Introduction

These chewy chocolate espresso cookies combine rich cocoa and a hint of coffee for a bold, irresistible flavor. Perfectly soft with melty chocolate chunks and a touch of sea salt, they make a delightful treat for any chocolate lover.

A close-up view of a round chocolate chip cookie with a bite taken out of its side, resting on white parchment paper. The cookie is golden brown with a soft texture and has multiple dark brown chocolate chips melted slightly into its surface, with a few flakes of white sea salt sprinkled on top. Around it, there are more similar cookies, each showing a mix of smooth and slightly rough textures with prominent chocolate chips. In the background to the left, there is a black fluted bowl full of dark chocolate chips, and to the right, a glass jar of milk standing on a white marbled surface. There are also scattered coffee beans around the cookies. 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 tsp vanilla extract
2 1/4 cups all-purpose flour
2 tbsp unsweetened cocoa powder
2 tsp instant espresso powder
1/2 tsp baking soda
1/2 tsp kosher salt
4 oz chopped semi-sweet chocolate
1 cup dark chocolate chips
1 tsp sea salt

Instructions

Step 1: Preheat your oven to 350˚F and line two large baking sheets with parchment paper.
Step 2: Using a mixer, cream together the softened butter and brown sugar until the mixture is light and fluffy.
Step 3: Add the eggs and vanilla extract to the butter mixture. Mix to combine, scraping down the sides of the bowl as needed.
Step 4: In a separate large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and kosher salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Step 5: Gently fold in the chopped semi-sweet chocolate and dark chocolate chips.
Step 6: Scoop 2-tablespoon sized portions of dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Step 7: Bake for 10 minutes or until the edges are lightly golden and the cookies are just barely set. Remove the trays from the oven and gently tap the baking sheets on the counter to sink the cookie centers. Use a large round cookie cutter to shape each cookie into a perfect circle.
Step 8: Return the cookies to the oven and bake for an additional 3 minutes, until golden brown and no longer wet looking.
Step 9: Let the cookies cool completely on the baking trays, then sprinkle with sea salt.
Step 10: Use a thin metal spatula to carefully remove the cookies from the sheets and enjoy.

Tips & Variations

For a stronger coffee flavor, increase the instant espresso powder to 1 tablespoon.
Substitute semi-sweet chocolate with milk or dark chocolate for different sweetness levels.
Chilling the dough for 30 minutes before baking can help prevent spreading.
Try adding chopped nuts like walnuts or pecans for extra texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, warm in a 300˚F oven for about 5 minutes to restore softness.

How to Serve

A large chocolate chip cookie is held by a woman's hand, gently dipping into a clear glass filled with white milk. The cookie is thick and golden brown with large, melted dark chocolate chunks spread unevenly on its surface, along with a few grains of sea salt. Around the glass, on a white marbled texture, there are more similar cookies placed flat, showing their soft and slightly cracked texture. In the background, blurred white ceramic vases with dried wheat stalks add a soft, natural touch. 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 strong, concentrated flavor without added liquid. Using brewed coffee may affect the dough consistency and results.

How do I know when the cookies are done?

Look for lightly golden edges and centers that are just set but still soft. After the initial bake, gently tapping the dough centers helps create a chewy texture after the final bake.