Espresso Cookies with Chocolate Chips

Name: Espresso Cookies with Chocolate Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract (alcohol-free); 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups chocolate chips

Author: Tessa

Published: August 10, 2025

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Espresso Cookies have been my absolute favorite treat to bake for a while now, ever since I discovered the sheer magic of combining rich coffee notes with sweet, melty chocolate. There’s something so comforting about the aroma of brewing coffee, and these cookies capture that essence perfectly. I remember the first time I whipped up a batch for a get-together; they vanished in minutes! Everyone kept asking for the recipe, surprised by how such a simple cookie could pack such a sophisticated punch.

What I adore most about these Espresso Cookies is their unique flavor profile – not too sweet, not too bitter, just a delightful balance that keeps you reaching for another. And the best part? They are incredibly easy to make, even for beginner bakers. This recipe is tried and true, guaranteeing a delicious outcome every single time. Get ready to impress your taste buds and everyone around you with these irresistible coffee-infused delights!

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Why You’ll Love These Espresso Cookies

These Espresso Cookies aren’t just another cookie; they’re an experience! They bring together the best of both worlds: the comforting familiarity of a chocolate chip cookie with an exciting, sophisticated coffee kick. You’ll adore them because:

They offer a perfectly balanced, rich flavor.
They’re incredibly quick and simple to prepare.
The aroma alone is enough to brighten your day.
They’re guaranteed to be a crowd-pleaser for any occasion.
They’re surprisingly versatile for different tastes.

The Irresistible Charm of Espresso Cookies

The charm of these Espresso Cookies lies in their exceptional flavor profile. The deep, aromatic notes of espresso perfectly complement the sweet, melting chocolate chips, creating a harmonious and addictive bite. Coffee lovers, in particular, will find themselves utterly captivated by this delightful combination.

Quick and Easy Espresso Cookies

You’ll be amazed at how quickly these Espresso Cookies come together! With just 15 minutes of prep time and about 10 minutes in the oven, you can have a fresh batch ready in under half an hour. This recipe is perfect for busy weeknights or when a sudden craving for something delicious strikes.

Essential Equipment for Making Espresso Cookies

Making these delicious Espresso Cookies doesn’t require any fancy gadgets or professional equipment. You likely have everything you need right in your kitchen! A good stand mixer or a hand mixer will make creaming the butter and sugars a breeze, but a sturdy whisk and some elbow grease work just as well. You’ll also want a couple of mixing bowls, measuring cups and spoons, a rubber spatula, and baking sheets lined with parchment paper. These simple tools are all it takes to whip up a perfect batch.

Ingredients for Perfect Espresso Cookies

Creating truly perfect Espresso Cookies starts with understanding the role each ingredient plays. I’ve broken down exactly what you’ll need, with precise measurements, to ensure your cookies turn out just as delicious as mine. No vague terms here – we want consistent, amazing results every time!

1 cup (2 sticks) unsalted butter, softened: This needs to be at room temperature, soft enough to indent with your finger, but not melted.
1 cup granulated sugar: For sweetness and crisp edges.
1/2 cup packed light brown sugar: Adds moisture, chewiness, and a lovely caramel note.
2 large eggs: Act as a binder and add richness; ensure they are also at room temperature.
1 teaspoon alcohol-free vanilla extract: Enhances all the other flavors.
2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water: This is our star! Dissolving it first ensures even distribution of that rich coffee flavor.
2 1/4 cups all-purpose flour: The structure of our cookies.
1 teaspoon baking soda: Helps the cookies rise and spread slightly.
1/2 teaspoon salt: Balances the sweetness and brings out all the flavors.
1 1/2 cups chocolate chips: Your choice of semi-sweet, milk, or dark chocolate for those melty pockets of goodness.

Key Ingredients for Flavorful Espresso Cookies

The instant espresso powder is truly the secret weapon in these Espresso Cookies, delivering that deep, aromatic coffee punch without bitterness. Softened unsalted butter and a mix of granulated and light brown sugars work together to create the ideal texture—crisp edges with a wonderfully chewy center. The brown sugar, especially, adds moisture and a subtle molasses flavor that complements the espresso beautifully.

Smart Substitutions for Your Espresso Cookies

While I highly recommend sticking to the original recipe for these Espresso Cookies, you can certainly experiment with the chocolate chips! Feel free to use milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile. For the sugar, you could use all granulated if you prefer a crisper cookie, but trust me, the brown sugar adds that essential chewiness. Avoid substituting the espresso powder with regular coffee grounds, as it won’t dissolve properly and will lead to a gritty texture.

How to Make Espresso Cookies: Step-by-Step Guide

Making these Espresso Cookies is a joy, and I’m here to walk you through each step to ensure your batch turns out perfectly every time. We’ll start with the setup, move to mixing the dough, and finish with baking and cooling. Follow these instructions closely, and you’ll be enjoying warm, fragrant cookies in no time!

Preparing Your Kitchen for Espresso Cookies

Before you even think about mixing, let’s get your kitchen ready. First, preheat your oven to 375°F (190°C). This ensures your oven is at the correct temperature when your dough is ready, preventing uneven baking. Next, line your baking sheets with parchment paper. This prevents sticking, promotes even cooking, and makes cleanup a breeze. Trust me, it’s a small step that makes a big difference!

Mixing the Dough for Your Espresso Cookies

In a large bowl, combine your softened butter, granulated sugar, and packed light brown sugar. Cream these together with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color—this usually takes about 2-3 minutes. This step incorporates air, which contributes to the cookies’ texture. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the alcohol-free vanilla extract and the dissolved espresso powder. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, mixing on low speed until just combined. Be careful not to overmix; overworking the dough can lead to tough cookies. Finally, fold in those delicious chocolate chips.

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Baking and Cooling Your Espresso Cookies

Now for the best part: baking! Drop rounded tablespoons of your Espresso Cookies dough onto the prepared baking sheets, leaving about two inches between each cookie to allow for spreading. Bake for 9-11 minutes, or until the edges are beautifully golden brown. The centers might still look a little soft, but they will firm up as they cool. Overbaking leads to dry cookies, so keep a close eye on them! Once baked, let the cookies cool on the baking sheets for about 5 minutes. This allows them to set up and prevents them from breaking when you transfer them. Then, move them to a wire rack to cool completely. This ensures air circulates around them, preventing a soggy bottom and giving you that perfect chewy texture.

Tips for the Best Espresso Cookies

Achieving truly stellar Espresso Cookies means paying attention to a few key details. Always ensure your butter and eggs are at room temperature; this allows them to cream thoroughly with the sugars, creating a smooth, emulsified dough that bakes evenly. Don’t skimp on dissolving the instant espresso powder—a quick swirl in hot water makes all the difference for even flavor distribution. When mixing, stop as soon as the flour disappears; overmixing develops gluten, leading to tough cookies. Finally, resist the urge to overbake; a slightly underbaked center means a perfectly chewy cookie once cooled!

Storing and Enjoying Your Espresso Cookies

To keep your Espresso Cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay wonderfully soft and flavorful for up to 3 days, though I doubt they’ll last that long! If you’ve made a big batch of dough, you can easily freeze it. Just form the dough into a log, wrap it tightly in plastic wrap, and then in foil. It will keep in the freezer for up to 3 months. When you’re ready for more cookies, simply thaw the dough in the refrigerator overnight before baking as usual.

Frequently Asked Questions About Espresso Cookies

I get a lot of questions about these delightful Espresso Cookies, so I’ve gathered the most common ones here to help you troubleshoot, customize, and make the most of your baking experience. These answers come straight from my kitchen to yours, ensuring you have all the practical tips you need for perfect results every time.

Can I Adjust the Coffee Strength in My Espresso Cookies?

Absolutely! The beauty of these Espresso Cookies is their versatility. If you prefer a bolder coffee flavor, you can increase the instant espresso powder by another half teaspoon to a full teaspoon. For a milder taste, simply reduce the amount by a half teaspoon. Just make sure to dissolve it thoroughly in the hot water regardless of the quantity.

What’s the Best Way to Store Espresso Cookies?

To keep your Espresso Cookies at their prime, store them in an airtight container at room temperature. This will help maintain their chewy texture and rich flavor for up to three days. For even longer freshness, you can place a slice of bread in the container; it helps keep the cookies soft by transferring its moisture.

Can I Freeze the Dough for Espresso Cookies?

Yes, you certainly can! Freezing the dough for these Espresso Cookies is a fantastic way to have fresh-baked treats on demand. Simply scoop your cookie dough onto a parchment-lined baking sheet and freeze until firm. Then, transfer the frozen dough balls to a freezer-safe bag or container. You can bake them directly from frozen, adding a minute or two to the baking time, or thaw them in the refrigerator overnight.

Estimated Nutritional Information for Espresso Cookies

While these Espresso Cookies are undeniably delicious, it’s always good to have an idea of their nutritional content. Please remember that these values are estimates and can vary based on the specific brands of ingredients you use and any substitutions made. Each cookie (approximately 1/36th of the recipe) contains about 150 calories, with 8g of fat (5g saturated), 20g of carbohydrates, 15g of sugar, and 2g of protein. Enjoy them in moderation!