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espresso chocolate chip cookie on parchment.
5 from 8 votes
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Espresso Chocolate Chip Cookies

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!
Servings 7 servings
Prep 25 mins
Cook 12 mins
Total 37 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon


  • 1 tablespoon brewed espresso cooled
  • 2 teaspoon espresso grounds
  • 6 tablespoon unsalted butter room temperature
  • 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
  • cup dark chocolate chips or chopped chocolate
  • flaky sea salt for topping


  • 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


Step by step process photos are provided above, in the body of this post.

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.
These cookies are best stored at room temperature in a ziplock bag or sealed container for 3-4 days.
You can freeze the dough balls once they have been scooped for up to 3 months in a freezer bag or container!


Serving: 1serving | Calories: 295kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 181mg | Potassium: 121mg | Fiber: 1g | Sugar: 23g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg