Espresso Chocolate Chip Cookies – Bold, Chewy, and Packed with Flavor

April 23, 2025

I think this may be the best chocolate chip cookie recipe ever. I know I say something similar about the sourdough chocolate chip cookie recipe but those are just not these. Equally delicious, but as far as chocolate chip cookies go everything is just different enough – taste, texture, and overall appearance. These cookies have a hint of coffee flavor which brings out the chocolate in this incredibly harmonious way. They are gooey, soft, chocolatey, have a kick and are just so so good. They aren’t the trendy “New York” giant monster cookie. They are a little flat with chewy, almost crisp edges and the softest center….My mouth is watering just describing them.

They are very easy to make, but it is best to chill the dough for about an hour before you bake them. If you decide to skip that step I’m sure they will still turn out amazing, they just might not hold their shape as well as if you chilled them. Also, don’t let the “espresso” part scare you off. It’s a small amount and if you don’t like the coffee flavor just leave that ingredient out. Take a look at my recipe notes below for that step. Either way, make these cookies. You will not be disappointed.

Espresso Chocolate Chip Cookies

Soft, chewy, delicious, easy to make chocolate chip cookies with a hint of espresso baked in.

Print Recipe

Prep Time15

Cook Time15

Chill Time1

Total Time1 30

Servings Cookies

Equipment

Ingredients

1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 Tbsp vanilla
2 tsp hot water
1/2 tsp instant coffee
1 tsp baking soda
3 cups flour
1/2 tsp salt
2 cups chocolate chips
maldon sea salt flakes (optional)

Instructions

Mix butter and both sugars until well blended together.
Add each egg one at a time, mixing well between each addition of egg.
Add vanilla extract.
Mix the hot water, baking soda and instant coffee together. Add to the dough mixture.
On low, or by hand, mix in the flour and salt until incorporated, not overmixed.
Mix in the chocolate chips.
Portion the dough into roughly 2.5oz portions or a 2in cookie scoop and chill the dough for at least 1 hour.
Preheat oven to 350°F.
Bake for 13-15 minutes until just browning on the edges.
Once out of the oven sprinkle Malden sea salt onto the cookies. Let sit on baking sheet for roughly 30 minutes to set and finish baking.
Enjoy!

Notes

I like using a mixture of different chocolates when making these. I use semi sweet and dark mostly, but you could add milk or white to make them a little sweeter if you prefer that.

These will seem a little underbaked but they set up perfectly. You could even cook them a minute or two more or less depending on how you like your cookies.

If you do not want to add the instant coffee just ignore that ingredient. Mix the baking soda with the warm water and add that to the dough without the addition of the instant coffee powder.

You can use convection or conventional for the oven. I found that the conventional oven needed 14-16 minutes where the convection needed 13-15. It will really depend on how accurate your oven is.

Please note the nutritional data is an estimate only.