There are always new and exciting ways to mix up the classic chocolate chip cookie recipe. These chewy espresso chocolate cookies are packed with a coffee flavor and loaded with heaps of chocolate chips.
Adding espresso or coffee to chocolate desserts kicks up the flavor in an unbelievable way.
There are certain flavor combinations that are just made for each other. Espresso and chocolate is one of those combos!
These espresso chocolate chip cookies have heaps of milk chocolate that are balanced out with some espresso powder. The addition of espresso powder helps to amplify the chocolate flavors while balancing out the sweetness with a rich coffee taste.
What You'll Learn In This Recipe
In this espresso cookie recipe, you'll learn some important lessons in the kitchen about making cookies including:
- The preparation technique used for chocolate chip cookies. Hint: They're classified as drop cookies.
- Why the creaming method is used to mix up these coffee chocolate chip cookies.
- A creative way to decorate cookies inspired by Night Owl Cookies.
If you're interested in learning more about baking tips and tricks, grab this free guide with 10 best-kept baking secrets.
Ingredients You Need
These chocolate espresso cookies are classified as drop cookies. There are six different types of cookies - drop, icebox, bar, cut-out, rolled, and wafer. Drop cookies are made from a soft dough that is able to be scooped into mounds for baking.
For the coffee-flavored drop cookies you'll need the following ingredients:
- All purpose flour: Flour is an important part of any baking recipe! Make sure you are properly measuring the flour, or the cookies will have a different texture. First, fluff the flour with a spoon, scoop it into a measuring cup, and level it off with a knife.
- Baking soda: The baking soda gives a lift to the cookies. Double-check that your baking soda hasn't expired.
- Finely ground dark roasted coffee beans (espresso powder): This is a key ingredient in the recipe! You can use any type of espresso powder including instant coffee or finely ground dark roasted coffee beans that you grind yourself. Many grocery stores also have a coffee grinding station if you don't have one at home. Just look for any dark roasted bean to grind.
- Fine sea salt: Fine sea salt is my favorite types of salt for baking. It distributes really well among the entire dough.
- Mascarpone cheese: Mascarpone is a soft, cow's cheese originally from Italy. It adds a sweet, tangy bite to the cookies.
- Unsalted butter: Make sure to use real butter for this recipe (not margarine).
- Brown sugar: Brown sugar is refined cane sugar with some molasses added back to it. Properly measure the brown sugar by packing it down in the measuring cup.
- Granulated sugar: This type of sugar is made of fine crystals that are uniform in size.
- Egg: Make sure your egg is at room temperature. It will emulsify (mix) with the fats more smoothly.
- Vanilla extract: A high-quality vanilla will take your cookies up a notch.
- Chocolate morsels: We are using lots of chocolate chip cookies to make a big statement! I was inspired by Night Owl Cookies to decorate the espresso cookies with lots of chocolate morsels.
For specific ingredient measurements, be sure to scroll down to the recipe card below.
How to Make This Recipe
Here's a step-by-step photo guide to making espresso chocolate chip cookies.
1. First, whisk all the dry ingredients together in a small mixing bowl. Mix flour, espresso powder, baking soda, and salt in a bowl until combined.
2. For this recipe, we'll be using the creaming mixing method. This mixing method incorporates air into the fat (butter and mascarpone) and sugars. This will help leaven (rise) the product as it bakes.
The creaming mixing method helps reduce the risk of overmixing your cookie batter. The high-fat content from the butter and mascarpone helps shorten the gluten strands and tenderize the batter.
For this step, place the mascarpone cheese, butter, granulated sugar, and brown sugar in stand mixer fitted with the paddle attachment. Beat the ingredients together on medium speed until the mixer is fluffy and has lightened in color.
This whole process usually takes about 2 - 3 minutes. Don't cut this time short!
3. Next, add the egg and vanilla to the mixer and beat just until it's incorporated.
4. Then, with the mixer running on low speed, slowly add in dry ingredients in 2 - 3 batches. Beat on low speed just until the flour has combined, scraping down the sides as needed.
Once the dough is finished, it will be fairly sticky.
5. Remove the bowl from the stand mixer, and add in ¾ cup of milk chocolate morsels. Stir chocolate morsels into the dough with a silicone spatula. Switching over to a silicone spatula ensures none of the chocolate morsels get broken by the mixer.
6. Scoop cookies into 3 tablespoon balls and place on a parchment-lined baking sheet. Using 1 ¾ cups of milk chocolate morsels, cover the outside of each cookie dough scoop until they're filled with chocolate chips.
These chocolate chips are going to bake into the cookies.
Since the dough is so sticky, the cookies will need to rest in the freezer for about 30 minutes until the dough has firmed up.
Then, it's time to bake the cookies in a preheated 350°F (175°C) for 15 - 20 minutes until they're golden brown around the edges and the center of the cookie has set.
- If you prefer dark chocolate, feel free to substitute the milk chocolate morsels for dark chocolate.
- Be sure to allow the cookies to fully cool before placing them in a storage container otherwise you'll risk the hot chocolate chips melting and smearing.
- I love making these espresso chocolate chip cookies and then storing the dough in the freezer. This is a great entertaining hack for always having cookie dough on hand. The dough should last up to 3 months in the freezer.
Yes, it's important to flash-freeze the cookie dough for 30 minutes before baking. The dough is very sticky and will spread too much if you don't flash freeze it. Please don't skip this step, it's important!
It's not necessary to add all the chocolate chips on top if you don't like that much chocolate. Just add as many chocolate chips as you're comfortable with. They will still taste delicious!
Yes - Store the fully baked cookies in an airtight container in the freezer for up to 3 months.
Yes - Make it up to 4 days ahead of time and store it in the refrigerator until you're ready to bake. You can also make the dough and store it in the freezer until you want to bake them.
More Chocolate Recipes
Espresso Chocolate Chip Cookies
- 1 ¾ cups all purpose flour
- 2 tablespoons finely ground dark roasted coffee beans (espresso powder)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup mascarpone cheese softened to room temperature
- ½ cup (1 stick) unsalted butter softened to room temperature
- ½ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- 3 cups milk chocolate morsels divided
- Whisk flour, finely ground coffee beans, baking soda, and salt in a bowl until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat mascarpone, butter, granulated sugar, and brown sugar on medium speed until fluffy and light in color, about two minutes. Add in egg and vanilla. Beat until incorporated.
- With the mixer running on low speed, slowly add in dry ingredients. Beat on low just until the flour has combined, scraping down the sides of the mixer as needed. The dough will be sticky. Remove bowl from the stand mixer, and add in ¾ cup of milk chocolate morsels. Stir chocolate morsels into the dough with a silicone spatula.
- Scoop cookies into 3 tablespoon balls and place on a parchment lined baking sheet. Using 1 ¾ cups of milk chocolate morsels, cover the outside of each cookie dough scoop. Place in the freezer for 30 minutes until the dough has firmed up.
- Heat oven to 350°F (175°C).
- Remove cookies from the freezer and place 3 inches (8 centimeters) apart on a parchment lined baking sheet. Bake the cookies for 15-20 minutes until golden brown around the edges and the middle of the cookie has set. Once out of the oven, use the remaining ½ cup of milk chocolate morsels to fill in bare spots on top of the cookie. Allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- Store cookies in a single layer in an airtight container at room temperature for up to 5 days.