Love coffee and chocolate? Best Espresso Chocolate Chip Cookies are Coffee Chocolate Cookies that combine bold espresso with gooey chocolate chips for an indulgent treat. Perfect for morning coffee breaks, holiday trays, or cozy snacking, these espresso-infused cookies offer chewy centers and crispy edges. Ready in under an hour, let’s bake these Best Espresso Chocolate Chip Cookies and satisfy your sweet tooth with a caffeine kick!
Why You’ll Love Best Espresso Chocolate Chip Cookies
- Bold Flavor: Rich espresso and sweet chocolate shine in these Best Espresso Chocolate Chip Cookies.
- Perfect Texture: Chewy centers with crisp edges for mocha chip cookies.
- Quick Prep: Done in about 30 minutes, ideal for chocolate coffee treats.
- Customizable: Adaptable for low-carb or vegan espresso-infused cookies.
- Versatile: Great for gifting, parties, or everyday indulgence.
Ingredients for Best Espresso Chocolate Chip Cookies
Here’s what you’ll need for these chocolate coffee treats (makes ~24 cookies):
Dry Ingredients:
- 2¼ cups (281g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp espresso powder (or instant coffee granules)
Wet Ingredients:
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Add-Ins:
- 1¼ cups (225g) semi-sweet chocolate chips or chunks
- Optional: ½ cup chopped walnuts or pecans
Substitutions
- Sugar: Use coconut sugar for a lower-glycemic mocha chip cookies option.
- Chocolate: Swap for sugar-free chips for low-sugar chocolate coffee treats.
- Flour: Use almond flour (2 cups) for gluten-free or low-carb espresso-infused cookies.
Equipment
- Large mixing bowl
- Hand or stand mixer
- Whisk and spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop
- Cooling rack
Ingredient Tips
- Espresso Powder: Use real espresso powder for bold flavor in Best Espresso Chocolate Chip Cookies.
- Flour: Almond flour works for gluten-free chocolate coffee treats, but add 1 tbsp psyllium husk for structure.
- Chocolate: High-quality chips or chopped bars enhance these mocha chip cookies.
- Butter: Vegan butter works for plant-based espresso-infused cookies.
- Eggs: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for vegan chocolate coffee treats.
Directions for Best Espresso Chocolate Chip Cookies
Let’s bake these Best Espresso Chocolate Chip Cookies—a perfect mocha chip cookie!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for even baking and easy cleanup of these espresso-infused cookies.
Cream Butter and Sugars
In a large bowl, I beat ¾ cup softened butter, ¾ cup brown sugar, and ½ cup granulated sugar with a mixer until light and fluffy, about 2–3 minutes, creating a soft base for chocolate coffee treats.
Add Wet Ingredients
I beat in 2 eggs, one at a time, followed by 1 tsp vanilla extract, ensuring a smooth dough for mocha chip cookies.
Mix Dry Ingredients
In a medium bowl, I whisk 2¼ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tbsp espresso powder. I gradually add this to the wet ingredients, mixing until just combined to keep these espresso-infused cookies tender.
Fold in Add-Ins
I fold in 1¼ cups chocolate chips and optional ½ cup nuts, distributing evenly for rich chocolate coffee treats.
Chill and Shape
I chill the dough for 30 minutes to prevent spreading, then scoop tablespoon-sized portions, roll into balls, and place 2 inches apart on the baking sheets for Best Espresso Chocolate Chip Cookies.
Bake and Cool
I bake for 9–11 minutes until edges are golden and centers look slightly underdone. I cool on the sheets for 5 minutes, then transfer to a cooling rack for perfect mocha chip cookies.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 9–11 minutes
- Chill Time: 30 minutes
- Total Time: ~55 minutes
- Servings: 24 cookies (1 cookie per serving)
- Calories: ~140–170 kcal per cookie
- Macros per Serving: 20g carbs, 2g protein, 8g fat, 1g fiber
Variations for Best Espresso Chocolate Chip Cookies
Try these twists on these chocolate coffee treats:
- Mocha Boost: Add 2 tbsp cocoa powder for richer mocha chip cookies.
- Vegan Version: Use vegan butter and flax eggs for plant-based espresso-infused cookies, inspired by LaylaCooks’ Vegan Breakfast Cookies.
- Low-Carb: Swap flour for 2 cups almond flour and use sugar-free chips for low-carb chocolate coffee treats.
- Salted Finish: Sprinkle sea salt post-baking for a sweet-salty mocha chip cookie.
- Cookie Bars: Press dough into a square pan and bake for espresso-infused cookie bars.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a coffee pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet dessert duo.
Storage
I store leftover mocha chip cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. For longer storage, I freeze baked cookies or raw dough balls for up to 2 months, baking from frozen with an extra 2 minutes. I reheat in a 300°F (150°C) oven for 3–5 minutes for warm chocolate coffee treats.
Serving Tips
- Presentation: Stack Best Espresso Chocolate Chip Cookies in a jar for gifting or on a tray for parties.
- Garnish: Add sea salt flakes or extra chocolate chips for a mocha chip cookie flair.
- Pairing: Serve with espresso or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1–2 cookies per person for a sweet snack.
- Occasions: Ideal for coffee breaks, holidays, or dessert platters.
FAQs About Best Espresso Chocolate Chip Cookies
Here are answers to common questions about this dish:
Can I use brewed coffee instead of espresso powder?
No, brewed coffee adds too much moisture; use espresso powder for Best Espresso Chocolate Chip Cookies.
How do I make them vegan?
Use vegan butter and flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for espresso-infused cookies.
Is chilling the dough necessary?
Chilling for 30 minutes helps prevent spreading for thicker chocolate coffee treats.
Can I use dark chocolate chips?
Yes, dark chocolate enhances the flavor of mocha chip cookies.
Can I double the recipe?
Yes, it scales well; chill longer for larger batches of espresso-infused cookies.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Best Espresso Chocolate Chip Cookies are a bold, indulgent treat that blends coffee and chocolate in a chewy, crispy package. These chocolate coffee treats are perfect for any occasion. Bake these mocha chip cookies, share with loved ones, and enjoy their rich, comforting flavor!
Best Espresso Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- 2¼ cups 281g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp espresso powder or instant coffee granules
Wet Ingredients:
- ¾ cup 170g unsalted butter, softened
- ¾ cup 150g packed brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Add-Ins:
- 1¼ cups 225g semi-sweet chocolate chips or chunks
- Optional: ½ cup chopped walnuts or pecans
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for even baking and easy cleanup of these espresso-infused cookies.
Cream Butter and Sugars
- In a large bowl, I beat ¾ cup softened butter, ¾ cup brown sugar, and ½ cup granulated sugar with a mixer until light and fluffy, about 2–3 minutes, creating a soft base for chocolate coffee treats.
Add Wet Ingredients
- I beat in 2 eggs, one at a time, followed by 1 tsp vanilla extract, ensuring a smooth dough for mocha chip cookies.
Mix Dry Ingredients
- In a medium bowl, I whisk 2¼ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tbsp espresso powder. I gradually add this to the wet ingredients, mixing until just combined to keep these espresso-infused cookies tender.
Fold in Add-Ins
- I fold in 1¼ cups chocolate chips and optional ½ cup nuts, distributing evenly for rich chocolate coffee treats.
Chill and Shape
- I chill the dough for 30 minutes to prevent spreading, then scoop tablespoon-sized portions, roll into balls, and place 2 inches apart on the baking sheets for Best Espresso Chocolate Chip Cookies.
Bake and Cool
- I bake for 9–11 minutes until edges are golden and centers look slightly underdone. I cool on the sheets for 5 minutes, then transfer to a cooling rack for perfect mocha chip cookies.
Notes
- Use espresso powder for best flavor—avoid brewed espresso.
- Chilling the dough helps control spread and enhances chewiness.
- Underbake slightly for gooey centers that firm up as they cool.
- Try dark chocolate or chopped bars for a richer flavor.
- Top with sea salt flakes for a gourmet touch.
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