A dream cookie for chocolate and coffee lovers ~ espresso chocolate chip cookies! This cookie recipe mixes in one bowl and creates the best chewy and soft espresso and chocolate cookies.
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Jump to:
- 💗 why you want to make these espresso cookies
- 💭 what is instant espresso powder?
- 🛒 ingredients and substitutions
- 🍪 how to make one bowl cookies
- 💬 frequently asked questions
- 👩🏻🍳 expert tips for the best chewy cookies
- 💡 variation ideas
- 🫙 how to store
- ☕️ more coffee flavored recipes to enjoy
- 📖 recipe
- One-Bowl Espresso Chocolate Chip Cookies
As a busy mom with decades of cookie baking behind me, I love a quick and easy cookie recipe. Add in some coffee for a little pick-me-up and take a classic cookie up a notch. You will love not having to wait for the cookie dough to chill and using melted butter, perfect for busy bakers!
These espresso chocolate chip cookies have a soft and chewy middle with a slightly crisp edge. They are an easier recipe than my espresso brown butter toffee cookies and have all the flavor of my coffee sugar cookies and espresso shortbread.
💗 why you want to make these espresso cookies
- Coffee ~ adding espresso powder elevates the classic chocolate chip cookie to make it perfect for coffee lovers!
- Texture ~ this cookie dough makes the BEST soft and chewy cookies!
- Quick and easy ~ this cookie recipe uses melted butter and requires no chill time, which means you can have a cookie in 30 minutes or less. Oh, and did I mention you only need one bowl and no mixer to make them? #lessdishesforthewin
💭 what is instant espresso powder?
Instant espresso powder is brewed espresso that has been dried into a fine powder. It is a great way to add coffee flavor to baked goods without adding additional liquid. I usually find instant espresso powder in the coffee aisle at the grocery store.
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking. The butter is melted, so no planning ahead!
Kosher salt ~ to balance the sweetness. If you only have table salt, use half the amount. If you only have salted butter, leave the salt out all together.
Sugars ~ Both granulated and brown sugars are used to add sweetness and moisture. I prefer dark brown sugar, but light brown also works.
Instant espresso powder ~ brings the rich taste to these coffee cookies. I use this espresso powder.
Egg ~ one large egg is needed to bind the cookie dough together. I prefer a room temperature egg, but it won’t make or break the recipe if it is cold.
Vanilla ~ pure vanilla extract is always my first choice; it adds a layer of flavor.
Baking soda ~ just a little to lift the bakery size cookies up.
Cornstarch ~ adds softness and helps to keep the cookies from spreading.
All-purpose flour ~ adds structure to the espresso chocolate chip cookies. If you don't use a kitchen scale {this is the scale I use and love}, use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
Chocolate chips ~ my testers like semi sweet chocolate chips best, but use your favorite. Milk chocolate, dark chocolate or white chocolate are all delicious.
Chopped chocolate bar {optional} ~ for melty pools of chocolate on top of the baked cookies, chop a chocolate bar and place a few pieces on top of each cookie dough ball before baking.
Flaky sea salt {optional} ~ to be sprinkled over the hot baked cookies, if desired. I love this Murray River Pink Salt.
🍪 how to make one bowl cookies
Preheat oven to 350°F and prepare two baking sheet pans with parchment paper or silicone baking mats and set aside.
In a medium to large bowl, melt the butter. Add the dark brown sugar, granulated sugar, kosher salt and instant espresso powder and mix until fully incorporated. The espresso powder may get a little clumpy in the mixture, but don't let it worry you.
Add the egg and vanilla. Stir until the mixture is combined and smooth.
Sprinkle the baking soda and cornstarch over the mixture and stir well.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
Then add the flour and stir until just a few streaks of flour remain. Fold in the chocolate chips.
Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets. Press the chocolate chunks into the tops of the cookie dough now, if desired.
Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt when hot from the oven, if desired.
💬 frequently asked questions
can I use instant coffee instead of instant espresso powder? What about ground espresso beans?
You could use instant coffee, but know that it tends to be less concentrated than instant espresso powder and the flavor may not be as intense. A dark roast instant coffee would be the best substitute.
If you don’t have espresso powder, finely ground espresso beans can also be used as a substitute. Espresso grounds tend to be coarser than using instant espresso powder and they can be more intense. I would start with one tablespoon and adjust to your taste preference.
do these cookies contain caffeine?
Yes, instant espresso powder does contain caffeine. This answer will vary based on the espresso powder that you use. I use Medaglia D’Oro Espresso instant coffee, which has 60mg caffeine per teaspoon. With two tablespoons espresso powder in the recipe it means the whole batch has 360mg. If you make 16 cookies, it’s 23mg caffeine per cookie.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
👩🏻🍳 expert tips for the best chewy cookies
Use the "cookie scoot" to get perfectly round cookies. {This is the set of biscuit cutters I use for cookie scooting}.
Use a scale to measure your ingredients. I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the OXO scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!
Allow the cookies to cool for 2 minutes on the baking sheet before removing them. I love using my fish spatula to easily remove the cookies from the pan.
Use real butter, not margarine for the best tasting cookies.
Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.
Place some pieces of chopped chocolate on top of the cookie dough before baking for those bakery style melty pools of chocolate.
Sprinkle the finished espresso chocolate chip cookies with a sprinkle of flaky sea salt for the ultimate salty and sweet cookie!
💡 variation ideas
White chocolate ~ replace the semi sweet chocolate chips with white chocolate chips.
Add peanut butter ~ peanut butter and coffee is a fantastic combination! For this flavor, use peanut butter chips.
Toffee espresso cookies ~ add up to ½ cup of toffee chips with the chocolate chips.
🫙 how to store
Store espresso chocolate chip cookies in an airtight container at room temperature for 4 - 5 days.
The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.
Remember to snap a picture and tag me on Instagram if you make these One-Bowl Espresso Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
☕️ more coffee flavored recipes to enjoy
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
One-Bowl Espresso Chocolate Chip Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- ½ cup unsalted butter melted (113g)
- ½ cup dark brown sugar* 100g
- ⅓ cup granulated sugar 67g
- ½ teaspoon kosher salt
- 2 tablespoons instant espresso powder 8g
- 2 teaspoons pure vanilla extract
- 1 large egg room temperature preferred**
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 ¾ cups all-purpose flour 219g
- ¾ cup chocolate chips*** 135g
- Flaky sea salt optional for sprinkling over the finished cookies
Instructions
- Preheat oven to 350°F (177°C) and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
- In a medium to large bowl, melt the butter (½ cup/113g). Add the dark brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g), kosher salt (½ teaspoon) and instant espresso powder (2 tablespoons) and mix until fully incorporated. The espresso powder may get a little clumpy in the mixture, but don't let it worry you.
- Add the egg (1 large) and vanilla (2 teaspoons). Stir until the mixture is combined and smooth.
- Sprinkle the baking soda (1 teaspoon) and cornstarch (1 teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/219g) and stir until just a few streaks of flour remain. Fold in the chocolate chips** (¾ cup/135g).
- Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies. If desired, press some chopped pieces into the tops of the cookies before baking.
- Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt when hot from the oven, if desired.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Ben | Havocinthekitchen says
Yes, espresso cookies with an additional of chocolate sounds ultra indulgent and delicious. Beautiful colour and amazing texture, particularly from the inside!
Tasia says
Thanks Ben!
Elizabeth says
Absolutely delish cookies! The espresso flavor comes through, but isn't overwhelming. Will make again.