This super easy espresso cookies recipe is made with just one bowl, freshly ground coffee, buttery graham cracker crumbs, and rich dark chocolate chips. These extra soft and chewy cookies are full of espresso coffee flavor and are sure to brighten up any mood. The crumbled graham crackers are incorporated into the dough and give the cookies a delicate honey graham flavor to brighten up the rich chocolate and coffee flavor. They whip up quick if you need a last minute cookie gift or dessert to share at your next gathering!
How to Make Coffee Flavored Cookies
These chewy espresso cookies are incredibly simple to make and only require one bowl to do it. They require a different method to making cookies that you may not have tried before, but I guarantee once you try them, you won't want to eat your cookies any other way. They are perfectly soft and tender on the inside with just a light crunch on the border of the cookie, and a beautifully cracked top.
One bowl cookie dough
Best part about this coffee cookie dough other than it being just one bowl? No stand mixer is required either! All you need is one bowl, a spoon, and your two hands 😉
Coffee flavored cookies with REAL coffee
These are the BEST coffee cookies because they contain REAL coffee. No coffee extract or flavoring is required and you still get the most delicious and fresh coffee flavor ever.
Espresso powder vs. ground espresso
This recipe calls for ground espresso beans, which is really easy to get if you already own some sort of coffee machine.
If you have a single cup coffee machine, simply open up one of the pods and remove the coffee grounds. You will use them straight into the dough!
You may be familiar with espresso powder, which is basically instant coffee and can be found at literally any grocery store in the coffee section. This is a great alternative for those who maybe don't have a coffee machine that uses pods or ground coffee beans.
They even sell single serving packets that are perfect for the freshest coffee flavor! The best coffee cookies recipe calls for the best coffee ingredients, always.
Best way to enjoy coffee cookies
Other than just eating these on your couch on movie night, these cookies are the best accompaniment to go with your afternoon cup of coffee...or morning, no judgment here 😉
Choosing the Best Chocolate
The best desserts always require the best, high quality ingredients. It's especially important for the main parts of the dish, and in this case the chocolate is a huge part of these cookies.
The chocolate chip percentage explained
If you ever pay attention to the chocolate chips you're buying, you'll notice that the bags show a certain percentage of the cacao they contain. This percentage is what makes chocolate chips milk, dark, semi-sweet, bitter, etc.
Semi sweet vs. dark chocolate
There is a small percentage difference in semi-sweet and dark chocolate chips. Semi-sweet chocolate is typically around 55-60% cacao while dark is usually more than 60%.
For these coffee flavored cookies, it's recommended to use a darker chocolate. Because the cookie dough itself is sweet from the sugar and the graham crackers, having the darker, bitter chocolate chips helps balance the sweetness from the dough.
FAQ + Expert Tips
- Can I use brewed coffee instead of the espresso?
- You cannot use brewed coffee as a substitute, because the wetness of the coffee will interfere with the cookie dough. Look for instant coffee in your grocery store to use instead!
- Best way to eat these chocolate chip coffee cookies?
- Eat them with your cup of coffee for the ultimate coffee experience!
- How long should the dough rest after its combined?
- The dough should rest in the fridge after its scooped for at least 45 minutes, otherwise the cookies will spread too much in the oven.
- 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.
- 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!
More Decadent Cookie Recipes
Espresso Chocolate Chip Cookies Recipe
- 8 tbsp butter, melted
- 2 tbsp espresso grounds
- ½ cup brown sugar, packed
- ¼ cup white sugar
- 1 egg, room temperature
- 1 cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup crushed graham cracker
- ¼ cup chocolate chips
- In a medium bowl, melt the butter. Then add the brown sugar, white sugar and espresso. Stir with a spoon to combine.
- Add the egg and mix until completely combined.
- Add the flour, baking soda, baking powder, graham cracker crumbs, and chocolate chips. Mix until just combined.
- 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 chopped chocolate or more chocolate chips. Then place the tray in the fridge to chill for at least 45 minutes.
- Then preheat your oven to 350 degrees F. Bake the cookies for 10-11 minutes and then remove the tray and allow them to cool completely on a wire rack. Enjoy!