Rich, chewy, and deeply aromatic with notes of toasted nuts and dark roast coffee. These Espresso Chocolate Chip Cookies combine the warmth of brown butter with intense dark chocolate chunks for a sophisticated twist on the classic. I love baking these on rainy Sunday afternoons; the smell of caramelizing butter and coffee makes the whole house feel incredibly cozy. Make them now for a comforting treat that balances sweet and bitter beautifully.+1
Why You'll Love This
This recipe takes a standard cookie and elevates it with depth and complexity you can't get from sugar alone. The brown butter provides a nutty, caramelized foundation that pairs beautifully with the bitterness of the espresso powder. It's a sophisticated flavor profile that appeals to adults but is still sweet enough for the whole family.
These Espresso Chocolate Chip Cookies also have an incredible texture contrast. The edges bake up crisp and golden, while the centers remain soft and fudgy thanks to the dark brown sugar and extra egg yolk. Best of all, they are straightforward to make; if you love Brown Butter Espresso Cookies, this version adds just the right amount of chocolate to balance the coffee kick without overpowering it.
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Ingredients
You only need standard pantry staples plus good quality coffee powder to make these Espresso Chocolate Chip Cookies come to life. The combination of Espresso Chocolate Chips or chunks with the browned butter creates a rich, bakery-style result that feels special.
The full Espresso Chocolate Chip Cookies instructions are right in the card below.
Main Ingredients
- Unsalted Butter: Browned to add a toasted, nutty aroma and deep flavor.
- Espresso Powder: Instant espresso powder dissolves easily into the dough for intense coffee flavor.
- Dark Chocolate: Use a chopped bar (60-70% cocoa) for melting pools rather than chips.
- Dark Brown Sugar: Adds moisture and creates a chewy, fudgy texture.
- Egg + Egg Yolk: The extra yolk provides richness and keeps the cookie soft.
- All-Purpose Flour: Provides the structure for the cookie; measure by spooning and leveling.
- Vanilla Extract: Rounds out the flavors and enhances the chocolate.
Optional Extras
- Sea Salt Flakes: Sprinkle on top after baking to pop the chocolate flavor.
- Walnuts or Pecans: Add toasted nuts for an extra crunch and savory note.
How to Make Espresso Chocolate Chip Cookies (Step-by-Step)
This method ensures a rich flavor development and a texture that stays chewy for days. Follow these steps to learn How To Make Espresso Chocolate Chip Cookies that rival any coffee shop bakery.
Brown the Butter Cook the butter in a saucepan over medium heat, stirring constantly until it foams and turns golden brown. This step is crucial for adding a nutty aroma and depth to the final cookie flavor.
Cool and Mix Sugars Pour the browned butter into a large bowl to stop the cooking and let it cool slightly. Whisk in both the brown and white sugars until the mixture looks combined and glossy.
Add Wet Ingredients Stir in the whole egg, egg yolk, and vanilla extract until the mixture is smooth. This emulsifies the fat and liquid, creating a cohesive base for the dough.
Combine Dry Ingredients In a separate bowl, whisk together the flour, espresso powder, baking soda, and salt. This ensures the leavening and coffee flavor are distributed evenly throughout the flour.
Form the Dough Fold the dry ingredients into the wet mixture gently until just combined, then stir in the chocolate chunks. Stop mixing as soon as the flour disappears to avoid developing too much gluten and tough cookies.
Chill the Dough Refrigerate the dough for at least 30 minutes (or up to overnight) before scooping.
Why is chilling necessary? Chilling solidifies the fat, preventing the cookies from spreading too thin in the oven and concentrating the flavors.
Scoop and Bake Scoop 1-ounce balls onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F for 11 minutes until the edges are golden but the centers look slightly underbaked.
Tips
These Espresso Chocolate Chip Cookies rely on temperature and timing for that ideal chewy texture.
Check Espresso Freshness → Why it helps: Old powder loses potency → Result: Espresso Cookies Recipe success depends on strong coffee flavor.
Use Room Temp Eggs → Why it helps: They incorporate better into the batter → Result: A smoother, more uniform dough.
Don't Burn the Butter → Why it helps: Burnt solids taste bitter → Result: Look for amber color and stop immediately.
Chop Your Chocolate → Why it helps: Creates varied texture → Result: You get gooey pools of chocolate instead of just chips.
Underbake Slightly → Why it helps: Cookies continue cooking on the pan → Result: Soft, chewy centers instead of hard discs.
Follow Aliana on Pinterest →Variations
There are many ways to customize these to your taste. If you prefer a milder coffee taste, you can swap the dark chocolate for milk chocolate, making them closer to Coffee Chocolate Chip Cookies. For a texturally different bite, try using Espresso Chip Cookies ingredients like chocolate-covered espresso beans chopped into the dough. You can also brown the butter with a cinnamon stick for a spiced holiday version.
Storage
These cookies keep their texture well if stored correctly. Keep them in an airtight container at room temperature for up to 3 days to maintain their chewiness. You can also freeze the baked Dark Chocolate Chip Cookies for up to a month; just thaw them on the counter before eating. If freezing raw dough balls, bake them directly from frozen, adding 1-2 extra minutes to the bake time.
Serving Suggestions
Serve these Espresso Chocolate Chip Cookies warm with a tall glass of cold milk for a classic experience. They are also exceptional when crumbled over vanilla bean ice cream for an affogato-inspired dessert. For a cozy afternoon treat, pair them with a hot latte to double down on the Cookies With Espresso Chips flavor profile.
FAQs
Can I use instant coffee instead of espresso powder?
Yes, but you may need to use slightly more to get the same intensity. Grind the instant coffee granules into a fine powder before measuring to ensure they dissolve properly into the dough like authentic Espresso Chip Recipes.
Why did my cookies spread too much?
This usually happens if the butter was too hot when mixing or if the dough wasn't chilled long enough. Make sure to chill the dough for the full 30 minutes so the fats solidify before hitting the hot oven.
Can I make the dough ahead of time?
Absolutely, the dough gets better with time as the flour hydrates. You can keep the unbaked dough in the refrigerator for up to 48 hours; just let it sit on the counter for 10 minutes before scooping.
What is the best chocolate to use?
I recommend a dark chocolate bar (around 60-70% cocoa) rather than semi-sweet chips. The bar melts into puddles, whereas chips contain stabilizers that help them keep their shape, which changes the texture of this Expresso Cookie.
More Recipes You'll Love
If you enjoyed these Espresso Chocolate Chip Cookies, you will love exploring other rich and comforting Dessert ideas, especially favorites like Brown Sugar Cookies Chocolate Chip.
- Brown Sugar Cookies Chocolate Chip
- Soft Batch Double Chocolate Cookies
- Soft and Chewy Oatmeal Raisin Cookies
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Chewy Espresso Chocolate Chip Cookies
Ingredients
Equipment
Method
- Cook the butter over medium heat, stirring constantly until it foams, turns golden brown, and smells nutty.
- Remove from heat immediately and pour into a bowl to cool down slightly.
- Beat the cooled butter with both sugars in a large mixing bowl until fully combined and smooth.
- Mix in the egg, egg yolk, and vanilla extract until the mixture is glossy.
- Whisk the flour, espresso powder, baking soda, and salt in a separate bowl.
- Stir the dry ingredients into the wet mixture until a soft dough forms with no flour streaks.
- Fold in the chopped dark chocolate chunks gently with a spatula.
- Refrigerate the dough for at least 30 minutes to firm up the fat.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop 1-ounce balls of dough and place them 2 inches apart on the prepared sheet.
- Bake for 11 minutes until the edges are golden but the centers look slightly soft.
- Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Espresso Chocolate Chip Cookies:
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