There’s something irresistibly cozy about a warm cookie infused with rich espresso and melty chocolate chips. This Espresso Chocolate Chip Cookies Recipe brings that perfect balance of bold coffee flavor and sweet chocolate in every bite. I love this recipe because it satisfies my craving for a little caffeine kick wrapped up in a soft, chewy cookie that’s perfect anytime — whether it’s an afternoon pick-me-up or a late-night treat.
If you’re someone who loves a subtle coffee note in your desserts, you’ll find these cookies incredibly satisfying. The secret is in steeping the espresso grounds in melted butter — a trick I discovered that really enhances the flavor without making the cookies bitter. Plus, these cookies are easy to make and bake up beautifully golden with just the right amount of chew and crunch. You have to try this Espresso Chocolate Chip Cookies Recipe at your next baking session!
Why You’ll Love This Recipe
- Bold yet Balanced Flavor: The espresso adds a rich, deep coffee note that perfectly complements the chocolate without overpowering it.
- Chewy, Soft Texture: Steeping espresso in butter creates a tender crumb that stays soft even days later.
- Simple to Make: No fancy equipment needed — just whisk, mix, chill, and bake!
- Perfect for Coffee Lovers: These cookies are a delightful answer when you want your chocolate chip treat with a coffee twist.
Ingredients You’ll Need
Each ingredient plays a role in creating the perfect espresso chocolate chip cookie. I recommend using quality espresso grounds and dark chocolate chunks for that rich flavor pop that lifts this recipe to another level.
- Unsalted butter: I prefer unsalted so I control the saltiness; plus, it lets the espresso flavor shine through without interference.
- Espresso grounds: Fresh espresso grounds give a stronger, fresher coffee flavor than instant — but if you only have instant, it can still work.
- All-purpose flour: Classic choice for cookies, providing the right structure without toughness.
- Baking powder & baking soda: The combo ensures the cookies rise just enough while staying chewy.
- Kosher salt: Enhances all the flavors and balances the sweetness — don’t skip it!
- Brown sugar: Adds moisture, chewiness, and caramel notes.
- Granulated sugar: Helps with browning and a slight crisp edge.
- Large eggs: Bring structure and richness.
- Vanilla extract: The classic partner to coffee and chocolate; it rounds out the flavor beautifully.
- Dark chocolate chunks or semi-sweet chips: I love big chunks because they create melty pockets of chocolate with every bite.
- Large flakes of salt (Maldon or Jacobson): Sprinkle on top after baking — it’s a game changer for balancing sweetness and boosting flavor.
Variations
I love customizing this Espresso Chocolate Chip Cookies Recipe based on what I have in the pantry or the mood I’m in. Don’t be afraid to experiment — it’s one of the best ways to make it your own.
- Swap the chocolate: Sometimes I use milk chocolate chunks or a mix of white and dark chocolate for a sweeter, creamier cookie experience.
- Add nuts: Toasted pecans or walnuts add a lovely crunch and richness, which pairs nicely with coffee’s bitterness.
- Make it gluten-free: Use a gluten-free flour blend in place of all-purpose flour. I’ve tested this with a 1:1 GF blend and it works beautifully if you chill the dough a bit longer.
- Boost the coffee kick: For a stronger espresso flavor, sprinkle a pinch of espresso powder right into the dough along with the dry ingredients.
How to Make Espresso Chocolate Chip Cookies Recipe
Step 1: Steep the Espresso in Butter
Start by melting the unsalted butter gently over medium heat. Once melted, remove the pan from heat and stir in the espresso grounds to cover them fully with butter. Cover the saucepan and let it steep for about 20 minutes — this step really infuses the butter with that luscious coffee flavor you want in every bite. When done, strain the butter through a fine mesh strainer to remove the grounds, discarding them, and transfer the espresso-infused butter to a large mixing bowl or the bowl of your stand mixer.
Step 2: Mix the Dry Ingredients
While the butter is steeping, whisk together your flour, additional espresso grounds, baking powder, baking soda, and kosher salt in a separate bowl. This dry mix prepares the perfect base for your cookies and ensures even distribution of the leavening agents and salt.
Step 3: Cream Sugars into Espresso Butter
To the espresso butter, add your brown sugar and granulated sugar. Beat them together with the paddle attachment or by hand until the mixture is fluffy and smooth — about 3 minutes. This step creates the light texture that makes the cookies soft and chewy. Then, beat in the eggs one at a time, followed by the vanilla extract for that classic warm aroma.
Step 4: Combine the Dough
Add the dry flour mixture to your wet ingredients all at once. If you’re using a stand mixer, lift up the head to get it all in, then cover the top with a kitchen towel (to avoid any flour clouds) and mix on low speed until the flour is mostly combined. Increase to medium speed until you can’t see any dry flour anymore. Now, stir in the dark chocolate chunks for that melty surprise in every cookie.
Step 5: Chill and Scoop the Dough
This dough will be sticky and full of flavor — pop it in the fridge to chill for at least 1 hour or up to 2 days. When you’re ready to bake, preheat your oven to 350°F and line your baking sheets with parchment paper. Using a medium cookie scoop, compact the dough into uniform balls. If the dough is cold and a bit stiff, push it firmly into the scoop for neat rounds.
Step 6: Bake and Salt Finish
Space 6 to 7 dough balls per baking sheet, giving enough room for spreading. Bake for 7-8 minutes for that ideal golden brown edge with soft centers. If chilled well, they may need up to 10 minutes, but keep a close eye. The magic touch: immediately after pulling the cookies from the oven, sprinkle with a few flakes of Maldon or Jacobson salt. This gives the cookie that perfect sweet-salty finish that keeps your taste buds dancing.
Pro Tips for Making Espresso Chocolate Chip Cookies Recipe
- Steep, Don’t Boil: Melting the butter gently and steeping espresso grounds off the heat prevents bitterness and creates a smooth, rich espresso flavor.
- Chill Is Key: Chilling the dough minimizes excessive spreading and deepens the flavor; trust me, it’s worth the wait.
- Large Chocolate Chunks: Using chunks instead of small chips adds texture and melty pockets that elevate the cookie experience.
- Salt Last: Don’t salt before baking — sprinkle flaky salt immediately after coming out of the oven for the best flavor impact.
How to Serve Espresso Chocolate Chip Cookies Recipe
Garnishes
I always finish these cookies with a light sprinkle of flaky salt—Maldon flakes are my go-to. It makes such a difference by balancing sweetness and bringing out the espresso and chocolate flavors beautifully. Sometimes I add a dusting of cocoa powder or finely grated coffee beans for an elegant touch when serving guests.
Side Dishes
Pair your espresso chocolate chip cookies with a simple latte, black coffee, or even a glass of cold milk. For a cozy brunch or dinner dessert, these cookies also go great alongside a scoop of vanilla ice cream or a dollop of whipped cream for creamy contrast.
Creative Ways to Present
For birthdays or special celebrations, I like to stack these cookies on a pretty platter with some fresh berries and edible flowers for color. Another fun way is to sandwich them with coffee-flavored buttercream or chocolate ganache for an espresso chocolate chip cookie sandwich — a surefire crowd pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering parchment paper between them to avoid sticking. They stay soft and delicious for up to 4 days, although they rarely last that long at my house!
Freezing
For longer storage, freeze the scooped dough balls on a baking sheet until firm—about 20 minutes—and then transfer them to a freezer-safe bag. This way you can bake fresh cookies anytime, straight from frozen, adding a couple extra minutes to baking time.
Reheating
To freshen up leftover cookies, warm them briefly in a 300°F oven for about 5 minutes or microwave for 15 seconds. It revives their soft texture and that melty chocolate goodness like they just came out of the oven.
FAQs
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Can I use instant coffee instead of espresso grounds?
Yes, you can substitute instant coffee granules if you don’t have espresso grounds, though the flavor might be milder. Use a similar amount, and dissolve the instant coffee in the melted butter before mixing to ensure it infuses well.
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Why do we steep espresso grounds in butter?
Steeping espresso grounds in melted butter extracts the full coffee flavor and infuses the fat, which carries the flavor into the cookie dough more evenly. It also avoids the bitterness you’d get from adding dry grounds directly.
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How long can I chill the dough before baking?
You can chill the dough for anywhere between 1 hour and up to 2 days. Longer chilling helps develop flavor and controls spreading, so if you can plan ahead, I recommend the overnight rest.
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What’s the best way to ensure chewy cookies?
Using a mix of brown and granulated sugar, chilling the dough, and not overbaking your cookies are key to keeping them soft and chewy. Pull cookies out when edges are golden but centers still look slightly underdone—they’ll firm up as they cool.
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Can I add other mix-ins to this recipe?
Absolutely! Chopped nuts, dried cherries, or even a sprinkle of cinnamon can add exciting twists. Just keep the espresso and chocolate as the star flavors for the best results.
Final Thoughts
This Espresso Chocolate Chip Cookies Recipe has become my go-to when I want a cookie that feels a little fancy but is incredibly easy to make. It’s special because it combines two of life’s greatest comforts: coffee and chocolate, into a chewy, deeply satisfying cookie. I promise once you try these, they’ll quickly become a staple in your baking repertoire—perfect for sharing with friends or savoring your own private stash with your morning coffee. Give them a try, and let this recipe bring a little extra joy to your day!
Print
Espresso Chocolate Chip Cookies Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Espresso Chocolate Chip Cookies combine the rich flavors of espresso and dark chocolate chunks for a uniquely delicious treat. With a buttery espresso-infused dough and a perfect balance of sweet and salty, these cookies bake up soft with a delightful golden brown exterior. Perfect for coffee lovers and chocolate enthusiasts alike, they are ideal for sharing or freezing for later enjoyment.
Ingredients
Espresso Butter Mixture:
- 1 1/4 cups unsalted butter
- 1/4 cup espresso grounds
Dry Mix:
- 3 1/3 cups all-purpose flour
- 1 tablespoon espresso grounds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
Wet Mix:
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chunks or semi-sweet chocolate chips
- Large flakes of salt such as Maldon or Jacobson, for sprinkling
Instructions
- Prepare the Espresso Butter Mixture: In a medium saucepan over medium heat, melt the butter completely. Remove from heat and stir in the 1/4 cup espresso grounds until thoroughly mixed. Cover the saucepan and let the mixture steep for 20 minutes. After steeping, strain the butter through a fine mesh sieve into a large bowl or the bowl of a stand mixer, discarding the espresso grounds.
- Mix the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, 1 tablespoon espresso grounds, baking powder, baking soda, and kosher salt until evenly combined. Set aside.
- Combine the Wet Ingredients: Using the bowl with the espresso butter, add the brown sugar and granulated sugar. Beat with a paddle attachment or hand mixer until the mixture is fluffy and creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and beat briefly to combine.
- Add the Dry Mix and Chocolate: Gradually add the dry flour mixture in one batch to the wet ingredients, mixing on low speed and lifting the mixer head if needed to incorporate all at once. Cover the mixer with a kitchen towel to prevent flour dust and mix until the flour is mostly combined. Increase speed and beat until no flour flecks remain. Fold in the dark chocolate chunks or semi-sweet chocolate chips.
- Chill the Dough: Transfer the cookie dough to the refrigerator and chill for at least 1 hour or up to 2 days to allow flavors to meld and firm up the dough for easier scooping.
- Preheat and Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and cookie removal.
- Scoop and Shape Cookies: Using a medium cookie scoop, portion dough balls onto a parchment-lined baking sheet. If dough is very firm, press dough into the scoop before releasing. Place 6 to 7 dough balls spaced apart on each sheet, as the cookies will spread during baking.
- Bake the Cookies: Bake for 7 to 8 minutes, or up to 10 minutes if dough is very cold. The cookies should be light to medium golden brown on the edges but still soft in the center.
- Finish and Cool: Remove from oven and immediately sprinkle with large flakes of salt such as Maldon or Jacobson for a perfect sweet-salty contrast. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Freeze for Later: To freeze cookie dough, shape dough into balls and arrange on a baking sheet. Freeze until firm, about 20 minutes, then transfer dough balls to a freezer-safe bag for storage. Bake from frozen as needed.
Notes
- For best flavor, steep the espresso grounds in melted butter to infuse the cookies with a rich coffee aroma.
- Chilling the dough improves texture and flavor development, so do not skip this step.
- Sprinkling the cookies with flaky salt after baking enhances the chocolate’s sweetness and adds a pleasant crunch.
- Cookie dough can be frozen before baking for convenient fresh-baked cookies anytime.
- Use high-quality dark or semi-sweet chocolate chunks for the best chocolate flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3g
- Sodium: 79mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 17mg
