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–+ servings
Espresso Chocolate Chip Cookies

Chewy Espresso Chocolate Chip Cookies for the Perfect Pick-Me-Up

These Chewy Espresso Chocolate Chip Cookies offer rich flavors of espresso and chocolate, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 0.5 cups Unsalted Butter Provides richness and moisture; substitute with dairy-free butter for a non-dairy option.
  • 0.5 cups Dark Brown Sugar Adds deep sweetness and contributes to chewiness.
  • 0.25 cups White Sugar Balances sweetness and texture; can be replaced with coconut sugar.
  • 1 whole Egg Acts as a binder and moisture source; can substitute with a flax egg for a vegan option.
  • 1 whole Egg Yolk Enhances richness and tenderness.
  • 1 teaspoon Vanilla Extract Ensure it's pure for best flavor.
  • 0.5 teaspoon Salt Enhances flavors and balances sweetness.
  • 1.75 cups All-Purpose Flour Gives structure; substitute with gluten-free flour for a gluten-free option.
  • 1 tablespoon Espresso Powder Provides essential coffee flavor kick.
  • 1 teaspoon Baking Soda Helps cookies rise.
  • 1 cups Dark Chocolate Chunks Adds richness and indulgent chocolate flavor.
Serving Suggestions
  • to taste Flaky Sea Salt Enhances flavor contrast.
  • to serve scoops Vanilla Ice Cream Creates a delicious warm-cold contrast.

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Spatula
  • cookie scoop
  • Baking Sheets
  • Parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Brown the Butter: Melt ½ cup of unsalted butter over medium heat until it turns golden brown and emits a nutty aroma (about 5-7 minutes). Let cool slightly.
  2. Mix Wet Ingredients: Combine the cooled brown butter with dark brown sugar and white sugar. Beat until creamy, then mix in the egg, egg yolk, and vanilla extract.
  3. Combine Dry Ingredients: Whisk together all-purpose flour, espresso powder, baking soda, and salt in a separate bowl.
  4. Mix Dry into Wet Ingredients: Fold the dry mixture into the wet ingredients gently until no flour streaks remain, then mix in dark chocolate chunks.
  5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat and Bake: Preheat oven to 350°F. Scoop the chilled dough onto lined baking sheets, spacing them apart, and bake for 11 minutes.
  7. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt before serving.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For best results, use high-quality ingredients and pay attention to the baking time to achieve the perfect chewy texture.

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