There’s something so nostalgic about a cookie that manages to be both deeply chocolatey and perfectly chewy. But when you add a touch of espresso into the mix? You elevate it into something truly unforgettable. These Chewy Chocolate Espresso Cookies aren’t just treats — they’re little bites of comfort and indulgence, all wrapped up in a soft, fudgy package.
I first discovered the magic of combining espresso with chocolate during a snowy winter trip to a cozy mountain cabin. One of the locals brought out a plate of warm, rich cookies that had a subtle coffee aroma wafting through the air. The flavor was unlike anything I’d ever tasted — decadent, bold, and just sophisticated enough to feel like something special. Ever since then, these cookies have become a wintertime staple in my kitchen. But honestly? They’re too good not to enjoy year-round.
This recipe strikes that perfect balance between soft and chewy, with a slightly crisp edge. The espresso powder doesn’t overpower — instead, it deepens the chocolate flavor, making every bite a little richer, a little more grown-up, without losing the pure joy of biting into a cookie. Whether you’re baking for a holiday cookie exchange, looking for a sweet treat to pair with your afternoon coffee, or just want something comforting after a long day, these cookies never disappoint.
Why You’ll Love This Recipe:
- Deep, rich chocolate flavor enhanced by espresso — the two are truly a match made in dessert heaven.
- Incredibly soft and chewy texture, with just the right amount of crispness on the outside.
- Quick and easy to make, no need for special equipment or fancy ingredients.
- Perfect for any occasion, from cozy nights in to cookie swaps and potlucks.
- Freezer-friendly, so you can make a batch and save some dough for another day.
INGREDIENTS YOU’LL NEED:
- 1 ½ cups flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp instant espresso powder
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
HOW TO MAKE CHEWY CHOCOLATE ESPRESSO COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat your oven and prep your baking sheets
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper — this helps prevent the cookies from sticking and also gives you those beautiful golden bottoms.
Step 2: Mix your dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant espresso powder. The espresso might look like a tiny amount, but trust me — it works magic on the chocolate flavor. Set this bowl aside for now.
Step 3: Cream the butter and sugar
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar until light and fluffy. This usually takes about 2–3 minutes and helps create that dreamy cookie texture.
Step 4: Add the eggs and vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed to make sure everything is well incorporated.
Step 5: Combine wet and dry ingredients
Gradually add your dry ingredients into the butter mixture. Do this in batches to avoid overmixing. Once everything is just combined, fold in the chocolate chips. The dough will be thick, but that’s exactly what you want.
Step 6: Scoop and bake
Scoop out tablespoon-sized amounts of dough and place them about 2 inches apart on your prepared baking sheets. These cookies will spread a little as they bake. Bake for 8–10 minutes — they’ll look slightly underdone in the center, but that’s the secret to keeping them chewy!
Step 7: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This lets them finish setting up without overbaking.
HELPFUL TIPS:
- Chill the dough if you want a thicker cookie. Just 30 minutes in the fridge will help reduce spreading.
- Don’t skip the espresso powder! Even if you’re not a coffee drinker, it enhances the chocolate without adding a strong coffee flavor.
- Use high-quality cocoa powder for the best flavor. It makes a noticeable difference in these rich cookies.
- Let the cookies rest on the baking sheet after baking — they continue to cook a bit from the residual heat, and that’s part of what gives them that soft center.
- Add a sprinkle of flaky sea salt on top before baking for a bakery-style finish and a nice contrast to the sweetness.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 2 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
These cookies are best enjoyed within a few days of baking, but they also freeze beautifully. You can freeze the dough or the baked cookies — both work well. The espresso flavor deepens slightly the next day, making these even better as they sit.
NUTRITIONAL INFORMATION: (Estimated per cookie)
- Calories: 170
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Sugar: 14g
- Protein: 2g
- Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make these without espresso powder?
You can, but the flavor won’t be quite as deep. The espresso enhances the chocolate without tasting like coffee — it’s a game-changer.
What’s the best way to store them?
Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them and reheat for a just-baked feel.
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! If you love a richer, more intense chocolate bite, go for dark chocolate chips or even chunks.
Can I freeze the dough?
Yes! Scoop dough onto a baking sheet and freeze until solid. Transfer to a freezer bag and bake straight from frozen — just add 1–2 minutes to the bake time.
STORAGE INSTRUCTIONS:
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh even longer, freeze in layers with parchment paper in between. You can also freeze the unbaked dough for up to 3 months and bake when needed.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:
- S’mores Brownies
- Dark Chocolate Brown Sugar Cookies
- Nutella Cheesecake Bars
- Cinnamon Swirl Snickerdoodle Blondies
CONCLUSION
There’s something almost magical about these Chewy Chocolate Espresso Cookies. They’re simple enough for a weekday treat, but they taste like something you’d buy from a fancy bakery. Whether you’re an experienced baker or just starting out, this recipe is as reliable as it is rewarding. Rich, chewy, and full of cozy vibes — one bite, and you’ll understand why this is a cookie worth keeping on repeat.
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Chewy Chocolate Espresso Cookies
Description
There’s something so nostalgic about a cookie that manages to be both deeply chocolatey and perfectly chewy. But when you add a touch of espresso into the mix? You elevate it into something truly unforgettable. These Chewy Chocolate Espresso Cookies aren’t just treats — they’re little bites of comfort and indulgence, all wrapped up in a soft, fudgy package.
I first discovered the magic of combining espresso with chocolate during a snowy winter trip to a cozy mountain cabin. One of the locals brought out a plate of warm, rich cookies that had a subtle coffee aroma wafting through the air. The flavor was unlike anything I’d ever tasted — decadent, bold, and just sophisticated enough to feel like something special. Ever since then, these cookies have become a wintertime staple in my kitchen. But honestly? They’re too good not to enjoy year-round.
This recipe strikes that perfect balance between soft and chewy, with a slightly crisp edge. The espresso powder doesn’t overpower — instead, it deepens the chocolate flavor, making every bite a little richer, a little more grown-up, without losing the pure joy of biting into a cookie. Whether you’re baking for a holiday cookie exchange, looking for a sweet treat to pair with your afternoon coffee, or just want something comforting after a long day, these cookies never disappoint.
Ingredients
1 ½ cups flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 tbsp instant espresso powder
1 cup unsalted butter, softened
1 ½ cups sugar
2 eggs
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips
Instructions
Step 1: Preheat your oven and prep your baking sheets
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper — this helps prevent the cookies from sticking and also gives you those beautiful golden bottoms.
Step 2: Mix your dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant espresso powder. The espresso might look like a tiny amount, but trust me — it works magic on the chocolate flavor. Set this bowl aside for now.
Step 3: Cream the butter and sugar
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar until light and fluffy. This usually takes about 2–3 minutes and helps create that dreamy cookie texture.
Step 4: Add the eggs and vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed to make sure everything is well incorporated.
Step 5: Combine wet and dry ingredients
Gradually add your dry ingredients into the butter mixture. Do this in batches to avoid overmixing. Once everything is just combined, fold in the chocolate chips. The dough will be thick, but that’s exactly what you want.
Step 6: Scoop and bake
Scoop out tablespoon-sized amounts of dough and place them about 2 inches apart on your prepared baking sheets. These cookies will spread a little as they bake. Bake for 8–10 minutes — they’ll look slightly underdone in the center, but that’s the secret to keeping them chewy!
Step 7: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This lets them finish setting up without overbaking.
Notes
These cookies are best enjoyed within a few days of baking, but they also freeze beautifully. You can freeze the dough or the baked cookies — both work well. The espresso flavor deepens slightly the next day, making these even better as they sit.
