Name: Chewy Chocolate Espresso Cookies: A Decadent Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 ¼ cups all-purpose flour; 2 tablespoons unsweetened cocoa powder; 2 teaspoons instant espresso powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 4 oz chopped semi-sweet chocolate; 1 cup dark chocolate chips; 1 teaspoon sea salt

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Indulge in the rich and irresistible flavors of Chewy Chocolate Espresso Cookies—perfect for any dessert lover with a penchant for coffee and chocolate. These soft, chewy cookies are loaded with three types of chocolate, a hint of espresso, and a delicate touch of sea salt to balance the sweetness. Whether you’re treating yourself or serving them at a gathering, these cookies are bound to be a hit!

Chewy Chocolate Espresso Cookies: A Decadent Delight

Why You’ll Love This Recipe

These Chewy Chocolate Espresso Cookies combine the perfect balance of flavors: rich chocolate, a slight coffee kick, and a touch of sea salt that enhances all the sweetness. The soft and chewy texture, with a slightly crisp edge, makes each bite a delight. Plus, they’re easy to make and only take 30 minutes from start to finish, making them a fantastic go-to for when you need a sweet treat in a pinch!

Ingredients

1 cup unsalted butter, softened
2 cups light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons instant espresso powder
½ teaspoon baking soda
½ teaspoon kosher salt
4 oz chopped semi-sweet chocolate
1 cup dark chocolate chips
1 teaspoon sea salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together softened butter and brown sugar until light and fluffy.
Add the eggs and vanilla extract to the butter mixture. Mix until well combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and kosher salt.
Slowly add the dry ingredients to the butter mixture. Mix gently until just combined—be careful not to overwork the dough to ensure the cookies stay chewy.
Gently fold in the chopped semi-sweet chocolate and dark chocolate chips.
Using a cookie scoop, drop 2-tablespoon-sized portions of dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake at 350°F for 10 minutes, or until the edges are lightly golden and the centers are just barely set.
After removing the tray from the oven, gently tap the baking sheet on the counter to sink the center of the cookies.
For perfectly round cookies, use a large circle cookie cutter to reshape the edges while the cookies are still warm.
Return the cookies to the oven for an additional 3 minutes or until they are golden brown and no longer wet looking.
Allow the cookies to cool completely on the baking tray, then sprinkle with sea salt for added flavor.
Use a thin metal spatula to remove the cookies from the sheet.

Servings and Timing

This recipe yields 18 cookies.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 18 cookies

Variations

More Coffee Flavor: For an extra coffee kick, swap half the vanilla extract with coffee extract.
Nutty Version: Add chopped walnuts or almonds for a crunchy texture that complements the soft cookie.
Milk Chocolate Option: If you prefer milk chocolate over dark chocolate, feel free to substitute the dark chocolate chips with milk chocolate chips for a sweeter taste.
Gluten-Free Option: To make these cookies gluten-free, simply use a gluten-free all-purpose flour blend in place of regular flour.
Vegan Alternative: Substitute the butter with a plant-based butter and the eggs with a flaxseed or chia seed egg replacement to make these cookies vegan-friendly.

Storage/Reheating

To store, place the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. Simply wrap them in plastic wrap or place them in a freezer bag, and reheat in the microwave or at room temperature when ready to enjoy.

Reheating isn’t necessary, but if you prefer your cookies warm, microwave them for 10-15 seconds, or pop them in a preheated oven at 300°F (150°C) for a couple of minutes.

FAQs

Can I use regular instant coffee instead of espresso powder?

Yes, you can substitute instant coffee for the espresso powder, but keep in mind that espresso powder will give a stronger coffee flavor.

Can I freeze the cookie dough before baking?

Absolutely! You can scoop the dough into portions, freeze them on a baking sheet, and then transfer them to an airtight container or freezer bag. When you’re ready to bake, simply add a couple of extra minutes to the baking time.

Why should I use both cocoa powder and chopped chocolate in this recipe?

The cocoa powder provides a deep, rich chocolate flavor, while the chopped semi-sweet chocolate adds texture and bursts of chocolatey goodness in each bite.

How do I ensure my cookies stay chewy?

Avoid overworking the dough, as this will make the cookies dense and hard. The key to chewy cookies is a light touch when mixing the ingredients and tapping the baking sheet after baking to flatten the centers.

Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of this recipe.

Can I substitute the butter with margarine?

You can substitute butter with margarine, but using butter will give the cookies a richer flavor and better texture.

How can I make the cookies even more decadent?

For a richer flavor, you can drizzle the cooled cookies with melted chocolate or dip them halfway in chocolate before sprinkling with sea salt.

How can I prevent the cookies from spreading too much?

Chill the dough for at least 30 minutes before baking. This will help the dough firm up and prevent excessive spreading during baking.

Can I use milk chocolate chips instead of dark chocolate?

Yes, you can substitute milk chocolate chips for dark chocolate chips if you prefer a sweeter, milder flavor.

How long do the cookies last?

These cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature. For longer storage, freeze them for up to 3 months.

Conclusion

Chewy Chocolate Espresso Cookies are the perfect combination of rich chocolate and bold espresso flavor in a soft and chewy cookie. Whether you’re a coffee lover or a chocolate fan, these cookies offer a mouthwatering treat that’s easy to make and perfect for any occasion. With just 30 minutes of your time, you’ll have a batch of decadent cookies that are sure to impress!