Elevate your regular chocolate chip cookies with these elegant Chocolate Chip Espresso Cookies! They're soft, chewy, and have just the right amount of coffee flavor. There's no chilling needed, so just 30 minutes stand between you and a fresh batch of homemade espresso cookies 😉

What Are Espresso Cookies?

These chocolate chip espresso cookies are just too darn good! They're slightly chewy with crisp edges and the most delicious espresso flavor.

They're like adult chocolate chip cookies with the combo of coffee and chocolate. You'll be reaching for more before you've finished your first!

Serve these at a pajama party or an adult gathering for a fun dessert to finish off the night!

What You Need To Make Espresso Cookies

*full ingredients list and measurements can be found in recipe card below*

Flour: You'll need regular, all purpose flour for these cookies. You can also try making them with a 1:1 gluten free all purpose flour if you prefer!
Espresso powder: When buying this item from the store make sure you're buying espresso powder and not instant coffee. There's a big difference between the two!
Butter: I like to bake with unsalted butter because then I can control the salt level better. You can use salted butter, just reduce the amount of salt in the recipe.
Sugars: In order to make these the BEST espresso cookies, I like to add both brown sugar and granulated sugar.
Eggs: This recipe calls for 2 large eggs. You want them to be at room temperature, so I suggest pulling them out of the fridge when you start softening the butter
Vanilla: For a little extra flavor, I love to add a smidge of vanilla extract
Chocolate chips: I make my cookies with semi-sweet chocolate chips, but you could also use milk or dark chocolate chips! Or get crazy and try white chocolate chips 🙂

How To Make Espresso Cookies

Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the dry ingredients and set aside.
In a large bowl, using a handheld mixer or stand mixer, beat the butter and both sugars on medium speed until light and creamy.
Mix in the eggs, one at a time, scraping down the sides of the bowl as needed, then add the vanilla and mix to combine.
Reduce the mixer to low and slowly add the dry ingredients and mix just until combined. Fold in the chocolate chips until evenly distributed.
Using a cookie scoop, scoop 2 tablespoons of dough per cookie and place 3 inches apart on prepared baking sheets.
Bake, one pan at a time, for 11-13 minutes or until the edges are slightly golden brown.
Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet. Transfer the cookies to a wire rack to cool completely.

What Does Espresso Powder Do In Cookies?

Oftentimes, espresso powder is added to chocolate desserts to enhance the chocolate flavor. It doesn't necessarily add a structural element to the cookies like flour or butter, but it gives your final product a greater depth of delicious chocolate flavor!

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What Is The Best Type of Espresso To Use?

I recommend using an espresso powder for BAKING like this espresso powder from Amazon.

Using espresso powder specifically for baking allows the powder to easily dissolve into the cookie batter so you're not getting granules of espresso in each cookie.

Expert Tips

Use room temperature ingredients: You dough will come together and be much smoother if all of your ingredients are the same temperature
Don't pack the flour: Packing flour into the measuring cups can cause the cookie dough to be dry and crumbly, and also your cookies won't spread enough
Don't overbake: These espresso cookies are best when the edges are just slightly golden brown!
Make and freeze cookie dough: Make the dough then scoop into balls and freeze the balls. Then you can bake fresh cookies whenever the craving hits!

Can The Dough Be Made Ahead Of Time?

Yes! Even though the recipe doesn't call for you to chill the dough, you can make it, cover the bowl, and store in the fridge for about 2 days before needing to bake.

When you're ready to bake your cookies, let the dough come back to room temperature before scooping and baking.

Storage Instructions

STORING: Store leftover chocolate chip espresso cookies (if there are any leftovers) in an airtight container at room temperature for up to 5 days.

FREEZING: Let baked cookies cool completely, then wrap them individually in plastic wrap. Store in a freezer safe bag in the freezer for up to 3 months.