Name: Espresso Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American / Bakery
Ingredients: Unsalted butter; Espresso grounds; All-purpose flour; Espresso grounds; Baking powder; Baking soda; Kosher salt; Brown sugar; Granulated sugar; Eggs; Vanilla extract; Dark chocolate chunks or semi-sweet chocolate chips; Large flakes of sea salt, such as Maldon or Jacobson

Why You’ll Love This Recipe

Bold espresso flavor enhances the chocolate without overpowering it
Crispy edges with a soft, chewy center
Easy to make with simple pantry ingredients
Perfect for pairing with coffee, tea, or milk
Customizable with your favorite chocolate or nuts

Ingredients

(Tip: You’ll find the full measurements in the recipe card below.)

Espresso Butter Mixture:

Unsalted butter
Espresso grounds

Dry Mix:

All-purpose flour
Espresso grounds
Baking powder
Baking soda
Kosher salt

Wet Mix:

Brown sugar
Granulated sugar
Eggs
Vanilla extract
Dark chocolate chunks or semi-sweet chocolate chips
Large flakes of sea salt, such as Maldon or Jacobson

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and espresso grounds together until light and fluffy.
In a separate bowl, whisk together the flour, espresso, baking powder, baking soda, and salt.
In another bowl, combine the brown sugar, granulated sugar, eggs, and vanilla extract. Mix until smooth.
Gradually combine the wet and dry ingredients until a dough forms.
Fold in the chocolate chunks.
Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, until edges are golden but centers remain soft.
Immediately sprinkle with sea salt flakes and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

This recipe yields about 24 cookies. Prep time is 15 minutes, bake time is 12 minutes, and the total time is roughly 30 minutes.

Variations

Substitute dark chocolate with milk chocolate, white chocolate, or a mix.
Add chopped nuts like walnuts, pecans, or almonds for extra crunch.
For extra espresso kick, brush cookies with a light espresso glaze after baking.
Mix in dried cherries or cranberries for a fruity twist.
Try a pinch of cinnamon or chili powder for subtle warmth.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. Reheat slightly in the oven at 300°F (150°C) for a few minutes to restore softness.

FAQs

Can I use instant espresso powder instead of grounds?

Yes, dissolve it in the butter or wet mixture for even distribution.

Can I make the dough ahead of time?

Absolutely chill the dough in the fridge for up to 24 hours before baking.

How do I get the perfect chewy center?

Do not overbake. Remove cookies when edges are golden, but centers still look soft.

Can I use salted butter?

Yes, but reduce the additional salt sprinkled on top.

Can I freeze these cookies?

Yes, freeze baked cookies in an airtight container for up to 3 months, or freeze dough balls and bake from frozen, adding 2–3 extra minutes.

Conclusion

Espresso Chocolate Chip Cookies are a decadent yet simple treat that balances rich chocolate, bold coffee, and a hint of salt in every bite. Perfect for casual snacking or impressing guests, these cookies are sure to become a favorite in your recipe collection.