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Espresso Chocolate Chip Cookies

Rich, chewy espresso-infused cookies loaded with gooey chocolate chips, perfect for coffee lovers and dessert enthusiasts.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Coffee Shop
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp espresso powder
  • 1 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 0.25 cup hot water

Equipment

  • Mixing bowls
  • Baking sheets
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and espresso powder until combined.
  3. Dissolve remaining espresso powder in hot water and set aside to cool slightly.
  4. In a large bowl, cream softened butter with both sugars until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition, then mix in vanilla and cooled espresso mixture.
  6. Gradually add flour mixture to wet ingredients, mixing just until combined.
  7. Fold in chocolate chips gently, ensuring even distribution throughout dough.
  8. Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
  9. Bake 9-11 minutes until edges are set but centers appear slightly soft.
  10. Cool on baking sheets for 5 minutes before transferring to wire racks.

Notes

For extra gooey cookies, slightly underbake and let them finish cooking on the hot baking sheet. Store in airtight container for up to one week or freeze for up to 3 months.