I love traditional chocolate chip cookies, but sometimes you just want something different. Maybe take a regular chocolate chip cookie to a next level, or boost the flavor, or add a new flavor?! And what pairs well with chocolate? Hhhhhmmmm except for the almost anything, the answer is coffee! And that’s how the espresso chocolate chip cookie recipe was born.
This is a bit of adult cookies, because of the caffeine (just a tiny little bit). If you have kids and concerned about coffee in this recipe, then it would be a bad idea to make a batch of chocolate chip cookies in front of them and tell this evil phrase: “ Sorry, you can’t have it.” It’s a risky game to play with them!
You may want to divide the batch in half. Bake one-half and freeze the other one. And whenever you need a little pick-me-up treat, and home alone, and nobody is watching, and the kitchen is all clear, all you need to do is pop up some frozen cookie dough from the freezer and bake it. I promise the day will be better from that moment. Just don’t forget to add 3-5 more minutes to a baking time because they are frozen and need a bit extra time. And of course, the best way to enjoy these cookies is with more coffee 🙂. All right, will make me a cup of coffee and will stuff me with a couple of this deliciousness. I hope you will do the same. 😉
Chocolate Chip Espresso Cookies Tips and Tricks:
Espresso powder is intense dark and concentrated instant coffee. It is made from the finely ground dark espresso beans, dissolves well in baking products, has more intense flavor than regular instant coffee, and less bitter. It enhances the chocolate flavor and add a little scent of the coffee, not too strong, but good enough for an interesting flavor. You can use it in any chocolate desserts.
I’m the person who likes to keep my spice cabinet as simple as possible. I hate buying products, use it once and then throw it away because of the expiration date. BUT this is something that I recommend buying because you will use it a lot. Also, most of the grocery stores carry it in baking sections. I encourage you to try it, and you will be amazed what a difference it makes in chocolate desserts.
My favorite two espresso powder options:
- Medaglia D’Oro Instant Espresso
- King Arthur Flour Espresso Powder
Also, most of the grocery stores carry it in baking sections. I encourage you to try it, and you will be amazed what a difference it makes in chocolate desserts.
If I still did not convince you to buy it, or maybe you want to bake these cookies right now 😉🍪 here is a good substitution:
espresso powder = instant coffee granules/powder (preferably a dark roast) dissolved in vanilla extract
20 minPrep Time
17 minCook Time
37 minTotal Time
- 295 gr (2 cups) all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 170 gr unsalted butter, melted
- 150 gr (3/4 cup) packed brown sugar
- 100 gr (1/2 cup) white sugar
- 2 tablespoons instant espresso powder*
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 260 gr (1 1/2 cups) dark chocolate chips
- Sea salt flakes for sprinkling (optional)
1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
2. Sift together flour, baking soda, and salt. Set aside.
3. In a bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, vanilla, espresso powder*, and both sugars until fully incorporated and smooth, about 3 minutes. Add eggs and mix until thoroughly combined.
4. Add the remaining dry ingredients and mix until just combined. Fold in chocolate chips using a silicone spatula.
5. With a cookie scoop (or tablespoon) shape the dough into the balls on baking sheets. Allow some space between the cookies for spreading. Sprinkle cookies with some sea salt flakes (optional). At this point, you can freeze the cookie dough balls and bake it later.
6. Bake for 15-17 minutes (until the edges are golden brown), rotating the pans halfway through. Cool cookies on the baking sheet for about 5 minutes, and then transfer to a wire rack to finish cooling completely.
Store in an airtight container at room temperature for up to 5 days.
Espresso powder substitution: espresso powder = instant coffee granules/powder (preferably a dark roast) dissolved in vanilla extract
Disclosure: This post contains some affiliate links. If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!
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