Chocolate Espresso Cookies (Printable)

Rich, chewy chocolate cookies blended with bold espresso for the ultimate coffee break treat.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt

→ Espresso Mixture

05 - 2 tbsp instant espresso powder
06 - 1 tbsp hot water

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 1/2 cup packed brown sugar
10 - 2 large eggs
11 - 2 tsp pure vanilla extract

→ Mix-ins

12 - 1 cup semisweet chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a small bowl, stir together instant espresso powder and hot water until dissolved.
04 - In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
05 - Beat in eggs one at a time, then add vanilla extract and espresso mixture, mixing until combined.
06 - Gradually add dry ingredients to wet mixture, mixing until just combined.
07 - Fold in chocolate chips until evenly distributed throughout the dough.
08 - Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
09 - Bake 9–10 minutes, or until cookies are just set at the edges but soft in the center.
10 - Allow to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

# Expert Tips:

01 -
  • The espresso intensifies the chocolate without making them taste like coffee
  • They stay perfectly chewy for days, making them ideal for batch baking
  • The crackly edges and soft centers create the most satisfying texture contrast
02 -
  • Underbaking slightly is the secret to chewy cookies, they continue cooking on the hot pan
  • The dough smells absolutely incredible before baking, try not to eat it all raw
  • These freeze beautifully if you want to bake a few at a time
03 -
  • Weigh your flour instead of scooping it for consistent results every time
  • Let the butter soften at room temperature, never microwave it
  • Use fresh baking soda for the best rise and texture

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