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The combination of espresso and dark chocolate give these espresso chocolate chip cookies a complex flavor, and a jolt of caffeine you never knew you need!
If you know me outside the blog, you’ll know that I LOVE coffee.
That first cup of coffee in the morning is sacred. It is a part of my daily routine, no matter where I am, that cup of coffee is a must!
This, of course, means that I’ve turned my husband into a coffee snob. We’re the snobs who complain about Starbucks coffee, have a semi-automatic espresso machine and will stock up on our coffee from our favorite independent coffee shops in Toronto, Pilot Coffee.
I am actually astonished that this is my first coffee-related recipe here! When this cookie combination occurred to me, I knew I had to create one for this blog. And the combination was a hit!
However, my husband begged me to not post this recipe. Why you ask? Because he knew that if I didn’t post it, I would likely make another batch to test and photograph. And he might just get another batch of these delicious cookies all to himself.
But I thought it was too good a combination to not share! (It’s fine, he’ll get his another batch soon enough.)
A few tips for these Espresso Chocolate Chip Cookies
And now onto the cookies!
These are the tips that will make your cookie amazing!
- Use salted butter. Yes, this is a bit atypical, but the saltiness of the butter pairs so well with the dark chocolate and espresso.
- The Espresso powder is infused into the butter for a few minutes before adding it to the cookie dough. And it definitely helps amp up the flavor!
- Use dark chocolate chunks. The bitterness of the dark chocolate makes the espresso flavor more pronounced. But if you prefer a sweeter cookie, feel free to sub in white or milk chocolate.
- This cookie recipe, like my other cookie recipes, uses equal parts brown and white sugar, an extra egg yolk. This results in a soft and chewy cookie.
- Make sure to chill the cookie dough. The extra time in the fridge is what makes these cookies chewy. Don’t skip it!
And that is it! You’re on your way to these amazing Espresso Chocolate Chip Cookies!
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Ready to make some Espresso Chocolate Chip Cookies?
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Espresso Chocolate Chip Cookies
- 2.5 cups all-purpose flour 301 grams
- 1/2 tsp baking soda
- 1/2 tsp baking power
- 1 1/3 sticks salted butter, melted 150 grams
- 1 1/3 cups white sugar 150 grams
- 1 1/3 cups light or dark brown sugar 150 grams
- 1 egg yolk
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cups dark chocolate chunks
- 1 tbsp espresso powder
- Melt the salted butter in the microwave, add the espresso powder and let cool for 2-3 minutes.
- In a large mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- Once the butter has cooled, add the white sugar, and brown sugar, and let sit for about five minutes.
- Add the eggs and vanilla to the mixture and mix on medium speed for another 3-4 minutes. The batter should be light-colored and fluffy at this point.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients just until combined. Don’t overmix.
- Add in the chocolate chunks and fold into the rest of the batter.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough usually makes about 16-18 cookies, depending on the size.
- Place mixture in the fridge for at least 2 hours (ideally overnight).
- Pre-heat oven to 325F degrees.
- On a cookie sheet lined with parchment paper or a silicone mat, place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 12-16 minutes. The sides should start to brown on the sides but the center will look soft.
- Remove from oven, and rap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes.
- The cookies will be too soft when they are fresh from the oven and will harden as they cool