These soft, chewy Espresso Chocolate Chip Cookies are brimming with dark chocolate chips and a bit of crunch from the rich coffee-infused flavor of chocolate-coated espresso beans. Each bite satisfies a craving for both your sweet tooth and the aromatic essence of freshly brewed espresso. These cookies are an irresistible treat that transforms your cookie cravings into a coffee-lovers dream.
FYI - This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. All links are products I use when making my recipes.
Table of Contents
Chocolate and Espresso Lovers Delights
It would be hard for me to choose between chocolate and espresso which makes pairing them together a no-brainer in my opinion. I would definitely call it a match made in dessert heaven! These two flavors come together and create a blending of tastes and aromas that provide a delightful energy boost as well as a comforting warmth. The deep, robust essence of coffee complements the richness of chocolate in a way that brings out the deeper flavors in each ingredient.
Whether it's the silky infusion of coffee in a velvety Espresso Chocolate Mousse, the hint of bittersweet espresso in these Espresso Chocolate Chip Muffins, or a topping of rich and decadent ganache on this Chocolate Ice Cream Cake with Espresso Ganache, these recipes are delicious examples of the magic that happens when these two favorite flavors unite.
Why You'll Love This Espresso Cookie Recipe
Espresso + chocolate = awesomeness
Rich dark chocolate-covered coffee beans add a nice crunch to the chewy cookies.
Double yumminess inside with both chocolate coffee beans and chocolate chips.
These cookies pack a serious sugar high, not to mention the caffeine! They will keep you going all afternoon. It's a soft cookie oozing with gooey chocolate and a nice crunch from the espresso beans. Everything you could want in a cookie and then some!
Simple drop cookie recipe with no rolling and cutting - just mix, chill, scoop, and bake.
Make ahead and freeze the dough so it's ready to bake anytime.
- Light brown sugar
- White granulated sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Espresso powder
- Baking soda
- Dark chocolate-covered espresso beans
- Dark chocolate chips or chopped dark chocolate bar
- Flaked sea salt
Ingredient Notes and Substitutions
If you can't find espresso powder at the grocery store, you can make espresso powder by placing espresso coffee grounds or instant coffee granules in a spice grinder and grinding until it is a fine powder.
If you can find them, Nestle Toll House has espresso chocolate chips which would be awesome in these cookies.
How to Make Chocolate Chip Espresso Cookies
- Place butter and shortening in a large mixing bowl.
- Beat until creamy. Continue beating while adding sugars.
- Add in egg and vanilla extract and mix until combined.
- Combine flour, espresso powder, baking soda, and salt.
- Gradually add to butter mixture.
- Beat until well incorporated.
- Add chocolate chips and chopped chocolate-covered espresso beans.
- Stir in. Wrap dough in wax paper or plastic wrap and chill for at least 1 hour.
- Scoop onto ungreased cookie sheets.
- Sprinkle with a little sea salt.
- Bake for 8-10 minutes at 350°F. Cool on cookie sheets for 3-4 minutes then remove them to a wire rack and let cool completely before storing.
- Butter should be softened but still cool to the touch.
- Measure flour correctly. Use the spoon, scoop, and level method. Stir the flour with a spoon, scoop the flour into the measuring cup, and level it off with a knife.
- Use a cookie scoop to ensure the cookies are the same size.
- Bake cookies one sheet at a time in the center of the oven.
- Cool the cookie sheet between batches. Run it under cold water and dry it off.
- Place a few chocolate chips on top of the dough balls before baking to show off that chocolate chip goodness.
- The cookies need to cool on the baking sheet to firm up after baking. They may fall apart if you try to move them off the pan when right out of the oven.
Make Ahead Dough
You can make the dough in advance and freeze it. Instead of baking the cookies, put the cookie sheet with the dough balls in the freezer until frozen. Transfer the frozen dough balls to a freezer-safe container or plastic freezer bag. Freeze the dough for up to 3 months. You can thaw it in the fridge overnight or bake the frozen dough.
When ready to bake the cookies, simply bake as directed. Add a minute or two if baking frozen dough.
How to Store and Freeze
Storing: Allow the cookies to cool then transfer them to an airtight container or plastic ziptop bag. Store the cookies at room temperature for up to 6 days or in the refrigerator for up to 8 days.
Freezing: Allow the cookies to cool then transfer them to a freezer-safe container or plastic freezer bag. Freeze them for up to 3 months. Thaw them at room temperature.
More Chocolate Cookie Recipes
- Caramel Filled Chocolate Cookies
- Chocolate Chip Cheesecake Cookies
- Chocolate Chip Macaroons
- Chocolate Meringue Cookies
- Chocolate Mint Cookies
- Double Chocolate Crinkle Cookies
- Heath Bar Cookies
- Toffee Chocolate Chip Shortbread Cookies
Find lots of easy recipes for cookies right here on 2CM!
Espresso Chocolate Chip Cookies
- ½ cup butter room temperature
- ½ cup shortening
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-2 Tablespoons espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dark chocolate covered espresso beans roughly chopped
- 1 cup dark chocolate chips or chopped dark chocolate bar
- Garnish: Flaky sea salt
- Beat butter & shortening until soft & creamy.
- Continue beating while gradually adding sugars.
- Add egg and vanilla extract and mix well.
- Combine flour, espresso powder, baking soda & salt. Gradually add to butter mixture and beat until well incorporated.
- Stir in espresso beans and chocolate pieces or chocolate chips.
- Wrap with wax paper or plastic wrap and chill for 1 hour to overnight. Overnight will give you the best flavor and less spreading of your cookies.
- Preheat oven to 350°F.
- Using a small to medium scoop, scoop cookie dough onto ungreased cookie sheets, leaving 2" between cookies. Sprinkle with a little flaky sea salt, if desired.
- Bake for 8-10 minutes or until lightly browned.
- Allow to cool for 3-4 minutes on cookie sheets then remove to wire rack & let cool completely.
This post has been updated with an improved recipe, new photos, and more useful information. It was first published on June 16, 2015.