Name: Espresso Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: PT-487533H59M41S
Ingredients: 1 stick unsalted butter (113 g), browned until nutty-scented; 1 tablespoon instant espresso powder; ¾ cup (150 g) brown sugar, lightly packed; ⅓ cup (60 g) granulated sugar; 1 large egg plus 1 yolk, room temperature; 1 teaspoon vanilla extract; 2¼ cups (≈ 280 g) all-purpose flour; ¼ tsp baking powder; ½ tsp baking soda; ¼ tsp fine salt; 1¼ –1¾ cups semisweet or dark chocolate chips or chunks

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I adore these rich, buttery cookies with deep espresso undertones and melty chocolate chunks—it’s like the perfect intersection between a cookie and a café treat.

Espresso Chocolate Chip Cookies

Why I’ll Love This Recipe

I love how the combination of brown butter and instant espresso powder transforms an ordinary chocolate chip cookie into something extraordinary. The espresso adds a subtle coffee bitterness that balances out sweetness and amplifies the chocolate flavor without tasting overtly of coffee

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter (browned)
granulated sugar
brown sugar
instant espresso powder or finely‑ground espresso
egg + egg yolk
vanilla extract
all‑purpose flour
baking soda (and/or baking powder)
salt
chopped semi‑sweet or dark chocolate chunks

directions

I brown the butter in a saucepan until it turns a beautiful amber color and smells nutty, then remove it from the heat and stir in the espresso powder so it dissolves while cooling slightly
When it’s cooled, I whisk in both sugars until the mixture is smooth and fluffy
I beat in the egg, egg yolk, and vanilla extract until everything is well combined
Next, I fold or stir in the flour, baking soda (and baking powder if using), salt, until just combined—being careful not to overmix
I fold in chopped semi-sweet or dark chocolate chunks or chips
I chill the dough for at least 1 hour (up to 3 days) so the flavors meld and the cookies bake evenly
I preheat the oven to 350 °F (175 °C), portion out the dough balls at least 2″ apart on parchment-lined baking sheets, then bake for around 10–12 minutes until the edges are golden but centers remain soft
Right after removing from the oven, I let the cookies rest on the sheet for about 5–10 minutes to finish setting, then move them to a cooling rack

Servings and timing

This recipe yields about 16–24 cookies, depending on the scoop size and spacing.
Prep time: 15–20 minutes (plus chilling)
Chill time: 1 hour to overnight
Cook time: 10–12 minutes per batch
Total time: about 1 hour 30 minutes (includes chilling)

Variations

I substitute finely-ground espresso or even cracked open espresso pods if I don’t have powder—finely ground coffee adds subtle texture, espresso powder delivers more concentrated flavor.
I also sometimes add a sprinkle of flaky sea salt on top before baking for contrast, especially with dark chocolate.
For a richer result, I use a mix of semi-sweet and dark chocolate, or chopped bar chocolate that melts into gooey pockets.

storage/reheating

I store these cookies at room temperature in an airtight container for up to 3–4 days—the best window for freshness and soft-chewy texture.
To freeze: I freeze either the dough balls or the baked cookies. Dough balls can be scooped and stored in a freezer bag for up to 3 months. I bake directly from frozen, adding a couple extra minutes to the baking time. Baked cookies thaw well and retain texture if sealed well.

FAQs

What does espresso powder add to cookies?

I find it deepens the chocolate flavor and adds mild bitterness that balances the sweetness—without tasting like coffee. It’s like a background enhancement that elevates the flavor.

Can I use regular instant coffee instead of espresso powder?

I prefer espresso powder or finely-ground espresso. Regular instant coffee can work, but it’s not as concentrated and may introduce a slight grittiness if not dissolved properly.

Can I skip browning the butter?

Yes—but browning adds nutty, caramel‑like flavor and complexity. If I skip it, I still whisk espresso into melted butter or with sugar to incorporate it evenly.

How strong should the espresso flavor be?

I typically add 1 tablespoon of espresso powder for a subtle coffee note, or up to 2 tablespoons if I want coffee-forward cookies. I avoid more than that to prevent bitterness.

Are these cookies caffeinated?

Yes—they contain a small amount of caffeine, so I sometimes use decaf espresso powder if baking later in the day or for sensitive people.

Conclusion

I absolutely love making these espresso chocolate chip cookies—they feel indulgent yet refined. The brown butter brings richness, the espresso powder adds depth, and the chocolate chunks deliver melty satisfaction. They’re perfect with a cup of coffee or as an elevated treat anytime.