Go Back

Espresso Chocolate Chip Cookies

These delightful Espresso Chocolate Chip Cookies blend rich chocolate and invigorating espresso for a chewy and crispy treat, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Ensure the butter is at room temperature.
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup espresso powder Can substitute with instant coffee granules.
Mix-ins
  • 1 cup chocolate chips Add more if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for about 2-3 minutes.
  4. Blend in the eggs one at a time, followed by the vanilla extract.
  5. In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, salt, and espresso powder.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Fold in the chocolate chips.
Baking
  1. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
  3. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For chewier cookies, consider chilling the dough for about 30 minutes before baking. Don’t overbake, as cookies will continue to cook on the baking sheet after being removed from the oven.