These espresso chocolate chip cookies are gooey, chewy, and completely irresistible! They are made with fresh brewed espresso and espresso grounds so they are bursting with coffee flavor!
These espresso chocolate chip cookies are bursting with coffee and chocolate chips!
They are made with both brewed and ground coffee instead of instant espresso like most recipes, which makes them extra delicious.
I love this recipe because the dough is so easy to make and you probably already have everything you need to make them in your pantry.
They are extra chewy and gooey from only using egg yolks and bake perfectly every single time!
For more coffee recipes, try Espresso Brownies, Coffee Chocolate Cake, Coffee Chocolate Chip Blondies, and Coffee Banana Cake.
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why these espresso chocolate chip cookies are the best
- Easy recipe: You only need 9 ingredients and one bowl to make them.
- Best coffee flavor: These coffee cookies are made with both brewed and ground espresso, giving them the BEST coffee flavor!
- Gooey: This cookie dough is made with just egg yolks giving them super gooey and soft centers with slightly crisp edges.
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Espresso: Both brewed and ground espresso are used in this recipe for the best coffee flavor. You can substitute regular coffee but the cookies will not have the same flavor.
- Unsalted butter: Butter should be softened but still cool to the touch. You can substitute salted butter and omit the ¼ teaspoon of salt in the recipe.
- Egg: This recipe calls for two room temperature egg yolks which is what makes these cookies super chewy. Not sure what to do with the egg whites? Try your hand at macarons!
- Chocolate chips: Ghiradelli Dark or Semi Sweet Chips is my preferred chocolate brand! You can also use chopped dark chocolate in place of chocolate chips.
recipe instructions
Here's how to make these coffee cookies! You can make the dough in a large bowl with an electric hand mixer or in a stand mixing bowl. You can also cream the butter and sugar by hand with a spatula. Before you start, preheat the oven to 350 F and line a large baking tray with parchment paper.
STEP ONE: Cream the butter and sugar. In a stand mixing bowl, cream together the softened unsalted butter and brown sugar until combined.
STEP TWO: Mix in the wet ingredients. Mix in the egg yolks one at a time, mixing until well combined.
STEP THREE: Mix in the coffee. Mix in the cooled brewed espresso, espresso grounds, and vanilla extract.
STEP FOUR: Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, chocolate chips, and salt until just combined. Don't over-mix the dough or the cookies will be tough!
STEP FIVE: Bake the coffee cookies. Scoop the dough with a large ¼ cup cookie scoop and top with more chocolate chips or chopped chocolate if desired. Freeze until solid, about 15-20 minutes. Bake them on the prepared pan spaced 2-3 inches apart for 12-13 minutes, or until the edges are JUST golden brown but the center is still gooey.
expert baking tips
- Use a kitchen scale: A kitchen scale will give you the most accurate and consistent results. If you do not own a scale I recommend spoon measuring your dry ingredients!
- Use high-quality espresso: If you have a single-serve cup coffee machine, you can open up one of the pods and use the grounds from the pod.
- Use high-quality chocolate: A good, high-quality chocolate is best for this recipe since it requires few ingredients.
- Chill the dough: Let the scooped dough freeze solid before baking, if you skip this step the cookies will spread into flat pancakes.
- Underbake them: You should remove them from the oven when the edges are just set and slightly brown with the centers still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool.
storage & freezing
- Room temperature: These cookies are best stored at room temperature in a ziplock bag or sealed container for 3-4 days.
- Freezer: You can freeze the dough balls once they have been scooped for up to 3 months in a freezer bag or container!
faq's
You can use regular coffee instead of espresso, however, they will not have the same strong coffee flavor!
Yes! I recommend letting it chill for at least 45 minutes to 1 hour or until it feels solid before baking.
I haven't tested this recipe with instant coffee powder, but I'd love to hear how it turns out!
Absolutely. I would watch the cookies as they bake though as they will bake faster if the scoop is smaller than ¼ cup.
more cookie recipes you'll love!
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Recipe 📖
Espresso Chocolate Chip Cookies
Equipment
Ingredients
- 1 tablespoon brewed espresso cooled
- 2 teaspoon espresso grounds
- 6 tablespoon unsalted butter room temperature
- ⅔ cup light brown sugar
- 2 large egg yolks room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips or chopped chocolate
- flaky sea salt for topping
Instructions
- In a small bowl, combine the warm brewed espresso and stir in the espresso grounds. Set aside to cool.1 tablespoon brewed espresso, 2 teaspoon espresso grounds
- In a stand mixing bowl, cream together the butter and brown sugar on low until fluffy.6 tablespoon unsalted butter, ⅔ cup light brown sugar
- Add in the egg yolks and mix until well combined. Scrape down the bowl with a spatula.2 large egg yolks
- Add in the cooled espresso and grounds and vanilla and mix until combined.1 teaspoon vanilla extract
- Add in the flour, baking soda, salt, and chocolate chips and mix until just combined.1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, ⅓ cup dark chocolate chips or chopped chocolate
- Scoop the dough with a large (¼ cup) cookie scoop onto a parchment-lined baking tray spaced 2-3 inches apart. Top each ball with extra chocolate if desired. Freeze until solid, about 15-20 minutes while the oven preheats to 350 F/180C.
- Bake the cookies for 12-13 minutes, or until the edges are just barely golden brown but the middle is still soft and gooey.
- Let the tray cool on a wire rack completely before removing the cookies. Sprinkle with flaky sea salt if desired and enjoy!flaky sea salt for topping
Notes
recipe tips & notes
- Use a kitchen scale: A kitchen scale will give you the most accurate and consistent results. If you do not own a scale I recommend spoon measuring your dry ingredients!
- Use high-quality espresso: If you have a single-serve cup coffee machine, you can open up one of the pods and use the grounds from the pod.
- Use high-quality chocolate: A good, high-quality chocolate is best for this recipe since it requires few ingredients.
- Chill the dough: Let the scooped dough freeze solid before baking, if you skip this step the cookies will spread into flat pancakes.
- Underbake the cookies: You should remove them from the oven when the edges are just set and slightly brown with the centers still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool.
- Dark vs. light baking trays: Baking trays conduct heat differently depending on what color the pan is. If your tray is metal, dark, or black you should decrease the heat to 325 F/163 C.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in June of 2021 but has been updated with new photos in February 2022.
Dana says
My god these cookies are SO. FREAKIN'. GOOD. I can't get over how well they turned out! So gooey and perfect!!
Elizabeth says
The pictures have me drooling! These look delicious and I can't wait to try them.
Holley says
Oh my gooey goodness are these cookies delicious! Can't get enough of these!!!
Amy says
These cookies are amazing! The texture is perfection and they were so easy to make!
Sisley White - Sew White says
Coffee and a cookie is my go-to favourite thing at the moment but now I can have cookies with coffee inside! So delicious.
Luseidy says
How many ounces are each cookie before baking? Thanks!
Cambrea Gordon says
Each cookie is just less than 2 ounces, about 48 grams each! 🙂
Mariah says
WOW the espresso flavor of these cookies was incredible. We loved the graham cracker crumbs it made the cookie a nice honey flavor and we added extra chocolate chips to ours!