Introduction

Espresso Chocolate Chip Cookies offer a delightful twist on the classic favorite, combining the rich flavors of coffee and chocolate in every bite. These cookies are buttery, chewy, and perfect for coffee lovers looking to elevate their cookie game.

Four soft, round cookies with light brown color are placed close together on a wooden board lined with wrinkled white parchment paper. Each cookie has melted dark chocolate chunks embedded on the surface, with shiny, gooey textures showing in uneven patches, and small flakes of white sea salt sprinkled on top. The cookies have a slightly crinkled texture along the edges. The wooden board rests on a white marbled surface scattered with crumbs and coffee beans, and a beige cloth with black stripes is partially visible to the left. A small white bowl filled with coarse sea salt and a metal cup holding dark brown coffee beans are on the surface near the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter
1/3 cup instant espresso
2 1/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon sea salt
1 cup brown sugar (firmly packed)
3/4 cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
2 teaspoons vanilla extract
1 cup chopped chocolate

Instructions

Step 1: Heat the butter in a saucepan until fully melted, dark amber in color, and the milk solids caramelize, producing a nutty aroma. Remove from heat and transfer to a mixing bowl.
Step 2: Stir the instant espresso into the warm browned butter and set aside to cool.
Step 3: In a small bowl, whisk together the flour, cornstarch, baking soda, and sea salt. Set aside.
Step 4: Beat the butter and both sugars together until well combined and creamy.
Step 5: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat thoroughly until smooth.
Step 6: Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined. Avoid overmixing.
Step 7: Fold in the chopped chocolate evenly throughout the dough.
Step 8: Scoop the dough into balls about 2 tablespoons each. Place them on a tray and refrigerate for at least one hour, preferably overnight or up to three days for best flavor and texture.
Step 9: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 10: Arrange the chilled cookie dough balls 2 inches apart on the prepared sheets. Bake for 8 to 10 minutes or until the cookies turn golden brown around the edges.
Step 11: Let the cookies rest on the baking sheet for one minute, then transfer them to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm.

Tips & Variations

Use high-quality chopped chocolate or chocolate chunks for richer flavor and texture.
For a stronger coffee flavor, increase the instant espresso slightly but avoid adding liquid espresso, which can alter dough consistency.
Chilling the dough improves flavor and prevents spreading, so don’t skip the resting time.
Try adding a handful of toasted nuts like walnuts or pecans for extra crunch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Reheat briefly in a warm oven before serving to refresh their chewy texture.

How to Serve

Five round chocolate chip cookies with a golden brown color and slightly crispy edges are arranged on top of white crumpled parchment paper on a wooden board. Each cookie has melted dark chocolate patches visible on the surface with a sprinkle of coarse sea salt adding texture and shine. The cookies have a soft, textured top with some cracks showing gooey chocolate inside. Around the board, there are scattered crumbs and a silver cup filled with dark roasted coffee beans on a white marbled texture surface. In the background, a light beige striped cloth is slightly folded with a small white bowl filled with coarse salt. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed espresso instead of instant espresso?

It’s best to use instant espresso powder to avoid adding extra moisture, which can affect the cookie dough’s texture and spreading. Brewed espresso would make the dough too wet.

What type of chocolate works best in these cookies?

Chopped semi-sweet or bittersweet chocolate bars work wonderfully, offering larger chunks that melt beautifully. Chocolate chips can also be used but may not melt as evenly.