Introduction

Chewy Chocolate Espresso Cookies combine rich cocoa and a hint of espresso for a deep, satisfying flavor. These treats are soft, chewy, and studded with chunks of semi-sweet and dark chocolate for the ultimate indulgence. Perfect for coffee lovers and chocolate fans alike.

A close-up view of a round cookie on a white marbled surface, with a bite taken from the top left side revealing a soft, gooey, chocolate inside. The cookie's top layer is golden brown with a slightly cracked texture, and it is sprinkled with large chunks of dark chocolate and a few flakes of sea salt. Around the main cookie, there are other similar cookies and scattered coffee beans, adding detail to the scene. The lighting highlights the cookie's softness and the shine on the chocolate pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
2 cups light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons instant espresso powder
½ teaspoon baking soda
½ teaspoon kosher salt
4 oz chopped semi-sweet chocolate
1 cup dark chocolate chips
1 teaspoon sea salt

Instructions

Step 1: Line two large baking sheets with parchment paper.
Step 2: Using a mixer, cream together the softened butter and brown sugar until light and fluffy.
Step 3: Add eggs and vanilla extract; mix to combine, scraping down the sides of the bowl as needed.
Step 4: In a large bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
Step 5: Slowly add the dry ingredients to the butter mixture. Mix just until combined to avoid overworking the dough.
Step 6: Gently fold in chopped semi-sweet chocolate and dark chocolate chips.
Step 7: Scoop 2-tablespoon sized portions of dough and place them at least 2 inches apart on the prepared baking sheets.
Step 8: Bake at 350˚F for 10 minutes or until the edges are lightly golden and the centers are just set.
Step 9: Using hot hands, remove the trays from the oven and gently tap the baking sheets on the counter to sink the centers of the cookies.
Step 10: Run a large round cookie cutter around the edges of each cookie to shape them into perfect circles.
Step 11: Return the cookies to the oven for another 3 minutes or until golden brown and no longer wet looking.
Step 12: Allow cookies to cool completely on the baking tray, then sprinkle with sea salt.
Step 13: Remove cookies from the baking sheet using a thin metal spatula and enjoy.

Tips & Variations

To enhance the coffee flavor, substitute half the vanilla extract with coffee extract.
Be careful not to overmix the dough; overworking it will make the cookies hard instead of chewy.
Using the cookie cutter after the first bake helps create perfectly round cookies every time.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container for up to 3 months. Reheat briefly in the microwave or oven to restore softness.

How to Serve

A close-up view of a soft, round chocolate chip cookie with a bite taken out of the front, revealing a gooey, melted chocolate center. The cookie is light brown with darker chocolate chunks and chips scattered on top, and a few grains of salt visible. The cookie sits on a white marbled surface, surrounded by a few loose chocolate chips and crumbs. In the background, there is a dark chocolate mold with round pieces and a white bottle on the right side. A beige cloth is partially visible on the far right. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso powder?

Instant espresso powder is preferred for its concentrated flavor and quick dissolving. Regular coffee won’t provide the same intensity and may affect dough texture. For a similar effect, use finely ground espresso or coffee extract.

How do I keep cookies chewy instead of crunchy?

Mix the dough just until combined and avoid overbaking. Removing the cookies when the edges are set but the centers are still soft helps maintain chewiness, especially with the extra bake after shaping.