Soft and chewy Chocolate Espresso Cookies with bold coffee flavor, dark chocolate chips, and crispy edges. The perfect coffee-inspired cookie for espresso lovers!
These espresso cookies were born from my love of bold coffee paired with chocolate. After years of testing cookie recipes here are Shugary Sweets, I’ve learned that coffee has a magical way of deepening chocolate flavor without overpowering it.
Aimee’s Recipe Notes
Taste and Texture: Soft chocolate cookie with chewy edges. Loaded with espresso flavor and caramel-like sweetness from the brown sugar.
Ease to Make: Beginner friendly cookie recipe. No chilling of the dough needed.
Top Tip: Don’t skip the flaked sea salt at the end. It not only enhances the flavor of the chocolate, but also the coffee!
Storage: Keep cookies in an airtight container at room temperature for up to one week.
Budget Tip: I love using King Arthur Flour Espresso Powder. For a more economical brand, use Cafe Bustelo Espresso Instant Coffee grounds instead. Still delicious!
Espresso Cookie Ingredients
Sometimes a regular classic chocolate chip cookie just insn’t enough. Take your cookie to the next level with today’s version. Scroll down to the recipe card for a full list of ingredients with measurements.
- Unsalted Butter- Soften butter to room temperature. Use my guide on how to soften butter quickly. Salted butter can also be used.
- Sugars- A combination of brown sugar and granulated sugar is used in this cookie recipe. The perfect balance of moist cookies with a chewy texture.
- Egg Yolks- Extra richness and chew without making the cookies cakey. Save the whites to make an egg white omelet or my chocolate pavlova.
- Espresso Powder- The star ingredient providing concentrated coffee flavor that boosts the chocolate flavor.
- Dark Chocolate Chips- Or swap out for chopped dark chocolate bars.
How to Make Espresso Cookies
Mix & Bake.
- Combine the ingredients for the dough. The cookie dough will look crumbly at first, keep mixing until it comes together in a ball.
- Using a 2 Tablespoon cookies scoop (to make evenly portioned cookies), place on baking sheet with parchment paper. Bake and immediately sprinkle with sea salt when they come out of the oven.
Recipe Tips & Tricks
- Prep Ahead: Dough can be made and portioned into cookie dough balls up to 48 hours in advance.
- Tools Needed: Mixing bowl, stand or hand mixer, cookie scool, parchment paper, cookies sheet, and cooling rack!
- Flavor Boost: Add chopped chocolate covered espresso beans for extra coffee pumch.
- Chocolate Swap: use chopped chocolate bars instead of chips for puddles of melted chocolate.
- Freezer Friendly: Use my guide on how to freeze cookie dough for best results.
Easy Cookie Recipes
Pin this now to find it later
Pin It
Espresso Cookies Recipes
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ cup instant espresso
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cup dark chocolate chips, divided
- flaked sea salt, optional
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with both sugars for 2-3 minutes until fully combined. Add in egg yolks and vanilla extract, beating until fluffy.
- Add in flour, instant espresso, baking powder, and kosher salt. The mixture will be crumbly to start, continue beating until it comes together into a ball. Add in 1 cup of the dark chocolate chips.
- Using a 2 Tablespoon cookie scoop, drop dough onto cookie sheets. Lightly press down the tops with the palm of your hand. Bake cookies for 12-14 minutes, until edges are lightly browned.
- Remove cookies from oven and immediately sprinkle with a pinch of flaked sea salt, if desired. Remove from pan and cool completely on a wire cooling rack.
Notes
- Instant Espresso (like Cafe Bustelo) can be swapped for Espresso Powder (like King Arthur Flour). Either will work great in this cookie recipe.
- Dark chocolate chips can be substituted with chopped dark chocolate bars.
- Add in chopped chocolate covered espresso beans for an even bigger coffee punch of flavor.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies in an airtight container for up to 3 months, or use my guide to freeze the cookie dough.
