Chewy chocolate chip cookies with a coffee kick—these espresso chocolate chip cookies are a delightful twist on a classic favorite. Ground espresso powder and optional chocolate-covered espresso beans boost the coffee flavor, while dark chocolate discs create glossy chocolate puddles on top. They make a perfect pick-me-up any time of day.
Tips for cookie baking
Chocolate chip cookies seem simple, but a few key techniques make a noticeable difference in texture and flavor.
- Measure flour correctly: Use the spoon-and-level method if you don’t have a scale. Spoon flour into the measuring cup, then level it with a knife. Scooping directly from the bag can pack in too much flour and yield dry or tough cookies.
- Use a cookie scoop: A scoop ensures evenly sized cookies and consistent baking. These cookies are large—use a scoop that holds about 3 tablespoons of dough (just shy of ¼ cup if you don’t have one).
- Don’t overbake: For chewy centers and crisp edges, remove cookies when the edges are just turning golden and the centers still look slightly underdone. They’ll finish setting on the hot baking sheet after you take them out of the oven.
Chill the dough!
Patience pays off. Chilling the dough firms the butter so cookies spread less and develop chewier texture and deeper flavor. While some recipes call for overnight refrigeration, chilling for at least 30 minutes will still help if you’re short on time. For best results, plan to refrigerate the dough overnight.
How to freeze the dough ahead of time
This dough freezes very well. Scoop dough into balls and, if using, press the chocolate discs into the tops. Place the balls on a sheet tray or plate and freeze for about an hour, then transfer to a zip-top bag for up to one month.
To bake, arrange frozen dough balls on a parchment-lined baking sheet. They may need an extra 1–2 minutes of bake time—start checking around the usual baking time to avoid overbaking.
How to store the cookies and for how long
Store cooled cookies in an airtight container for 4–5 days. To help prevent them from drying out, place a slice of bread in the container—the bread’s moisture keeps the cookies soft.
For more cookies recipes, check out these recipes:
- Apple Oatmeal Cookies
- Marbled Sugar Cookies
- Chocolate Peanut Butter Cookies
- Lemon Crinkle Cookies with White Chocolate
Tag me on Instagram @themarblekitchenblog if you make these, and please leave a star rating and comment below. Enjoy!
Espresso Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 ½ cup dark or light brown sugar, packed
- 2 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon espresso powder
- 2 teaspoon vanilla extract
- 2 eggs
- 1 ½ cups milk chocolate chips
- ⅓ cup dark chocolate covered espresso beans, finely chopped (optional)
- ½ cup dark chocolate discs (optional)
Instructions
- Using a hand or stand mixer, cream together butter, brown sugar, and granulated sugar for about 2 minutes. Add eggs and vanilla and mix until combined.
- Whisk flour, baking soda, salt, and espresso powder in a separate bowl. Add the dry ingredients to the butter mixture and mix on low until just combined—do not overmix. Fold in the chocolate chips and chopped chocolate-covered espresso beans, if using.
- Using a large cookie scoop (about 3 tablespoons) or a small ice cream scoop, portion the dough into balls and place them on a baking tray or plate that fits in the refrigerator.
- If using dark chocolate discs, gently press 1–2 discs into the top of each dough ball.
- Cover and refrigerate the cookie dough balls overnight. If short on time, chill at least 30 minutes, but overnight refrigeration produces the best texture and flavor.
- When ready to bake, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Place cookie dough balls about 2 inches apart on the sheet.
- Bake 12–14 minutes, until edges are beginning to turn golden but centers still look slightly underbaked. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Refrigerating the dough overnight is recommended. Skipping refrigeration can cause the cookies to spread too much and bake very flat.
- Store cookies in an airtight container for up to 5 days. A slice of bread in the container helps retain moisture and keeps cookies softer longer.
- Dark chocolate discs are optional but create the melted chocolate puddles pictured.