Chewy Chocolate Espresso Cookies
These soft and fudgy Chewy Chocolate Espresso Cookies are rich and chocolatey with a hint of espresso and lots of mini dark chocolate chips. You’ll want a big glass of milk with these!
If you’re looking for more chocolate cookies, check out some of my other favorites like Eggless Chocolate Oatmeal Raisin Cookies, Eggless Chocolate Strawberry Cookies, Eggless Cosmic Brownie Cookies, or Sourdough Chocolate Shortbread Cookies.
A Quick Look At The Recipe
- Recipe Name: Chewy Chocolate Espresso Cookies
- Ready In: 25 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, light brown sugar, Dutch cocoa powder, all purpose flour
- Flavor Profile: rich, chocolatey espresso flavor and chewy texture
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: soft, fudgy, loaded with mini dark chocolate chips so every bite melts into rich cocoa bliss
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Why You’ll Love This Recipe
- Chocolate and Espresso: These espresso chocolate chip cookies are the best of both worlds. Rich chocolate cookie with just a hint of espresso enhances the chocolate flavor!
- Fudgy Chocolate Chip Cookies: These chocolate chocolate chip cookies are fudgy thanks to the Dutch cocoa and combination of mini chocolate chips which makes these the ultimate chocolate cookie!
- Mini Chocolate Chips: I use mini chocolate chips in these fudgy chocolate chip cookies, so you can taste the chocolate in every bite! My husband is a big fan of mini chocolate chips, just insisting that they are always better! And I don’t disagree!
- Perfect Texture: These Chewy Chocolate Espresso Cookies are the perfect texture. These fudgy chocolate chip cookies are soft, chewy, and have a subtle texture on top thanks to the addition of a dusting of cane sugar.
If you love rich, chocolate cookies, then you will adore these Chewy Chocolate Espresso Cookies. Adding a little bit of espresso adds a little depth of flavor to chocolate cookies, making the perfect combo.
If you love the chocolate and espresso combination, try some of my other desserts like Cookies and Cream Coffee Ice Cream, Peppermint Mocha Coffee Cake, or Pumpkin Spice Latte Protein Brownies.
Ingredients
- Butter: I always use organic salted butter, but unsalted butter also works if you prefer, just add 1/4 teaspoon of salt to the recipe. Be sure to check out my post Best Salted Butter for Baking.
- Light Brown Sugar: I always make my own homemade Light Brown Sugar, but you can also use store bought.
- Coffee Creamer: I use a mix of egg and organic French Vanilla Coffee Creamer. The addition of coffee creamer makes these cookies extra soft and chewy and it adds a latte flavor that compliments the chocolate and espresso! If you don’t have creamer you can also use milk.
- Cocoa: I use organic Dutch cocoa powder. Natural will also work but I find Dutch is sweeter and a little richer, more suitable for cookies!
- Espresso Powder: I use organic espresso powder, which is where the coffee flavor comes from. Don’t substitute this for straight coffee or espresso as that will add too much liquid into the cookies and will alter the texture of the cookie, which we don't want. If you don't have espresso powder, instant espresso is pretty much the same thing, but instant coffee is not.
- Ground Vanilla Bean: I use organic ground vanilla bean in place of vanilla extract as it just brings more depth of flavor. But, vanilla extract will work in its place if it's all you have.
- Baking Powder: Be sure to use baking powder and not soda in this recipe as we're using Dutch cocoa powder. Read more in my post the Difference Between Baking Soda and Baking Powder.
- Mini Dark Chocolate Chips: I use organic mini dark chocolate chips so you get loads of chocolate in each bite! You can also use regular chocolate chips too or even a chopped up dark chocolate bar for chocolate chun
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft, I like to leave it out on the counter to soften naturally.
- If you don't have coffee creamer, feel free to use milk or heavy cream. I like the coffee creamer as it adds more depth of flavor, but using one of these in addition to egg will ensure you get a really soft and chewy chocolate cookie that is not dry.
- I like to add more mini chocolate chips on top, but this part is totally optional.
- Store cookies in an airtight container to stay soft and chewy.
- You can freeze these cookies in an airtight container for up to 3 months.
- Gluten Free — Replace the all purpose flour with 198 grams (1 1/4 cups) gluten free flour blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until the edges and tops look dry and set.
How to Make Chewy Chocolate Espresso Cookies
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and light brown sugar. Mix on low until combined and there’s no butter chunks.
- Add the egg and coffee creamer.
- Next add the dry ingredients: flour, cocoa, espresso powder, vanilla bean, baking powder, and sea salt in that order.
- Mix on low until combined into a stiff dough.
- Add the mini chocolate chips and mix to combine completely.
- Using your hands or a cookie scoop, form the dough into 12 balls and place on the prepared baking sheet spreading evenly apart. You'll have 6 cookies per cookie sheet.
- Bake for 15 to 17 minutes or until the edges and tops look dry and set. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Serving Ideas
These rich and fudgy chocolate chip cookies need a little something to go with them! A big glass of milk is always a good idea. But, I also love enjoying these with an Iced Blueberry Latte, Chai Tea Hot Chocolate, Boozy Pumpkin Spice Hot Chocolate, Caramel Hot Cocoa, or a Lemon Blueberry Smoothie!
Chewy Chocolate Espresso Cookies FAQ’s
No, these are more of a rich chocolatey cookie with a subtle coffee flavor.
Espresso powder gives these chocolate cookies a coffee flavor without adding excess liquid into the cookies.
No, but you can use instant espresso. Instant coffee isn't the same thing and won't give these cookies as much flavor, but instant espresso is basically the same thing as espresso powder.
Espresso powder is a highly concentrated finely ground powder that provides a great coffee flavor with a minimal amount. Instant coffee requires much more to get flavor, which is not ideal as adding more dry ingredients can cause these cookies to be dry.
Yes, since we're using espresso powder. But, if you want to make them caffeine free, you can use instant espresso powder in decaf. You can also use a coffee extract in place of the espresso powder.
Usually these cookies are not best for kids because they have caffeine. You can omit the espresso powder or use a coffee extract if you are baking for kids.
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, there’s a simple adjustment for gluten free in the Notes at the bottom of the recipe card.
Yes, if you Iove sweet and salty cookies like I do feel free to add flaky sea salt on top. However, if you like dipping cookies in milk then salt on top can make your milk salty! That’s why I didn’t do this here as these are perfect dipped in milk!
Store these cookies in an airtight so they stay soft and chewy.
Yes, if you want to freeze the cookie dough you can form the dough balls and place on a baking sheet. Freeze them until firm, then transfer to a freezer safe bag or airtight container. Thaw the cookie dough to room temperature and then they are ready to bake.
Store in an airtight container for up to 7 days at room temperature or in the freezer for up to 3 months.
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Chewy Chocolate Espresso Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams cane sugar (plus extra for topping)
- 113 grams light brown sugar
- 2 tablespoons vanilla coffee creamer
- 1 large egg
- 191 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 2 teaspoons espresso powder
- ½ teaspoon ground vanilla bean
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 198 grams mini dark chocolate chips
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and light brown sugar. Mix on low until combined and there’s no butter chunks.
- Add the egg and coffee creamer.
- Next add the dry ingredients: flour, cocoa, espresso powder, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined into a stiff dough.
- Add the mini chocolate chips and mix to combine completely.
- Using your hands or a cookie scoop, form the dough into 12 balls and place on the prepared baking sheet spreading evenly apart. You'll have 6 cookies per cookie sheet.
- Bake for 15 to 17 minutes or until the edges and tops look dry and set. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft, I like to leave it out on the counter to soften naturally.
- If you don't have coffee creamer, feel free to use milk or heavy cream. I like the coffee creamer as it adds more depth of flavor, but using one of these in addition to egg will ensure you get a really soft and chewy chocolate cookie that is not dry.
- I like to add more mini chocolate chips on top, but this part is totally optional.
- Store cookies in an airtight container to stay soft and chewy.
- You can freeze these cookies in an airtight container for up to 3 months.
- Gluten Free — Replace the all purpose flour with 198 grams (1 1/4 cups) gluten free flour blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until the edges and tops look dry and set.
Nutrition
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These are so delicious with a big glass of milk!