Espresso chocolate chip cookies (soft, Chewy, Espresso Infused)

These espresso chocolate chip cookies are soft, chewy, and loaded with melty chocolate chunks. A touch of espresso powder deepens the chocolate flavor and adds a subtle coffee kick that makes these cookies one of a kind. Finish them with a sprinkle of flaky sea salt for that perfect bakery-style treat that’s a hit with coffee and chocolate lovers alike.

I have worked at so many bakeries in my life and have made it my mission to try and remake bakery style cookies as well as I can! And after working on this one and making it over and over and over again, I think we have finally hit perfection!

A super chewy in the center, crunchy on the outside cookie, packed with melty pools of chocolate chips, a balance of espresso throughout every bite, and the ultimate sweet and salty vibe thanks to the flaky sea salt on top. These are absolutely incredible, and I cannot wait for you to make them!

Why Coffee and chocolate make the perfect cookie combo

Coffee naturally enhances the flavor of chocolate. Even if you don’t love coffee, a small amount of instant espresso powder brings out the deep, rich flavor of the chocolate without making the cookies taste overly “coffee-like.” However, in this case, we are using 2 teaspoons of that espresso powder to achieve the perfect coffee flavor without any bitterness.

These cookies strike the perfect balance; you’ll taste the buttery cookie dough, melty chocolate, and just the right hint of espresso.

What ingredients do I need to make chocolate chip cookies?

For this espresso chocolate cookie recipe you will need the following ingredients:

• Butter – Created a rich, buttery base.
• Brown sugar– Adds moisture for chewy cookies and a hint of molasses flavor.
• Granulated sugar– Balances sweetness and helps create crisp edges.
• Vanilla extract– Adds warmth and depth to the dough.
• Instant coffee granulate – Enhances chocolate flavor and adds a delicious coffee notes.
• An egg and an egg yolk– The extra yolk makes the cookies extra chewy.
• Bread flour– This has higher protein, meaning it will give the cookies a chewier texture.
• All purpose flour – Keeps the dough light while balancing the bread flour.
• Salt– Always salt your sweet treats to balance out the sweetness.
• Baking soda– Helps the cookies rise slightly and spread perfectly.
• Corn starch – Softens the dough for tender cookies.
• Semi sweet chocolate chips & dark chocolate bar– The combination of chocolates will add extra oomph to the recipe.
• Sea salt flakes for topping– Adds a gourmet, bakery-style finish.

How to make homemade espresso chocolate chip cookies?

1. In a medium bowl, whisk together both flours, cornstarch, baking soda, and salt. Set aside.
2. In a stand mixer or with a hand mixer, beat the butter, brown butter, brown sugar, and granulated sugar with a paddle attachment on medium-high speed until light and fluffy (about 2 minutes).

3. Mix in the egg, egg yolk, vanilla extract and espresso powder until combined.
4. Add in the dry ingredients to the wet mixture, and mix on low speed just until no streaks of flour remain. Avoid overmixing to keep the cookies tender.
5. Fold in the semi-sweet chocolate chips and chopped dark chocolate bar until evenly distributed.
6. Scoop the dough using a large cookie scoop (about 3 tablespoons each) and place the dough balls on a parchment-lined baking sheet. Top with more chopped chocolate.

7. Cover tightlyand chill in the fridge for at least 2 hours or overnight for best flavor.
   • Why chill the dough? Chilling prevents the cookies from spreading too much and develops a richer flavor.
8. Place the chilled cookie dough balls on a parchment paper lined baking sheet, leaving at least 3 inches between each cookie. Bake for 12 minutes or until the edges are set but the centers still look slightly soft.
9. As soon as your cookies come out of the oven, you can shape them using a large cookie cutter. Place the cutter around the cookie and gently swirl the cookie around to round it up and keep it at that perfect thickness.
10. Let your homemade espresso chocolate chip cookies cool on the baking sheet for 5-10 minutes before moving them to a cooling rack.

Storage and Freezing

• Room Temperature: Store cooled cookies in an airtight container for up to 4 days. You can store them in the fridge for a little longer.
• Freezing Dough: Scoop and freeze dough balls on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
• Freezing Baked Cookies: Store fully baked cookies in an airtight container in the freezer for up to 2 months.

Frequently Asked Questions

Why make cookies with bread flour?

This chocolate chip cookie recipe specifically calls for the use of both bread flour and all-purpose flour to make these cookies extra soft and chewy in the center. Bread flour usually has more protein and helps make breads more glutinous. For the cookie dough itself, the result will be very chewy chocolate chip cookies with the perfect crisp and crinkles on the edge.

Can I use instant coffee instead of espresso powder?

Yes! Espresso powder is stronger and easier to dissolve into the wet ingredients. But if you don’t have that, feel free to use instant coffee, just make sure to dissolve it in the vanilla extract.

Do these espresso chocolate chip cookies taste like coffee?

Yes! They have a delicious note of espresso that pairs so well with the buttery cookie and the rich chocolate. It honestly tastes so good with a cup of coffee or a latte!

How do I make smaller cookies?

Use a small cookie scoop, about 1.5 tablespoons of dough, and bake for 8-9 minutes.

Why is the dough chilled before baking for these espresso chocolate chip cookies?

Chilling the dough prevents the cookies from spreading too much and enhances flavor, giving a more defined edge and chewy center.

How do I prevent cookies from spreading too much?

Use chilled dough, avoid over-mixing, and leave enough space between each cookie on the baking sheet. These cookies naturally spread a little while baking, but here’s a pro tip: as soon as they come out of the oven, place a large cookie cutter around each cookie and gently swirl or press to create a perfectly round edge. This hack helps control the shape and gives you a bakery-style finish. This hack helps control the shape and gives you bakery-style cookies every time.

Serving Ideas

• Enjoy warm with a cold glass of milk.
• Turn them into ice cream sandwiches with vanilla or coffee ice cream.
• Pair with a cappuccino or latte for the ultimate coffee-and-cookie experience.