Chewy chocolate chip cookies with a bold coffee twist, these espresso chocolate chip cookies take a classic favorite to the next level. Ground espresso powder and chocolate-covered espresso beans amplify the coffee flavor, while milk chocolate chips and optional dark chocolate discs create melty pockets of chocolate. They make a delightful afternoon pick-me-up — or a tasty start or finish to your day.
Tips for cookie baking
Chocolate chip cookies can be simple, but a few reliable techniques will help you get the best results every time.
- Measure flour properly: Accurate flour measurement matters for all baking. If you don’t use a scale, use the spoon-and-level method: spoon flour into the measuring cup, then level it with a knife. Avoid scooping directly from the bag or canister, which packs in too much flour and can yield dry or dense cookies.
- Use a cookie scoop: For evenly sized cookies and consistent baking, use a cookie scoop. These cookies are large — a 3-tablespoon scoop (or just under 1/4 cup) is ideal to get the tall, chewy result shown here.
- Don’t overbake: Chewy cookies with crisp edges come from slightly underbaking. Start checking the first batch around 10 minutes since oven performance varies. Remove the cookies when the edges are just turning golden and the centers still look a touch underdone — they’ll finish setting on the hot sheet.
Chill the dough!
Resist the urge to bake immediately. Chilling the dough improves texture and flavor. Refrigeration firms the butter, preventing excessive spreading and concentrating the flavors for a chewier cookie.
While some recipes call for overnight chilling for best results, if you’re pressed for time chill the dough at least 30 minutes. Overnight refrigeration produces the best texture and flavor, so plan ahead when possible.
How to freeze the dough ahead of time
You can freeze the cookie dough for quick baking later. Scoop the dough into balls and, if using chocolate discs, press them into the tops. Arrange the dough balls on a sheet tray or plate and freeze for about an hour, then transfer the frozen balls to a zip-top bag for up to a month.
To bake from frozen, place dough balls on a parchment-lined baking sheet and allow an extra 1–2 minutes of bake time. Check for doneness around the usual time since ovens vary.
How to store the cookies and for how long
Stored in a tightly sealed container, these cookies stay fresh for 4–5 days. To help maintain softness, place a slice of bread in the container — the bread’s moisture helps prevent the cookies from becoming dry.
For more cookie 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
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Using a hand or stand mixer, cream together butter, brown sugar and granulated sugar for about 2 minutes. Add eggs and vanilla and mix until combined.
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In a separate bowl, whisk 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 milk chocolate chips and chopped chocolate-covered espresso beans if using.
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Use a large cookie scoop (about 3 tablespoons) or a small ice cream scoop to portion dough into balls and place them on a baking sheet or plate that fits in your refrigerator.
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If using dark chocolate discs, press 1–2 discs into the top of each dough ball.
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Cover the tray or plate with plastic wrap or foil and refrigerate the dough balls overnight. Chilling helps control spread and develops flavor.
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When ready to bake, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and place dough balls about 2 inches apart.
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Bake 12–14 minutes, until edges are beginning to brown and centers still look slightly underbaked. Let cookies rest on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Refrigerating the dough overnight is recommended. If you skip chilling, the cookies may spread more and bake flatter.
- Store baked cookies in an airtight container for up to 5 days. Adding a slice of bread to the container helps keep them soft.
- Dark chocolate discs are optional but create attractive, melty chocolate puddles on top of the cookies.
Nutrition
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Calories: 267kcal