If you love the classic comfort of chocolate chip cookies but crave an extra kick of flavor, this Espresso Chocolate Chip Cookies Recipe is about to become your new obsession. The rich, nutty notes of browned butter combined with the bold, deep taste of ground espresso perfectly enhance the sweetness of melty semi-sweet chocolate chips. These cookies are delightfully crisp on the edges and tender in the center, delivering an intense coffee and chocolate experience with every bite. Whether you’re baking for a cozy afternoon treat or impressing friends with a sophisticated twist on a beloved favorite, this recipe hits every note with warmth and indulgence.
Ingredients You’ll Need
These ingredients may look simple, but each plays a crucial role in bringing texture, flavor, and balance to your Espresso Chocolate Chip Cookies Recipe. From the buttery richness to the punch of espresso and the perfect amount of sweetness, every component is essential for those perfectly baked cookies.
- 14 tablespoons unsalted butter: Browning it deepens the flavor and adds a lovely nuttiness.
- 1 tablespoon ground espresso: Infuses an intense coffee aroma that elevates the chocolate notes.
- 1/2 cup + 2 tablespoons light brown sugar: Adds moisture and a subtle caramel undertone.
- 1/2 cup granulated sugar: Provides sweetness and helps with a crisp texture.
- 1 large egg: Binds ingredients and contributes to the cookie’s soft texture.
- 1 large egg yolk: Adds richness and tenderness to the dough.
- 2 teaspoons vanilla extract: Enhances the overall flavor with sweet, warm notes.
- 1 2/3 cup + 1 tablespoon all-purpose flour: The foundational structure of the cookie, ensuring the perfect chewiness.
- 1 teaspoon baking soda: Gives lift and lightness to the dough.
- 1 teaspoon salt: Balances sweetness and deepens flavor complexity.
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips: Melts to gooey perfection, delivering chocolate bursts in every bite.
How to Make Espresso Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter over medium heat. Stir it gently as it foams and turns from pale yellow to a beautiful amber color. This browning process adds a rich, nutty depth that forms the heart of these cookies’ flavor. Once browned, let it cool slightly to avoid cooking the eggs in the next step.
Step 2: Combine Espresso and Sugars
In a mixing bowl, whisk together the ground espresso with the light brown sugar and granulated sugar. The coffee grounds will release their robust aroma here, melding with the sugars to create a fragrant, flavorful base that is truly unique.
Step 3: Mix in Eggs and Vanilla
Slowly add the eggs and vanilla extract to the espresso-sugar mixture, whisking continuously until the mixture is smooth and glossy. This step ensures even distribution of the flavors while building the dough’s body.
Step 4: Incorporate Dry Ingredients and Chocolate
Gently fold in the all-purpose flour, baking soda, and salt until just combined. Overmixing can result in tough cookies, so keep it light. Finally, fold in the chopped chocolate or mini chips, making sure every piece is coated with dough for even melting during baking.
Step 5: Chill the Dough
Cover the dough and refrigerate it for at least 3 hours or even overnight. This rest period allows the flavors to meld beautifully and helps the cookies maintain their shape when baked.
Step 6: Preheat Oven
Set your oven to 350°F (180°C) and prepare a baking sheet lined with parchment paper or a silicone mat to ensure non-stick, even baking.
Step 7: Bake the Cookies
Scoop the dough onto your prepared sheet, spacing the cookies about 2 inches apart. Bake for 10 to 12 minutes until edges turn a golden brown and the centers puff up slightly. The aroma filling your kitchen at this moment is downright irresistible.
Step 8: Cool on Wire Racks
Allow the cookies to cool on wire racks for several minutes to firm up. This step is crucial for achieving that slightly crisp exterior with a soft, chewy center that makes these cookies so addictive.
How to Serve Espresso Chocolate Chip Cookies Recipe
Garnishes
While these cookies are fantastic on their own, a light dusting of powdered sugar or a sprinkle of finely ground espresso on top can accentuate their coffee essence. You could also drizzle a bit of melted dark chocolate for a decadent finish.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a dollop of whipped cream to add cool creaminess that complements the bold coffee flavor. A hot cup of espresso or creamy cappuccino also makes a perfect companion.
Creative Ways to Present
Stand out by stacking the cookies into a tower with chocolate shavings between layers, or sandwich two cookies together with coffee-flavored buttercream or mascarpone frosting for an elegant twist. Gift them in a rustic tin with a coffee bean sachet for a delightful homemade present.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature to keep them fresh for up to five days. Placing a slice of bread inside the container helps maintain moisture and softness.
Freezing
If you want to enjoy these cookies later, freeze the cookie dough balls on a baking sheet first before transferring them to a freezer bag. You can also freeze fully baked cookies in a sealed container for up to three months without losing flavor or texture.
Reheating
When you’re ready to eat frozen baked cookies, thaw them at room temperature and warm in a 300°F oven for 5 minutes to refresh their crisp edges and melty centers. Dough balls can be baked straight from the freezer with a couple of extra minutes added to the baking time.
FAQs
Can I substitute instant coffee for the ground espresso?
Yes, you can use instant coffee powder if ground espresso is unavailable. Just keep the quantity the same to maintain that rich coffee flavor that makes this Espresso Chocolate Chip Cookies Recipe so special.
What type of chocolate works best in this recipe?
Semi-sweet chocolate or mini chocolate chips are ideal because their balanced sweetness complements the espresso. You can experiment with dark or milk chocolate depending on your sweetness preference.
How long should I chill the dough?
Chilling for at least 3 hours is important for flavor development and dough texture, but overnight chilling leads to even better shape and tastier cookies.
Can I make these cookies gluten-free?
With careful substitution of all-purpose flour for a gluten-free blend that measures cup-for-cup, you can adapt this recipe. Just ensure your blend has xanthan gum for structure and adjust baking times as needed.
What makes browned butter important in this recipe?
Browned butter adds a warm, nutty complexity that elevates the cookies beyond ordinary chocolate chip treats. It enriches both flavor and aroma, making every bite memorable.
Final Thoughts
If you’re ready to experience chocolate chip cookies with a delightful caffeinated twist, this Espresso Chocolate Chip Cookies Recipe is a must-try. Its perfect balance of rich espresso and melting chocolate wrapped in buttery dough will quickly make it a favorite you want to bake again and again. Trust me, once you have a batch of these in your kitchen, sharing might just be the hardest part!
Print
Espresso Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Total Time: 42 minutes active (plus chilling time of at least 3 hours)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Espresso Chocolate Chip Cookies combine the rich flavors of browned butter, robust espresso, and semi-sweet chocolate chips for an irresistible treat. With a tender, chewy texture and a subtle coffee kick, they are perfect for coffee lovers and cookie enthusiasts alike.
Ingredients
Wet Ingredients
- 14 tablespoons unsalted butter
- 1 tablespoon ground espresso
- 1/2 cup + 2 tablespoons light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns a deep amber color and develops a nutty aroma, about 5-7 minutes. Remove from heat and allow it to cool slightly.
- Mix Espresso and Sugars: In a large mixing bowl, combine the ground espresso with the light brown sugar and granulated sugar, stirring to mix evenly.
- Add Eggs and Vanilla: Whisk the whole egg, egg yolk, and vanilla extract into the sugar and espresso mixture until the batter is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in Chocolate Chips: Gently fold the chopped semi-sweet chocolate or mini chocolate chips into the dough, ensuring even distribution without overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and dough to firm up.
- Preheat Oven: Before baking, preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Bake the Cookies: Scoop dough portions onto the baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden and the centers are still puffy and soft.
- Cool Before Serving: Remove cookies from the oven and allow them to cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely before serving.
Notes
- Browned butter adds a rich, nutty flavor to the cookies that elevates their taste.
- Using ground espresso powder intensifies the chocolate flavor while giving a subtle coffee kick.
- Chilling the dough helps prevent spreading during baking and enhances flavor development.
- For softer cookies, bake closer to 10 minutes; for crisper edges, bake slightly longer.
- These cookies store well in an airtight container at room temperature for up to 5 days.
