Coffee and cookies?! Yes! Espresso chip coffee cookies are bursting with that coffee flavor and topped with a touch of sweetness. These large and chewy cookies are a perfect addition to your morning coffee. Feel free to bring some to the coffee lovers of your office to perk them up.
So many things could be said about these coffee cookies. There is no lack of coffee flavor here. Matter of fact, the flavor is bold and punchy, like that double shot of espresso you just added to your coffee. The sweet vanilla drizzle is the right amount of sweetness to complement the bittersweet coffee.
Next to pizza and cookies, coffee is my lifeline. If coffee runs in your veins too, you might want to enjoy my coffee cake or my coffee cake cookies. Of course, those tasty treats don't actually contain any coffee but will go wonderfully with your morning cuppa joe.
Important Ingredients with Substitutions
- Cake flour & cornstarch - The addition of these ingredients help to make a light and tender texture to your cookie.
- Instant coffee granules or instant espresso coffee - Instant espresso powder is going to be a lot stronger than instant coffee. I would suggest that if you have to leave out the optional espresso chips then use the espresso powder. If you are adding the espresso chips, then opt for the instant coffee. You can find both instant coffee and espresso powder in the coffee aisle at your local grocery store, or pick some up on Amazon.
- Brown sugar - Light brown sugar or dark brown sugar both work well. You may know, but I tend to mix my brown sugars together in a large container so it's purely preference.
- Espresso chocolate chip - Strong in that bold coffee flavor, these will add a coffee punch to your cookies.
See the recipe below for the full list of ingredients and quantities.
Instructions for espresso chip coffee cookies
Preheat oven to 350 degrees Fahrenheit. Prepare a large baking sheet with parchment paper.
Sift the dry ingredients and whisk to combine, set aside.
Step 1:In a large mixing bowl add the unsalted butter, brown sugar, and white sugar. With an electric mixer, beat until light and fluffy. Add in the egg and yolk, then add the vanilla. Beat until combined.
Step 2: Add the flour mixture ⅓ at a time until all of the flour is fully incorporated. Fold in the espresso morsels if you’re using them.
Step 3: Use a medium cookie scoop to drop dough onto your prepared baking sheet, leaving 2 inches between.
Step 4: Bake for 12 minutes, or until the edges are lightly golden brown.
Step 5: Prepare the thin glaze in a small bowl. Whisk together the powdered sugar, vanilla, and milk.
Step 6: Drizzle the icing over the cooled cookies. Allow the icing to set before serving.
Level Up with a Top Tip!
Hint: Stick extra espresso chips on top to get that delicious bakery cookie look when baked.
- Use any kind of chocolate chip or chopped chocolate that you prefer. Semi-sweet chocolate chips or dark chocolate chunks would be tasty.
- For an even richer taste prepare brown butter first, cool, then add the cooled butter as you would in the recipe. Brown butter has such a rich buttery flavor and a nutty aroma too.
- Top with flaky sea salt! Maldon sea salt is my favorite.
Baked cookies will store well in an airtight container at room temperature for up to a week. They'll keep longer if stored in the refrigerator. Refrigerating cookies will make them dry out faster.
I like to store cookies in a cookie jar next to my coffee pot.
Can I freeze baked chocolate chip cookies? Freeze cooled cookies in a freezer-safe airtight container for up to 3 months. Thaw for a few hours before enjoying!
Can I freeze cookie dough balls? Before tossing cookie dough into the freezer. Place cookie dough balls onto a cookie sheet, and set it in the freezer for a couple of hours so the cookie dough can firm up. Then you can store the frozen cookie dough balls in a freezer-safe airtight container or resealable bag for up to 3 months.
Level Up With Expert Tips & Tricks
Espresso chocolate chip cookies can be made with or without espresso chips - Try adding white chocolate to replicate the "cream" in your coffee. Or go bold with dark chocolate chunks or chips. Or add a smooth chocolate flavor and sweetness with milk chocolate.
Press extra chocolate into the top of your cookies before, or even after baking for that "finished cookie" look.
For perfect circle cookies, use a large glass or cookie cutter to manipulate the warm cookie into a circle before they cool completely.
Underbake - It's okay if you slightly underbake them, they'll continue to cook while they cool. Undercooking just slightly will give you that soft chewy center.
Pour your vanilla drizzle into a piping bag or a resealable plastic bag. Cut a small hole in the end so you can control the drizzle without the mess.
Want all the flavor but without added caffeine? Try Instant Decaf Espresso powder!
Looking for other recipes like this? Try these:
- 1 ¼ cups All-purpose flour
- ¾ cup Cake flour
- 1 teaspoon Cornstarch
- 2 tablespoons Instant coffee powder
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter softened to room temperature
- ½ cup Brown sugar packed
- ¼ cup White granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 Egg yolk
- 1 cup Espresso morsels optional
- 1 cup Powdered sugar
- 1 teaspoon Vanilla
- 2-3 tablespoons Milk
- Preheat your oven to 350 degrees Fahrenheit. Prepare a large baking sheet with parchment paper.
- In a medium bowl sift together the flour, cake flour, cornstarch, baking powder, baking soda, and salt. Add the instant coffee powder and whisk to combine.
- In a large bowl add the unsalted butter, brown sugar, and white sugar. With a hand mixer, beat until light and fluffy.
- Add in the egg and yolk, then add the vanilla. Beat until combined.
- Add the flour mixture ⅓ at a time until all of the flour is fully incorporated.
- Fold in the espresso morsels if you're using them. Stick extra on top if you'd like.
- Use a medium cookie scoop to drop dough onto your prepared baking sheet, leaving 2 inches between.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool for 5 minutes before transferring them to a wire rack to finish cooling.
- Prepare the thin glaze in a small bowl. Whisk together the powdered sugar, vanilla, and milk.
- Drizzle the icing over the cooled cookies. Allow the icing to set before serving.