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Espresso Chocolate Chip Cookies

Close-up of three freshly baked espresso chocolate chip cookies with chunks of dark chocolate.
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A classic chocolate chip cookie recipe with a hint of espresso, perfect for coffee lovers.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant espresso powder or finely ground instant coffee
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and espresso powder until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger coffee flavor, you can increase the espresso powder to 3 tablespoons.
  • If you don’t have instant espresso powder, you can use finely ground instant coffee.
  • These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://recipestokeep.com/espresso-chocolate-chip-cookies/