Espresso Chocolate Chip Cookies Recipe
If you’re looking for a cookie that’s rich, complex, and irresistibly bold, this Espresso Chocolate Chip Cookies Recipe is going to be your new favorite treat. Imagine plush, chocolatey bites dotted with melty dark chocolate chunks and a deep espresso flavor that sings through every crumb—like your morning coffee and favorite bakery cookie unexpectedly merged into one. It’s a delight for coffee lovers and chocoholics alike, guaranteed to turn your kitchen into the coziest coffeeshop with the simple magic of brown sugar, espresso-infused butter, and one perfect sprinkle of flaked salt.
Ingredients You’ll Need
The Espresso Chocolate Chip Cookies Recipe only calls for simple baking staples, but each ingredient has a key role in building the rich, chewy, and aromatic experience you’ll love. Here’s why you shouldn’t skip a single element:
- Unsalted butter: Melting and steeping it with espresso lets every cookie taste like a handcrafted latte.
- Espresso grounds: This is not just for aroma—real grounds bring deep coffee flavor and tiny flecks throughout the dough.
- All-purpose flour: Gives the cookies their classic chewy yet melty structure.
- Baking powder: Lends rise and a slightly cakey soft center—don’t omit it!
- Baking soda: Brings all ingredients into delicious harmony, ensuring golden edges that crisp just right.
- Kosher salt: Amplifies both the coffee and chocolate for a perfectly seasoned bite.
- Brown sugar: Adds extra moisture and a caramel depth that pairs beautifully with espresso.
- Granulated sugar: Contributes just the right touch of sweetness while helping the cookies crisp up.
- Eggs (room temperature): These bind everything together and keep the cookies delightfully tender.
- Vanilla extract: Adds warmth and rounds out the flavor profile—really let it shine in this recipe.
- Dark chocolate chunks or semi-sweet chips: Every pocket of melty chocolate is a little moment of joy.
- Large flakes of salt (like Maldon): This finishing sprinkle elevates the cookie, giving a professional touch and a playful salty crunch.
How to Make Espresso Chocolate Chip Cookies Recipe
Step 1: Steep the Espresso Butter
Begin by melting the unsalted butter in a medium saucepan over medium heat. Turn off the heat as soon as it melts, then immediately add the espresso grounds, stirring to make sure every bit is moist and fragrant. Cover the pan and let it steep for 20 minutes so the butter is fully infused with espresso’s depth and aroma. Once steeped, pour the butter through a fine mesh strainer into a large bowl (or directly into your stand mixer bowl). Discard the used grounds.
Step 2: Mix the Dry Ingredients
While your espresso butter works its magic, grab a medium bowl and combine the flour, additional espresso grounds, baking powder, baking soda, and kosher salt. Whisk the mixture thoroughly—this step ensures even distribution so each cookie bakes up with full flavor throughout.
Step 3: Cream the Sugars and Butter
With your infused butter ready and slightly cooled, add both the brown sugar and granulated sugar to the bowl. Use a stand mixer (paddle attachment recommended) or hand mixer, beating on medium-high for about three minutes until the mixture looks light and fluffy. This creaming process is what gives the Espresso Chocolate Chip Cookies Recipe that tender, chewy texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully absorbed before adding the next. Pour in the vanilla extract and beat again for that extra burst of warmth and aroma. The dough should now smell heavenly, combining buttery, sweet, and coffee notes.
Step 5: Incorporate the Dry Mix
With the mixer on low, carefully add the dry ingredients to the wet mixture all at once. Cover the bowl with a clean towel to prevent flour clouds, then mix on low until most of the flour streaks are gone. Increase the speed just briefly until you see a smooth, unified dough, being careful not to overwork it.
Step 6: Add the Chocolate and Chill
Tip in all your chocolate chunks or chips and give the dough a final mix. The real secret to the best Espresso Chocolate Chip Cookies Recipe? Chill the dough in the fridge for at least one hour, or even up to two days if you’re patient. This step ensures thick, gooey cookies with deeper flavor and more even baking.
Step 7: Scoop and Bake
Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Using a medium cookie scoop, portion out balls of dough. If the dough is extra cold, you may need to press pieces together until compact. Place balls on a large sheet of parchment while you scoop, then bake 6 or 7 at a time (they’ll spread!). Bake for 7 to 8 minutes, or up to 10 minutes if the dough is really chilled; look for light to medium golden brown edges.
Step 8: Finish with Flaky Salt
While the cookies are still warm out of the oven, sprinkle each with a pinch of flaky salt. This last detail brightens every bite, balancing the espresso’s depth and the chocolate’s richness. Let the cookies cool briefly on the pan before transferring to a wire rack to cool completely—if you can wait that long.
How to Serve Espresso Chocolate Chip Cookies Recipe
Garnishes
The ultimate finishing touch is a light sprinkle of large flakes of salt right as the cookies come out of the oven. For parties or edible gifts, you can also drizzle the cooled cookies with a little melted chocolate or a light dusting of powdered sugar to accentuate their coffeehouse charm.
Side Dishes
These cookies shine alongside a classic café au lait or an affogato for pure decadence. They pair wonderfully with fresh berries, a scoop of vanilla bean ice cream, or even a glass of cold milk—each complement bridges the rich, bittersweet notes in your Espresso Chocolate Chip Cookies Recipe.
Creative Ways to Present
Stack cookies in glass jars tied with ribbon for an adorable edible gift, or arrange them in a rustic basket lined with a linen napkin for brunch. For a little extra flair, use the cookies to sandwich a scoop of coffee or chocolate gelato, making irresistible ice cream sandwiches sure to wow any crowd.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to four days—their intense flavor and chewy bite actually deepen a bit as they rest! If you find the edges softening, a quick toast in the oven revives their freshly baked magic.
Freezing
To freeze, scoop the dough into balls and chill on a lined baking sheet until firm. Once solid, transfer them to a freezer-safe bag for up to three months. You can bake cookies straight from the freezer, just add a minute or two to the baking time and enjoy perfect, gooey cookies any time the craving strikes.
Reheating
For that just-baked, melt-in-your-mouth magic, pop a cookie in the microwave for 10-15 seconds or in a 300-degree oven for a couple minutes. The chocolate will get luscious and the espresso aroma will return in full force—almost as good as fresh from the oven!
FAQs
Can I use instant espresso instead of ground espresso?
Yes, but the depth of flavor won’t be quite as bold. Ground espresso offers a robust, aromatic punch that instant espresso powder can’t fully replicate, but you can substitute if that’s what you have on hand—just reduce the amount, as it’s more concentrated.
What type of chocolate works best in this Espresso Chocolate Chip Cookies Recipe?
Dark chocolate chunks (about 60-70 percent cacao) will give you sophisticated, pockets of bittersweet goodness. Semi-sweet chips are also fantastic for a kid-friendly, classic flavor. For extra variety, try a mix!
Is it really necessary to chill the dough?
Absolutely—chilling the dough is the secret to a thicker, chewier cookie with richer flavor. It prevents too much spreading and makes the coffee and brown sugar notes more pronounced in every bite.
How do I avoid overbaking the cookies?
Keep a close eye on the cookies after 7 minutes of baking; the edges should turn golden but the centers will look just set. Remember, they’ll continue to bake slightly on the hot sheet once out of the oven, so take them out when they seem a little underdone.
Can I double this recipe for a party?
Definitely! The Espresso Chocolate Chip Cookies Recipe doubles beautifully. Use a large bowl or stand mixer and scoop dough balls onto a tray for easy portioning. Freeze extras to always have bakery-level cookies ready to bake!
Final Thoughts
If you’ve ever wanted to bottle the essence of your favorite coffee shop into a cookie, the Espresso Chocolate Chip Cookies Recipe is your ticket. Warm, bold, and packed with flavor, these cookies are made for sharing—though you’ll want to keep a secret stash just for yourself. Be sure to try them soon, and prepare for the wave of happy requests for the recipe to roll in!
Print
Espresso Chocolate Chip Cookies Recipe
- Total Time: 1 hour 40 minutes
- Yield: Makes about 24 cookies 1x
- Diet: Vegetarian
Description
These Espresso Chocolate Chip Cookies are a delightful twist on a classic favorite, combining rich espresso flavors with decadent dark chocolate chunks. Perfectly balanced with a hint of salt, these cookies are sure to satisfy any sweet tooth.
Ingredients
For the Espresso Butter Mixture:
- 1 1/4 cup unsalted butter
- 1/4 cup espresso grounds
For the Dry Mix:
- 3 1/3 cups all-purpose flour
- 1 tablespoon espresso grounds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
For the Cookie Dough:
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chunks or semi-sweet chocolate chips
- Large flakes of salt (such as Maldon or Jacobson)
Instructions
- To Make the Espresso Butter Mixture: In a medium saucepan, melt the butter over medium heat. Stir in the espresso and let it steep for 20 minutes. Strain the mixture and set aside.
- To Make the Dry Mix: Whisk together the flour, espresso grounds, baking powder, baking soda, and salt in a bowl. Set aside.
- To Make the Wet Mix: In a large bowl or stand mixer, beat together the melted espresso butter, sugars, eggs, and vanilla extract. Add the flour mixture and chocolate chunks; chill the dough.
- Baking the Cookies: Preheat oven to 350°F. Scoop dough onto baking sheets, bake for 7-10 minutes, and sprinkle with salt. Enjoy!
Notes
- Chill the cookie dough for at least an hour for best results.
- Don’t skip the step of sprinkling salt on top—it enhances the flavors!
- These cookies freeze well; just follow the freezing instructions provided.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Espresso, Chocolate Chip, Cookies, Dessert, Baking
