Coming in hot are these Espresso Chocolate Chip Cookies! Not everything needs to be peppermint and holiday spice this season, does it? This is the perfect example of such a treat. This is my favorite olive oil chocolate with some minor tweaks…I up’d the butter, never a bad thing. And then I pulled back a touch on the oil. It’s perfect. Really.
More Yummy Cookie Fun
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, 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!
Espresso Chocolate Chip Cookies
Ingredients
- 1 1/2 cups (330 g) light brown sugar, packed
- 1/2 cup (118 ml) good quality olive oil
- 1/2 cup (100 g) granulated sugar
- 8 tablespoons (113 g or 4 oz or 1 stick) unsalted butter, room temperature
- 2 large eggs room temperature
- 1 1/2 teaspoons (7 ml) pure vanilla extract
- 2 cups (270 g) all-purpose flour
- 1 cup (135 g) bread flour
- 2-3 teaspoons ground espresso or coffee see note above
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/2 cups (330 g) dark chocolate, coarsely chopped or chips
- Sea salt flakes for the tops optional
Instructions
- 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, mix your brown sugar, olive oil, granulated sugar and butter on medium for 2 minutes, or until smooth and fully incorporated. With the mixer on low, add in the eggs, one at a time, blending the first completely before adding in the second. Then add the vanilla and continue mixing until everything is well blended. Take the bowl out of the mixer and set aside.
- In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, espresso, baking soda and sea salt. Add this to the wet ingredients and fold until the cookie dough is almost blended. You still want to see streaks of flour. Add the chocolate chunks and mix until evenly distributed throughout. Gently roll into 3-tablespoon-sized (42-g) balls, place on the prepared baking sheet and allow about 31⁄2 inches (9 cm) of space between the dough balls to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.
- Bake one sheet at a time in the center of the oven for about 11 to 12 minutes. They will look slightly underdone. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling.
This recipe comes out perfect every time. It’s constantly requested from my coworkers and a bright spot in our day. Thank you!
Hi Natalie!!! Thank you so much for your kind words — makes my day!! I love these cookies so much too!! xo
These look delicious but I can’t find where the espresso powder is added! Help!
Adding now — that should have been fixed earlier. My apologies! Reach out with any other questions!! xoxo
Perfect! Thank you can’t wait to try these!
These look delicious but I can’t see where the espresso powder is added in the recipe?! Help!
I don’t see the addition of espresso in your recipe? NVM lol
Glad you found it! Let me know if you have any other questions!! xox
I don’t see the addition of espresso in your recipe?
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?
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
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.
These look mouth-watering! Can you substitute the bread flour for more all-purpose flour? Thanks.
Yes you can! I hope you love them!! xoxo
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?
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
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! :)
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
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
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
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!
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!! ;)
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!
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 Gygi.com — 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
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.
Regards,
Seema
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!
Thank you so much Kris — this makes me so happy!! I loved them too!! xoxoxo
Made em. Loved em.
These look delicious!!!! I love baking with espresso – i can’t wait to make these for the holidays!!
You will love them!! Enjoy!! xo