Espresso Chocolate Chip Cookies

chocolate chip cookies laying on coffee beans.

5 from 2 votes

Espresso Chocolate Chip Cookies

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.

Prep Time25

Cook Time20

Freezing Time30

Total Time1 15

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 456kcal

Author: Jessica Mode

Equipment

Ingredients

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

Instructions

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.

Video

Notes

Make Ahead: Make the dough up to 4 days ahead of time and store it in the refrigerator or freezer until you're ready to bake.

To freeze fully baked cookies: Store the fully baked cookies in an airtight container in the freezer for up to 3 months.

Nutrition