Chocolate and coffee are the perfect match in any dessert and these cookies are a perfect example of that! Made with espresso and chocolate chips to make the ultimate chewy espresso chocolate chip cookies.
Soft and Chewy Espresso Chocolate chip cookies are at the very top of my list for favorite desserts. There’s just so many ways you can make them and so many add-in possibilities. I’m excited to share this recipe with y’all because I know they will be a hit. These cookies are pretty simple to make and you likely have all the ingredients on hand already.
Chewy espresso cookies:
- Packed with coffee flavor
- Loaded with melty semi-sweet chocolate
- Easy to make
- Slightly crisped edges
What do I need for chocolate chip cookies
- Instant Espresso Powder
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Baking Soda
- Semi- Sweet or Milk Chocolate Chunks
How to make chewy espresso chocolate chip cookies
To make these soft and chewy espresso chocolate chip cookies, grab a bowl of a stand mixer or a mixing bowl. It’s best to use a mixer or hand mixer but no big deal if you don’t have either. Place softened room temperature butter in a bowl, add in the espresso, vanilla, sugar and brown sugar. Mix on medium speed for 3-4 minutes or until light and fluffy.
Next, add in the eggs one a time, making sure each egg is fully incorporated before adding the other. Pour in all of the dry ingredients at once and mix on medium speed until fully incorporated. Lastly, add in the chocolate chips and mix to combine. Using a medium size scoop, scoop the cookies on a parchment lined sheet tray.
Once you have the cookies on the tray, I recommend adding extra chocolate chips to the top of each cookie ball. Chill the cookie dough for at 1-2 hours, this will give the cookies better structure and will really bring out the coffee flavor. When your ready to bake, line the cookies on a separate baking sheet at least 2 inches apart and bake for 10-12 minutes at 350.
Tips for perfect cookies
- Always use room temperature ingredients: If your ingredients are too cold, it will take longer for the dough to come together which will usually result in overmixing. You’ll end up with a tough cookie.
- Mixing your butter, sugar and espresso together: Allowing the butter to fully mix in with the sugar and espresso will help create a light, chewy cookie.
- Let the cookie dough chill: It’s super important to let the dough chill before baking. If you bake the cookies right away you’ll notice they spread a lot. So having the cookies chill will allow the butter to harden and allows the cookie to bake slowly.
Looking for more cookie recipes?
Soft and Chewy Chocolate Espresso Cookies
Soft baked chocolate chip espresso cookies are so easy to make and packs a coffee punch.
- 1 cup Unsalted Butter softened
- 1/4 cup Espresso Powder
- 1 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 3 cup All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 1/2 cups Semi-Sweet Chocolate Chips
1. In the bowl of a stand mixer or mixing bowl, cream together softened butter, espresso powder, brown sugar and sugar for 5 minutes.
2. Add in one egg at a time making sure each is fully incorporated before adding the other. Next add in the vanilla extract.
3. Stop the mixer and scrape the sides and bottom of the bowl using a rubber spatula. Next, add in the flour, baking soda and salt. Mix until completely combined. Remove from the mixer and fold in chocolate chips.
4. Using a medium size scoop, scoop cookies on a parchment lined sheet tray. Chill the cookie dough for at least an hour.
5. When ready to bake, preheat the oevn to 350 degrees Fahrenheit. Line cookies on a seperate sheet tray at least 2 inches apart. Bake for 12-15 minutes.