Chewy Espresso Chocolate Chip Cookies (One-Bowl)

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).

Two of my favorite recipes are these Mega Vanilla Chocolate Chip Cookies and these Chewy Oatmeal Chocolate Chip Cookies, so add them on your baking list too!

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!

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!

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.

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!).

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!

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, 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!

What This Cookie Tastes Like

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!

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 10 reviews

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Prep Time: 10 minutes minutes

Cook Time: 11 minutes minutes

Course: Dessert

Cuisine: Cookies

Keyword: chocolate chip cookies, espresso, chewy, dessert, baking, one-bowl baking

Servings: 34 Cookies

Author: Rebecca Firth

Ingredients

• 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)

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, 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.
  

Video

Notes

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