Print

Espresso Chocolate Chip Cookies

espresso chocolate chip cookies - featured image

These espresso chocolate chip cookies combine rich coffee flavor with sweet chocolate chips for a chewy, slightly crisp treat that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 3/4 cup (150 grams) granulated sugar
  • 3/4 cup (150 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons instant espresso powder
  • 2 cups (340 grams) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and instant espresso powder. Set aside.
  3. Using an electric mixer or hand whisk, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
  6. Fold in the semi-sweet chocolate chips gently.
  7. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden but centers remain soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill dough for 15-20 minutes before baking to prevent spreading and improve flavor depth. Use softened, not melted, butter for best texture. Avoid overbaking to keep cookies chewy. Instant espresso powder should be mixed with dry ingredients to avoid clumps.

Nutrition

Keywords: espresso chocolate chip cookies, coffee cookies, easy cookies, homemade treats, chocolate chip cookies, espresso powder, baking