If you’re someone who thrives on the perfect mix of caffeine and chocolate, then this Espresso Chip Cookies Recipe is going to be a total game-changer for your cookie rotation. I absolutely love how these cookies have that deep, rich espresso flavor that doesn’t overpower but beautifully complements those melty dark chocolate chips. When I first tried this recipe, it felt like having the best parts of a coffee shop right from my own kitchen—and trust me, once you make these, they’ll be the cookie everyone asks for.
Why You’ll Love This Recipe
- Bold flavor combo: The espresso powder amplifies the chocolate chips’ richness for a sophisticated cookie taste.
- Buttery goodness: Browning the butter adds a nutty depth that takes these cookies to the next level.
- Simple steps, big impact: Even if you’re a baking newbie, these cookies come together easily and bake up perfectly every time.
- Crowd-pleaser status: My family goes crazy for these—they’re perfect for after school snacks or a late-night treat.
Ingredients You’ll Need
Each ingredient works in harmony to create those tender, flavorful cookies with just the right chewy texture. Shopping tip: Use good-quality espresso powder and dark chocolate chips to really make this recipe sing!
- Butter: Browning the butter adds a rich, nutty depth that makes these cookies extra special.
- Flour: All-purpose works beautifully here to give the right structure without making the cookies tough.
- Espresso Powder: This is the magic ingredient that brings out the espresso flavor without making the cookies bitter.
- Egg and Egg Yolk: The extra yolk boosts chewiness and richness in every bite.
- Brown Sugar: Adds moisture and a subtle caramel flavor, key in soft cookies.
- White Sugar: Balances out sweetness and helps cookies crisp a little on the edges.
- Baking Soda: Gives the cookies a gentle rise and tender crumb.
- Salt: Elevates the flavors by balancing sweetness and enhancing chocolate.
- Vanilla Extract: Adds warmth and rounds out the espresso and chocolate notes.
- Dark Chocolate Chips: For that rich, slightly bitter punch that pairs perfectly with espresso.
Variations
I like to play around with this Espresso Chip Cookies Recipe depending on the occasion or who I’m baking for. Feel free to tweak it so it suits your taste buds or dietary needs—you really can’t go wrong.
- Add a sprinkle of sea salt on top: I discovered this trick when hosting a cookie swap, and it really accentuates all those deep espresso and chocolate notes.
- Substitute chocolate chips with chunks: If you want a more rustic bite, chopping a good quality dark chocolate bar works like a charm.
- Use almond flour for a gluten-free twist: I’ve tried this, just reduce the flour by about 1/4 cup and watch for slight texture changes.
- Swap espresso powder for instant coffee granules: Works in a pinch and still delivers that lovely coffee kick.
How to Make Espresso Chip Cookies Recipe
Step 1: Brown the Butter for Deep Flavor
Start by adding the butter to a medium saucepan over medium heat. Keep an eye on it, stirring often—after about 7 minutes, it will turn a beautiful amber color and smell nutty. This step is key, trust me! Once browned, pour the butter into a heat-safe bowl and let it cool for about 10 minutes so it doesn’t cook your eggs when mixed.
Step 2: Mix Sugars and Eggs into Butter
Once your butter has cooled slightly, whisk in the brown sugar, white sugar, and vanilla until combined and glossy. Then add the egg and egg yolk, whisking until smooth and creamy. This creates a rich base that’s the backbone for your cookie dough.
Step 3: Add Dry Ingredients and Chocolate Chips
In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder. Gradually add this dry mix into the wet ingredients, stirring just until everything is combined—avoid overmixing to keep the cookies tender. Lastly, fold in the dark chocolate chips gently.
Step 4: Scoop and Bake
Use a small cookie scoop or tablespoon to drop dollops of dough onto a lined baking sheet, spacing them about two inches apart because they will spread. Bake in a preheated oven at 350°F (175°C) for 13-15 minutes. The edges should be lightly golden but the centers still soft. Let cool a few minutes before enjoying—if you can wait!
Pro Tips for Making Espresso Chip Cookies Recipe
- Don’t skip browning the butter: This simple step gives you an unexpectedly rich flavor boost—it’s a total game-changer.
- Let the butter cool properly: Adding eggs too soon can scramble them; letting the butter cool to warm (not hot) ensures creamy dough.
- Espresso powder measurement matters: Too much can be bitter, but the perfect amount gives a smooth coffee undertone that pairs with chocolate flawlessly.
- Watch your bake time: Underbaking slightly (13 minutes) keeps centers soft and chewy—if you like crispier, add a minute or two but don’t overdo it!
How to Serve Espresso Chip Cookies Recipe
Garnishes
I love sprinkling a tiny pinch of flaky sea salt on these cookies just as they come out of the oven. It adds a surprising pop that makes each bite feel more complex. Sometimes, I even add a few espresso beans on top for a fun crunch and that extra espresso punch.
Side Dishes
These cookies go perfectly alongside a steaming cup of your favorite coffee or a vanilla bean ice cream scoop for dessert. In colder months, pairing them with a warm mug of hot chocolate or chai latte just elevates the whole cozy vibe.
Creative Ways to Present
For special occasions, I like to arrange these cookies on a vintage wooden board alongside a small pot of homemade whipped cream or espresso dipping sauce. Tying a stack up with twine and a little tag with the cookie name also makes a charming gift for friends.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature, and they’ll stay fresh and chewy for up to 4 days. I like to put a slice of bread in the container with them to keep moisture balanced—it really helps maintain softness.
Freezing
If you want to bake ahead, you can freeze the unbaked dough balls on a tray, then transfer them to a ziplock bag once firm. When ready to bake, just add a minute or two to the usual time. I’ve found this method keeps the fresh-baked cookie taste perfectly intact.
Reheating
To revive leftover cookies, pop them in a warm oven for 5 minutes or microwave for 10-15 seconds. This brings back that fresh-from-the-oven softness and melty chocolate that’s so irresistible.
FAQs
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Can I use regular coffee instead of espresso powder in this Espresso Chip Cookies Recipe?
You can substitute instant coffee granules if you don’t have espresso powder, but use slightly less because coffee can be bitter. Espresso powder is more concentrated and dissolves easily, giving a smoother coffee flavor that really complements the chocolate.
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Why do I brown the butter instead of just melting it?
Browning butter creates a nutty, caramelized flavor that adds depth and richness to the cookies. It’s a small step that makes a big difference in the final cookie’s complexity and aroma.
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Can I make these cookies vegan or dairy-free?
You can try swapping butter for a plant-based alternative and using flax eggs (ground flaxseed + water) instead of eggs. Just note that texture and flavor will vary slightly; experimenting might be needed to achieve your preferred results.
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How do I prevent my cookies from spreading too much?
Chilling the dough for at least 30 minutes before baking helps keep the cookies from spreading too thin. Also, make sure not to over-melt the butter—browned and cooled butter is just right.
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What’s the best way to store leftover Espresso Chip Cookies?
Keep leftovers in an airtight container at room temperature with a slice of bread inside to maintain softness. They should stay fresh for several days, and you can also freeze them for longer storage.
Final Thoughts
This Espresso Chip Cookies Recipe holds a special place in my heart because it’s the perfect blend of cozy, familiar, and a little bit of grown-up indulgence. If you love that coffee-chocolate combo, these cookies will quickly become your go-to treat—I promise you’ll be making them over and over. So grab your apron, brown that butter, and enjoy the delicious journey with every cookie you bake!
Print
Espresso Chip Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 1 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and flavorful Espresso Chip Cookies, combining the bold bitterness of espresso with the sweetness of dark chocolate chips and the nutty aroma of browned butter. Perfect for coffee lovers looking for a sweet treat that offers a hint of sophisticated caffeine kick in every bite.
Ingredients
Wet Ingredients
- 12 tablespoons Butter
- 1 egg
- 1 egg yolk
- 1/2 tablespoon Vanilla extract
Dry Ingredients
- 2 cups Flour
- 2 tablespoons Espresso Powder
- 3/4 cup Brown Sugar (packed)
- 1/2 cup White Sugar
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
Add-ins
- 1 cup Dark Chocolate Chips
Instructions
- Brown the Butter: Add the butter to a saucepan over medium heat. Stir occasionally as it melts and starts to brown. Continue cooking until the butter turns a deep amber color with a nutty aroma, which usually takes about 7 minutes. Remove from heat.
- Cool the Butter: Pour the browned butter into a bowl and let it cool for about 10 minutes so it’s warm but not hot, to prevent cooking the eggs in the next step.
- Mix Sugars and Vanilla: To the cooled browned butter, add both the brown sugar and white sugar along with the vanilla extract. Stir until combined.
- Add Eggs: Beat in the whole egg and egg yolk until fully incorporated and the mixture is smooth.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder. Gradually add this dry mixture into the wet ingredients, stirring just until combined.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips, ensuring even distribution without overmixing.
- Scoop Cookies: Using a small cookie scoop, drop dollops of dough onto a lined baking sheet. Space them about two inches apart to allow for spreading while baking.
- Bake: Place the baking sheet in a preheated oven and bake the cookies for 13-15 minutes, until edges are golden and centers are set but still soft.
- Cool and Enjoy: Remove from the oven and allow the cookies to cool slightly on the baking sheet before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
- Using browned butter adds a rich, nutty flavor that elevates these cookies beyond the standard chocolate chip.
- Espresso powder intensifies the chocolate flavor and adds a subtle coffee kick – do not omit for best results.
- Be careful not to overbake to maintain a chewy center with crisp edges.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free variation, substitute the butter with vegan margarine and use dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
