Chocolate Chip Espresso Cookies Recipe
These chocolate chip espresso cookies are fudgy, chewy, and gooey with crisp edges. We use instant espresso powder to give them a delicious mocha flavor that will make you swoon. You can even use decaf espresso/coffee for caffeine-free cookies!
Servings: 36 cookies
Calories: 151kcal
Equipment
- 1 Stand mixer or electric hand-mixer
- 2 large baking sheets
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons instant espresso powder
- 1 ½ cups semi-sweet or dark chocolate chips
- flaky sea salt (optional)
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Into the bowl of a stand mixer (or using an electric hand mixer), add cold butter, sugar, and brown sugar. Using the paddle attachment, mix on medium-high speed until well-combined and lighter in color, about 3-4 minutes, stopping once to scrape down the sides of the bowl.
- 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. Cover and chill in the refrigerator for at least 3 hours or overnight.
- Use a medium cookie scoop to place balls of dough onto lined baking sheets. Sprinkle with flaky sea salt (if using).
- Bake for 10 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.
Video
Notes
- 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.
Nutrition
Calories: 151kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 76mg | Potassium: 78mg | Fiber: 1g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 1mg
