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Coffee flavored cookies with chocolate chunks on baking paper
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Espresso Chocolate Chip Cookies

These espresso chocolate chip cookies are big, bakery-style cookies with made with a coffee-infused cookie dough and pools of dark chocolate. They have a delicious espresso flavor for a gourmet cookie that you can easily make at home.
Course Dessert
Cuisine American
Keyword Coffee Chocolate Chip Cookies, Espresso Chocolate Chip Cookies, Espresso Chocolate Chunk Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings 10 cookies
Calories 349kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • ½ cup unsalted butter (112 grams)
  • 2 ½ teaspoons instant espresso powder or 3-4 teaspoons instant coffee powder
  • ½ cup brown sugar (110 grams) packed
  • ½ cup granulated sugar (100 grams)
  • 1 ½ teaspoons vanilla extract
  • 1 large egg
  • 1 ⅔ cup all-purpose flour (208 grams)
  • 1 tablespoon cornstarch AKA cornflour
  • ½ teaspon baking soda
  • ½ teaspoon baking powder
  • 1 cup dark chocolate chunks (180 grams) I chopped up a chocolate bar

Instructions

  • Chop the butter into pieces and add to either a heatproof bowl or small saucepan. Add in the instant espresso powder/coffee powder.
  • Melt the butter either in a saucepan over low heat or in the microwave using short 30-second intervals on medium power, stirring between each interval. The espresso powder will start to soften, but not necessarily dissolve.
  • Once the butter is melted, let the mixture sit for 10 minutes.
  • Add the melted butter with espresso powder to a large bowl. Add in the sugars and beat until combined. You don't want to see pools of melted butter.
  • Beat in the egg and vanilla extract.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
  • Add the flour mixture into the butter mixture. Start with the mixer on a low speed and gradually increase to a medium speed until combined.
  • Stir in the chocolate chunks.
  • Cover the bowl with plastic and refrigerate for at least 2 hours or overnight.
  • When ready to bake, preheat the oven to 350F (180C or 170C on a fan forced oven). Line cookie sheets with parchment paper.
  • Form the dough into balls with about 3 tablespoons of dough each. I used 2 scoops of a medium cookie scoop (mine holds 1.5 tablespoons of dough) or you could use a large cookie scoop.
  • Place dough balls 2-3 inches apart on the lined cookie sheets.
  • Bake 1 sheet at a time in the middle of the oven for 10-12 minutes, or until the tops look set.
  • Cool cookies on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling.

Notes

  1. Instant Espresso Powder/Coffee Powder: I typically use the amount that would be enough to make 2 cups of coffee according to the package instructions. If using instant coffee powder, I use a little more. Do not simply use coffee granules. 
  2. Chocolate Chunks: I recommend buying a dark chocolate bar and chopping into chunks to get the large pools of melted chocolate. Feel free to use your favorite dark or semi-sweet chocolate. Chocolate chips work too. 
  3. Storage: Store cookies in an airtight container at room temperature for up to 5 days. Fresh cookies are always best.
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 10 equal-sized cookies. 

Nutrition

Calories: 349kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 28mg | Potassium: 173mg | Fiber: 2g | Sugar: 27g | Vitamin A: 319IU | Calcium: 38mg | Iron: 2mg