These espresso chocolate chip cookies are so rich, perfectly crispy on the edges and soft in the middle. The espresso flavor really comes through in the best way and complements the semisweet chocolate chips in every bite!
Those who know me know that I'm a little coffee-obsessed. My daily cup of coffee is a morning ritual that I take seriously... whether I'm at home, at the office, or on the go, I NEED to start my day with coffee and I savor every last drop of it.
A couple of years ago, Matt and I discovered pour-over coffee and it was a complete game changer. We typically save that as a weekend treat, since it's a little more involved than brewing a quick pot of coffee, but it is SO worth the extra effort.
So basically what I'm trying to say is... it was time for me to start dabbling in coffee-flavored desserts. And what better place to start than with espresso chocolate chip cookies? That's another thing we're HUGE fans of in this house.
Why You'll Love These Espresso Chocolate Chip Cookies
- I know it's a bold statement, but these might actually be perfect. The edges are crisp and the center is nice and soft, and slightly thick. I mean... just look at them!
- The espresso flavor is not overpowering by any means but adds a nice richness to what would otherwise be a classic chocolate chip cookie.
- We're using melted butter, so you don't need to worry about bringing your butter to room temperature, and only one bowl. Easy!
Ingredient Notes & Substitutions
- Espresso powder: You will want to use instant espresso powder here. This is my favorite one. I wouldn't recommend substituting ground coffee or instant coffee granules.
- Brown sugar: You could use light or dark brown sugar here. I tend to use light brown, but either one will work just fine.
- Egg replacer: I love using Bob's Red Mill egg replacer for eggless cookies. Just be sure to follow the instructions on the package. If you are not looking to make these cookies without eggs, you can use 1 egg instead.
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1 flour. Unless otherwise noted, this is the flour I use to develop and test every recipe. You should be able to use any blend as long as it contains xanthan gum. And, if you are not following a gluten free diet, an AP flour should work fine as well.
- Chocolate chips: For classic chocolate chip cookie flavor, I like to use semisweet chips. You can use any kind you like, and you can even use chocolate chunks instead.
STEP ONE: Start by stirring the instant espresso into your melted butter -- this really helps release all of that delicious espresso flavor. The powder won't dissolve completely, and that's ok.
STEP TWO: Next, beat the melted butter together with the two sugars. I love the flavor and texture you get from using both brown sugar and granulated sugar in this recipe. It's perfection!
STEP THREE: Mix in the prepared egg replacer and the vanilla extract.
STEP FOUR: Add your dry ingredients right into the bowl and mix on low speed until combined.
STEP FIVE: Turn off your mixer and fold in the chocolate chips.
STEP SIX: Scoop the dough out onto a lined baking sheet and bake on 350ºF for just about 9 minutes.
- As with all of my recipes, I recommend using a scale to weigh the flour. This is the best way to ensure accuracy, and too much flour will really impact the texture of the cookies. We'll need 222 grams for this recipe.
- It's important not to over-bake these cookies! I take them out right at the 9 minute mark. They will continue to cook and set up as they cool on the baking sheet.
- Speaking of which, you need to let the cookies cool on the baking sheet for at least 10 minutes before attempting to move them. This is all essential to getting that perfect crispy-yet-soft cookie.
- The cookies will spread, and that's totally ok. The centers of the cookies will still be perfectly thick and soft.
Frequently Asked Questions
No, instant coffee and espresso powder are not interchangeable ingredients in baking. Espresso powder is much stronger and more concentrated.
Yes, you should be able to substitute your favorite non-dairy butter.
You can store the cookies in an airtight container at room temperature for up to 5 days.
Best Ever Espresso Chocolate Chip Cookies
- ½ cup (113g) unsalted butter melted
- 1 tablespoon instant espresso powder
- ¾ cup (150g) brown sugar packed
- ¼ cup (50g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (113g) semi-sweet chocolate chips
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, stir the espresso powder and melted butter together. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the melted butter mixture with both sugars. Add the prepared egg replacer and vanilla extract and beat until combined.½ cup (113g) unsalted butter, 1 tablespoon instant espresso powder, ¾ cup (150g) brown sugar, ¼ cup (50g) granulated sugar, 1 tablespoon Bob's Red Mill Egg Replacer, 1 teaspoon vanilla extract
- Add the flour, baking soda, and salt and mix on low speed until the cookie dough starts to form. Fold in the chocolate chips.1 ½ cups (222g) gluten free flour blend, ½ teaspoon baking soda, ½ teaspoon salt, ⅔ cup (113g) semi-sweet chocolate chips
- Scoop cookie dough onto the prepared baking sheet and bake for 9-10 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- Depending on how big you make your cookies, this recipe should yield 10-12 cookies.