Espresso Chocolate Chip Cookies Recipe

Learn how to make these homemade espresso chocolate chip cookies with the perfect balance of coffee and chocolate. This easy baking recipe creates irresistibly chewy centers with crisp edges, enhanced by the best quality espresso powder for an elevated twist on the classic chocolate chip cookie.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">3 tbsp instant espresso powder (or strong instant coffee)</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">250g dark chocolate chunks (or high-quality chocolate chips)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or hand)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preheating your oven to 180°C and line two baking sheets with parchment paper. This preparation ensures you can work efficiently once your dough is ready.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, dissolve the espresso powder in 1 tablespoon of hot water to create a concentrated coffee solution. Stir until completely dissolved – this helps distribute the coffee flavor evenly throughout the dough rather than leaving bitter pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together flour, baking soda, and salt. Whisking these dry ingredients separately ensures they'll incorporate evenly into your wet mixture, preventing flour pockets in your finished cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for 4-5 minutes until light and fluffy. Don't rush this step – proper creaming creates air pockets that give your cookies structure and that perfect chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract and dissolved espresso solution. The mixture may look slightly curdled – this is perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Overmixing at this stage will develop gluten and make your cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold in the chocolate chunks by hand using a spatula, distributing them evenly throughout the dough. Reserve a few chunks to press into the tops of the cookies before baking for that bakery-style appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the best texture and flavor, chill the dough for at least 30 minutes (or up to 24 hours). This resting period allows the flour to hydrate fully and the flavors to meld beautifully, resulting in a more complex taste.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a cookie scoop or tablespoon, portion the dough into balls about 1½ tablespoons each, placing them about 5cm apart on your prepared baking sheets. Press a few reserved chocolate chunks into the tops of each cookie dough ball.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone – they'll continue cooking from residual heat after removal. Look for golden edges with slightly paler centers for that perfect chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Immediately after removing from the oven, sprinkle with flaky sea salt if desired. This optional step creates a delightful sweet-salty contrast that enhances both the chocolate and espresso flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool while maintaining that desirable chewy center.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Espresso Chocolate Chip Cookies Recipe?

These cookies require unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, instant espresso powder, baking soda, salt, dark chocolate chunks, and optional flaky sea salt for sprinkling on top.

How to cook Espresso Chocolate Chip Cookies at home?

Learn how to cook Espresso Chocolate Chip Cookies by creaming butter with sugars, adding eggs, vanilla and dissolved espresso powder, then incorporating dry ingredients. Fold in chocolate chunks, chill the dough, portion into balls, and bake at 180°C for 10-12 minutes until edges are set but centres remain slightly soft for that perfect chewy texture.

Can I replace instant espresso powder with regular ground coffee?

It's not recommended to substitute ground coffee for instant espresso powder as it won't dissolve properly, leaving gritty texture and bitter taste. If unavailable, use instant coffee granules (preferably a dark roast) or espresso extract as alternatives for the best flavour profile.

Why should I chill cookie dough before baking?

Chilling cookie dough for at least 30 minutes allows flavours to develop, prevents excessive spreading during baking, and creates a chewier texture with concentrated flavours. It also solidifies the butter, which means cookies maintain better structure while baking for that perfect balance of crisp edges and soft centres.

How can I achieve bakery-style chocolate chunks in my cookies?

For bakery-style chocolate chunks, use high-quality chocolate bars chopped into irregular pieces rather than uniform chips. Reserve some chunks to press into the tops of cookie dough balls just before baking. This creates visually appealing melty pools of chocolate and ensures better chocolate distribution throughout.

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