These espresso chocolate chip cookies are large, bakery-style treats made from coffee-infused cookie dough studded with pools of dark chocolate. They offer a rich espresso flavor for a gourmet cookie you can make easily at home. 
If you want a grown-up cookie that rivals the best coffee shops, add these espresso chocolate chip cookies to your baking list. This recipe uses chopped chocolate rather than standard chips—because nothing beats a big, melty pool of chocolate in the center. The cookies are thick but not dry, with slightly crisp edges and almost gooey centers. The espresso flavor complements dark chocolate perfectly, and these are especially delightful with a morning coffee.
Getting the Perfect Coffee Flavor
How strong you prefer your coffee is personal, but for this recipe I use 2–3 teaspoons of instant espresso powder, or an amount equivalent to making two cups of coffee according to the espresso package. Instant espresso powder has a richer flavor and dissolves more readily than instant coffee, so you can use less. If only instant coffee powder is available, use 3–4 teaspoons and choose the finest grind you can find.
Note: Do not use ground coffee beans. They remain gritty in the dough and won’t infuse the cookie with proper coffee flavor.
For this recipe the butter is melted together with the instant espresso powder. Some granules may not dissolve immediately, which is normal. As the butter cools and you beat the mixture, the remaining coffee powder will dissolve into the dough through the mixing action.
Baking Tips & Tricks
- After melting the butter with the instant espresso, let the mix rest for at least 10 minutes to allow the coffee flavor to infuse.
- If some espresso powder clings to the pan, that’s fine—most will dissolve during mixing.
- If your cookies turned out dry in the past, it’s often because too much flour was used. Always measure flour carefully: whisk first, spoon into a measuring cup, then level off, or use a kitchen scale for best accuracy.
- Chill the dough for at least 1–2 hours (the recipe recommends 2 hours or overnight). Chilling prevents the cookies from spreading too thin while baking.
- If you want large melted chocolate pools, chop a chocolate bar rather than using pre-formed chocolate chunks. Packaged chunks often contain stabilizers that help them retain shape when baked; chopped chocolate melts into softer pools.
For other coffee-flavored desserts, consider bundt cake, mocha brownies, or coffee cheesecakes.
Espresso Chocolate Chip Cookies
Equipment
- Cookie sheets
Ingredients
- 1/2 cup unsalted butter (112 grams)
- 2 1/2 teaspoons instant espresso powder (or 3–4 teaspoons instant coffee powder)
- 1/2 cup brown sugar (110 grams), packed
- 1/2 cup granulated sugar (100 grams)
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 2/3 cup all-purpose flour (208 grams)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup dark chocolate, chopped into chunks (180 grams)
Instructions
- Chop the butter and place it in a heatproof bowl or small saucepan. Add the instant espresso powder or coffee powder.
- Melt the butter over low heat or in the microwave in 30-second intervals, stirring between intervals. The espresso powder may soften but not fully dissolve yet.
- Once melted, let the butter and espresso mixture sit for 10 minutes to cool slightly and infuse.
- Transfer the mixture to a large bowl. Add both sugars and beat until combined—there should be no pools of melted butter.
- Beat in the egg and vanilla extract until incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry mixture to the butter mixture on low speed, then increase to medium until just combined.
- Stir in the chopped chocolate.
- Cover and refrigerate the dough for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350°F (180°C; 170°C fan). Line cookie sheets with parchment paper.
- Form dough balls of about 3 tablespoons each. (Two scoops of a medium cookie scoop, or one large scoop, works well.)
- Place dough balls 2–3 inches apart on the prepared sheets.
- Bake one sheet at a time in the middle of the oven for 10–12 minutes, until the tops look set.
- Cool the cookies on the baking sheet for at least 10 minutes before transferring to a wire rack to finish cooling.
Notes
- Instant espresso/coffee powder: I typically use the amount equivalent to making two cups of coffee. If using instant coffee powder, increase slightly. Do not use whole coffee granules.
- Chocolate: For glossy melted pools, chop a dark chocolate bar. Chocolate chips will work but may hold their shape more.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Nutrition: Nutrition details are estimates based on 10 equal-sized cookies.
Nutrition
Carbohydrates: 47 g,
Protein: 4 g,
Fat: 16 g,
Saturated Fat: 10 g,
Sugar: 27 g