Chewy chocolate chip cookies with a bold coffee twist, these espresso chocolate chip cookies take the classic cookie to the next level. Espresso powder is folded into the dough and chocolate-covered espresso beans add crunch and extra coffee flavor for a cookie that’s both comforting and energizing. They make a wonderful afternoon (or morning or evening) treat.
Tips for cookie baking
Chocolate chip cookies are deceptively simple, but a few small techniques make a big difference. Follow these tips for the best texture and flavor.
- Measure flour properly: Use the spoon-and-level method unless you have a scale. Spoon flour into your measuring cup, then level it with a knife. Scooping directly from the bag packs too much flour and can yield dry, dense cookies.
- Use a cookie scoop: A scoop ensures even-sized cookies that bake consistently. These cookies are large—about 3 tablespoons of dough per cookie works well. If you don’t have a large scoop, use just under a 1/4-cup measure.
- Don’t overbake: To keep the centers chewy with crisp edges, pull the cookies when the edges are just turning golden and the centers still look slightly underdone. They’ll finish setting on the warm baking sheet after you remove them.
Chill the dough!
Resist the urge to bake right away. Chilling the dough improves flavor and texture. Refrigeration firms the butter so the cookies spread less and allows flavors to develop, resulting in a chewier, more complex cookie.
While some recipes call for an overnight chill, if you’re short on time aim for at least 30 minutes. For the best results, refrigerate the dough overnight.
How to freeze the dough ahead of time
You can freeze the dough for quick future baking. Scoop the dough into balls and, if using, press chocolate discs onto the top. Arrange the balls on a sheet tray or plate and freeze until solid, about one hour. Transfer to a zip-top bag and store for up to one month.
To bake from frozen, place the dough balls on a parchment-lined tray and add 1–2 minutes to the baking time. Check for doneness around the usual time, as oven performance varies.
How to store the cookies and for how long
Store fully cooled cookies in an airtight container for 4–5 days at room temperature. To help prevent them from drying out, place a slice of bread in the container—the bread’s moisture will keep the cookies soft.
For more cookies recipes, check out these recipes:
- Apple Oatmeal Cookies
- Marbled Sugar Cookies
- Chocolate Peanut Butter Cookies
- Lemon Crinkle Cookies with White Chocolate
Tag me on Instagram @themarblekitchenblog if you make these, and please leave a rating and comment below. Enjoy!
Espresso Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 ½ cup dark or light brown sugar packed
- 2 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon espresso powder
- 2 teaspoon vanilla extract
- 2 eggs
- 1 ½ cups milk chocolate chips
- ⅓ cups dark chocolate covered espresso beans finely chopped, optional
- ½ cup dark chocolate discs optional
Instructions
-
Using a hand or stand mixer, cream together the butter, brown sugar and granulated sugar for about 2 minutes. Add the eggs and vanilla, then mix until combined.
-
In a separate bowl, whisk the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low until just combined—do not overmix. Fold in the milk chocolate chips and the chopped chocolate-covered espresso beans if using.
-
Using a large cookie scoop (about 3 tablespoons) or a small ice cream scoop, portion the dough into balls and place them on a baking tray or plate that will fit in the refrigerator.
-
If you are using the dark chocolate discs, press one or two discs into the top of each dough ball before chilling.
-
Cover the tray with plastic wrap or foil and refrigerate the dough balls overnight. This step is important to prevent excessive spreading and to deepen the flavor.
-
When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Arrange the chilled dough balls about 2 inches apart on the sheet.
-
Bake 12–14 minutes, until the edges are beginning to turn golden while the centers remain slightly underbaked. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Refrigerating the dough overnight is recommended. If skipped, the cookies will spread more and be flatter.
- Store cooled cookies in an airtight container up to 5 days. Adding a slice of bread can help keep them soft.
- Dark chocolate discs are optional but create the glossy chocolate puddles on top like in the photos.