Espresso Chocolate Chip Cookies Recipe

BySarah
Jump to Recipe· 4.4 from 26 reviews

If you love the combo of coffee and chocolate, you’re in for a real treat! This Espresso Chocolate Chip Cookies Recipe is one of my all-time favorites—rich, buttery cookies with a subtle espresso kick that makes the chocolate flavor pop like crazy. I’ve baked these countless times and each batch brings that perfect balance of gooey chocolate, warm espresso aroma, and crisp edges that you just can’t resist. Keep reading—I’ll walk you through every step with tips to nail these beauties perfectly in your kitchen.

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Why This Recipe Works

  • Browned Butter Boosts Flavor: Cooking the butter to a nutty amber adds a deep richness you won’t get with plain melted butter.
  • Espresso Grounds Amplify Chocolate: Adding espresso grounds enhances that chocolatey goodness without tasting like coffee.
  • Chilling the Dough Builds Texture: Freezing the dough overnight develops flavor and gives you chewy, perfectly formed cookies.
  • Precise Flour Measuring is Key: Using the spoon-level method or a kitchen scale avoids dense, cakey cookies from too much flour.
Espresso Chocolate Chip Cookies, coffee chocolate cookie recipe, best espresso cookies, chocolate chip espresso cookies, easy coffee cookie recipe - The image shows a close-up of eight round cookie dough balls placed on a baking tray lined with brown parchment paper. Each ball is light brown with visible dark chocolate chunks unevenly spread through the dough, giving a rough and grainy texture. The baking tray is silver and positioned over a white marbled background. In the top left corner of the image, there is a white circle with the black number 5 inside. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Espresso Chocolate Chip Cookies Recipe has a purpose—bringing out the best texture and that unforgettable flavor. I always recommend using quality ingredients here for best results, especially fresh eggs and real vanilla extract.

Espresso Chocolate Chip Cookies, coffee chocolate cookie recipe, best espresso cookies, chocolate chip espresso cookies, easy coffee cookie recipe - Flat lay of a few small cubes of unsalted butter, a small white bowl of finely ground espresso, a small white bowl of light brown sugar, a small white bowl of granulated sugar, one whole uncracked large brown egg, one whole uncracked large egg yolk with shell intact, a small white bowl of vanilla extract, a small mound of all-purpose flour, a small white bowl of baking soda powder, a small white bowl of fine salt, and a small white bowl filled with chopped semi-sweet chocolate chunks, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Browning the butter develops those signature toasty, nutty notes that elevate these cookies from everyday to gourmet.
  • Ground Espresso: Adds a subtle coffee kick that intensifies the chocolate flavor without overpowering the cookie.
  • Light Brown Sugar: Adds moisture and a gentle molasses flavor for chewy cookies with tender edges.
  • Granulated Sugar: Helps the cookies spread and crisp up nicely along the edges.
  • Large Egg & Egg Yolk: The egg yolk adds richness and chewiness, while the whole egg helps bind the dough.
  • Vanilla Extract: Balances the deep flavors with its sweet and floral notes.
  • All-Purpose Flour: Provides structure; measuring carefully is crucial to the perfect texture.
  • Baking Soda: Makes the cookies rise just enough for a soft, puffy center.
  • Salt: Enhances all the flavors and balances the sweetness.
  • Chopped Semi-Sweet Chocolate or Mini Chips: Melt-in-your-mouth pockets of chocolate in every bite.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is super flexible, which is why I love making it for friends or a cozy night in. Feel free to switch up the chocolate type or add a little sea salt on top for an extra flavor punch—I’ve tried all sorts of variations and they’re all winners!

  • Dark Chocolate: If you prefer a richer, more intense chocolate flavor, I swap in dark chocolate chunks, which pair insanely well with the espresso.
  • White Chocolate Chips: For a sweeter, creamier contrast, white chocolate chips are an indulgent twist I’ve surprised guests with.
  • Espresso Intensity: If you love coffee flavor, you can increase the espresso grounds slightly but be cautious—too much can make the cookies bitter.
  • Nut Addition: I’ve tossed in chopped toasted walnuts or pecans family-style, adding a delightful crunch that complements the soft cookie.

Step-by-Step: How I Make Espresso Chocolate Chip Cookies Recipe

Step 1: Brown the Butter to Perfection

This step is where the magic starts. I melt the butter slowly over medium heat in a stainless steel pan, and keep a close eye on it—the milk solids will foam, then turn a beautiful amber brown. This usually takes about 10 minutes for me. Don’t rush it or walk away! Once browned, I scrape all the butter into a large mixing bowl, making sure to capture those crispy bits from the pan bottom—they pack so much flavor.

Step 2: Add Espresso and Cool the Butter

Stir the ground espresso into the warm browned butter. This really allows the coffee flavors to bloom without overpowering the final cookie. Then, crucially, set the bowl aside and let it cool to room temperature—this can take about 20 to 30 minutes in my kitchen. Warm butter will scramble your eggs, so patience here is your friend.

Step 3: Mix in Sugars, Egg, and Vanilla

Once the butter is cool, whisk in the light brown sugar and granulated sugar thoroughly for about a minute. Then add the whole egg, egg yolk, and vanilla extract. I always use room temperature eggs—they mix better and give a smoother dough. Whisk until the mixture is glossy and combined.

Step 4: Fold in the Dry Ingredients and Chocolate

Here, use the spoon-level method to measure your flour—trust me, this keeps them from turning cakey or dry. Sift together the flour, baking soda, and salt, then gently fold them into the wet mixture. Finally, add the chopped semi-sweet chocolate or mini chips and fold until just combined. Don’t overmix or your cookies will toughen up.

Step 5: Chill the Dough for Best Flavor and Texture

Using a cookie scoop, drop the dough onto a parchment-lined baking tray. Place the tray in the freezer and let it chill for at least 3-4 hours, but I highly recommend overnight—the flavor deepens and the dough firms up for less spreading and an amazing texture. This step is where many shy away, but trust me, it’s worth it!

Step 6: Bake and Perfect Your Cookies

Preheat your oven to 350°F (180°C). Bake the frozen cookie dough scoops spaced about two inches apart for 10-12 minutes. You want the edges golden and crisp, but the centers still pale and puffy. Pull them out and let the tray cool completely on a wire rack. If any cookies spread unevenly, I gently press a cookie cutter around them while still warm to reshape—a little trick I swear by!

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Pro Tips for Making Espresso Chocolate Chip Cookies Recipe

  • Don’t Skip Browning the Butter: It might feel like an extra step but the flavor boost is incredible and absolutely worth the patience.
  • Patience with Cooling: Pouring warm butter into your eggs will scramble them—always make sure butter is room temp before mixing.
  • Freeze Dough, Not Just Chill: Freezing firm dough gives the best texture and helps prevent over-spreading in the oven.
  • Use a Kitchen Scale When Possible: Measuring flour by weight nails the perfect cookie every time, no guessing game.

How to Serve Espresso Chocolate Chip Cookies Recipe

Espresso Chocolate Chip Cookies, coffee chocolate cookie recipe, best espresso cookies, chocolate chip espresso cookies, easy coffee cookie recipe - The image shows a close-up of a stack of three soft, chewy chocolate chip cookies with a golden-brown color. The top cookie is slightly broken at the edge, revealing melted dark chocolate chunks inside. The cookies have a rough texture with visible chocolate bits and a few scattered grains of salt on top. They are placed on a light brown parchment paper with some small crumbs and chocolate chips around them. The background is a white marbled surface with another blurred cookie in the foreground. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually dust the cookies lightly with a pinch of flaky sea salt right after baking—it beautifully balances the sweetness and enhances the espresso notes. A sprinkle of finely grated dark chocolate or a quick swipe of espresso glaze also makes for a nice touch if you want to get fancy.

Side Dishes

Enjoy these cookies with a good cup of freshly brewed coffee or a creamy latte to echo the espresso flavor. They’re also fantastic alongside a bowl of vanilla ice cream for an evening treat or a small glass of cold milk if you’re keeping it classic.

Creative Ways to Present

For gatherings or festive occasions, I like to stack the cookies tied with rustic twine and tuck in a sprig of fresh mint or rosemary for a pop of color. You could also plate them with chocolate shavings and serve on a slate board for a chic, coffee-shop vibe right at home.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature where they stay fresh and chewy for about 3-4 days. If you want to keep that fresh-baked softness longer, I suggest adding a slice of bread in the container—it helps maintain moisture surprisingly well.

Freezing

One of my favorite parts of this recipe is that the dough freezes beautifully! Once you’ve scooped and frozen the balls on a tray, I transfer them to a freezer bag or airtight container. They keep well for 1-3 months, so you can bake fresh cookies anytime you crave them.

Reheating

To reheat, pop the cookies in the microwave for about 10 seconds or in a warm oven (around 300°F / 150°C) for 5 minutes. This brings back that freshly baked softness and melts the chocolate in just the right way—like you just pulled them from the oven again.

FAQs

  1. Can I skip browning the butter in this Espresso Chocolate Chip Cookies Recipe?

    While you technically can use melted butter straight from the pan, browning it adds a unique, nutty flavor that really rounds out the cookie’s taste. Skipping this step means missing out on the depth that makes these cookies special, so I don’t recommend it if you want that authentic espresso-chocolate combo.

  2. What kind of espresso should I use for this recipe?

    I use finely ground espresso beans—like the kind you’d use for an espresso machine but ground a touch coarser if you don’t have a grinder. Instant espresso powder can work in a pinch but it won’t give quite the same fresh flavor.

  3. Why do I need to freeze the dough before baking?

    Freezing firms the dough so the cookies spread less while baking, giving you thick, chewy centers with crisp edges. It also allows the flavors to meld overnight for better taste. If you bake right away, the cookies will be thinner and less flavorful.

  4. How do I measure flour correctly for these cookies?

    Use the spoon-level method: fluff your flour, spoon it into your measuring cup without packing, then level it off with a knife. For best accuracy, weigh your flour on a kitchen scale. This prevents using too much flour, which leads to dry or cakey cookies.

  5. Can I make these cookies vegan or gluten-free?

    This recipe relies on browned butter and eggs for texture, so it’s not easily adapted to vegan diets without major swaps, but you could try using vegan butter and flax eggs—results may vary. For gluten-free, swap the flour for a blend designed for cookies and keep an eye on the texture, adding a bit more moisture if needed.

Final Thoughts

This Espresso Chocolate Chip Cookies Recipe is one of those gems I always come back to, especially when I want a cozy pick-me-up or to impress friends with something just a little different. The browned butter and espresso combo makes it feel indulgent but still comforting, like a hug in cookie form. I promise once you try baking them (and freezing the dough overnight!), you’ll keep this recipe in your regular baking rotation. So go ahead—grab your ingredients, put on your favorite playlist, and bake yourself some happiness!

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Espresso Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 26 reviews
  • Author: Sarah
  • Prep Time: 2 hours 50 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours
  • Yield: 23 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Espresso Chocolate Chip Cookies recipe combines the rich flavors of browned butter and espresso with semi-sweet chocolate chips for a decadent treat. The dough is chilled overnight to develop a chewy texture and deep flavor, resulting in perfectly soft and flavorful cookies with a hint of coffee.

Ingredients

Units Scale

Butter and Flavoring

  • 14 tablespoons unsalted butter
  • 1 tablespoon ground espresso

Sugars and Eggs

  • 1/2 cup plus 2 tablespoons light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients and Chocolate

  • 1 2/3 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

Instructions

  1. Brown the Butter: In a stainless steel pan over medium heat, cook the butter until the milk solids turn an amber brown color, about 10 minutes. Scrape all the browned butter into a mixing bowl.
  2. Add Espresso: Stir in the ground espresso into the browned butter, then set the bowl aside to cool to room temperature, approximately 20 to 30 minutes.
  3. Mix Sugars: Whisk in the light brown sugar and granulated sugar for one minute until fully combined.
  4. Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until smooth.
  5. Combine Dry Ingredients and Chocolate: Fold in the all-purpose flour, baking soda, salt, and chopped chocolate or mini chips until just combined without overmixing.
  6. Chill Dough: Scoop the dough onto a parchment-lined baking tray and chill in the freezer for at least 3 to 4 hours, preferably overnight for best flavor and texture.
  7. Bake Cookies: Preheat the oven to 350°F (180°C). Bake the frozen cookies spaced two inches apart for 12 minutes or until the edges are golden but the centers remain pale and puffy.
  8. Cool and Serve: Allow the cookies to cool on the baking tray placed on a wire rack before enjoying.

Notes

  • Measure flour properly using the spoon-level method or a kitchen scale to avoid using too much flour for optimal texture.
  • Chill the dough overnight if possible to enhance the flavor and texture of the cookies.
  • If cookies bake unevenly, use a round cookie cutter immediately after baking to reshape them into perfect rounds.
  • Store baked cookies in an airtight container at room temperature for 3 to 4 days.
  • Freeze scooped dough balls in an airtight container or freezer bag for 1 to 3 months to retain freshness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 170 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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