Go Back
+ servings
a few cookies on a white surface

Espresso Chocolate Chip Cookies

Make these super easy espresso cookies with just one bowl, freshly ground coffee beans, buttery graham cracker crumbs, and rich dark chocolate chips!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: espresso, graham cracker
Servings: 8 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 45 minutes
Total Time 1 hour 5 minutes
Calories: 276kcal

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

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!
 
Step by step process photos are provided above, in the body of this post.
 
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.
  •  
Serving: 1cookie | Calories: 276kcal | Carbohydrates: 34.7g | Protein: 3.2g | Fat: 14.3g | Saturated Fat: 8.6g | Cholesterol: 52mg | Sodium: 223mg | Potassium: 90mg | Fiber: 0.9g | Sugar: 18.8g | Calcium: 40mg | Iron: 1mg
Did you make this recipe? Tell us how you liked it in the comments section below!