Espresso Chocolate Chip Cookies

These espresso chocolate chip cookies are so much better than your ordinary chocolate chip cookie recipe. They are perfectly soft with slightly chewy centers and crisp edges - everything you could ever want in a cookie, plus a pronounced espresso flavor!

For more espresso recipes, try Fudgy Espresso Brownie Bites, Coffee Coffee Cake Muffins, Fudgy Chocolate Espresso Bundt Cake, and Coffee Macarons.

Ingredient Notes

• Flour: Use a high quality, unbleached all-purpose flour.
• Sugars: For the perfect soft centers with crisp edges, you'll need both brown sugar and granulated sugar.
• Butter: Fat equals flavor, so a European-style butter with a high fat percentage will yield the most delicious cookies.
• Espresso Powder: Use a high quality espresso powder (not coffee granules).
• Vanilla Extract: Vanilla is so so important to make the best cookies! Be sure to use a good quality extract!
• Dark or Semisweet Chocolate: Use your favorite baking chocolate or chocolate chips. I used a dark chocolate bar for the perfect pools of melted chocolate throughout each bite!

See recipe card for full information on ingredients and individual quantities.

STEP 1: Combine the dry ingredients. In a medium bowl combine the flour and baking powder. Set aside.

STEP 2: Cream butter, sugars, & espresso. Using an electric mixer, cream together the butter, sugars, espresso powder, and salt for 2-3 minutes until light & fluffy.

STEP 3: Finish the dough. Beat in the egg and vanilla until fully combined. Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined. Fold in the chocolate with a rubber spatula until evenly distributed.

STEP 4: Scoop, chill, then bake. Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes. Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chopped chocolate if desired. Bake for 10-12 minutes until barely golden on the edges.

Expert Baking Tips

• Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
• Freeze the portioned cookie dough. To ensure the cookies bake up thick, don't skip the freeze time!
• Under-bake the cookies. Always lean toward slightly under-baking your cookies, as they will bake slightly more while they cool on the baking sheet. 
• Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x