1 large egg, 1 large egg yolk, 2 teaspoon vanilla extract
- Fold in the flour, baking soda, salt, and chocolate until just combined.1 ⅔ cup + 1 tablespoon all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, ¾ cup chopped semi-sweet chocolate or mini chocolate chips
- Scoop the dough onto a parchment-lined baking tray. Then chill the tray in the freezer for a minimum of 1-2 hours (overnight for the best flavor and texture!).
- When you are ready to bake, preheat the oven to 350 F/180 C. Bake the cookies spaced at least two inches apart for 10-12 minutes or until the edges are golden but the middle is still pale and puffy.
- Let the tray cool on a wire cooling rack and enjoy!
Notes
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Teagan says
These were absolutely delish. Will be making again.
Levania says
The recipe is fantastic! I shared the cookies with my friends and they all wanted the recipe! Just a quick question, when you say chill overnight, is it in the freezer or fridge?
Thank you!
Cambrea Gordon says
I'm so happy to hear that! They should be chilled overnight in the freezer and baked frozen, otherwise they will spread too much in the oven.
Kenzie says
I’m speechless about the flavor of these! It was like different explosions of flavors hit one right after the other. The chocolate, then the espresso, then the toffee like butter flavor! Wow. Mine did not flatten however. Mine were very textured and more puffy. So good though!
Cambrea Gordon says
I'm glad you enjoyed them Kenzie! Did you happen to use a scale to measure the ingredients? If not, try adding less flour next time and they will spread more.
Mekenzie Burton says
I do not have a scale! I just spoon flour into the cup and sometimes remove a teaspoon-tablespoon of the flour lol. So that’s probably the issue!! 🙂
Mikala says
I've never left a review for a recipe before, but I made these about a month ago for a graduation party of over 50 people and they were the hot topic of the night (other than the graduate of course). I had some people tell me they were the best cookies they've ever had in their life, a couple of people ask me for the recipe that night, and just had someone else ask me for the recipe a couple of days ago. I'd give them 6 stars if I could.
Mikala says
I ended up making these cookies for a graduation party of over 50 people and they were a HIT. People were coming up to me all evening asking about them and some people said they were the best cookies they’ve ever had in their life. Only adjustment I made was using espresso powder and doubling it. These are for sure my new favorite cookies 👌🏼
Kristina says
They are absolutely delicious, this recipe is a keeper!!!!!!!!!