These soft and chewy espresso chocolate chip cookies are my favorite comfort food! They have a nice hint of coffee flavor that elevates the dark chocolate chunks. The addition of sea salt flakes on the top just makes it a party in your mouth.
I hope you’re doing good and staying healthy during these crazy times. I also hope that you’ve been taking this time indoors to do things that you’ve always wanted to do but did not have enough time for… like baking!
The stores are fully stocked now and even though they are not open during their usual hours you can still go in and find the basics… Butter, sugar, eggs, flour and of course some chocolate chips!
That is why I invite you to go ahead and grab all the necessary ingredients to make this super easy homemade chocolate chip cookie recipe with me!
I promise I will guide you through the recipe from start to finish and you will find yourself with a homemade fresh batch of espresso chocolate chip cookies… from scratch too!
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- Small batch chocolate chip cookies
Regular chocolate chip cookies or espresso chocolate chip cookies?
To be honest, I am an absolute fan of regular chocolate chip cookies. To me nothing beats that buttery, crispy on the outside, soft in the center all American chocolate chip cookie. It doesn’t need anything else, plain and simple. Except maybe a cold tall glass of milk.
But in this case, I decided to bring you something a little something different. I personally love the combination of chocolate and coffee… so does Kyle for that matter so I decided to play around and make a cookie that is inspired by those flavors.
This cookie has a slight hint of expresso or coffee flavor while still having that amazing bakery style chocolate chip cookie texture.
What’s so special about espresso chocolate chip cookies?
I love these cookies because they are large and in charge… Just kidding. But they really are pretty huge.
My favorite part about these chocolate chip espresso cookies is that include two flavors that work perfectly together, coffee and chocolate while still having that perfect soft middle and crispness on the outside.
This recipe can easily be doubled or triple to make larger batches to satisfy crowds! It can also be made using a small cookie scooper instead of an ice cream scoop to make smaller cookies if you are trying to portion control. If you do decide to make smaller cookies make sure to reduce the baking time. Start with 9-10 minutes and see from there.
What tools do I need to make chocolate chip cookies?
To make these espresso chocolate chip cookies, you will need a few tools. I have linked some of my favorite tools below:
What ingredients do I need to make chocolate chip cookies?
For this espresso chocolate cookie recipe you will need the following ingredients:
- Butter – This recipe uses unsalted butter.
- Brown sugar– The brown sugar will give these chocolate chip cookies that lovely chocolate chip cookie texture.
- Granulated sugar– The granulated sugar will help make the outside of the cookies nice and crunchy .
- Vanilla extract– The vanilla extract will add a nice depth of flavor to our sweet treats.
- Instant coffee granulate – You can also use Dellalo instant espresso for these espresso cookies.
- An egg and an egg yolk– Make sure that you egg and egg yolk are at room temperature for this.
- Bread flour– I know, I know this sounds crazy. But trust me bread flour makes these that much better.
- All purpose flour – You will also use regular AP flour.
- Salt– Always salt your sweet treats to balance out the sweetness.
- Baking soda– The baking soda will help give these cookies a little extra height.
- Corn starch – The corn starch will keep out cookies tender.
- Semi sweet chocolate chips & dark chocolate bar– The combination of chocolates will add extra oomph to the recipe.
- Sea salt flakes for topping– If you know me, you know that I love salt on my cookies. Feel free to sprinkles some on top of yours too for that bakery style cookie.
Can I make cookies with bread flour?
This chocolate chip cookie recipe specifically asks for the use of bread flour as well as 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 very chewy chocolate chip cookies with the perfect crisp and crinkles on the edge.
Why use instant coffee in cookies?
Now, you might have read this somewhere before (wink, wink) but coffee and chocolate are a match made in heaven!
I actually have used this combo when making my boyfriend his birthday cake. I made mini chocolate cakes that had both cocoa powder as well as instant coffee. To top it all off I made a 3-ingredient coffee buttercream and the two flavors together were out of this world.
Because of that recipe I wanted to try incorporating coffee flavor into a batch of chocolate chip cookies. After some experimenting, I was able to make the perfect espresso chocolate chip cookies ever!
I have to say though, I did not use espresso powder. That tends to be on the more expensive side, and I am not leaving the house because of the quarantine here in Las Vegas. So I am challenging myself to use whatever I have in my pantry and so far I was able to come up with some pretty tasty meals and treats!
How to make homemade espresso chocolate chips?
If you are ready for these Kitchenaid chocolate chip recipe continue reading for the step by step! You will find a more detailed recipe a little bit lower in the article.
- First you will need to prepare your dry mixture. In a medium bowl, sift together both flours, salt, baking soda and corn starch and set aside.
- In a stand mixer bowl add in the room temperature butter, both sugars, vanilla and espresso powder and cream together until it becomes light and fluffy. If you don’t have a stand mixer you can use a hand mixer to do this. Just mix for about 1-2 minutes on medium high speed.
- Add in the egg and the egg yolk and beat one more time until they are incorporated then add in the dry mixture to the wet mixture and gently fold until the flour almost disappears.
- Add in the chocolate chips and the chopped up dark chocolate bar and fold until the chocolate is evenly distributed. This step will mix in any extra flour you had on the side of the bowl. Do not over-mix!
- Using an ice cream scooper, scoop out the cookie dough into the parchment paper lined baking sheet, wrap with plastic and place the cookie sin the fridge for two hours or overnight if you want a super developed flavor.
- When the cookies are ready to be baked, preheat the oven to 350F. Transfer the cookie dough to a large parchment lined baking sheet, making sure to leave at least 3 inches between each cookie. They will spread quite a lot so give them space. Bake them for 13-14 minutes, don’t worry if they still look raw in the center, the heat will continue cooking them.
- Let your homemade espresso chocolate chip cookies cool on the baking sheet for 5-10 minutes before moving them to a cooling wrack.
- Pro tip! If you want your cookies to look rustic like the ones in the photo, you can top them with extra chocolate chips right as they come out of the oven. I did that and then topped them with a generous sprinkle of sea salt!
Tips on how to make the best homemade chewy cookies!
When making your homemade chocolate chips, there are always a couple of rules of thumb to follow.
- Don’t over mix the chocolate chip cookie dough- When you add in the flour mixture make sure to not over mix the dough.. We don’t want the cookies to be too hard.
- Use multiple types of chocolate- This recipe requires semi sweet chocolate chips and a dark chocolate bar. You can use mini chocolate chips as well for an additional textural element.
- Don’t over bake the cookies– These cookies will seem a little raw in the center after the 14 minutes but don’t worry too much about that. Chocolate chip cookies usually tend to continue baking even after you pull them out of the oven because they are still fairly hot.
- Let the cookies cool for 5-10 minutes before trying to move them- Let your cookies sit on the baking sheet for 5-10 minutes to let them continue baking and to let them become a little more stable. If you ever tried eating a chocolate chip cookie right out of the oven you know how messy that can be. It will break on you, and you will end up with a mess, a delicious mess indeed but we don’t want that! Let them cool a little before transferring to a cooling wrack.
- Top with extra chocolate chips- I like to top my easy homemade chocolate chip cookies with extra chocolate chips right as they come out of the oven. This will allow for the chocolate chips to melt and look like they came out like that.
- Last but not least do not forget the sea salt- It is definitely an optional step but the sea salt add the perfect depth to these chocolate chip homemade cookies!
If you like these chewy espresso chocolate chip cookies you will love these:
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The Best Homemade Espresso Chocolate Chip cookies
Espresso chocolate chip cookies
- 1 cup unsalted butter
- 1 cup loosely packed brown sugar
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 2 teaspoon instant coffee
- 1 egg
- 1 egg yolk
- 1 cup bread flour
- ¾ cup all purpose flour
- 1 ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tsp corn starch
- 1 cup good quality semi sweet chocolate chips
- 4 oz dark chocolate bar chopped
- flaky sea salt for topping
- In a medium bowl, sift together the both flours, salt, baking soda and corn startch then set aside.
- In a stand mixer bowl add in the room temperature butter, both sugars, vanilla extract, and espresso powder and cream together until light and fluffy. This will take a couple of minutes. If you don't have a stand mixed, you could use an electric hand mixer and mix for about 1-2 minutes.
- Add in the egg and the egg yolk and beat just until incorporated.
- Add in the dry ingredients and gently fold using a spatula just until the flour disappears. Don't worry about the unmixed flour on the edge of the bowl, it will get incorporated in whenever we mix the chocolate chips in.
- Add in the chocolate chips and the chopped up dark chocolate bar and fold until the chocolate is evenly distributed.
- Using an ice cream scooper, scoop out the cookie dough into a parchment or silpat lined baking sheet. Cover the baking sheet with plastic wrap and let the cookies sit in the fridge for two hours. If you are going for optimal flavor here, let the cookie sit in the fridge overnight. This will allow them to develop a deeper flavor!
- When the cookies are ready to be baked, preheat the oven to 350F. Transfer the cookie doughs to a different parchment lined baking sheet, making sure to leave at least 3 inches between each cookie. These cookies will spread so we don't want them to get stuck together,
- Bake in the preheated oven for 14 minutes. The cookies might still look raw in the center but don't worry about that. They will continue cooking as they cook.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling wrack to cool completely. PRO TIP: you can add in extra chocolate chips to the top of the cookies right as they come out of the oven, once those melt, play around with them to create a rustic look like the cookies I shared in the photo!
So next time you find yourself wondering about what is the best recipe for chocolate chip cookies? Just come back to this one and let the magic happen!
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