Quick Info
- Prep Time: 20 minutes (plus 30–60 minutes chill)
- Bake Time: 10–12 minutes per tray
- Total Time: 1 hour 15 minutes
- Yield: 26–30 cookies (2-tbsp scoop)
- Course: Dessert / Cookies
- Cuisine: American bakery-style
- Skill Level: Easy
- Special Equipment: Hand or stand mixer, two rimmed baking sheets, parchment, 2-tbsp cookie scoop, small whisk, fine-mesh sieve (optional)
Introduction
Confession: the year my husband started making weekend cappuccinos, these Espresso Chocolate Chip Cookies became our family’s new love language. They’re everything you adore about a classic soft-and-chewy cookie, but with a bold espresso backbone that makes the chocolate taste deeper, richer, and a little bit grown-up. When the trays come out of the oven, the kitchen smells like a café and a bakery decided to share a lease—our kids call them “mom’s wake-up cookies,” which is…fair.
This is my go-to for cookie plates, bake sales, and late-night “we deserve something special” moments. A touch of cornstarch keeps the centers plush, a mix of brown and white sugars gives caramel chew, and a short chill guarantees thickness without spreading. The espresso isn’t overpowering—it’s a cozy hum that makes the chocolate sing.
Ingredients
Main Ingredients
- Dry Mix
- 2¼ cups (280 g) all-purpose flour (spoon & level)
- 1 tbsp cornstarch
- 1 tsp baking soda
- ½ tsp fine sea salt
- 2–3 tsp instant espresso powder*
- Wet Mix
- ¾ cup (170 g) unsalted butter, melted and cooled 20 minutes (or very soft room temp)
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp pure vanilla extract
- Chocolate & Finishing
- 1½–2 cups (255–340 g) chocolate chips or chopped chocolate (semi-sweet or a mix with dark)
- Flaky sea salt, for sprinkling (optional but wonderful)
*If using a very mild espresso powder, use the full 3 tsp; for a stronger brand, start with 2 tsp.
Optional / Variations
- Mocha Double-Chocolate: Swap 2 tbsp flour for 2 tbsp Dutch cocoa; add ½ cup white chocolate chips for contrast.
- Cappuccino Swirl: Fold in ½ cup mini marshmallows and a pinch of cinnamon (⅛ tsp) for a cozy twist.
- Cardamom Café: Add ¼ tsp ground cardamom with the dry ingredients for a Scandinavian coffee-house vibe.
- Nutty: Stir in ½ cup toasted walnuts or pecans.
- Gluten-Free: Use a 1:1 GF baking blend; chill 45–60 minutes for best structure.
- Dairy-Free: Plant-butter sticks and dairy-free chips work nicely.
- Brewed Espresso Option: Replace 1 tsp vanilla with 1 tbsp very strong cooled espresso; increase flour by 1 tbsp to compensate for liquid.
Instructions
Step 1: Whisk the Dry Café Blend
In a medium bowl, whisk flour, cornstarch, baking soda, salt, and espresso powder until evenly combined. Rubbing the espresso through your fingers as you whisk helps it disperse so every bite tastes balanced.
Step 2: Cream the Butter & Sugars (Chewy Base)
In a large bowl (or stand mixer with paddle), beat butter, brown sugar, and granulated sugar on medium for 1–2 minutes until glossy and slightly thick. You’re dissolving some sugar for caramel chew without whipping in too much air, which can make cookies puffy and cakey.
Step 3: Add Egg, Yolk & Vanilla
Beat in egg, egg yolk, and vanilla just until smooth, scraping the bowl. The extra yolk adds richness and that bend-in-the-middle texture we’re after.
Step 4: Add Dry Ingredients
On low, mix in the dry blend until only a few streaks of flour remain. Don’t overmix—overworking the dough develops gluten and toughens the crumb.
Step 5: Fold in Chocolate
Switch to a spatula and fold in 1½–2 cups chocolate. For “pooling” pockets, use half chopped chocolate bars and half chips; reserve a small handful to press on top of scooped dough for a bakery look.
Step 6: Chill for Thick, Chewy Centers
Cover and chill 30–60 minutes (or up to 24 hours). This quick rest hydrates the flour and firms the butter, so the cookies bake thick with gooey centers. If chilling overnight, let dough sit 10 minutes at room temp to scoop.
Step 7: Scoop & Bake
Heat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 2-tbsp mounds (about 35–40 g), spacing 2½ inches apart. Press a few reserved chocolate bits on top.
Bake 10–12 minutes until edges are set and lightly golden while centers still look a touch underbaked. Rotate pans halfway for even color.
Step 8: Scoot, Salt & Cool
For picture-perfect circles and concentrated chew, “scoot” each cookie with a round cutter the moment they emerge from the oven—gentle circles tidy the edges. Sprinkle flaky sea salt if you like a sweet-salty finish. Cool on the sheet 5–7 minutes, then move to a rack.
Step 9: Serve Warm (Barista’s Choice)
Warm cookies pair beautifully with a small cappuccino or cold milk—choose your team. Rewarm cooled cookies 8–10 seconds in the microwave for melty pools.
Tips & Variations
- Choose the Right Espresso Powder: Instant espresso powder (not grounds) dissolves seamlessly. If all you have is instant coffee, increase to 1 tbsp, but expect a gentler coffee note.
- Brown Butter Boost: For toffee depth, brown the butter first; cool to a soft-solid stage. If your browned butter is very fluid, add 1–2 tsp milk with the egg to replace evaporated moisture.
- Measure Flour Right: Weigh 280 g or spoon & level. Too much flour = cakey, dry cookies; too little = flat.
- Thickness Control: For extra-thick cookies, chill overnight and bake dough cold; add 1–2 minutes to bake time.
- Chocolate Strategy: A 50/50 mix of chopped bars and chips gives dramatic puddles plus structure. Dark chocolate (60–70%) plays beautifully with espresso; add a handful of milk chocolate if baking for kids.
- Altitude Adjustments: At high altitude, add 1 tbsp flour and reduce sugar by 1 tbsp; check early.
- Gluten-Free Notes: GF blends can spread slightly more; don’t skip the chill. Consider adding 2 tsp milk if dough seems crumbly.
- Storage: Keep cookies airtight 3–4 days at room temp with a slice of bread in the container to maintain softness.
- Freeze the Dough: Scoop balls and freeze on a tray; bag up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.
- Mocha Sandwiches: Spread a spoon of chocolate-hazelnut spread or coffee buttercream between two cooled cookies (dangerously good).
- Holiday Sparkle: Roll chilled dough tops in coarse sugar before baking for a glittery café-cookie look.
- Kid Strategy: If little palates are coffee-shy, use 1½ tsp espresso powder; adults can dust their warm cookies with a pinch more after baking.
Nutrition
(Per cookie, 1/28 batch; estimates with 1¾ cups semi-sweet chocolate.)
- Calories: 165
- Protein: 2 g
- Carbs: 22 g
- Fat: 8 g
- Fiber: 1 g
- Sodium: 95 mg
- Sugar: 14 g
Final Thoughts
These Espresso Chocolate Chip Cookies are the treat I bake when we want something familiar with a little wink. The espresso doesn’t shout—it harmonizes, turning everyday chocolate chip cookies into café-worthy comforts. I love sending a plate next door with a sticky note that says “best with coffee,” and hearing a knock 10 minutes later asking for the recipe. If your crew finds a signature twist—cardamom, brown butter, or a double-chocolate base—tell me; I’ll happily “taste-test” your version with a latte in hand.
Save this for espresso chocolate chip cookies, mocha cookies, café-style cookies, chewy bakery cookies, and coffee dessert recipes on Pinterest. From my coffee-scented, chocolate-smudged kitchen to yours—happy baking!
