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espresso chocolate chip cookies on parchment lined baking sheet

Espresso Chocolate Chip Cookies

  • Author: Sloane
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: American


These espresso chocolate chip cookies have perfectly soft & chewy centers, crisp edges, and a prominent coffee flavor!


  • 90g (3/4 cup) all-purpose flour 
  • 90g (3/4 cup) bread flour
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 140g (2/3 cup) brown sugar (or light brown sugar)
  • 50g (1/4 cup) granulated sugar
  • 113g (1/2 cup; 1 stick) unsalted butter (room temp)
  • 15g (2 1/2 tbsp) espresso powder
  • 1 tsp vanilla extract
  • 3 egg yolks (room temp)
  • 115g (4 oz) dark or semisweet chocolate (roughly chopped)


  1. In a medium size bowl, whisk together the flours, cornstarch, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with an electric hand mixer, beat the sugars, butter, and espresso powder on medium-high speed until light and paler in color, about 2-3 minutes. You may need to scrape down the bowl after a minute and keep beating to ensure everything is evenly incorporated. 
  3. Add in the vanilla and egg yolks and beat until fully combined. 
  4. Then, add in the dry ingredients and mix on low speed until just combined.
  5. Lastly, fold in the chocolate.
  6. Chill the cookie dough in the fridge for at least one hour.*
  7. When you're ready to bake the cookies, preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
  8. With a 2 tbsp cookie scoop, place the balls of cookie dough on a parchment lined baking sheet and top with more chocolate if desired. 
  9. Bake the cookies for about 13-15 minutes. 
  10. Allow to cool on the baking sheet, then top with flaky sea salt and enjoy!


  • If you do not have bread flour on hand, you can use an equal amount of all-purpose flour instead. 
  • If you're in a rush, you can skip the chill time, but I highly recommend it so the flavors fully develop. 
  • Always lean toward slightly under-baking your cookies, as they will bake slightly more while they cool on the baking sheet. 
  • To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven. 


  • Serving Size: 1 cookie
  • Calories: 246
  • Sugar: 21.1 g
  • Sodium: 156.1 mg
  • Fat: 11.7 g
  • Carbohydrates: 33.3 g
  • Protein: 3.1 g
  • Cholesterol: 66.4 mg

Keywords: espresso chocolate chip cookies, coffee chocolate chip cookies, espresso cookies, coffee cookies, coffee bean cookies, coffee flavored cookies