Chocolate Chip Espresso Cookies Recipe

The best chewy chocolate chip espresso cookies recipe made from scratch with only brown sugar. Coffee and chocolate chip cookies are the perfect marriage of two unique flavors. This recipe is a chocolate coffee lover’s dream cookie! Nice and chewy but with a bit of crunch on the rim of the cookie.

Baking is one of my greatest joys, and I love finding recipes that the entire family enjoys. This Chocolate Chip Espresso Cookie is a slight twist on the old classic, but a new favorite! Using a combination of only brown sugar and espresso powder, these chocolate chip cookies are easy, delicious, and chewy!

Chewy Chocolate Chip Espresso Cookies

Espresso chocolate chip cookies are basically chocolate chip cookies with espresso powder mixed into the batter. The espresso is used to make the chocolate taste richer without adding any distinct coffee flavor.

What is Espresso Powder?

Espresso powder is not the same as instant coffee; it is intensely dark and concentrated instant coffee. Espresso powder is a rich and flavorful coffee that has been made from darkly roasted beans, ground and then brewed, and then dried into a fine powder. 

What Does Espresso Powder do in Cookies?

Espresso is a baker’s secret ingredient for homemade desserts! Espresso is the secret ingredient that can make chocolate richer without adding any distinct coffee flavor. A small amount of espresso powder is the magic addition to cookies that intensifies the chocolate flavor.

Used in small amounts, espresso powder does not add any coffee flavor to homemade baked goods. However, if you want to taste that mocha flavor, add another teaspoon or two to get that more pronounced coffee mocha flavor.

Brown Sugar Only in Chocolate Chip Cookies

What happens if you only use brown sugar in cookies? Does brown sugar make cookies softer? Brown sugar is granulated sugar with molasses; this is what gives brown sugar its more delicate texture. When only brown sugar is used in a cookie recipe, the cookies have more moisture and are soft, moist, and chewy.

The molasses in brown sugar is acidic, and the primary role of the acidic brown sugar is to react with baking soda to help leaven, making cookies thick, tender, chewy, and soft.

How to Measure Brown Sugar

Packing brown sugar is an essential step in making consistent baking measurements. With the moist texture, pressing brown sugar into a measuring cup pushes out all tiny air pockets.

To firmly packed brown sugar, use a spoon, scoop the brown sugar into your measuring cup. Then, press down on the pile of brown sugar until it is tight and compact. Next, level the brown sugar with the rim of the cup. When brown sugar is poured into the mixing bowl, it should hold the shape of the measuring cup.

Kitchen Essentials You May Need

• Digital Kitchen Scale – optional, but measuring ingredients will give the most accurate measurements every time.
• Large Mixing Bowl
• Mixer
• Spatula
• Baking Sheet – I use Stoneware (read why HERE)

Ingredients for Chocolate Chip Espresso Cookies

The only ingredients used for this recipe are listed below. If switching out any of the ingredients, I cannot guarantee they will turn out as I have only made them as this recipe is written.

• All Purpose Flour – for this recipe, I use, Bob’s Red Mill Unbleached White All Purpose Organic Flour
• Espresso Powder – (Delallo Instant Espresso)
• Baking Soda – the leavening agent in this recipe.
• Salt – the only salt we use in our home is Celtic Salt
• Real Butter – nothing but the real deal when it comes to butter. Whether churned at home, or bought from the store, using real butter is important.
• Brown Sugar – use dark brown sugar for extra flavor because it holds a little more molasses.
• Large Eggs – Eggs will bind your cookies together and while I always prefer farm fresh eggs, use what you have available.
• Pure Vanilla – again, only the real stuff in our home, imitation vanilla simply is not the same.
• Chocolate Chips – really does not matter what kind you use as this can be a personal preference. Generally, I use Lillys Chocolate Baking Chips and I have used Lillys Salted Caramel Chips with excellent results.

Chocolate Chip Cookies with Espresso Powder Recipe

Measurements

• 2 1/2 cups all purpose flour (340g of Bob’s Red Mill Unbleached White All Purpose Organic Flour)
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon celtic sea salt
• 2 teaspoon espresso powder (Delallo Instant Espresso)
• 8 tablespoons unsalted butter, room temperature
• 2 cups packed dark brown sugar (396g)
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 – 2 cups chocolate chips

Instructions

Whisk Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, salt, and espresso powder. Set aside.

Mix Butter and Sugar, Eggs and Vanilla

A hand mixer or a stand mixer fitted with a paddle attachment beat the softened butter and brown sugar together on medium speed until smooth, about two to three minutes. Add eggs, mix until blended. Add vanilla, mix until combined.

Mix in Flour

Turn the mixer off and add in the flour mixture. Hand mix the flour, just until the flour is mixed in. Dough should be thick.

Add Chocolate Chips

Mix in chocolate chips until thoroughly combined.

Roll into Cookie Dough Balls

Roll the dough into balls, about two tablespoons of dough each.

Bake

Pre-heat oven to 350 degrees. Bake the cookies for 10-15 minutes until the edges are barely browned. The centers will be very soft and may not look done, but the cookies will continue to set up as they cool.

Cool

Cool cookies on the pan for 2-3 minutes. Then, transfer the cookies to a wire rack to cool completely—store cookies in a tightly covered container at room temperature for three to four days.

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Printable Recipe for Chocolate Chip Cookies with Espresso

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Tips for Making the Best Chocolate Chip Espresso Cookies

• Bake a Tester Cookie: Want to be sure that your cookies is going to turn out the way you hope? Bake one cookie to see how it spreads as it bakes. If the cookie does not spread enough, leave the dough to come to room temperature. If the cookie spreads too much, and it is flat, put the dough in the refrigerator to chill for about an hour.
• Measure Flour Accurately: The best way to measure flour is to first stir the flour a bit. Then, using a spoon fluff up the flour. Then, use a spoon to scoop the flour into the measuring cup. Finally, use a straight edged utensil to level the flour across the measuring cup. Too much flour can lead to cookies that won’t spread in the oven. If using a digital kitchen scale, place a bowl on the scale, tare the scale, then spoon flour into the bowl until you reach the desired weight.
• Bake on Middle Rack: For best results, bake cookies on middle oven rack. For even baking, it’s best to bake one sheet at a time.
• Use Soft Butter: Use soft, room temperature butter. The butter should be soft enough that your finger will make an imprint, but not so warm that the butter looks shiny or greasy. When butter is creamed with a mixer, it allows for small air pockets to be formed within the dough. This helps keep the cookies fluffy and ensures that they cook evenly.
• Do Not Over Mix: Be careful not to over mix the dough. Cream the butter and sugar for only 2-3 minutes. Whipping too much air into the cookie dough can cause them to fall when they bake.
• Do Not Over Bake the Cookies: This is so important, and the Chocolate Chip Espresso Cookies will not look done when you pull them out of the oven, and that is exactly what they are supposed to look like! As the cookies cool, they will set up. I have never heard anyone complain about gooey center, so when in doubt, under bake!
• Chill the Dough: While not absolutely necessary, unless a recipe specifically calls for it. However, chilling cookie dough will make extra thick cookies and chilling may be necessary if the butter is too warm. The colder the cookie dough, the less the cookies will spread

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Commonly Asked Questions About Cookies

At What Temperature Should Cookies be Baked?

Most cookie recipes call for baking cookies at 350 degrees. However, you can bake cookies at 375 degrees for a shorter amount of time which helps keep the cookies softer. For this Chocolate Chip Espresso Cookie recipe, bake at 350 degrees for 9-11 minutes. The cookies will not look done when they are removed from the oven, but as the cookies cool, they will set up.

Why Did my Cookies Turn out Flat?

When cookies turn out flat, it is often because the butter was too soft or melted, which results in making the cookies spread. Another issue could be that too little flour was used. Measuring flour on a digital scale will give the most accurate measurements every time.

Finally, cookies will also flatten if placed on a hot cookie sheet. For best results, always allow baking sheets to cool between batches.

Why Did my Cookies Not Spread While Baking

One of the most common reasons cookies do not spread out in the oven is that too much flour was added to the batter. Another reason cookies may not spread is because the dough was chilled for too long. If the recipe does not call for the dough to be chilled, but you do so for convenience, be sure to bring the dough to room temperature before baking.

How Come the Cookies Baked Together?

When the edges of the cookies are baked together, there was not enough space left between the cookies. Space cookies about two inches apart to give them enough space while baking.

Can You Freeze Cookie Dough?

Cookie dough can be frozen and kept in the freezer for up to three months. Roll the cookie dough into balls and refrigerate for one hour. Then, transfer to a labeled zipped-top bag and place in the freezer. On the label of the zipped bag, write the oven temperature that the cookies should be baked and for how long.

How to Bake Frozen Cookie Dough?

When baking frozen cookie dough, you do not have to thaw the dough before baking. Place the frozen, pre-scooped cookie dough balls onto a baking sheet and bake for two to three minutes longer than the recipe recommends.

A household favorite, a classic snack, enjoyed warm fresh from the oven or dipped in a glass of cold milk, no one can resist the delicious taste of these chocolate chip espresso cookies. Give this recipe a try!