There are classic chocolate chip cookies, and then there are moments that call for something more. This is that “something more”—a cookie that perfectly marries the deep, roasted notes of espresso with rich, melty chocolate.
It’s the ultimate afternoon pick-me-up and a sophisticated dessert, all rolled into one soft, chewy bite. After many test batches, I’ve landed on what I believe is the perfect balance. The coffee flavor is bold and present, but it doesn’t overpower the buttery, vanilla-laced dough we all love.
What You’ll Need
- 1 1/2 cups (213g) all-purpose flour
- 3 tablespoons espresso powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Pro Tips
To ensure your cookies come out perfectly the first time, keep these key tips in mind. They make all the difference between a good cookie and a great one.
- Don’t Skip the Chill: Chilling the dough for at least two hours is essential. This step solidifies the butter, which prevents the cookies from spreading too thin in the oven. It also allows the flour to fully hydrate and the flavors to deepen.
- Room Temperature is Key: Your butter and egg must be at true room temperature. Cold ingredients don’t emulsify properly, which can result in dense, greasy cookies. This step is crucial for a light, uniform texture.
- Measure Flour Correctly: For the best texture, always weigh your flour with a kitchen scale. If you only have measuring cups, fluff the flour with a fork, spoon it into the cup, and level it off without packing it down. This prevents dry, puffy cookies.
Tools Required
- Stand Mixer or Hand Mixer
- Two Mixing Bowls
- Whisk
- Spatula or Wooden Spoon
- Baking Sheets
- Parchment Paper or Silicone Baking Mat
- Cookie Scoop (optional, for uniform size)
- Kitchen Scale (recommended)
Substitutions and Variations
Feel free to customize these cookies to your liking. Here are a few tested ideas:
- Different Chips: Swap the semisweet chocolate chips for dark chocolate chunks, milk chocolate chips, or even white chocolate chips for a sweeter mocha flavor.
- Add Nuts: Mix in 1/2 cup of toasted and chopped walnuts or pecans for a delightful crunch and nutty flavor that complements the coffee.
- Brown the Butter: For an even deeper, nuttier flavor profile, brown the butter on the stovetop before letting it cool and creaming it with the sugars. This adds an incredible layer of complexity.
Make Ahead Tips
This dough is perfect for making ahead of time. You can prepare the dough and store it in an airtight container in the refrigerator for up to 3 days.
For longer storage, scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
How to Make Espresso Chocolate Chip Cookies
Step 1: In a medium bowl, whisk together the flour, espresso powder, cornstarch, baking soda, and fine sea salt until well combined. Set this mixture aside.
Step 2: In a separate large bowl using a stand mixer or hand mixer, cream the softened butter, brown sugar, and granulated sugar on medium-high speed. Continue for about 2 minutes until the mixture is light, fluffy, and pale in color.
Step 3: Add the room temperature egg and vanilla extract to the butter mixture. Beat on medium speed for about 30 seconds until just combined. Scrape down the sides of the bowl as needed.
Step 4: Add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. Use a spatula to fold in the chocolate chips until they are evenly distributed.
Step 5: Transfer the dough to an airtight container and refrigerate for at least 2 hours, or up to 3 days. This chilling step is mandatory for the best texture and flavor.
Step 6: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop and roll the chilled dough into 1-inch balls and place them a few inches apart on the prepared baking sheet.
Step 7: Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt while they are still warm, if desired.
Nutritional Info, Pairings, and Tips
Here is a quick reference guide to help you plan your baking and serving.
| Category | Details |
|---|---|
| Nutrition (Approx. per cookie) | Calories: 165 kcal, Carbs: 22g, Protein: 2g, Fat: 8g |
| Dietary Swaps | Gluten-Free: Use a 1-to-1 GF all-purpose flour blend. Vegan: Use plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water). |
| Meal Pairing Suggestions | Perfect with a glass of milk, a cup of coffee, or as a dessert after a savory meal like a hearty pasta dish. |
| Time Efficiency Tip | While the dough chills, prepare your baking sheets and preheat the oven during the last 15 minutes of chilling time. |
Leftovers and Storage
Proper storage will keep your cookies fresh and delicious. Here’s how to store them:
| Storage Method | Duration | Instructions |
|---|---|---|
| Countertop | Up to 4 days | Store in an airtight container at room temperature. |
| Freezer (Baked) | Up to 3 months | Let cookies cool completely, then freeze in a single layer before transferring to a freezer-safe bag. |
Frequently Asked Questions
Q1. Why were my cookies puffy instead of flat and chewy?
Ans: This is typically caused by either too much flour or dough that wasn’t chilled long enough. Using a kitchen scale to measure flour ensures accuracy. If the issue persists, ensure your butter and egg are at room temperature.
Q2. Can I make these gluten-free?
Ans: Yes, you can. A high-quality 1-to-1 gluten-free baking flour that contains xanthan gum should work well as a direct substitute. The final texture may be slightly different but will still be delicious.
Q3. I don’t have espresso powder. Can I use instant coffee?
Ans: I strongly recommend using espresso powder for its fine grind and concentrated flavor, which dissolves perfectly. Instant coffee granules are coarser and can create a gritty texture or a more bitter taste.
Q4. Is the cornstarch really necessary?
Ans: While the cookies will still work without it, the cornstarch is my secret ingredient for an exceptionally soft and tender crumb. It helps keep the centers perfectly chewy and prevents the cookies from spreading too much.
Wrapping Up
Now you have the key to what might become your new favorite cookie. I truly hope you enjoy the rich, satisfying flavor in every single bite. Go ahead and preheat that oven.
I would love to hear how your Espresso Chocolate Chip Cookies turn out. Please leave a comment below with your experience or any questions you may have!