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Espresso Chocolate Chip Cookies

Espresso chocolate chip cookies pair semisweet chocolate chips with instant espresso powder for a rich coffee note. The cookies bake with lightly browned edges and centers that stay slightly soft.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 233
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 2 tsp instant espresso powder
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.75 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2 cup semisweet chocolate chips

Equipment

  • 1 electric mixer
  • 2 baking sheets

Method
 

  1. Whisk the flour, baking soda, salt, and espresso powder together in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the eggs one at a time.
  4. Mix in the vanilla until combined.
  5. Add the flour mixture and mix on low just until no dry streaks remain.
  6. Stir in the chocolate chips.
  7. Cover the dough and refrigerate for 30 minutes.
  8. Meanwhile, heat the oven to 350°F and line two baking sheets with parchment paper.
  9. Scoop the dough into 2-tablespoon portions.
  10. Arrange 12 portions on each baking sheet, leaving about 2 inches between them.
  11. Bake both sheets for 10–12 minutes, switching their rack positions and rotating them front to back halfway through, until the edges are set and lightly browned and the centers still look slightly soft.
  12. Let the cookies cool on the baking sheets for 5 minutes.
  13. Transfer them to a wire rack to cool completely.

Notes

For cookies with thicker centers, chill the dough for the full 30 minutes. Store baked cookies in an airtight container in the refrigerator for up to 5 days; they can be frozen. For a dairy-free variation, use dairy-free butter and semisweet chocolate chips.