The Story & Intro
Hi, I’m Inaya, and today I’m sharing one of my favorite cookie recipes – Espresso Chocolate Chip Cookies. Growing up in Crete, my grandmother’s kitchen was always filled with the smell of baking, but coffee wasn’t part of her recipes. Later in life, I discovered how beautifully espresso pairs with chocolate, and it quickly became one of my kitchen experiments.
These cookies are warm, rich, and slightly sophisticated. The espresso deepens the chocolate flavor, giving every bite a delicious coffee kick without overpowering it. They remind me of cozy afternoons, sitting with friends and chatting over strong Greek coffee. Baking them feels like blending tradition with a modern treat – simple, indulgent, and full of love.
If you’re a coffee lover (or just want to make the best cookies ever), these Espresso Chocolate Chip Cookies are the perfect recipe to try.
Ingredients for Espresso Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon instant espresso powder
- 2 cups semisweet chocolate chips
- ½ cup chopped dark chocolate (optional, for richer flavor)
Step-by-Step Instructions
Step 1: Mix the Wet Ingredients
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
Step 2: Prepare the Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, salt, and instant espresso powder. Make sure the espresso powder is evenly distributed so the flavor is consistent.
Step 3: Combine Wet and Dry Mixtures
Slowly add the dry mixture into the wet mixture, mixing just until combined. Don’t overmix, as this can make your cookies tough instead of soft.
Step 4: Add Chocolate Chips
Fold in the chocolate chips and optional dark chocolate chunks. The combination of semisweet and dark chocolate enhances the espresso flavor beautifully.
Step 5: Shape and Chill the Dough
Scoop out tablespoon-sized portions of dough and place them on a baking sheet lined with parchment paper. Chill the dough for at least 30 minutes – this helps prevent spreading while baking.
Step 6: Bake the Cookies
Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are golden brown but the centers are still soft. Let them cool on the tray for 5 minutes before transferring to a wire rack.
Serving Suggestions
These cookies are best enjoyed slightly warm, with the chocolate still gooey. Pair them with a hot cup of coffee, a glass of cold milk, or even crumble one over vanilla ice cream for an extra treat.
They also make a wonderful homemade gift – wrap them in parchment and tie with rustic string for a thoughtful, delicious surprise.
Print
Espresso Chocolate Chip Cookies: A Delicious Boost of Flavor
These ultra-thick bakery-style chocolate chip cookies are soft, chewy, and packed with gooey chocolate chunks. Perfect for anyone craving homemade cookies that taste just like the ones from your favorite bakery.
- Total Time: 27 minutes
- Yield: 18 large cookies
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons cornstarch (for extra thickness)
2 cups semisweet chocolate chips
1 cup chopped dark chocolate chunks (optional, for gooey centers)
Instructions
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In another bowl, whisk together flour, baking soda, baking powder, salt, and cornstarch.
Slowly add dry ingredients to the wet mixture, mixing until just combined.
Fold in chocolate chips and dark chocolate chunks.
Scoop out large portions of dough (about ¼ cup each) and place on a lined baking sheet. Chill for 30 minutes.
Preheat oven to 350°F (175°C). Bake for 12–14 minutes, until golden brown at edges but soft in the center.
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough helps keep the cookies ultra-thick and chewy.
Add a sprinkle of sea salt on top before baking for a gourmet touch.
For softer centers, slightly underbake and let cookies finish setting on the tray.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Conclusion
Espresso Chocolate Chip Cookies are the perfect balance of sweet and bold, offering a rich coffee kick in every bite. They’re simple to make, absolutely irresistible, and guaranteed to bring joy to anyone you share them with. Whether you’re baking for family, friends, or just for yourself, these cookies will become a recipe you’ll return to again and again.
Short 100-Word Version
These Espresso Chocolate Chip Cookies are rich, soft, and filled with a delicious coffee kick. With buttery dough, semisweet chocolate chips, and a hint of espresso powder, they’re the perfect cookie for coffee and chocolate lovers alike. The espresso deepens the chocolate flavor, making every bite indulgent and satisfying. Chill the dough before baking for soft, chewy centers with golden edges. Enjoy them warm with coffee, milk, or even over ice cream. Easy to make, they’re ideal for cozy afternoons or as a homemade gift. These cookies bring warmth, comfort, and unforgettable flavor straight from the oven.