Description

These chewy chocolate espresso cookies combine rich cocoa and a hint of espresso for the ultimate treat for coffee and chocolate lovers. They’re quick, easy, and deliver bakery-style flavor and texture in under 30 minutes.

Ingredients

Scale

1 1/4 cups (150g) all-purpose flour
3/4 cup (75g) unsweetened cocoa powder (Dutch-processed or natural)
1 1/2 tablespoons instant espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened to room temperature
1 cup (200g) packed brown sugar (light or dark)
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (170g) semi-sweet chocolate chips or chunks

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, cocoa powder, instant espresso powder, baking soda, and salt until well combined and no clumps remain.
In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
Beat in the eggs, one at a time, scraping down the sides after each addition. Mix in the vanilla extract.
Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips or chunks with a spatula or wooden spoon.
Using a medium cookie scoop or spoon, drop 1.5 tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press a few extra chocolate chips on top of each mound.
Bake for 9-11 minutes, rotating the sheets halfway through. The edges should look set but the centers will still look soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a pinch of flaky sea salt on top after baking. To make gluten-free, use a 1:1 gluten-free flour blend. For dairy-free or vegan, use vegan butter and flax eggs. Do not overbake for maximum chewiness. Dough can be chilled for 30 minutes for even chewier cookies or frozen for later baking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12
Sodium: 90
Fat: 6
Saturated Fat: 3
Carbohydrates: 20
Fiber: 2
Protein: 2

Keywords: chocolate espresso cookies, chewy cookies, coffee cookies, chocolate cookies, easy cookie recipe, bakery style cookies, homemade cookies, coffee lover dessert