Make these super easy espresso cookies with just one bowl, freshly ground coffee beans, buttery graham cracker crumbs, and rich dark chocolate chips! These extra soft and chewy cookies require no mixer and are absolutely packed with espresso flavor.
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Why You'll Love This Recipe
- These chewy espresso cookies are incredibly simple to make and only require one bowl.
- They are perfectly soft and tender on the inside with just a slightly crunchy edge.
- They have an amazing espresso coffee flavor that is out of this world delicious!
- No mixer required!
- They pretty much count as your morning coffee 😉
Ingredient Notes
- Espresso grounds- this recipe calls for ground espresso or coffee beans, but can be substituted for instant espresso as well. With the instant espresso you will not get the same speckled look as with the ground beans.
- Egg- this recipe calls for a large egg that should be room temperature before using.
- Graham cracker- I used regular Honey Graham Crackers, crushed into smaller pieces but not into small crumbs.
- Chocolate chips- this recipe calls for dark chocolate chips and can be replaced with milk chocolate or semi sweet chocolate chips as well.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: In a medium sized mixing bowl, add the melted butter and brown sugar and mix to combine with a rubber spatula.
Step 2: Add the espresso grounds to the butter and sugar mixture and mix well to combine with a rubber spatula.
Step 3: Mix in the room temperature egg until fully combined.
Step 4: Add the flour, baking soda, and salt to the bowl.
Step 5: Add the crushed graham cracker crumbs to the dough bowl.
Step 6: Add the chocolate chips to the bowl and mix to combine everything.
Step 7: Use a large cookie scoop to scoop the dough onto a parchment lined baking tray.
Step 8: Once you scoop all the dough, roll each ball in your hands to make them more round.
Step 9: Place extra chocolate pieces on top and then stick the tray in the fridge to chill for at least 45 minutes. Space the cookies about 2-3 inches apart and bake at 350 degrees F/177 degrees C for 10-11 minutes.
Choosing the Best Chocolate
The best desserts always require the best, high quality ingredients. I always look for these brands when I bake cookies:
FAQ and Expert Tips
No because the liquid will interfere with the cookie dough. See notes above on recommended substitutions.
Expert Tips
- Don't melt the butter too much- You want to melt the butter JUST enough but you don't want to melt it until it starts to get foamy, that means all of the moisture is evaporating out of the butter.
- Get the coffee grounds from your coffee machine- If you have a single serve cup coffee machine, you can open up one of the pods and use the grounds from the pod.
- Let your dough rest in the fridge after scooping- Letting the dough rest in the fridge for at least 45 minutes will prevent the cookies from completely spreading in the oven.
- Don't over bake them!- Because the dough contains a good portion of graham cracker crumbs, the cookies will bake up quicker than normal. They will also continue to soften after the first day so they will be even softer and chewier the day after!
- Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
More Cookie Recipes You'll Love
- Chocolate Chip Oreo Cookies
- Double Chocolate S'mores Cookies
- Chocolate Snickerdoodle Cookies
- Gluten Free Chocolate Chip Oatmeal Cookies
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Espresso Chocolate Chip Cookies
Ingredients
- 8 tablespoon unsalted butter, melted
- 2 tablespoon ground espresso beans
- ½ cup brown sugar, packed
- ¼ cup white sugar
- 1 large egg, room temperature
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup crushed graham crackers
- ¼ cup dark chocolate chips
Instructions
- In a medium bowl, melt the butter. Then add the brown sugar, white sugar and espresso. Stir with a spoon to combine.8 tablespoon unsalted butter, melted, ½ cup brown sugar, packed, ¼ cup white sugar, 2 tablespoon ground espresso beans
- Add the egg and mix until completely combined.1 large egg, room temperature
- Add the flour, baking soda, baking powder, graham cracker crumbs, and chocolate chips. Mix until just combined.1 cup all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ cup crushed graham crackers, ¼ cup dark chocolate chips
- Line a baking tray with parchment paper and scoop the dough with a large cookie scoop onto the tray. You should have 8 cookie dough balls. Roll each scoop of dough into a ball and place back on the tray.
- Top the cookies with more chocolate chips, then place the tray in the fridge to chill for at least 45 minutes.
- Preheat your oven to 350 degrees F/177 degrees C. Bake the cookies for 10-11 minutes and then allow the tray to cool completely on a wire rack. Enjoy!
Notes
- Don't melt the butter too much- You want to melt the butter JUST enough but you don't want to melt it until it starts to get foamy, that means all of the moisture is evaporating out of the butter.
- Get the coffee grounds from your coffee machine- If you have a single serve cup coffee machine, you can open up one of the pods and use the grounds from the pod.
- Let your dough rest in the fridge after scooping- Letting the dough rest in the fridge for at least 45 minutes will prevent the cookies from completely spreading in the oven.
- Don't over bake them!- Because the dough contains a good portion of graham cracker crumbs, the cookies will bake up quicker than normal. They will also continue to soften after the first day so they will be even softer and chewier the day after!
- Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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!