Chewy chocolate chip cookies with a kick, these espresso chocolate chip cookies are a fun spin on the traditional treat. They are enhanced with espresso powder and chocolate covered espresso beans for maximum espresso flavor. They are the perfect afternoon pick-me-up (or morning or evening!).
Tips for cookie baking
Chocolate chip cookies seem to be one of the easiest cookies to make but there are a few things to keep in mind for the best cookies.
- Measure your flour correctly: This is such an important one and applies to all baked goods so is a good habit to adopt. The best way to measure flour without using a scale is the spoon and level method. Spoon flour into your measuring cup until it's overflowing. Then use a knife to scrape off the top, leveling the flour with the top of the measuring cup. Scooping the measuring cup directly into the bag or canister of flour can lead to too much flour resulting in dry or hard cookies. Always spoon and level!
- Use a cookie scoop: For evenly sized and baked cookies, utilize a cookie scoop to get the perfect cookie dough balls. These cookies are large! I use a large cookie scoop that holds 3 tablespoons of cookie dough. If you don't have a large cookie scoop, you can use just shy of a ¼ cup measuring cup.
- Don't overbake: The key to chewy chocolate chip cookies with crisp edges is not to overbake them. Check the first batch of cookies about 10 minutes into the baking time to check for doneness since every oven is different. You want the edges to just start turning golden brown and the middles to look slightly underdone before removing them. They will continue to bake just slightly from the heat of the cookie sheet once removed from the oven so this will give you the best soft texture.
Chill the dough!
I know, I know! When you want cookies, you want them now. I'm no diferent. However, so things are good enough to wait for and these espresso chocolate chip cookies are in that category.
Some cookie recipes require overnight refrigeration. This process helps the the fat (butter) harden so the cookies don't spread as much.
The dough dries out during refrigeration resulting in a chewier and more flavorful cookie. If you really can't wait overnight, at least let the dough chill for 30 minutes before baking up the espresso chocolate chip cookies.
How to freeze the dough ahead of time
The cookie dough can be frozen. Scoop the dough into cookie balls and press in the chocolate discs if you are using them. Place the cookie dough balls on a sheet tray (or plate if your freezer is small).
Allow to freeze for one hour and then place the cookie dough balls in a ziploc bag for up to a month.
When you are ready to bake them, remove them from the bag and place on a parchment lined baking tray. The cookies will take an additional 1-2 minutes to bake but make sure you check them about 10 minutes in for doneness.
How to store the cookies and for how long
The cookies will keep well for 4 to 5 days if kept in a tightly covered container. For more protection against hard cookies, try putting a slice of bread in the container. The moisture in the bread will help keep the cookies from becoming too dry.
For more cookies recipes, check out these recipes:
- Apple Oatmeal Cookies
- Marbled Sugar Cookies
- Chocolate Peanut Butter Cookies
- Lemon Crinkle Cookies with White Chocolate
Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thanks and enjoy!
Espresso Chocolate Chip Cookies
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 ½ cup dark or light brown sugar packed
- 2 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon espresso powder
- 2 teaspoon vanilla extract
- 2 eggs
- 1 ½ cups milk chocolate chips
- ⅓ cups dark chocolate covered espresso beans finely chopped, optional
- ½ cup dark chocolate discs optional
- Using a hand or stand mixer, cream together butter, brown sugar and granulated sugar for about 2 minutes. Add eggs and vanilla and mix until combined.
- In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Don't overmix! Add the chocolate chips and chocolate-covered espresso beans if using.
- Using a large cookie scoop (about 3 tablespoons) or small ice cream scoop, scoop cookie dough into balls and place on a baking tray or plate that will fit into the refrigerator.
- If using the chocolate discs, press 1-2 discs into the top of each of the cookie dough balls.
- Refrigerate the cookie dough balls overnight, covering the baking sheet/plate with plastic wrap or foil.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment or a silicone baking mat. Place the cookie dough balls about 2 inches apart on the baking sheet.
- Bake for 12 to 14 minutes until the cookies are beginning to turn golden brown at the edges but are still just slightly underbaked in the center. Allow to cool on the cookie sheet for about 5 minutes before moving to a wire rack to cool completely.
- These cookies need to be refrigerated overnight. If you skip this step, the cookies will be very flat when baked, so plan ahead!
- Keep the cookies in an air-tight container for up to 5 days. Place a slice of bread in the container to impart more moisture to the cookies keeping them drying out quicker.
- The dark chocolate discs are optional but will help you create the chocolate puddles on top of the cookies like the pictures.