Go Back
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 13 reviews
Print Save
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

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. Sprinkle with sea salt flakes, if using and serve!
    A chocolate chip cookie on a white, marble background

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