A tasty chewy cookie with a perfect blend of coffee and chocolate! These Espresso Chocolate Chip Cookies are a delicious way to mix up your ordinary chocolate chip cookies!
Whip up a batch of these easy-to-make cookies in no time at all!
Updating a classic cookie
Chocolate chip cookies are a classic for a reason. They are a delicious favorite cookie with just the right amount of chocolate. They are easy to make and are perfect for packing into lunch boxes or serving at a potluck.
I have yet to meet anyone that didn't love a chocolate chip cookie!
Even a classic can get an update from time to time. We aren't getting rid of the original, but offering more cookie options!
These Espresso Chocolate Chip Cookies are a delicious update to the classic! The espresso offers a subtle hint of coffee flavor. Just enough to say, "Mmmm!"
I've used my homemade espresso powder in these cookies, but you can always use store-bought too!
Key ingredients
- Espresso Powder - Make your own or buy at the store. This is not the same as instant coffee! May omit if desired.
- Chocolate Chips - Semi-sweet chocolate chips, but dark chocolate chips would work too
- Butter - I use salted butter
- Sugar - Two types: granulated sugar and brown sugar
- Flour - Use all-purpose flour. I prefer unbleached flour, but any all-purpose flour works.
- Vanilla - Use pure vanilla extract
Step by step directions
- Place butter in a mixing bowl and beat until soft and creamy
- Add sugar and brown sugar and mix well until light and fluffy. Mix for about 3-4 minutes
- Add eggs and vanilla and mix to combine
- Add flour, espresso powder, baking soda and salt. Mix until combined
- Stir in chocolate chips
- Shape cookies into round balls with a cookie scoop or a spoon and place on an ungreased cookie sheet (or lined with parchment paper)
- Bake in a preheated 375°F oven for 10-12 minutes until just golden
- Remove from cookie sheet and place on a baking rack until fully cool
Recipe tips
- Mix butter and sugar mixture together for 3-4 minutes. This makes a light, soft cookie
- Use a cookie scoop for evenly sized cookies
- Add 1-2 tablespoons of espresso powder. If you like it just a bit stronger, add the full 2 tablespoons
- Bake cookies until golden
- Allow cookies to fully cool on a baking rack before storing in an airtight container
- Eat within 3-5 days or freeze for up to 3 months
Frequently asked questions
When stored in an airtight container at room temperature, the cookies should last for 3-5 days.
Yes, this recipe doubles well and there are no adjustments needed to the recipe except to double the ingredients.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious cookie recipes!
Espresso Chocolate Chip Cookies
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
Ingredients
- 1 cup butter (salted butter) (softened)
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1-2 tablespoons espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 375°F
- Place butter in a mixing bowl and beat until soft and creamy1 cup butter (salted butter)
- Add sugar and brown sugar and mix well until light and fluffy. Mix for about 3-4 minutes1 cup brown sugar, ½ cup sugar
- Add eggs and vanilla and mix to combine2 eggs, 1 teaspoon vanilla
- Add flour, espresso powder, baking soda and salt. Mix until combined2 cups flour, 1-2 tablespoons espresso powder, 1 teaspoon baking soda, ½ teaspoon salt
- Stir in chocolate chips2 cups chocolate chips
- Shape cookies into round balls with a cookie scoop or a spoon and place on an ungreased cookie sheet (or lined with parchment paper)
- Bake in a preheated 375°F oven for 10-12 minutes until just golden
- Remove from cookie sheet and place on a baking rack until fully cool
- Store cool cookies in an airtight container at room temperature for 3-4 days
Notes
- Mix butter and sugar mixture together for 3-4 minutes. This makes a light, soft cookie
- Use a cookie scoop for evenly sized cookies
- Add 1-2 tablespoons of espresso powder. If you like it just a bit stronger, add the full 2 tablespoons
- Bake cookies until golden
- Allow cookies to fully cool on a baking rack before storing in an airtight container
- Eat within 3-5 days or freeze for up to 3 months
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
We recently made a batch of chocolate chip cookies with salted butter - woah! I loved seeing salted butter in this version. Add in that homemade espresso powder, and I'm nearly certain I'll be saying woah to this one, too! 🙂
Valentina says
I love all things coffee and/or espresso. I'm so in! I'd hide these from everyone and eat them all myself. 😉 ~Valentina
Kathy says
There's nothing wrong with that! LOL!!! 🙂