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Espresso Chocolate Chip Cookies

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Bite into these intense Espresso Chocolate Chip Cookies, and you will get an explosion of flavors. They are vibrant, full of flavor, and chewy. Every batch makes around two dozen, so they are great when you want to feed a crowd. Take them to all your dinner parties, cookie exchanges, or events. They make lovely gifts for friends, teachers, and neighbors too. 

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Espresso Chocolate Chip Cookies

Here’s one cookie that coffee lovers will fall head over heels for! Thick and chewy cookies are bursting with melty chocolate chips and packed with delicious coffee flavor. Baking these cookies low and slow give you that perfect cookie with a soft center and slightly crisp exterior. These cookies can be baked right away, but if you have the time, definitely chill the dough in the refrigerator for at least 2 hours and up to 36 hours. Refrigerating the dough gives the cookies an even richer taste, with stronger coffee hints and a definite brown sugar presence.

These cookies have such a great coffee flavor that I will even eat them for breakfast sometimes. I know some may frown on having a cookie or two for breakfast, but once you taste them, you will understand. I am a self-proclaimed chocoholic, and these espresso chocolate chip cookies hit the spot when I am craving chocolate. I can’t wait to hear what you think of them after you taste them. 

Can I Use Instant Coffee Instead? 

Yes, you can use instant coffee instead of instant espresso if you want. The big thing I want to point out is that is if you opt to use instant coffee instead of espresso, they aren’t going to have such a strong flavor. Instant coffee just isn’t as intense of a flavor as espresso. They will still taste great and still have a coffee flavor, but it won’t be as strong. This is an excellent option if you prefer more of a subtle coffee flavor. 

Whether you use coffee or espresso, the important part is that you use instant, not regular. Regular granules won’t dissolve the same way that the instant does. Try out both flavors and see what you like the best. Another option you could do is flavored coffee if you opt for coffee over the espresso. There are lots of different flavors to choose from, and many would enhance these cookies. 

Can I Add Nuts to These Cookies? 

Nuts are terrific in these cookies. You could add walnuts, pecans, hazelnuts, or anything else you enjoy. I prefer pecans the most because they are a wonderful combination with the coffee and chocolate. Many people really enjoy the flavor of hazelnut in their coffee, so it makes sense to toss some nuts into the batter too. 

You can even add white chocolate chips or milk chocolate chips if you want. This recipe is pretty forgiving, so adding in some extra flavor or pizzazz here and there is excellent. Go wild and make them your own. 


Whenever I think I these espresso chocolate chip cookies, I get excited. I love eating different things that stand out and don’t taste like everything else. These cookies aren’t your regular run of the mill chocolate chip cookies. They are extraordinary and anything but boring!

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Instant espresso powder
  • Unsalted butter, at room temperature
  • Packed light brown sugar
  • Granulated sugar
  • Large egg, at room temperature
  • Vanilla extract
  • Semisweet chocolate chips

How to Make Espresso Chocolate Chip Cookies

You for sure don’t have to refrigerate the dough if time doesn’t allow. I typically try to make them far enough in advance so that I have time to get that really rich and robust espresso flavor. But feel like you can try it in a variety of ways. 

First Step: Combine the flour, baking powder, baking soda, salt, and espresso powder in a medium bowl and set aside for later. 

Second Step: Put the paddle attachment on the stand mixer and combine the butter, brown sugar, and white sugar in the mixer bowl. Whip the butter and sugars until they become creamy and are light. Use a spatula to scrape the sides of the bowl. Add in the egg and vanilla until they are combined well. Pour in half of the flour mixture. Mix for 15 seconds then add in more flour mixture. Continue to mix until the flour is incorporated. Gently fold in the chocolate chips. 

Third Step: Place plastic wrap over the bowl of cookie dough tightly. Then place it in the fridge for 2 hours all the way up to 36 hours. 

Fourth Step: Warm the oven up to 300 degrees F. Then line two cookie sheets with pieces of parchment paper. 

Fifth Step: Use a cookie scoop to make rounded tablespoons and place the cookie dough balls 2 inches apart and place them on the cookie sheet. Lightly press the cookies down, so they are in a 1 1/2 inch to 2-inch circle. Bake the cookies for 14-15 minutes until you notice the edges have set. Allow the cookies to cool on the cookie sheet for two minutes. Then place them on a wire rack to allow them time to cool. Serve and enjoy! 

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Espresso Chocolate Chip Cookies

Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes
Bite into these intense Espresso Chocolate Chip Cookies, and you will get an explosion of flavors. They are vibrant, full of flavor, and chewy. Every batch makes around two dozen, so they are great when you want to feed a crowd.
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  • 1 ¾ cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ teaspoons instant espresso powder
  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups semisweet chocolate chips

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  • In a medium bowl, flour, baking powder, baking soda, salt and espresso powder; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
  • Cover the bowl tightly and place in refrigerator for at least 2 hours or up to 36 hours.
  • Preheat the oven to 300°F. Line 2 cookie sheets with parchment paper.
  • Drop by rounded tablespoons onto prepared baking sheet, leaving about 2 inches between them. Press the dough down to spread it into roughly a 1 1/2 to 2-inch circle. Bake for about 14-15 minutes or until edges are set. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.


Source: Tracey’s Culinary Adventures, originally adapted from Food Network
Author: Laura

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