Espresso Chocolate Chip Cookies Recipe — Rich Coffee Cookie Delight

I started with my favorite toffee chocolate chip cookie recipe and added ground espresso and browned butter. The result is a rich, aromatic cookie where the espresso enhances the chocolate and the browned butter adds a caramelized depth. These cookies are chewy, buttery, and packed with coffee-chocolate flavor.

Espresso: Espresso powder works best for an intense, clean coffee flavor. Grounds from an espresso pod are also fine. Coarsely ground coffee can taste gritty, so it’s not recommended.

Butter: Unsalted butter is preferred so you can control salt level. If using salted butter, reduce the added salt by about half.

Chocolate: Use semi-sweet, dark, or milk chips, or chopped chocolate for larger melted pockets — mix and match to your taste.

Full measurements and the complete recipe are in the recipe card below.

Step 1: Brown the butter. In a stainless steel pan, melt the unsalted butter over medium heat, stirring constantly, until the milk solids turn amber brown. Scrape the browned butter into a bowl, stir in the espresso powder, and let the mixture cool to room temperature.

Step 2: Whisk in the sugars. Add the light brown sugar and granulated sugar and whisk until well combined, about one minute.

Step 3: Add the wet ingredients. Whisk in the room-temperature egg, egg yolk, and vanilla until just combined.

Step 4: Fold in the dry ingredients. Gently fold in the all-purpose flour, baking soda, salt, and chocolate until just combined; don’t overmix.

Step 5: Scoop and chill. Portion the dough onto a parchment-lined tray, then freeze the scoops on the tray for at least 3–4 hours (overnight is best). Baking from frozen helps control spread and gives the cookies a chewier texture.

Bake the cookies spaced 2–3 inches apart at 350°F (180°C) for 10–12 minutes, until the edges are golden but the centers remain pale and puffy. If desired, top with flaky sea salt while still warm. Cool on the tray set over a wire rack before removing.

• 14 tablespoons unsalted butter
• 1 tablespoon ground espresso
• 1/2 cup + 2 tablespoons light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

• 1. In a stainless steel pan, cook the butter over medium heat until the solids at the bottom are an amber brown color (about 10 minutes). Scrape the browned butter into a mixing bowl.
• 2. Stir in the espresso grounds and let the butter cool to room temperature (about 20–30 minutes).
• 3. Whisk in the light brown sugar and granulated sugar for one minute until combined.
• 4. Whisk in the egg, egg yolk, and vanilla.
• 5. Fold in the flour, baking soda, salt, and chocolate until just combined.
• 6. Scoop dough onto a parchment-lined tray and freeze for at least 3–4 hours (overnight is best).
• 7. Preheat oven to 350°F (180°C). Bake frozen cookies spaced 2 inches apart for 10–12 minutes or until edges are golden and centers are still pale and puffy. Cool on the tray and enjoy.

*Measure your flour properly.* Fluff the flour, spoon it into the measuring cup, and level off, or use a kitchen scale for best results. Overmeasuring flour can make cookies dry.

Chill the dough overnight. This develops flavor and improves texture.

Scoot the cookies after baking. If edges set unevenly, use a round cutter to nudge the warm edges for a neat shape.

Storage: Store baked cookies in an airtight container at room temperature for 3–4 days.

Freezing: Freeze scooped dough on a tray, then transfer to a freezer bag. Dough keeps well for 1–3 months.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.