These Espresso Chocolate Chip Cookies offer a decadent twist on the classic chocolate chip cookie. The deep, nutty flavor of browned butter combines with rich espresso and melted chocolate to create a sweet, aromatic treat that’s perfect for coffee lovers. With their chewy texture and perfectly golden edges, these cookies are sure to be a hit with anyone who enjoys a sophisticated dessert.

Why You’ll Love This Recipe

If you're a fan of coffee and chocolate, these Espresso Chocolate Chip Cookies are a dream come true. The combination of rich espresso and browned butter creates a bold flavor profile, making each bite an indulgent experience. The semi-sweet chocolate chips bring sweetness to balance the depth of the espresso, and the result is a cookie that’s both comforting and gourmet. Plus, the chilling step ensures that the cookies bake to perfection with a chewy texture and golden edges.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

14 tablespoons (1¾ sticks) unsalted butter
1 tablespoon ground espresso or espresso powder
½ cup plus 2 tablespoons light brown sugar
½ cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1⅔ cups plus 1 tablespoon all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup semi-sweet chocolate chips or chopped semi-sweet chocolate

Directions

Brown the Butter:
In a stainless steel pan, melt the unsalted butter over medium heat, stirring constantly until it turns amber brown and emits a nutty aroma.
Remove from heat, stir in the ground espresso, and let it cool to room temperature.
Mix Sugars and Wet Ingredients:
In a mixing bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until well combined.
Add the egg, egg yolk, and vanilla extract; whisk until just combined.
Combine Dry Ingredients:
Fold in the all-purpose flour, baking soda, and salt until a dough forms.
Incorporate the semi-sweet chocolate chips or chopped chocolate into the dough.
Chill the Dough:
Scoop the dough onto a baking sheet and chill in the freezer for at least 3-4 hours, or overnight for best results.
Bake:
Preheat the oven to 350°F (175°C).
Place the chilled dough balls on a parchment-lined baking sheet, spacing them 2-3 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Optional: Sprinkle with flaky sea salt immediately after baking.
Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 20 minutes (plus chilling time)
Cook Time: 10-12 minutes
Total Time: Approximately 3-4 hours (includes chilling time)
Servings: 23 cookies
Calories per cookie: Approximately 150 kcal

Variations

Nutty Twist: Add ½ cup of chopped walnuts or pecans to the dough for an extra crunch and a nutty flavor.
Dark Chocolate: For a more intense chocolate flavor, use dark chocolate chips or chunks instead of semi-sweet.
Mocha Cookies: Double the amount of espresso powder for a stronger coffee flavor.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing: If you'd like to keep them longer, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a sealed container. They’ll stay fresh for up to 3 months.
Reheating: To enjoy them warm, heat in the microwave for 10-15 seconds or place them in a 350°F (175°C) oven for 3-5 minutes.

FAQs

1. Can I use instant coffee instead of ground espresso?

Yes, instant coffee can be used, though espresso provides a richer, more intense flavor. You may need to adjust the quantity based on the coffee's strength.

2. Do I need to brown the butter?

Browning the butter adds depth and a nutty flavor that elevates the taste of these cookies. However, if you’re short on time, you can skip this step and just melt the butter.

3. How long should I chill the dough?

Chilling the dough for at least 3-4 hours is essential for the best texture. Overnight chilling is even better for improved flavor and chewy texture.

4. Can I use a hand mixer instead of whisking by hand?

Yes, a hand mixer will work just fine for mixing the dough, but be careful not to overmix the ingredients.

5. What’s the best way to measure flour?

For accuracy, spoon the flour into the measuring cup and level it off with a knife. This ensures you don't use too much flour, which could affect the texture of the cookies.

6. Can I use salted butter instead of unsalted butter?

It's best to use unsalted butter to control the salt content, but if you use salted butter, reduce the added salt in the recipe by about half.

7. Can I use milk chocolate instead of semi-sweet chocolate?

Yes, you can use milk chocolate if you prefer a sweeter, creamier flavor, but it will change the overall taste of the cookies.

8. How do I prevent the cookies from spreading too much?

Chill the dough before baking, and make sure the dough balls are spaced far enough apart on the baking sheet (2-3 inches).

9. Can I make these cookies without espresso?

If you're not a coffee fan, you can leave out the espresso and still make a delicious chocolate chip cookie.

10. How can I make the cookies chewier?

For a chewier texture, be sure not to overbake the cookies. They should be slightly soft in the center when you take them out of the oven.

Conclusion

These Espresso Chocolate Chip Cookies are the perfect blend of rich coffee flavor, buttery goodness, and melted chocolate. Whether you're a coffee lover or simply looking for a delicious, indulgent treat, these cookies will hit the spot. With a bit of chilling time and a few simple ingredients, you can bake up a batch of cookies that feel both comforting and gourmet. Try them today and enjoy the perfect balance of coffee and chocolate in every bite!