Go Back
+ servings
espresso chocolate chip cookies on a pink background with a small bowl of chocolate espresso beans

Espresso Chocolate Chip Cookies

Tara Kringlen
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. The perfect afternoon pick-me-up.
No ratings yet
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 267 kcal


  • 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
  • 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.


Serving: 1cookieCalories: 267kcal
Keyword chewy cookies, chocolate chip cookies, espresso
Tried this recipe?Let us know how it was!