These espresso cookies with luscious chocolate chips is a mouthwatering treat! If you're a coffee lover, then you’ll love these cookies. These espresso cookies combines the rich, bold flavors of espresso with the irresistible sweetness of chocolate chips, creating a heavenly treat.
These chewy chocolate Espresso Cookies has perfectly crispy edges with a soft center. They are filled with espresso powder and browned butter for an extra depth of flavor! They are full of chopped chocolate and so incredibly delicious. You only need a spatula and a bowl to make these cookies, making them super easy to make.
For more Oreo and cookie recipes, try Oreo Layer Cake with Cream Cheese Frosting, Nutella Peanut Butter Cookies and The Best Chocolate Chip Cookies.
Jump to:
WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, and only needs a bowl and a spatula.
- Crispy edges and soft center: These cookies are thick and have the best soft center and perfectly crispy edges.
- Espresso: These cookies are full of espresso flavor, make for the perfect cookie for any coffee lover.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Espresso powder: Use any instant coffee powder for the most amount of flavor. I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee.
- Butter: The butter is browed before cooled down to room temperature.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
- Chocolate: Use semi-sweet dark chocolate. Use either a bloc or chocolate chips.
STEP BY STEP INSTRUCTIONS
Here is how make and bake these Espresso Cookie. This recipe only needs an spatula and a bowl.
The full recipe is down below in the recipe card.
STEP 1: In a medium sized saucepan add the butter and brown it over medium/high heat, takes about 8-10 minutes. Add the instant espresso powder and stir it together. Pour it into a bowl and let it cool down till room temperature.
STEP 2: Once the butter is room temperature add the brown sugar and granulated sugar and stir it together for about 1 minute. Add the egg and vanilla and mix it in.
STEP 3: Add flour, baking powder, baking soda, and salt and fold it together until just combined. Chop the semi-sweet chocolate and add ¾ of the chocolate, saving the rest for the top of the cookies, and fold it into the batter.
STEP 4: Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 14 cookie dough balls. Top each cookie dough ball with the remaining chocolate. Place them pre scooped cookie dough in the fridge and let them sit in the fridge for 30 minutes or more.
While the cookies rest, preheat the oven to 180ºC/ 355ºF conventional oven. Prepare and baking sheet with parchment paper.
STEP 5: Once the 30 minutes has passed, add 6 cookie dough to a baking tray lined with parchment paper and bake them for 10-12 minutes. Let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack. To finish them off sprinkle with flaky sea salt.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams and it is the most precise way of measuring out your ingredients.
- Don't over bake the cookies: Over baking the cookies, will make them dry. You want to rather underbake them slightly to get a soft and chewy cookie. They will continue baking when they are taken out of the oven and are still on the baking pan cooling down.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, lined with baking paper in the bottom. Aluminum pan are light in color and therefore attracts less heat which means they bake more gently bake which results in a softer cookie. If you use a e.g. a black baking tray it'll attract a lot more heat, which will then give a darker and crispier cookie.
FAQ
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Bake the cookies as instructed in the recipe.
Scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw before baking them as instructed in the recipe.
Yes, absolutely. Use a smaller cookie scoop and scoop out 14 cookies and bake them for 8-10 minutes.
STORAGE
Store the espresso cookies in a cookie jar or an airtight container. They are best enjoyed within a few days.
Other Oreo and Cookie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Espresso Cookies
Equipment
Ingredients
- 180 g butter
- 1 tablespoon instant espresso powder
- 50 g granulated sugar
- 150 g brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 220 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 100 g chopped semi-sweet chocolate or chocolate chips
Instructions
- In a medium sized saucepan add the butter and brown it over medium/high heat, takes about 8-10 minutes.180 g butter
- Pour the browned butter into a bowl, and make sure to scrape out all of the brown bits from the saucepan, as that’s all the nutty flavor. Add the instant espresso powder and stir it together. Let it cool down till room temperature.1 tablespoon instant espresso powder
- Once the butter is room temperature add the brown sugar and granulated sugar and stir it together for about 1 minute.50 g granulated sugar, 150 g brown sugar
- Add the egg and vanilla and mix it in.1 large egg, 1 teaspoon vanilla extract
- Add flour, baking powder, baking soda, and salt and fold it together until just combined.220 g all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Chop the semi-sweet chocolate and add ¾ of the chocolate, saving the rest for the top of the cookies, and fold it into the batter.100 g chopped semi-sweet chocolate or chocolate chips
- Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 14 cookie dough balls. Top each cookie dough ball with the remaining chocolate. Place them pre scooped cookie dough in the fridge and let them sit in the fridge for 30 minutes or more.
- While the cookies rest, preheat the oven to 180ºC/ 355ºF conventional oven. Prepare and baking sheet with parchment paper.
- Once the 30 minutes has passed, add 6 cookie dough to a baking tray lined with parchment paper and bake them for 10-12 minutes.
- Let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack. To finish them off, sprinkle them with flaky sea salt.
Sam
Really delicious and easy cookies. Will definitely make again!
Beth
These cookies are amazing! So good