Espresso Chip Coffee Cookies

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.

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Mix It, Bake It, & Eat Espresso Chocolate Chip Cookies

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.

Ingredients for Espresso Chip Cookies

All-purpose flour – I like to measure flour by using the fluff, scoop, and level technique to measure flour correctly when a kitchen scale isn’t available. Simply, fluff the flour with a spoon, spoon flour into the measuring cup, then level it off with a butter knife. This will help avoid excess flour.

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.

Baking powder & Baking soda – Lift, chew, and crumb are all results of fresh baking soda and powder.

Salt – Salt helps to balance and elevate flavors.

Unsalted butter – Softened to room temperature. It’s helpful to remove the butter from the fridge about 30 minutes before preparing your cookie dough. If using salted butter, just omit the salt needed for the recipe.

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.

White granulated sugar – I always like to suggest sifting your white sugar as you would flour just to make sure there aren’t any hard lumps or debris in your sugar.

Vanilla extract – Pure vanilla extract in either a liquid or paste form will work great.

Egg & Egg yolk – Adds flavor and structure.

Espresso chocolate chip – Strong in that bold coffee flavor, these will add a coffee punch to your cookies.

Glaze

Powdered sugar – I enjoy using Domino brand powdered sugar, or confectioners sugar. Often times an off-brand sugar will have a weird taste. A best practice is to taste your sugar before using it. It should only taste sweet.

Vanilla – Liquid vanilla extract is best for this as it’s part of a drizzle.

Milk – Whichever your preference of milk is. Water can also be used.

Kitchen Supplies I Use

Espresso powder

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Instant Coffee

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Cookie scoop

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How To Make Our Coffee Cookie Recipe

Preheat 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 or instant espresso powder and whisk to combine.

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.

Add the flour mixture 1/3 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 minutes, or until the edges are lightly golden brown.

Remove the cookies from the oven and let them cool for 5 minutes before transferring them to a wire rack to cool completely.

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.

Storage Recommendations for Coffee Cookies

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.

Recipe Variations:

• 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.

Coffee Cookies Recipe FAQs:

Expert Tips

• 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.

Try these other cookie recipes!

• Coffee Cake Cookies
• Chewy Oatmeal Raisin Cookies
• Copycat Star Crunch Cookies
• White Chocolate Raspberry Cheesecake Cookies
• Dark Chocolate Almond Biscotti

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