If you’re on the hunt for a cookie that perfectly marries the rich, bold flavor of espresso with the indulgent sweetness of chocolate, then these Espresso Chocolate Chip Cookies are your new best friend. Each bite delivers a tender cookie that is crispy on the edges, tender in the center, and bursting with layers of deep coffee notes and melty chocolate chunks. They’re irresistibly charming, a little grown-up, and bring a subtle espresso kick that coffee lovers will absolutely adore. Trust me, once you try these, they’ll become your go-to treat for cozy afternoons and special moments alike.

Espresso Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may look simple, but each one plays a crucial role in crafting the perfect texture and flavor of the Espresso Chocolate Chip Cookies. From the browned butter that adds a nutty depth to the instant espresso that delivers that subtle caffeine buzz, every component brings something special to the cookie dough.

Unsalted butter: Browning it adds a rich, nutty flavor that elevates these cookies beyond ordinary.
Instant espresso: The secret ingredient injecting bold coffee flavor without overpowering.
All-purpose flour: Provides structure and the classic tender crumb we love in cookies.
Cornstarch: Keeps the cookies soft and tender without being cakey.
Baking soda: Helps the cookies spread perfectly and develop those crackly tops.
Sea salt: Balances sweetness and intensifies the flavors.
Brown sugar: Adds moisture and a caramel note that complements the browned butter.
Granulated sugar: Gives a light crispness to the edges.
Large egg & egg yolk: Provide richness and ensure the cookies stay chewy.
Vanilla extract: Adds warmth and depth alongside the coffee.
Chopped chocolate: Melts into pockets of pure joy in every bite.

How to Make Espresso Chocolate Chip Cookies

Step 1: Brown the Butter

Start by heating the unsalted butter in a saucepan until it melts completely and turns a beautiful dark amber color, with the milk solids caramelized. This step is crucial because it imparts a nutty, toasty flavor that’s the foundation of your cookie’s rich taste. Once browned, remove it from the heat and pour it into your mixing bowl to cool slightly.

Step 2: Incorporate the Espresso

Stir the instant espresso powder directly into the warm browned butter. This ensures the coffee flavor blossoms fully throughout the cookie, melding perfectly with the butter’s nuttiness. Set this mixture aside while you prepare the dry ingredients.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt. This combination not only builds the cookie’s structure but also guarantees soft, chewy centers with slightly crisp edges—exactly what you want in a perfectly baked cookie.

Step 4: Cream Butter and Sugars

Using a mixer, beat the browned butter and both sugars until they are completely combined and creamy. This step helps aerate the mixture, which ensures your Espresso Chocolate Chip Cookies have a light texture with fantastic chew.

Step 5: Add Eggs and Vanilla

Beat in the large egg, egg yolk, and vanilla extract until the batter is smooth and glossy. The eggs add moisture and richness, while the vanilla complements the espresso beautifully, adding a subtle sweetness that rounds out the flavor.

Step 6: Combine Wet and Dry Ingredients

Gently fold the flour mixture into the wet ingredients just until combined. Overmixing can lead to tough cookies, so it’s best to keep the mixing light but thorough to hold those delicate textures you’re aiming for.

Step 7: Fold in Chopped Chocolate

Carefully fold in the chopped chocolate chunks so that every bite will have luscious pockets of melted chocolate, perfectly contrasting with the coffee-infused dough.

Step 8: Chill the Dough

Portion the dough into two-tablespoon balls and chill them in the refrigerator for at least one hour, though overnight or up to three days is ideal. Chilling firms the dough, which helps the cookies maintain their shape and intensifies the flavors as they meld together.

Step 9: Bake the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Arrange your chilled dough balls about 2 inches apart to allow room for spreading. Bake for 8 to 10 minutes until the edges turn golden brown but the centers remain soft.

Step 10: Finish and Cool

After removing the cookies from the oven, let them rest on the baking sheet for one minute to settle before transferring to a wire rack to cool completely. While they’re still warm, sprinkle with a touch of flaky sea salt for an irresistible balance of salty and sweet.

How to Serve Espresso Chocolate Chip Cookies

Garnishes

Elevate your Espresso Chocolate Chip Cookies by adding a sprinkle of flaky sea salt right after baking, which enhances the chocolate’s richness and the espresso’s boldness. For a fun twist, drizzle some melted dark chocolate or dust with a light coating of cocoa powder for a visual and flavor boost.

Side Dishes

Pair these cookies with a creamy cup of cappuccino or a glass of cold milk to play up their coffee and chocolate notes. For an indulgent treat, serve alongside a scoop of vanilla or coffee ice cream to create an effortless dessert experience.

Creative Ways to Present

Stack a few cookies on a rustic wooden board accompanied by a small bowl of espresso powder or cocoa nibs for guests to sprinkle on. Alternatively, include them as part of a coffee-themed gift box with sachets of gourmet coffee beans—these Espresso Chocolate Chip Cookies make excellent presents!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Espresso Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll remain soft and chewy for up to 4 days, making them perfect for sharing or enjoying over the next few days.

Freezing

If you want to enjoy these treats later, freeze the cookie dough balls before baking, placing them on a tray and then transferring them to a sealed freezer bag. You can bake them straight from frozen, though they may need an extra minute or two in the oven. Baked cookies also freeze well sealed individually and can be thawed at room temperature.

Reheating

To bring back that just-baked warmth, pop cookies in a 300°F oven for about 5 minutes or microwave for 10-15 seconds. This will soften the chocolate and awaken the deep espresso aroma, making each bite feel freshly baked once again.

FAQs

Can I substitute brewed espresso for the instant espresso powder?

Brewed espresso will add moisture to your dough and might affect the cookie’s texture, making them softer or causing extra spreading. Instant espresso powder is preferred because it dissolves completely without adding liquid, maintaining the perfect cookie consistency.

Is it possible to make these cookies gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum to mimic the texture of regular flour. Keep in mind that the texture may vary slightly but the espresso and chocolate flavors will still shine wonderfully.

Why is the browned butter important in this recipe?

Browned butter transforms the flavor profile by adding a deep, nutty richness that plain melted butter can’t provide. It creates those irresistible caramel undertones that complement the espresso and chocolate beautifully.

Can I use chocolate chips instead of chopped chocolate?

Yes, chocolate chips work just fine, but chopped chocolate creates bigger, more varied pockets of melted chocolate throughout the cookie, offering a more luxurious texture and flavor experience.

Should I adjust baking time if I make smaller or larger cookies?

Yes, smaller cookies will bake faster, so check for doneness at around 6–7 minutes, while larger cookies may need a couple of extra minutes. Keep an eye on the edges turning golden for the best cue.

Final Thoughts

There’s something truly special about Espresso Chocolate Chip Cookies that makes them stand out in the world of cookies. The way that rich coffee flavor seamlessly dances with the deep chocolate and caramel notes from the browned butter is pure cookie magic. I absolutely encourage you to bake a batch and watch them disappear quickly—they’re perfect to share, savor, and make any day a little brighter. Happy baking, friend!

Espresso Chocolate Chip Cookies Recipe

★★★★★

4.8 from 28 reviews

Author: Aiden
Total Time: 1 hour 30 minutes (including chilling time)
Yield: Approximately 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the rich and indulgent flavor of Espresso Chocolate Chip Cookies. These cookies combine the deep, aromatic taste of espresso with chunks of luscious chocolate, all baked to a perfect golden brown. Enhanced by caramelized butter for a nutty depth and finished with a sprinkle of flaky sea salt, these cookies are an irresistible treat for coffee and chocolate lovers alike.

Instructions

Caramelize the Butter: Heat the unsalted butter in a saucepan over medium heat until it melts completely, turns a dark amber color, and the milk solids caramelize, releasing a nutty aroma. Remove from heat and pour into a mixing bowl to cool.
Add Instant Espresso: Stir the instant espresso into the warm browned butter, mixing well, then set the mixture aside to cool to room temperature.
Combine Dry Ingredients: In a separate small bowl, sift together the all-purpose flour, cornstarch, baking soda, and sea salt. Set this dry mixture aside.
Mix Butter and Sugars: Using a mixer, beat the cooled butter and espresso mixture with the brown sugar and granulated sugar until the mixture is well combined and smooth.
Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until thoroughly incorporated and the batter is smooth.
Incorporate Dry Ingredients: Gently stir the flour mixture into the wet ingredients until just combined; avoid overmixing to keep the cookies tender.
Fold in Chocolate Chunks: Carefully fold the chopped chocolate into the cookie dough, distributing it evenly throughout.
Chill the Dough: Using a tablespoon or cookie scoop, portion dough balls about 2 tablespoons each. Place them on a tray and refrigerate for at least one hour, preferably overnight, up to three days to let flavors meld and develop.
Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and help with even baking.
Bake the Cookies: Arrange cookie dough balls 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown but the centers remain soft.
Cool and Finish: Let the cookies rest on the baking sheet for one minute to firm up before transferring them to a wire rack to cool completely. While still warm, sprinkle flaky sea salt over the cookies to enhance flavor and add a delightful crunch.

Notes

Using browned butter adds a nutty, caramel flavor that complements the espresso beautifully.
Chilling the dough is essential for flavor development and helps prevent excessive spreading during baking.
Room temperature eggs help the dough combine smoothly and evenly.
Feel free to use dark, milk, or semi-sweet chocolate depending on your preference.
Sprinkling sea salt just after baking balances the sweetness and intensifies the chocolate and espresso flavors.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 8-10 minutes per batch
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 28g)
Calories: 160
Sugar: 12g
Sodium: 130mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: espresso cookies, chocolate chip cookies, browned butter cookies, coffee flavored dessert, easy cookie recipe