Chocolate Chip Espresso Cookies

chocolate coffee cookie on parchment paper with a bite missing.

5 from 4 votes

Chocolate Chip Espresso Cookies

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

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: large cookies

Calories: 334kcal

Author: MaryAnne

Equipment

1 Stand mixer or electric hand-mixer
2 large baking sheets

Ingredients

1 cup (2 sticks) cold unsalted butter, cubed
½ cup granulated sugar
1 cup light brown sugar, packed
2 eggs, room temperature
1 Tablespoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup instant espresso powder
2 cups semi-sweet or dark chocolate chips
flaky sea salt (optional)

Instructions

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. Using the paddle attachment, mix on medium-high speed until well-combined and no lumps of butter remain, about 3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes.
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.
Add flour, baking soda, salt, and instant espresso powder. Mix on low speed until flour is almost absorbed.
Remove bowl from stand mixer and use a rubber spatula to mix in chocolate chips by hand.
Use a large cookie scoop to place balls of dough onto lined baking sheets. Sprinkle with flaky sea salt (if using).
Bake for 10-12 minutes, or until cookies are just barely set in the middle.
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.

Notes

Use parchment paper. This makes for easy clean-up.
Storage: Store in an airtight container at room temperature for up to 5 days.
Freeze dough to bake later: Place cookie dough balls on a lined baking sheet and freeze for up to 2 hours. Transfer dough to a freezer-safe bag and freeze for up to 2 months. Bake cookies directly from the freezer, adding an extra 2-3 minutes to the bake time.
Aim to under-bake. They continue to bake after taking them out of the oven, so always opt for under-baking cookies when in doubt.
Use a cookie scoop. This helps to make uniform cookies and allows for even baking.

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