Let me tell you, this Espresso Chocolate Chip Cookies Recipe is a game changer for anyone who loves that perfect blend of bold espresso and rich chocolate in their cookies. It’s not just your average chocolate chip cookie — the espresso really amps up the flavor, giving these cookies a deep, sophisticated twist that makes each bite so addictive. I absolutely love how the espresso-infused butter creates this wonderful aroma and subtle coffee note that pairs beautifully with melts of dark chocolate.
You’ll find this recipe works amazingly for everything from casual coffee breaks to impressing guests at your next get-together. Plus, it’s surprisingly easy to pull off, even if you’re not a pro baker. Once I discovered the trick of steeping the espresso grounds in melted butter, my cookies took on a whole new level of deliciousness — and I can’t wait for you to try it yourself!
Why You’ll Love This Recipe
- Unique Flavor Fusion: The espresso butter infusion adds a rich coffee depth that complements chocolate beautifully.
- Easy to Make: Despite the fancy flavors, the recipe follows simple steps anyone can master.
- Perfect Texture: Crispy edges with gooey chocolate centers make every bite satisfying.
- Customizable: You can tweak the chocolate or salt levels to suit your personal taste.
Ingredients You’ll Need
Each ingredient in this Espresso Chocolate Chip Cookies Recipe is carefully chosen to build layers of flavor and texture, from the aromatic espresso grounds to the luscious dark chocolate chunks. I recommend using high-quality espresso and fresh ingredients for the best results.
- Unsalted Butter: Using unsalted allows you to control the saltiness perfectly.
- Espresso Grounds: Freshly ground or finely ground espresso adds a robust coffee flavor without bitterness.
- All-Purpose Flour: The base that holds everything together for the perfect cookie structure.
- Baking Powder & Baking Soda: These leavening agents help give the cookies a light, tender crumb.
- Kosher Salt: Adds balance and enhances all the flavors, especially when sprinkled on top.
- Brown Sugar: For moisture and that amazing chewy texture.
- Granulated Sugar: Helps with crispiness and sweetness balance.
- Eggs: Bind everything together; make sure they’re at room temperature for smooth mixing.
- Vanilla Extract: Rounds out the flavors with a warm, sweet aroma.
- Dark Chocolate Chunks or Semi-Sweet Chocolate Chips: I prefer chunks because they melt beautifully into gooey pockets.
- Large Flakes of Salt (like Maldon or Jacobsen): A finishing touch that brings out the chocolate and espresso notes.
Variations
I love how versatile this Espresso Chocolate Chip Cookies Recipe is — I often switch things up depending on my mood or what I have on hand. Feel free to get creative and make this recipe your own; that’s part of the fun, after all!
- Use White Chocolate Chips: I’ve tried swapping dark chocolate for white chocolate chips, and it creates a lovely sweeter contrast to the espresso.
- Vegan Version: Replace butter with vegan butter and eggs with flax eggs; you still get great flavor, just a few tweaks!
- Add Nuts: Toasted walnuts or pecans add a nice crunch and complement the espresso notes nicely.
- Extra Espresso Kick: Stir in a teaspoon of instant espresso powder into the dry mix if you want a bolder coffee flavor.
How to Make Espresso Chocolate Chip Cookies Recipe
Step 1: Infuse Butter with Espresso Magic
Start by melting your unsalted butter in a medium saucepan over medium heat. As soon as it’s melted, turn off the heat and stir in the espresso grounds until fully coated. Cover the saucepan and let it steep for about 20 minutes — this steeping step is where the magic happens, infusing the butter with that deep espresso flavor. When ready, strain the mixture through a fine mesh to remove grounds, leaving you with that beautifully flavored butter base for your cookie dough.
Step 2: Mix the Dry Ingredients
While your butter is steeping, whisk together the flour, espresso grounds, baking powder, baking soda, and kosher salt in a separate bowl. This ensures an even distribution of leavening agents and espresso flavor through the dough. Quick tip: whisk it well and set aside so it’s ready to go once the butter infusion is done.
Step 3: Beat Sugars and Eggs into the Butter
Transfer your strained espresso butter into a large bowl or the bowl of your stand mixer. Add both brown and granulated sugars and beat until fluffy — this usually takes around 3 minutes. Then, add the eggs one at a time, beating well after each addition. To finish, mix in the vanilla extract. This mixture will be creamy and rich, setting a great base for your cookies.
Step 4: Combine with Dry Mix and Add Chocolate
Now, add all the dry ingredients to your wet mixture at once — you might need to lift the mixer head if you’re using a stand mixer to fit everything in. Cover the mixer to prevent flour clouds and start mixing on low speed until most flour disappears, then increase to medium until fully combined. Lastly, fold in your dark chocolate chunks for those melty chocolate pockets we all crave.
Step 5: Chill the Dough
Transfer the dough to the fridge and let it chill for at least an hour. I’ve found chilling helps the flavors meld and prevents excessive spreading during baking. If you’re not in a rush, letting it chill longer — up to two days — makes it even better! When you’re ready, preheat your oven to 350°F and line baking sheets with parchment paper.
Step 6: Bake to Perfection
Use a medium cookie scoop to portion out dough balls. If your dough is stiff from chilling, press some down inside the scoop for a compact ball to ensure even baking. Place 6 to 7 dough balls spaced apart on each baking sheet. Bake for 7-8 minutes, but if the dough is extra chilled, give it up to 10 minutes. Look for light to medium golden edges — that’s your cue! Right out of the oven, sprinkle large flakes of salt on top to brighten the flavors.
Pro Tips for Making Espresso Chocolate Chip Cookies Recipe
- Steeping Time is Key: Don’t rush the butter-espresso steep; that’s where the rich coffee flavor really develops.
- Mix Flour Gradually: Adding all dry ingredients at once can cause flour clouds—cover your mixer with a towel to keep things tidy.
- Chocolate Choice Matters: I recommend chunks over chips for gooey, melty bites instead of just little chocolate bits.
- Watch Baking Time: Older ovens or colder dough may need extra minutes; keep an eye so cookies don’t overbrown.
How to Serve Espresso Chocolate Chip Cookies Recipe
Garnishes
I love finishing these cookies off with a sprinkle of flaky sea salt right when they come out of the oven — it really lifts the flavors and adds a nice little crunch. Sometimes I add a tiny dusting of cocoa powder for an extra mocha touch when serving for guests.
Side Dishes
These cookies are perfect alongside a fresh cup of espresso or a creamy latte. For an indulgent treat, I pair them with a scoop of vanilla ice cream or a dollop of whipped cream — the combination is irresistible!
Creative Ways to Present
For parties, I like stacking these cookies on a rustic wooden board with small bowls of espresso beans and chocolate chunks around. Wrapping a few up in parchment paper tied with twine makes for a thoughtful, homemade gift that always gets compliments.
Make Ahead and Storage
Storing Leftovers
Your Espresso Chocolate Chip Cookies will keep well in an airtight container at room temperature for up to five days. I recommend layering them with parchment paper to prevent sticking and keep them fresh and chewy.
Freezing
If you want to prep ahead, cookie dough balls freeze beautifully. I freeze mine on a baking sheet until solid, then transfer them to a freezer bag so I can bake fresh cookies anytime. Just bake from frozen, adding a minute or two to the time.
Reheating
To enjoy leftover cookies warm, pop them in the microwave for about 15 seconds or in a low oven (300°F) for 5 minutes. That little warmth brings back that gooey chocolate feeling and fresh-baked aroma.
FAQs
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Can I use instant espresso powder instead of espresso grounds?
Yes! Instant espresso powder works well if you want a subtle coffee flavor without the texture of grounds. Simply add it directly into the dry ingredients instead of steeping in butter.
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Why do you steep espresso grounds in melted butter?
Steeping espresso grounds in butter infuses the fat with coffee flavor, creating a deeply aromatic base for the cookie dough. It’s a simple technique that elevates the entire recipe to a new flavor level.
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Can I skip chilling the dough?
Chilling the dough isn’t mandatory, but it helps prevent the cookies from spreading too much and enhances the flavor. If in a hurry, bake right away but expect thinner cookies.
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What type of chocolate works best?
I highly recommend using dark chocolate chunks for melty, rich bites with good texture. Semi-sweet chips are fine too, but chunks give a more luxurious feel.
Final Thoughts
This Espresso Chocolate Chip Cookies Recipe is definitely one of my favorites to share with friends and family. It’s a perfect blend of comfort and gourmet in every bite, and I love that it’s approachable enough for home bakers of all skill levels. If you want to surprise your taste buds (and those around you!) with something truly delicious, trust me—you’ll enjoy every moment making and eating these cookies. Go ahead, give this recipe a try; it might just become your new go-to cookie!
Print
Espresso Chocolate Chip Cookies Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Espresso Chocolate Chip Cookies are a delightful blend of rich espresso flavor combined with classic dark chocolate chunks, resulting in a uniquely aromatic and indulgent cookie. The espresso-infused butter creates a deep coffee undertone, perfectly balanced by the sweetness of brown and granulated sugars, finished with a sprinkle of flaky sea salt for contrast. Chill the dough for enhanced flavor and bake to a golden perfection for a chewy, flavorful treat.
Ingredients
Espresso Butter Mixture:
- 1 1/4 cups unsalted butter
- 1/4 cup espresso grounds
Dry Mix:
- 3 1/3 cups all-purpose flour
- 1 tablespoon espresso grounds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
Wet Mix:
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chunks or semi-sweet chocolate chips
- Large flakes of salt such as Maldon or Jacobson, for sprinkling
Instructions
- Make the Espresso Butter Mixture: Melt the butter in a medium saucepan over medium heat. Once melted, remove from heat, stir in the espresso grounds, and cover the saucepan. Let the espresso steep in the butter for 20 minutes. Strain the mixture through a fine mesh sieve into a large bowl or stand mixer bowl, discarding used grounds.
- Prepare the Dry Mix: In a separate medium bowl, whisk together the all-purpose flour, espresso grounds, baking powder, baking soda, and kosher salt. Set aside.
- Make the Wet Mix: To the espresso butter mixture in the mixing bowl, add both brown and granulated sugars. Beat with a paddle attachment on medium speed for about 3 minutes until fluffy. Add eggs one at a time, mixing to combine after each addition. Stir in vanilla extract and mix once more.
- Combine Wet and Dry Ingredients: Add the dry mixture to the wet mixture in one batch. Cover the mixer with a towel and mix on low speed until mostly combined, then increase speed until no flour streaks remain. Fold in chocolate chunks gently. Transfer dough to the refrigerator to chill for at least 1 hour or up to 2 days.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Scoop the Dough: Using a medium cookie scoop, form balls of dough. If very chilled, compact the dough into the scoop before releasing on parchment-lined baking sheet. Space 6 to 7 dough balls per sheet to allow spreading.
- Bake the Cookies: Bake for 7 to 8 minutes, or up to 10 minutes if the dough is very cold, until cookies are light to medium golden brown on the edges.
- Finish and Cool: Remove cookies from oven, immediately sprinkle with large flakes of salt. Allow cookies to cool on the baking sheet briefly before transferring to a wire rack to cool completely. Repeat baking with remaining dough balls.
- Freeze for Later Use: To freeze dough balls, place them on a baking sheet and freeze for about 20 minutes until firm. Transfer the frozen dough balls to a freezer-safe plastic bag for storage.
Notes
- To freeze for later: freeze dough balls on a baking sheet until firm (about 20 minutes), then transfer to a freezer-safe container or bag.
- Chilling the dough for at least 1 hour improves flavor and texture.
- Use large flaky salt like Maldon for a finishing touch that enhances the cookie’s flavor complexity.
- If using frozen dough, add a couple of minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3g
- Sodium: 79mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 17mg
