Chocolate Chip Espresso Cookies

Espresso chocolate chip cookies in a bowl with a dishtowel and a cup of espresso on the side.

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 11

Servings: Cookies

Calories: 226kcal

Author: Aleka Shunk

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.

Print Recipe

Ingredients

2 ¼ Cup All purpose flour
¼ Cup Espresso powder
½ Teaspoon Baking powder
¼ Teaspoon Baking soda
½ Teaspoon Salt
1 Cup Unsalted butter room temperature
¾ Cup Packed light brown sugar
½ Cup Granulated sugar
2 Large Eggs room temperature
2 Teaspoons Vanilla extract
1 ½ Cup Semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper
In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt. Set aside
In a large bowl, with a handheld mixer or stand mixer fitted with a paddle attachment, cream together room temperature butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes, until light and creamy
Mix in eggs one at a time, scraping down the sides of the bowl as needed. Add in vanilla extract and mix to combine
Turn the mixer down to low, then slowly add the flour mixture in until just combined. Gently mix in the chocolate chips until evenly distributed
With a medium sized cooked scoop, scoop 2 tablespoons of dough out and place onto your parchment lined baking sheet. Repeat with remaining dough, leaving 3 inches between each one
Bake one pan at a time for 11-13 minutes, or until the edges of the espresso cookies are just lightly turning brown. Remove the pan from the oven and let the cookies sit for 5 minutes before transferring them to a parchment lined baking sheet
Repeat with the other baking sheet, then let the cookies cool and enjoy!

Notes

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!
Storing: Store leftover cookies in an airtight container at room temperature for up to 5 days

Nutrition