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These Chocolate Chip Coffee Cookies combine bold espresso and rich chocolate for a truly irresistible bite. Soft and chewy in the center with crisp edges, they’re perfect for coffee lovers or anyone who enjoys a deeply flavored cookie.
The dough features browned butter and instant espresso powder for depth and complexity, plus plenty of semi-sweet chocolate for melty pockets of chocolate in every bite. These cookies are easy to make — you only need a bowl and a spatula — and the results are bakery-quality at home.
If you enjoy cookie recipes, you might also like other classic treats from this collection.
WHY THIS RECIPE WORKS
- Simple method: Only a bowl and a spatula are required, making this recipe quick and approachable.
- Perfect texture: Thick cookies with crisp edges and a soft, chewy center for ideal contrast.
- Espresso flavor: Instant espresso powder enhances the chocolate and gives a robust coffee note.
INGREDIENT NOTES
Key highlights for the recipe ingredients. See the recipe card below for exact measurements and the full ingredient list.
- Instant espresso powder: Use a quality instant espresso or instant coffee powder for concentrated coffee flavor that dissolves quickly.
- Browned butter: Browning the butter adds a nutty, caramel-like depth. Cool it to room temperature before mixing.
- Brown sugar: Adds moisture and chewiness, contributing to a soft, tender crumb.
- Chocolate: Semi-sweet dark chocolate works best. Use a chopped chocolate bar or chips depending on the texture you prefer.
STEP BY STEP INSTRUCTIONS
A straightforward overview of how to prepare these espresso chocolate chip cookies. The full recipe card with measurements follows below.
STEP 1: Brown the butter in a medium saucepan over medium-high heat, about 8–10 minutes, until it turns golden and develops nutty bits. Remove from heat, scrape all brown bits into a bowl, stir in the instant espresso powder, then cool to room temperature.
STEP 2: Once the browned butter is at room temperature, stir in the brown sugar and granulated sugar for about a minute. Add the egg and vanilla and mix until combined.
STEP 3: Fold in the all-purpose flour, baking powder, baking soda, and salt until just combined. Stir in the chopped semi-sweet chocolate or chocolate chips.
STEP 4: Using a 2 tablespoon (about 57 g) scoop, portion the dough into 11 balls. Chill the scooped dough in the refrigerator for at least 2 hours or overnight — chilling firms the dough and prevents excessive spreading.
About 30 minutes before baking, preheat the oven to 175ºC / 350ºF (conventional) and line a baking sheet with parchment paper.
STEP 5: Place up to 6 chilled dough balls on a prepared baking sheet and bake 10–12 minutes, until the edges are set but centers remain soft. Keep remaining dough refrigerated while the first batch bakes. Cool cookies on the baking sheet for 5 minutes, then transfer to a rack. Finish with a light sprinkle of flaky sea salt if desired.
EXPERT BAKING TIPS
- Weigh ingredients: Measuring by grams delivers the most consistent results, especially for flour and butter.
- Avoid overbaking: Pull the cookies when centers still look slightly underdone. They’ll finish setting on the hot pan and remain soft and chewy.
- Pan color matters: Light-colored aluminum pans conduct heat more gently and help preserve a softer texture. Dark pans produce a crisper, browner bottom.
FAQ
Yes. Scoop the dough into balls, store them in an airtight container or covered dish in the refrigerator overnight, then bake as directed.
Yes. Freeze scooped dough balls in an airtight container for up to 30 days. Thaw in the refrigerator before baking as instructed.
Yes. Use a smaller scoop to make about 14 cookies and reduce baking time to 8–10 minutes.
STORAGE
Store cooled cookies in an airtight container at room temperature. They’re best within a few days for peak texture and flavor.
Other Cookie Recipes To Try
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Red Velvet Cookies with Cream Cheese Frosting
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25 Best Summer Dessert Ideas
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Carrot Cake Cookies
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20 Best Easter Dessert Ideas
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Chocolate Chip Coffee Cookies
Pin Recipe
Equipment
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Cookie scoop
Ingredients
- 180 g butter
- 1 tablespoon instant espresso powder
- 50 g granulated sugar
- 150 g brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 220 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 85 g chopped semi-sweet chocolate or chocolate chips
Instructions
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Brown the butter in a medium saucepan over medium-high heat, about 8–10 minutes, until it becomes golden and develops nutty brown bits.
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Pour the browned butter into a bowl, scraping all the brown bits into the bowl. Stir in the instant espresso powder and let the mixture cool to room temperature, about 30–35 minutes.
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When the butter is cool, stir in the granulated and brown sugars for about 1 minute. Add the egg and vanilla and mix until combined.
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Fold in the flour, baking soda, baking powder, and salt until just combined. Fold in the chopped chocolate or chips.
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Scoop the dough using a 2 tbsp (≈57 g) scoop into 11 balls. Chill the dough balls in the refrigerator for 2 hours or overnight.
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About 30 minutes before baking, preheat the oven to 175ºC / 350ºF and line a baking sheet with parchment paper.
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Bake up to 6 cookies per tray for 10–12 minutes, until edges are set and centers remain soft. Cool on the baking sheet 5 minutes, then transfer to a rack. Sprinkle with flaky sea salt if desired.
Nutrition
Carbohydrates: 38 g
Protein: 3 g
Fat: 17 g