How to Make Chocolate Chip Espresso Cookies

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How to Make Chocolate Chip Espresso Cookies

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Chewy chocolate chip espresso cookies are fudgy and gooey with crisp edges. We use instant espresso powder to give them a delicious mocha flavor, and because no dough-chilling is required, they are ready in just 20 minutes!

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– unsalted butter – granulated sugar – light brown sugar – eggs – vanilla extract – all-purpose flour – baking soda – salt – instant espresso powder – semi-sweet or dark chocolate chips

Recipe Ingredients

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Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Into the bowl of a stand mixer, add cold butter, sugar, and brown sugar. Mix on medium-high speed until well-combined and no lumps of butter remain, about 3 minutes.

Recipe Instructions

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Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated. Pour in vanilla extract and mix for an additional minute.

Recipe Instructions

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Add flour, baking soda, salt, and instant espresso powder. Mix on low speed until flour is almost absorbed.

Recipe Instructions

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Remove bowl from stand mixer and use a rubber spatula to mix in chocolate chips by hand.

Recipe Instructions

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Use a large cookie scoop to place balls of dough onto lined baking sheet. Sprinkle with flaky sea salt (if using). Bake for 10-12 minutes, or until cookies are just barely set in the middle.

Recipe Instructions

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Let cookies rest on baking sheet for 10 minutes before transferring them to a cooling rack. Store in an airtight container at room temperature for up to 5 days.

Recipe Instructions

MEET MARYANNE 👋

I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!

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