Chocolate Chip Espresso Cookies

Speckled with heaps of chocolate and bitter coffee on top of a soft and chewy base, these chocolate chip espresso cookies are seriously irresistible.

Why this recipe works

Chocolate chip espresso cookies are a coffee-chocolate lover’s dream. The espresso flavor is prominent here, and the aroma is otherworldly. Unlike most baked goods, where espresso simply amplifies the flavor of chocolate, this recipe actually highlights it. We’re also using both chocolate chips and a chopped up bar of baker’s chocolate, which makes a huge difference in texture and appearance!

These chocolate chip espresso cookies bake up beautifully and yield about 54 cookies total. I like to bake half and freeze the rest to pop in the oven whenever I get the craving. I can’t wait to add these to my Christmas cookie boxes this year!

While we’re on the subject of espresso and chocolate, you can’t miss my fudge frosted espresso brownies recipe. These are pure decadence with a fudgey, espresso kick.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – Properly measuring flour is really important when it comes to baked goods of all sorts. I highly recommend using a kitchen scale for the most accurate weight. This way, you get perfect cookies every time. If you do not own a scale, use the spoon and sweep method. Aerate the flour with a spoon then scoop the flour using the spoon into the measuring cup until slightly overflowing. Gently level the flour by sweeping off excess using the back end of a butter knife. Too much flour will result in dry, crumbly cookies, and too little flour will yield crisp, flat cookies.

ESPRESSO – I used Nescafé Gold instant espresso powder, but any instant espresso powder will do the trick.

CHOCOLATE – I used a combination of 130g of semi-sweet chips and 110g (4 oz) bar of baker’s chocolate, chopped. You can use all chocolate chips, or all chopped baker’s chocolate if preferred. I personally love the mixture of the two in my cookies!

SHORTENING – Shortening helps cookies bake up chewy and thick. Using both butter and shortening in this recipe lends both flavor from the butter and structure from the shortening.

BUTTER – Take the butter out of the fridge while you prep your other ingredients. Then slice it into tablespoons just before incorporating. The butter does not need to be overly softened for this recipe, so there’s no need to let it rest until it’s completely at room temperature (please do not microwave it).

EGGS – Likewise, I always take my eggs out when I take the butter out. Crack them into a bowl and allow them to rest at room temp with the butter while you prep the other ingredients.

How to Make Chocolate Chip Espresso Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F. Line cookie sheets with parchment paper. I prefer to use the rimless insulated baking sheets.
   
   TIP – Cool your cookie sheet before adding another batch of cookies to it. When it’s winter time, I find it rather easy to place the cookie sheet outside. I use two large sheets, that way while one is cooling, the other can go in the oven.
   
   
2. In a bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt until well combined. Set aside.
3. In a large bowl with an electric mixer on medium speed, cream butter, shortening, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.
4. On low speed or using a wooden spoon or rubber spatula, gradually add flour mixture, beating just until blended. By hand, fold in the chocolate chips.
5. Using a tablespoon cookie scoop, scoop the dough and drop the balls about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in a preheated oven for 10-12 minutes, or until edges start to turn lightly golden brown. Place the remaining dough into the fridge while the first batch of cookies bake.
6. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer off the parchment paper to the cooling rack to cool completely.

Frequently Asked Questions & Expert Tips

Store the fully cooled cookies in an air-tight container kept at room temperature for 5-6 days.

Absolutely! This cookie dough freezes well. I like to flash-freeze the dough balls first. Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a large freezer bag. Flash freezing them will keep the dough balls from sticking together in a big clump inside the bag. They can be frozen for up to 3 months. To bake, place the frozen dough balls on a baking sheet while you preheat the oven. Bake as normal.

Serving Suggestions

You don’t have to have a reason to make these chocolate chip espresso cookies, sometimes, a sweet treat simply justifies itself. These cookies are insanely good while slightly warm with a small scoop of vanilla ice cream, but they’re equally as incredible at room temperature!

Optionally add some flaky sea salt on top of the cookies as soon as they come out of the oven for a nice pop of salty-sweetness. I hope you love them just as much as I do! They’d be great to add to Christmas cookie boxes if I don’t say so myself.

More Chocolate Chip Cookie Recipes

• Orange Chocolate Chip Cookies
• Pretzel Chocolate Chip Cookies
• Doubletree Chocolate Chip Cookies
• Chocolate Chip Pudding Cookies

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I found this fabulous recipe in a cookbook called 400 Sensational Cookies by Linda J. Amendt. I’ve been making them for 15 years now!