Sink your teeth into these irresistibly chewy espresso chocolate chip cookies! This easy recipe requires just 9 ingredients and can be made in one bowl. Bursting with coffee flavor and plenty of dark chocolate chips, these cookies are made for coffee lovers!
I am a huge sucker for espresso and chocolate combinations for cookies, brownies, cake, you name it! If you didn't know this already, coffee has this magical ability to bring out the rich flavor of chocolate.
These espresso chocolate chip cookies have the perfect amount of espresso flavor and make the chocolate extra rich and delicious.
I love this recipe because it's SO easy to make and you probably already have everything for them in your kitchen! They use egg yolks only which makes them exceptionally chewy, way chewier than an ordinary cookie.
If you're a coffee lover or even if you're on the fence, I promise you won't be disappointed by these cookies!
Jump to:
why you'll love these espresso chocolate chip cookies
- You only need 9 ingredients and one bowl to make them.
- Fresh brewed and ground espresso gives them the perfect coffee flavor.
- Coffee and chocolate is an incredible flavor combo!
- The best cookie texture; slighty crisp edges and soft gooey centers with melty chocolate chips all throughout.
ingredient notes
- 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.
Full ingredient measurements and instructions can be found in the recipe card below!
instructions
Step 1: In a stand mixing bowl, cream together the butter and brown sugar until combined.
Step 2: Add the egg yolks in and mix until well combined.
Step 3: Add in the cooled brewed espresso, espresso grounds, and vanilla and mix to combine.
Step 4: Add the flour, baking soda, chocolate chips, and salt to the bowl and mix until just combined.
Step 5: 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 while the oven preheats to 350F/180C. Bake the cookies on a lined tray spaced 2-3 inches apart for 12-13 minutes, or until the edges are JUST golden brown but the center is still gooey.
expert cookie 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 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.
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.
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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 completely updated in February 2022.
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!