How to Make Espresso Chocolate Chip Cookies

These chewy 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! You can even use decaf espresso/coffee for caffeine-free cookies.

– 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

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

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

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

Recipe Instructions

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

Recipe Instructions

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

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! 

SERVE AND ENJOY!