Espresso Chocolate Chip Cookies

Chocolate, Cookies, Desserts, Quick and Easy

I spent this past weekend in Seattle, chilling at Create + Cultivate, where I spoke on a panel about food and digital media. It was loads of fun and I met so many cool, interesting, awesome people.

I also spent the weekend biting my finger nails, worried about Florida. It looks awful and I think it’ll take a day or so to really know the extent of the damage. Hoping and praying for everyone’s safety!!

OK, let’s talk about cookies. I love cookies. And recently I shared the Cozy Chocolate Chip Cookies with you and they are pretty much one of the top recipes of 2017 on this lil’ blog.

A lot of people have made them and it makes me so happy. I met someone at the conference and she told me it’s her family’s new go-to cookie recipe and that made me so happy. One of the bonuses that we both agreed on: it doesn’t require to soften any butter so there’s really immediate satisfaction involved.

This is a coffee/espresso spin on that recipe. We tweaked it (and by “we” I mean Billy and myself) since he helped me figure out how to get the best espresso flavor into this cookie.

We tried it with instant espresso powder but WE HATED IT.

Instant espresso is really delicious in, like, a chocolate cake. You don’t taste it, it’s just there to accentuate the chocolate flavor. But in this cookie, it was a really overpowering flavor and it wasn’t a good one.

Instant espresso powder doesn’t yield a delicious cup of espresso. I don’t think any of us are surprised by that.

We started again and we tried it with delicious espresso grounds. Surprise! It was so much better!

Ok, so REALLY good espresso is expensive. It can sometimes be, like, $15 a bag. I tested this with Allegro coffee brand of espresso and I didn’t even buy an entire bag. I bought a half bag, which made it around $5. WIN! If you buy fancy espresso grounds, use those! But I figured it’d be kinda silly to spend a lot of money on awesome espresso to only use it for this recipe.

The butter is melted and then the espresso grounds are steeped in it, creating a buttery espresso mixture. I then just ran it through a fine mesh strainer. You may be tempted to run it through a coffee filter but this will NOT work. Butter is too thick. We found out the hard way so don’t do it!

We also added a bit of espresso grounds to the dry ingredients so it looked more espresso-like.

The coffee/espresso flavor is not overpowering but it’s there and it works with the chocolate so well. It’s totally delicious. WE LOVE IT!!

Espresso Chocolate Chip Cookies

5 from 1 vote
Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Serving Size: 36 cookies (but you can save some for later)


Espresso Butter Mixture:

  • 1 1/4 cup unsalted butter
  • 1/4 cup espresso grounds

Dry Mix:

  • 3 1/3 cups all-purpose flour
  • 1 tablespoon espresso grounds
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt

Wet Mix:

  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 ounces dark chocolate chunks
  • Large flakes of salt, such as Maldon or Jacobson


To Make the Espresso Butter Mixture:

  • To a medium saucepan, set over medium heat, add the butter. When the butter has melted, turn off the heat. Stir in the espresso and mix until it’s covered in the butter. Cover the saucepan and allow to steep for 20 minutes. When it’s done, pour it through a fine mesh strainer, into a large bowl OR the bowl of a stand-up mixer.
  • Discard the used up espresso grounds. Set aside.

To Make the Dry Mix:

  • To a medium bowl, whisk the flour, espresso grounds, baking powder, baking soda and salt together. Set aside.

To Make the Wet Mix:

  • Grab the large bowl OR the bowl of a stand-up mixer (using the paddle attachment) with the melted/espresso butter in it. To that bowl, add the brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
  • In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
  • Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you’ve baked all the cookies.
  • To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.

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  • Reply Ricki Jill Treleaven September 11, 2017 at 5:30 am

    Wow, you truly are an evil genius….I’m pining this! And thanks for sharing your mishaps with us. I bet the salt is a nice addition because one of my favorite treats is homemade coffee ice cream sprinkled with salt.

  • Reply Gemma September 11, 2017 at 9:38 am

    This recipe has my name written all over it! Can’t wait to try this one!


  • Reply Teresa | Now, Forager September 11, 2017 at 11:35 am

    These are the most shiny and gooey pockets of chocolate chunks ever! Completely smitten by these cookies and will have to make them one day soon.

  • Reply Patti September 11, 2017 at 12:25 pm

    Hello! I’m new to your blog and am in the mood to make cookies! I ‘m going to give your original version a whirl. I usually make Alton Brown’s “the chewy” as it starts with melted butter, too but requires a bit of milk and I don’t have any. Thanks for the motivation.

  • Reply Espresso Chocolate Chip Cookies – September 11, 2017 at 7:16 pm

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  • Reply Rachael @ Rachael's Foodie Life September 12, 2017 at 3:27 am

    OMG Yes!! I love your cozy choc chip cookies, i definitely don’t want to admit how many times i’ve made them…. and these? with espresso?? happening right now!!

  • Reply Quirky Homemaker September 12, 2017 at 6:22 am

    Yum! These sound decadent. 🙂

  • Reply Reesa September 12, 2017 at 7:26 am

    These are my kind of cookies! You do have 1/4 cup espresso powder listed in the wet ingredients. I assume that is not supposed to be there?

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    […] 2. Even though right now I’d do anything for one of these espresso chocolate chip cookies. […]

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  • Reply Zee September 12, 2017 at 9:22 pm

    How lucky. I’ve actually been googling recipes for espresso chocolate chip cookies non-stop this past week. I have made them twice already, and both times I disappointingly could not taste any coffee flavor after the cookies came out of the oven (adding a few tbsp of espresso powder to a cookie dough mix simply does not do anything). My last resort was to buy something like Trader Joe’s dark chocolate coffee squares and breaking them into chunks to mix into the dough. But I am tempted to try this method now… infusing the espresso into butter sounds pretty interesting! I am a huge coffee lover and given that you say the espresso flavor is not overpowering, I am curious if I should add more espresso to the mixture or will that cause the batch to come out bitter?

    • Reply Christine Germaine September 13, 2017 at 8:04 am

      I make a similar recipe but I use instant espresso powder in the butter sugar eggs creaming process- which works great! Seems like much less work and less pots to wash!

      • Adrianna Adarme
        Reply Adrianna Adarme September 13, 2017 at 8:38 am

        I actually tried this recipe with instant espresso and hated the flavor! 🙂

    • Reply Zee September 24, 2017 at 12:50 pm

      So I did end up making these and similar to my previous experiences, I could not taste much coffee flavor 🙁 but it was worth a try, so thanks!

  • Reply Rachael @ Rachael's Foodie Life September 13, 2017 at 4:17 am

    Adrianna how do you do it? You take an absolute classic and turn it into something far more amazing! I cannot wait to make these!

  • Reply Marisa Franca @ All Our Way September 13, 2017 at 4:35 am

    Yum!! Does that ever sound delicious! I love coffee and it does enhance the flavor of chocolate. I just made 5 batches of Salty Sweet Nutella Chocolate Chip Cookies!! They are so decadent but I just wonder if I used your method of adding espresso to the dough — hmmmmmm!! It’s something to think about. I’m pinning your recipe to try later.

  • Reply Marisa September 13, 2017 at 7:34 am

    These sound so delicious! I have some fancy dark roast coffee. Do you think that’d work in place of the espresso? Definitely want to make these soon! Love your other chocolate chip cookie recipe.

  • Reply chiara September 13, 2017 at 12:52 pm

    The cookies look amazing and super delicious! I will need to try them 😉


  • Reply Meg September 13, 2017 at 1:21 pm

    These look delicious! You are a fantastic photographer! I make a mocha cake that is similar and I love it! I’ll have to try these out!

    • Adrianna Adarme
      Reply Adrianna Adarme September 13, 2017 at 1:50 pm

      aww thank you so much! and that mocha cake sounds awesome 🙂

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  • Reply Annie September 14, 2017 at 7:19 pm

    Your dessert photos give me some serious cravings! Just pinned this – will definitely be making this once the weather cools down, can’t wait!

  • Reply Dana September 15, 2017 at 4:46 pm

    These are the best looking chocolate chip cookies I’ve seen in a while and with espresso.. I can’t wait to give them a try.

  • Reply Kiri September 19, 2017 at 4:48 am

    These look incredible!! I love making cookies so I will definitely be giving these a go!

  • Reply Kary September 30, 2017 at 12:13 pm

    I tried making these and I can’t figure out what went wrong. The dough came out very dry and crumbly. I followed the instructions closely, the only thing I can think of is the fine mesh strainer I used may have been too fine? I don’t know what happened.

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  • Reply Sonja November 12, 2017 at 1:27 pm

    Just made this recipe and it was definitely worth all the time and effort! <3 I can taste the flavor of espresso, but it's not overpowering. And also, I got 50 cookies out of this recipe (I don't have a medium cookie scoop so I may have made them slightly smaller than the recipe calls for). This is so amazing because I now have 40 frozen cookie dough balls just waiting for the urge to strike! Thanks for sharing this recipe!

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  • Reply C.C. Hill February 4, 2018 at 9:49 pm

    I could not agree more! I have used instant coffee and was less than impressed. Hated like the taste! I wanted to try your recipe but I’m not certain what espresso *grounds* are. Do mean like coffee grounds but espresso? Could you elaborate?

    Thank you!

    • Adrianna Adarme
      Reply Adrianna Adarme February 5, 2018 at 8:10 am

      Hi! So if you want to make espresso at home, you buy espresso grounds–not coffee grounds. That’s what you’re looking for. It has a much stronger flavor than coffee. Espresso grounds are labeled as such! If you can’t find it, feel free to use coffee grounds!

  • Reply Emery Cowan August 26, 2018 at 4:07 pm

    thank you for finally saying it- instant espresso powder sucks! followed this recipe and used home roasted espresso beans and omg.

  • Reply Emily November 11, 2018 at 10:21 am

    This recipe is AMAZING. I’ve made it twice now and they’re the best cookies I’ve ever made (and I usually mess up baking!)! Sooooooooooooooo good. And chewy. Omg. Thank you!!

  • Reply Stephen Sinclair June 10, 2019 at 7:57 pm

    We love the espresso/chocolate taste! I veganized the recipe by use Earth Balance butter and using 3 flaxseed “eggs” (1 TBS ground golden flaxseed + 3 TBS warm water per “egg”). Also, I found it helpful to take the ice cream scoop of dough and gently press it between my palms to slightly flatten it so that the salt flakes could be spread out more. Also, I put the flakes on before baking. Thanks so much for you and your partner for working on this recipe!

    • Adrianna Adarme
      Reply Adrianna Adarme June 11, 2019 at 8:33 am

      Wonderful! Love that you successfully veganized them!

  • Reply Sabrina June 13, 2019 at 1:43 pm

    Hi! I’ve been following your instagram for a very long time now, with great envy of whoever gets to taste test all your creations! I think this will be the first recipe I finally get around to trying. To infuse the espresso into the butter, does it just sit in the butter or should the butter still be on low heat for the whole 20 mins? Thanks!

    • Adrianna Adarme
      Reply Adrianna Adarme June 18, 2019 at 3:52 pm

      Sorry just seeing this! You should turn it off the heat completely! 🙂 Let me know how it goes!xo

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