Our Favourite Espresso Chocolate Chip Cookies (Rich & Chewy)

Are you looking to elevate the humble chocolate chip cookie into something truly spectacular? Do you ever long for that ideal afternoon pick-me-up, a treat that perfectly blends the comforting nostalgia of a warm cookie with the aromatic kick of freshly brewed coffee? If that sounds like heaven, you’ve landed in just the right place. We are thrilled to share our definitive recipe for Espresso Chocolate Chip Cookies, a creation so delightful it’s destined to become your new favourite for any and every occasion.

Here, we believe baking should be a joyful and comforting act of creation that yields something genuinely special. These cookies embody that philosophy. They strike a beautiful balance between the deep, robust notes of espresso and the sweet, melting indulgence of dark chocolate, all held within a perfectly chewy cookie that boasts wonderfully crisp edges. Move over, standard biscuits; these are sophisticated, deeply satisfying, and remarkably easy to make. If you enjoy our other bakes, like the Apple Cider Whoopie Pies, you will surely appreciate the grown-up flavour profile of these cookies.

Why You’ll Adore This Recipe

• A Rich and Complex Flavour Profile: The instant espresso powder does more than just add a coffee note; it brilliantly deepens the chocolate, resulting in a complex and profoundly satisfying taste.
• The Ideal Chewy-Crisp Texture: We have fine-tuned the ingredient ratios to produce cookies that are delightfully chewy in the middle, soft all the way through, and have a satisfying snap at the edges.
• Wonderfully Simple to Make: Despite their gourmet appeal, these cookies are made with common kitchen staples and follow a straightforward method that bakers of all skill levels can master with ease.
• A Coffee Enthusiast’s Dream Come True: This is more than a simple biscuit; it’s a full sensory experience. The aroma alone is enough to delight any coffee lover.
• Sure to Dazzle and Delight: Whether you’re baking for family, friends, or simply treating yourself, a fresh batch of these gorgeous, chocolate-flecked cookies is guaranteed to make everyone happy.

Ingredients

• 225g (1 cup) unsalted butter, softened to room temperature
• 170g (¾ cup, packed) light brown soft sugar
• 100g (½ cup) caster sugar
• 2 large free-range eggs
• 2 teaspoons vanilla extract
• 2 tablespoons instant espresso powder
• 1 tablespoon hot water
• 320g (2 ½ cups) plain flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 250g (1 ½ cups) good-quality dark chocolate chunks or chips
• Flaky sea salt, for sprinkling (optional)

Mastering the Method: Step-by-Step Instructions

Making these outstanding coffee flavored cookies is a genuinely rewarding experience. We have broken the process down into simple, clear steps to ensure you achieve flawless results time after time. The magic lies in the details, from perfectly creaming the butter and sugar to the all-important chilling period.

Step 1: Prepare the Wet Ingredients

In a large mixing bowl, or using a stand mixer with the paddle attachment, cream together the softened unsalted butter, light brown sugar, and caster sugar. Beat on a medium speed for around 3-4 minutes, until the mixture becomes pale, light, and airy. This is a crucial stage for incorporating air, which contributes to a tender, delicate cookie crumb.

Next, introduce the eggs one by one, making sure to beat thoroughly after each addition so they are completely blended in. Remember to scrape down the sides of the bowl as you go. Once the eggs are fully incorporated, stir through the vanilla extract.

Step 2: Bloom the Espresso

This is our top tip for unlocking a truly intense coffee flavour. In a small bowl, mix the instant espresso powder with 1 tablespoon of hot water. Stir them together until the powder has fully dissolved into a thick, concentrated paste. This technique, often called “blooming,” encourages the coffee to release its full aromatic potential. Add this potent espresso mix to your creamed butter and sugar, and beat until everything is evenly combined.

Step 3: Combine the Dry Ingredients

In a separate, medium-sized bowl, whisk the plain flour, bicarbonate of soda, and salt together. Whisking is a simple but effective way to ensure the leavening agent (bicarbonate of soda) is spread evenly throughout the flour, helping your cookies to rise consistently. Gradually introduce the dry ingredients to the wet mixture, mixing on a low speed until they are just incorporated. Take care not to overmix; stop as soon as the last streaks of flour disappear. Overworking the dough develops gluten, which can make your cookies tough.

Step 4: Fold in the Chocolate and Chill

Now comes the most exciting part! Use a spatula to gently fold in your dark chocolate chunks or chips. We highly recommend using chunks or a roughly chopped bar of good chocolate to achieve those irresistible, gooey pools of melted chocolate.

Cover the bowl with cling film and transfer it to the refrigerator to chill for a minimum of 2 hours, though overnight is even better. This step is absolutely essential! Chilling the dough solidifies the butter, which stops the cookies from spreading too thinly in the oven. It also gives the flavours time to mingle and deepen, yielding a far more delicious end result.

Step 5: Bake to Perfection

When you are ready to bake, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Line two large baking trays with baking parchment to prevent sticking.

Scoop the chilled dough into portions of about 2 tablespoons each and roll them into balls. Arrange them on your prepared trays, leaving a generous amount of space between each one to allow for spreading. For a professional, bakery-style look, you can gently press a few extra chocolate chunks into the top of each dough ball before baking.

Bake for 12-15 minutes. The cookies should appear set at the edges but remain slightly soft and gooey in the centre. This is the secret to achieving that perfect chewy texture. For a final flourish, sprinkle a pinch of flaky sea salt over each cookie the moment they emerge from the oven. Allow them to cool on the baking tray for 5 minutes before moving them to a wire rack to cool completely.

Tips for the Best Espresso Chocolate Chip Cookies

To help you take your baking to the next level, we have put together a few of our favourite professional tips for creating truly Gourmet chocolate chip cookies.

• Work with Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you begin. This helps them to emulsify correctly with the sugar, which in turn creates a smoother dough and a superior final texture.
• Choose Your Chocolate Wisely: The chocolate plays a starring role in this recipe. Using a high-quality dark chocolate with at least 70% cocoa solids will offer a wonderful, rich contrast to the sweetness of the cookie and the intensity of the coffee.
• Measure Flour with Accuracy: The most accurate way to measure flour is by weight using a digital kitchen scale. If you don’t have one, use the “spoon and level” technique: spoon flour into your measuring cup until it’s overflowing, then level it off with the back of a knife. Scooping flour directly from the bag can compact it, which may lead to dry, dense cookies. For more guidance on ingredients, this chart from King Arthur Baking is an excellent resource.
• Try the “Pan Bang” Method: For extra-chewy centres and beautifully crinkled edges, give this trick a go. About halfway through the baking time, open the oven, carefully lift the baking tray a few inches, and drop it back onto the rack. Repeating this once or twice causes the cookies to deflate, creating a denser, chewier texture.

Variations to Try

While we believe this recipe is perfect as it is, it also provides a fantastic foundation for your own creative twists. Here are some ideas to get you started:

• Create Rich Mocha Cookies: For an even more intense chocolate hit, easily transform these into Mocha cookies. Just substitute 30g (¼ cup) of the plain flour with the same amount of unsweetened cocoa powder.
• Introduce Some Nuts: Toasted walnuts or pecans add a lovely crunchy texture and nutty depth that pairs beautifully with both coffee and chocolate. Simply fold in about 100g of chopped nuts when you add the chocolate chips.
• Add a Pinch of Spice: A ½ teaspoon of ground cinnamon introduces a gentle warmth that complements the espresso flavour wonderfully.

FAQ

The Perfect Treat Awaits

And there we have it—a recipe for the most sophisticated and delightful cookies you are ever likely to bake. These are far more than just a sweet snack; they represent a little moment of pure indulgence. They are the ultimate rich chocolate cookies, made even better by the refined notes of coffee. The chewy centre, the crisp edges, and the molten pockets of dark chocolate all come together to create a truly unforgettable treat.

So, go ahead and preheat your oven, assemble your ingredients, and prepare to fill your home with the incredible aroma of baking coffee and chocolate. If you find joy in creating comforting bakes, we think you’ll also adore our Cinnamon Donut Bread Recipe for another delicious treat. We are confident that this espresso chocolate chip cookie recipe will secure a permanent and well-loved spot in your collection.

We would be delighted to hear how your baking turns out! Did you try any of our variations or add your own creative spin? Let us know in the comments section below, or tag us in your beautiful cookie photos on social media. Happy baking!

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Prep: 20 mins (+ 2 hours chilling)
Cook: 15 mins
Yield: 24 cookies

Ingredients

• 225g (1 cup) unsalted butter, softened to room temperature
• 170g (¾ cup, packed) light brown soft sugar
• 100g (½ cup) caster sugar
• 2 large free-range eggs
• 2 teaspoons vanilla extract
• 2 tablespoons instant espresso powder
• 1 tablespoon hot water
• 320g (2 ½ cups) plain flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 250g (1 ½ cups) good-quality dark chocolate chunks or chips
• Flaky sea salt, for sprinkling (optional)

Instructions

1. In a large bowl, cream together softened butter, brown sugar, and caster sugar until light and fluffy (3-4 mins). Beat in eggs one at a time, then stir in the vanilla.
2. In a small bowl, dissolve the espresso powder in hot water to create a paste. Beat this paste into the butter mixture until combined.
3. In a separate bowl, whisk together the flour, bicarbonate of soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
4. Gently fold in the dark chocolate chunks. Cover the bowl and chill the dough for at least 2 hours, or overnight for the best flavour and texture.
5. Preheat oven to 180°C (160°C Fan). Line two baking trays with parchment paper. Scoop 2-tablespoon-sized balls of dough onto the trays, leaving plenty of space for them to spread.
6. Bake for 12-15 minutes, until the edges are golden and set but the centres are still soft. Sprinkle with flaky sea salt as soon as they come out of the oven, if using.
7. Let the cookies cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition (per cookie): Calories: 224 kcal, Carbs: 28 g, Protein: 2 g, Fat: 12 g