Chewy Espresso Chocolate Chip Cookies (One-Bowl)

Picture your very favorite chewy chocolate chip cookie and then pair it with the rich flavor of espresso (or coffee) — this is that cookie! Even better, it's a one-bowl wonder that's ready in under 25 minutes (this cookie dough needs zero rest time). A sprinkle of sea salt flakes is the perfect finish, enjoy! xx
This post may contain affiliate links. Please read my disclosure policy.
A chocolate chip cookie on a white, marble background

Coming in hot are these Espresso Chocolate Chip Cookies! This is one of my favorite chocolate chip cookie recipes with some minor tweaks including the addition of espresso powder (or finely-ground espresso or coffee) added in.

You get everything you love in a chocolate chip cookie (chewy! vanilla! soft centers! crispy exteriors!) paired with the yummy, delicious, heavenly rich flavor of coffee — perfection.

Even better, this baby is one bowl and ready in under 25 minutes (they’re basically the perfect cookie!).

I have created over three dozen chocolate chip cookie recipes (maybe more?!) in my book (The Cookie Book), for brands (including Mariani and California Olive Ranch) and on my website (you can access all of my homemade chocolate chip cookie recipes here).

More favorite recipes include: Salted Caramel Chocolate Chip Cookies, Mega Vanilla Chocolate Chip Cookies and these Chewy Oatmeal Chocolate Chip Cookies, so add them on your baking list too!

A bunch of chocolate chip cookies with shiny chocolate.

What Makes this Chocolate Chip Cookie Fabulous?

  • These cookies are super chewy, super soft and have the perfect crispy exterior
  • They are basically a really delicious chocolate chip cookie with espresso powder (no fuss)
  • The recipe is so easy and doesn’t need a mixer (the video/photos use a hand-held mixer and the instructions include use of an electric-stand mixer, but neither is necessary unless you’re a wee lazy like me!)
  • Only basic baking ingredients: espresso powder/finely-ground espresso/coffee, butter, sunflower/grapeseed/neutral oil (you can even use olive oil), vanilla, eggs, brown sugar, sugar, baking powder, baking soda, salt, all-purpose flour and chocolate 🥳
  • The cookies are mixed + baked in under 25 minutes (there is no chilling of your dough!)
  • The dough freezes like a dream!
A cookie broken in two on a small piece of parchment paper on a white surface.

How To Make These Chocolate Chip Espresso Cookies

Below are step-by-step photos (with captions) to make your Espresso Chocolate Chip Cookies perfect every time! My biggest tip is:

  • Use Really Good Quality Espresso or Espresso Powder: The star of the show with this cookie is coffee flavor; they’re basically a yummy chocolate chip cookie made with espresso powder (or finely-ground espresso or coffee). I use either the King Arthur Flour Espresso Powder or Nespresso Pods (just crack them open). You can use any coffee (pick your favorite); just make sure that it’s finely ground.

These are honestly so easy, I don’t have any other special notes!

STEP ONE: Gather your ingredients!
STEP TWO: Cream your brown sugar, granulated sugar, butter, oil, vanilla and espresso powder (or finely-ground espresso/coffee) on medium speed for about 4 to 5 minutes or until light in color and texture. 
STEP THREE: Add the eggs, baking powder, baking soda and salt and mix on medium until everything is well blended, about 1 minute more.
STEP THREE: You’ll want it to look whipped and creamy.
STEP FOUR: Mix in the flour until barely combined and you still see traces of flour.
STEP FOUR: It should look like this!
STEP FIVE: Fold in the chocolate mixing until just combined.
STEP SIX: Place 2-tablespoon size dough balls on the prepared baking sheet leaving 2 inches (5 cm) of space between the dough balls.
A close up shot of an espresso chocolate chip cookie.
STEP SEVEN: When done baking, they will look slightly underbaked. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling. Enjoy your cookies!
Two measuring spoons, one holding espresso powder and the other holding finely-ground espresso.
On the left is Espresso Powder and on the right is Finely-Ground Espresso. Depending on which you use (and how much of it), it will impact the color, taste and texture of the cookie. While the Espresso Powder is lighter in color and finer in texture than finely-ground espresso, it will actually yield a deeper espresso flavor since it is concentrated.

The Finely-Ground Espresso is deeper in color and coarser in texture and gives the cookie a softer coffee flavor with a bit of texture (a wee bit of crunch) to the cookie. Both are delicious, so use whichever you have available or sounds delicious! xo

Espresso Chocolate Chip Cookie Frequently Asked Questions!

How much espresso powder do I add to the cookie dough?

The recipe calls for 1 to 2 tablespoons (6 to 12 g) of espresso powder or finely-ground espresso powder. If you just want the coffee flavor in the background, use only 1 tablespoon (6 g). If you love coffee as much as I do, then add the full 2 tablespoons (12 g). The latter is my preference!

What does espresso add to a chocolate chip cookie?

I know, chocolate chip cookies are so good on their own why change them?!!

Have you noticed that a lot of chocolate cake recipes include coffee in the ingredients (here is an example of a chocolate cake using espresso to amplify flavor: my chocolate cake with marshmallow frosting; it’s so good)? That’s because coffee complements and amps up the natural chocolate flavor. Think of it like chocolate, but with mega jazz hands.

These cookies don’t taste like a latte, but you will definitely taste the added espresso and they are 100% for coffee lovers.

What does espresso powder taste like in a cookie?

These are basically a really delicious chocolate chip cookie made with ground coffee (you can choose finely-ground espresso/coffee *or* espresso powder which is specifically for baking).

This cookie was tested with both espresso powder and finely-ground espresso (from Nespresso pods). I like both, but prefer the espresso powder. My son prefers the finely-ground espresso. The espresso powder gives a rich, concentrated and (I think) more intense coffee flavor to the cookie.

But it’s not like drinking a cup of coffee. The chocolate and the coffee play off and accentuate each other. See my note in the picture above, discussing espresso powder vs finely-ground espresso.

Rows on chocolate chip cookie dough balls on parchment paper.

Tools for Making These Espresso 
Chocolate Chip Cookies Fabulous

These are pretty fuss-free cookies to bake, these are my favorite tools:

These spoonulas from GIR are my absolute favorites right now (I love the soft blue). 

My favorite nested, heat-safe bowls for any baking occasion! I love them so.

Don’t forget my favorite scale. I wrote both of my books with this one, it will serve you well on your baking journey!

You’ll also need an awesome, sturdy baking sheet.

My favorite Espresso Powder!

Electric Stand Mixer (I prefer the Artisan to the Professional).

Or Breville Handheld Mixer, this one has a bunch of speeds, dough hooks, whisks. I was never a fan of handhelds until I got this one!

That pretty floral, wooden spatula in the photos + video.

Choosing Chocolate For Your Cookies

For really delicious chocolate chips that you can get at the grocery store, you can’t go wrong with Ghirardelli. This particular Ghirardelli chocolate melts surprisingly well and tastes just delicious.

If I want to spend a little more on my chocolate I’ll opt for these Callebaut callets or this huge Callebaut block for chunks. These both melt beautifully and are so delicious in cookies!

For more fun shopping, check out my Shop (aka my favorite things!).

A cookie on a white plate with gold trim.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Grab My Favorite Cookie Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!) or try my favorite, S’more Cookie Bars!

Don’t forget all of my other favorite chocolate chip cookie recipes (in addition to these!): Salted Olive Oil Chocolate Chip, Small Batch Brown Butter Chocolate Chip Cookies, Small Batch Mega Vanilla Chocolate Chip Cookies (no rest!), DO NOT sleep on these Brown Butter Muscovado Bar Cookies and/or get all of the cookie recipes right here!

A cookie broken in half with warm glossy chocolate.

The Taste of This Chocolate Chip Espresso Cookie

The combination of espresso and chocolate really make this cookie shine. Espresso (or coffee) and chocolate have a great way of complementing each other. This cookie doesn’t taste like a shot of espresso, but you will taste coffee notes in it.

The Texture of This Espresso Chocolate Chip Cookie

The texture of this cookie is soft and chewy in the middle and magically crispy along the edges. The perfect combination of taste and texture!

Let’s make some espresso chocolate chip cookies!

Rebecca Firth

A close up of a chocolate chip cookie with ground espresso on a white marble background.
A chocolate chip cookie on a white, marble background

Chewy Espresso Chocolate Chip Cookies (One-Bowl)

Picture your very favorite chewy chocolate chip cookie and then pair it with the rich flavor of espresso (or coffee) — this is that cookie! Even better, it's a one-bowl wonder that's ready in under 25 minutes (this cookie dough needs zero rest time). A sprinkle of sea salt flakes is the perfect finish, enjoy! xx
5 from 14 reviews
Print Save Rate
Prep Time: 10 minutes
Cook Time: 11 minutes
Course: Dessert
Cuisine: Cookies
Keyword: chocolate chip cookies, espresso, chewy, dessert, baking, one-bowl baking
Servings: 34 Cookies


  • 1 1/2 cups (330 g) light brown sugar, ( packed)
  • 1/2 cup (100 g) granulated sugar
  • 8 tablespoons (113 g or 4 oz or 1 stick) unsalted butter, (room temperature)
  • 1/2 cup (112 g) sunflower or grapeseed oil (see note below)
  • 1 tablespoon (13 g) real vanilla extract
  • 1 to 2 tablespoons (6 to 12 g) espresso powder or finely-ground espresso/coffee (see note below)
  • 2 large eggs (room temperature)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 cups (405 g) all-purpose flour (how to measure flour)
  • 2 cups (340 g) dark chocolate, (coarsely chopped or chips)
  • Sea salt flakes for the tops (optional)


  • Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper.
  • In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, granulated sugar, butter, oil, vanilla and espresso powder on medium speed for about 4 to 5 minutes or until light in color and texture. Add the eggs, baking powder, baking soda and salt and mix on medium until everything is well blended, about 1 minute more. Take the bowl out of the mixer.
  • Add the flour and mix until barely blended and you still see streaks of flour. Be sure to scrape the sides and bottom of the bowl to make sure everything is well combined. Add the chocolate and mix until evenly distributed throughout. Place 2-tablespoon size dough balls on the prepared baking sheet leaving 2 inches (5 cm) of space between the dough balls.
  • Bake one sheet at a time in the center of the oven for about 11 to 12 minutes. They will look slightly underbaked. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling. Sprinkle with sea salt flakes, if using and serve!
    A chocolate chip cookie on a white, marble background



Espresso Powder

You can use either Espresso Powder (you can find my favorite here) or finely ground espresso/coffee. If I don’t have espresso powder, I’ll just crack open a Nespresso pods. One Nespresso pod is equal to about 1 tablespoon (6 g) of finely ground espresso.
Use 1 tablespoon (6 g) of espresso powder if you want a more subtle coffee flavor. If you want the coffee note to be stronger in the cookie, add 2 tablespoons (12 g). I love the latter!
These cookies can easily be regular (and delish!) chocolate chip cookies, just omit the espresso.

More Coffee Flavor Please

Chop up chocolate-covered espresso beans and use 1:1 in place of the chocolate in the cookie. You could also use for half of the chocolate and get the best of both worlds.

If You Want to Make Larger Cookies

You can also make the cookies 3 tbsp each; this will yield about 24 cookies.

Oil in Cookies

I love sunflower and grapeseed oil as both are pretty neutral. However, I’ve made these with olive oil in a pinch and they’re equally delicious. If you’re wanting to use olive oil, I prefer one with a mild flavor profile.

A Note About Chocolate

A quick reminder that ‘dark chocolate’ covers everything from semi-sweet to bittersweet. Unless I specifically list bittersweet or semi-sweet, it’s up to you! I link to my favorite chocolates in Tools for Making These Cookies Fabulous section.

Storing Cookie Dough

Wrapped tightly and stored in an air-tight container,  cookie dough can hang in the fridge for up to three  days.

Freezing Cookie Dough

For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container.
For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough  balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie.
If you want the cookies to look similar the photos here, then let the dough come close to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.

If You Don’t Have A Mixer

Feel free to use your beautiful arms and a spatula to mix these cookies!

Want More Cookie Tips?

Head over to My 10 Favorite Tips for Better Cookies!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Anastasia April 8, 2024 at 1:21 PM

    5 stars
    The espresso powder just makes the recipe

  • Sid February 15, 2024 at 6:22 AM

    5 stars
    These cookies look amazing and I’m going to try them this weekend. I loved your brown butter choc chip cookie recipe!
    One question, do you recommend using a combination of all purpose and bread flour like in that recipe to get a puffier cookie here as well? Thank you!

    • Rebecca Firth February 15, 2024 at 8:26 PM

      Hi Sid! You will love this cookie, it’s one of my all-time favs.

      You could easily sub in bread flour for half of the flour (like the brown butter chocolate chip cookie) and it will give you a thicker, chewier cookie. Enjoy and let me know how it goes! xo

  • Paula February 10, 2024 at 3:56 PM

    5 stars
    These turned out perfect and delicious! Wondering when I should add the flaky sea salt?

    • Rebecca Firth February 10, 2024 at 4:54 PM

      Hi Paula! I love this cookie so much! Thanks for the note re: sea salt, I just added it. Sprinkle over the baked cookies while they’re cooling, prior to serving. Let me know if you have any other questions! xo

  • penelope October 19, 2023 at 9:54 AM

    5 stars
    OMGOSH love this recipe .
    Just made these cookies and they turned out perfect
    Dairt allergy so I used a coconut based butter in place of real butter but honestly it made no difference in the taste and actually I find dairy buyer in cookies makes them greasy

    • Rebecca Firth October 19, 2023 at 2:18 PM

      Hi Penelope!
      Aren’t they so good?! Thank you for sharing your recipe tweak — it’s so helpful for others that might want to substitute. Enjoy your cookies! xo

  • Kelly Kardos June 13, 2023 at 10:51 AM

    5 stars
    Ok I just made these gluten free with Bob’s 1to1 and oh my word are they fabulous!! Since I had my scale out I cut the recipe in half and made 1/2 with regular AP flour and 1/2 w/ Bobs. I did chill the dough for an hour to get the flour hydrated while I baked the regular cookies. I used 1 Tablespoon+ 1tsp espresso and it was the perfect amount for me. Another fabulous cookie recipe Rebecca!! Thank you-your bakes are always consistent and I trust your recipes.

    • Rebecca Firth June 13, 2023 at 10:52 AM

      Hi Kelly! Thank you so much for this note! I love the notes you made re: making these gluten free, so helpful!! And thank you thank you for the sweet compliment!! Enjoy your cookies!! xoxo

  • Bellinda C June 12, 2023 at 4:23 PM

    5 stars
    I love these cookies, I made them with the nespresso and it was delicious!

  • Sally June 9, 2023 at 3:44 PM

    5 stars
    I just ate one of these cookies and it was amazing. Delicious! I loved it.

    • Rebecca Firth June 9, 2023 at 3:44 PM

      I could eat all of them myself — so good!! Thank you! xo

  • Natalie October 6, 2021 at 2:41 PM

    5 stars
    This recipe comes out perfect every time. It’s constantly requested from my coworkers and a bright spot in our day. Thank you!

    • Rebecca Firth October 8, 2021 at 9:33 AM

      Hi Natalie!!! Thank you so much for your kind words — makes my day!! I love these cookies so much too!! xo

  • Sarah April 19, 2021 at 12:21 PM

    These look delicious but I can’t find where the espresso powder is added! Help!

    • Rebecca Firth April 19, 2021 at 1:58 PM

      Adding now — that should have been fixed earlier. My apologies! Reach out with any other questions!! xoxo

      • Sarah April 20, 2021 at 2:47 PM

        Perfect! Thank you can’t wait to try these!

  • Sarah April 19, 2021 at 12:21 PM

    These look delicious but I can’t see where the espresso powder is added in the recipe?! Help!

  • gabrielle February 9, 2021 at 6:49 AM

    I don’t see the addition of espresso in your recipe? NVM lol

    • Rebecca Firth February 9, 2021 at 9:08 AM

      Glad you found it! Let me know if you have any other questions!! xox

  • gabrielle February 9, 2021 at 6:48 AM

    I don’t see the addition of espresso in your recipe?

  • Anna December 19, 2020 at 3:11 PM

    This recipe is amazing! Truly so tasty. I was wondering, is it possibly to used browned butter in it – if so, would I substitute it for the butter or the oil here?

    • Rebecca Firth December 19, 2020 at 6:01 PM

      Hi Anna! I’m so happy you like it! …I would probably substitute the butter with the browned butter. That said, I haven’t tested it that way. If the dough is a little loose or sticky from the liquid, chill it for a little bit and it should firm up. Let me know how it goes! xox

  • Silviana April 30, 2020 at 7:08 PM

    5 stars
    Made these cookies earlier today and had to stop myself from eating more. I already ate two within 30 minutes!

    The texture was excellent; it was crunchy yet slightly chewy in the middle. I thought it was magical, seeing that there was no fridge time involved! I also loved the coffee taste that boosted the dark chocolate flavor even more.

    Thank you so much, Rebecca! I will definitely be making these again in the near future.

  • Lulu April 25, 2020 at 11:03 PM

    These look mouth-watering! Can you substitute the bread flour for more all-purpose flour? Thanks.

  • Alex April 16, 2020 at 2:56 PM

    These cookies tasted oh so good, but I just could not get rid of the puffiness!!! Definitely going to try and make them again and see if I can fix my mistakes. Any suggestions?

    • Rebecca Firth April 26, 2020 at 12:27 AM

      Hi Alex! I’m so glad you liked them! Are you weighing your ingredients or using cups and spoons? Sometimes it can just be that little bit extra of flour that puffs them up. Let me know! xoxo

  • Kahki March 26, 2020 at 11:56 PM

    hi! can you use espresso powder as the espresso, and if so, is it a 1:1 ratio? thank you so much! can’t wait to try these! :)

    • Rebecca Firth March 27, 2020 at 12:31 AM

      Hi Kahki! I would probably try 1-2 teaspoons the first time around and then make adjustments from there. Let us know how it goes so others will know how to substitute as well!! Thank you — I hope you love them!!! xoxo

      • Cynthia February 24, 2021 at 5:45 AM

        5 stars
        What is the difference between espresso powder between ground espresso? I thought they’re the same. But anyway i made them and my friend love them, the texture is perfect, the sweetness is spot on not too sweet, and they have the beautiful cracks on top

        • Rebecca Firth February 24, 2021 at 3:22 PM

          Hi Cynthia! I’m so happy you liked them! Espresso powder is finely ground espresso (ground to a powder) that’s specifically for baking. Finely ground espresso is a bit coarser (not a powder) and actually meant for espresso. I prefer the latter as I like the flavor intensity and the little bits it adds to baked goods (flecks of coffee). You can use either!!

          I have a Nespresso maker and simply pop open the pods and use that.

          Let me know if you have any more questions!! xox

  • Beatrice Teo March 19, 2020 at 2:03 PM

    Made these and they were so good. I was wondering if it was possible for me to chill the dough overnight and bake them the next day before letting them come to room temperature again? would this affect the bake? Thanks!

    • Rebecca Firth March 19, 2020 at 7:50 PM

      Hi Beatrice! Yes, you can totally chill the dough. Sometimes the cookies will be a little puffier, but they will still taste delicious. You can also freeze the dough balls and bake off cookies as needed. One of life’s gifts!! ;)

      • Beatrice Teo March 20, 2020 at 3:11 AM

        Thank you so much! one more question, how did you get those miraculous pools of chocolate? Is there a chocolate brand you recommend? I’ve tried chopping lindt bars but the chocolate remains melted and never sets up. on the other hand, chocolate chips and chunks just don’t look that beautiful. Any brand recommendations please? :)
        thank you!

        • Rebecca Firth March 27, 2020 at 12:28 AM

          Hi Beatrice! I apologize for the delay in responding — I saw your comment several days ago and I thought I had responded. …so I believe I used Callebaut chocolate here…probably discs. Check out the website — they have a great selection of chocolate at good prices. I just chopped up the chocolate and took the photos while the chocolate hadn’t completely set. Let me know how it goes!! xoxo

  • Seema February 6, 2020 at 8:56 AM

    Hi Rebecca,

    I don’t have bread flour and was wondering what I can substitute it with? Will cake flour work? I’ve read up about bread flour and understand my question is a bit far fetched :)
    Please let me know. Thank you.


  • Kris December 19, 2019 at 6:21 PM

    5 stars
    Made these but omitted the espresso on half the batch. Possibly my favorite chocolate chip texture that I have baked. Will be making some again today!

    • Rebecca Firth December 19, 2019 at 9:06 PM

      Thank you so much Kris — this makes me so happy!! I loved them too!! xoxoxo

  • kinga December 10, 2019 at 6:02 PM

    5 stars
    Made em. Loved em.

  • Morgan December 8, 2019 at 3:06 AM

    5 stars
    These look delicious!!!! I love baking with espresso – i can’t wait to make these for the holidays!!