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Espresso Chocolate Chip Cookies

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Espresso Chocolate Chip Cookies are soft and chewy cookies loaded with rich chocolate chips and bold espresso flavor. The espresso enhances the chocolate taste while adding a subtle coffee aroma, making these cookies perfect for coffee lovers and dessert fans alike.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon instant espresso powder
  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • Optional flaky sea salt for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, salt, and espresso powder.
  3. In a separate large bowl, beat the butter, brown sugar, and granulated sugar until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  7. Fold in the chocolate chips evenly throughout the dough.
  8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them apart.
  9. Sprinkle lightly with flaky sea salt if desired.
  10. Bake for 10–12 minutes or until the edges are lightly golden while the centers remain soft.
  11. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Chill the dough before baking for thicker and chewier cookies.
  • Use dark chocolate chips for a richer flavor variation.
  • Add chopped walnuts or pecans for extra crunch.
  • Store cookies in an airtight container for up to 5 days.
  • Cookie dough can be frozen for up to 2 months before baking.

Nutrition

Find it online: https://thefamilycooking.com/espresso-chocolate-chip-cookies/