Enjoy the rich flavor of coffee in a cookie with these soft, chewy espresso cookies. Espresso morsels paired with chopped walnuts give these cookies a delightful balance of bold coffee and nutty crunch.
- Ingredients
- Recipe
Ingredients
This recipe was inspired by Nestle Espresso Baking Chips, which were once widely available. If you can find espresso baking chips, they are ideal, but cappuccino-flavored chips can be used as a substitute. The goal is a pronounced coffee flavor combined with a tender, chewy texture.
If you can’t find espresso chips locally, look for similar coffee-flavored baking chips; they will still deliver a satisfying coffee note in the cookies.
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More Coffee, Please!
To boost the coffee flavor, this recipe uses coffee extract instead of vanilla. Coffee extract adds a deeper espresso-like note that complements the baking chips and walnuts.
If coffee extract isn’t available locally, a strong brewed espresso reduced to a concentrated flavor can be substituted in small amounts, but be mindful of added liquid in the dough.
Soft and Chewy Coffee Cookies
For soft, chewy cookies use more brown sugar than granulated sugar. Brown sugar contains more moisture and contributes to a chewier texture. If you prefer crisp cookies, use equal parts brown and granulated sugar; for soft cookies increase the brown sugar proportion.
In this recipe the brown sugar is significantly higher than the granulated sugar to ensure a tender, chewy bite. You can experiment with sugar ratios in your own recipes to achieve your preferred texture.
Baking Your Cookies
Avoid overbaking to keep the centers soft. Some baking sheets brown bottoms faster than others; using a heavier pan or a silicone baking mat can help prevent excessive browning. Larger cookie scoops create softer centers, while smaller scoops will yield crisper cookies.
Allow cookies to cool on the pan briefly, then transfer to a wire rack to finish cooling. Proper cooling helps them set without becoming dry.
Behind The Scenes
Each recipe post includes human-tested photos to show real results. This behind-the-scenes approach demonstrates that the recipe has been tried and photographed in a kitchen setting for authentic guidance.
Try These Other Recipes Too
Browse the cookie category for more ideas, or try other favorites like pistachio cranberry cookies, chocolate macadamia nut cookies, oatmeal honey pistachio cookies, or old-fashioned cinnamon sugar cookies for variety.
- Pistachio Cranberry Cookies
- Chocolate Macadamia Nut Cookies
- Oatmeal Honey Pistachio Cookies
- Old-Fashioned Cinnamon Sugar Cookies
Also consider the spice coffee cookie bars for another coffee-forward treat.
Recipe
Soft and Chewy Coffee Espresso Cookies
Ingredients
- 330 grams All Purpose Flour (about 2 ¾ cups spoon and fill)
- 1 teaspoon Baking Soda
- 1 cup Butter (2 sticks), softened
- ½ cup Granulated Sugar
- 1 cup Brown Sugar, packed
- 1 teaspoon Coffee Extract
- 2 Large eggs
- 9 ounce Nestle Toll House Espresso Morsels (or Baker’s Choice Cappuccino Chips)
- 1 cup Finely Chopped Walnuts
Instructions
- Preheat oven to 350°F.
- Whisk together the flour and baking soda in a medium bowl until combined.
- Beat the butter, granulated sugar, brown sugar and coffee extract in a large bowl until creamy.
- Add the eggs and mix until incorporated.
- Gradually add the flour mixture, about one cup at a time, mixing well after each addition.
- Stir in the espresso morsels and chopped walnuts until evenly distributed.
- Drop dough by rounded tablespoonfuls onto ungreased baking sheets, or use a cookie scoop for uniform cookies.
- Bake in the preheated oven for 11 to 13 minutes, until edges are set but centers remain soft.
- Remove from oven and cool on a wire rack. Allow to cool completely before storing. Makes about 45 cookies.
Notes
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and may vary by package and supplier. If you have specific dietary needs, calculate nutrition and ingredient amounts from package labels. The authors are not liable for adverse reactions or outcomes from using these recipes or recommendations.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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