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!
If you like these cookies, you should check out my espresso shortbread cookies and tiramisu cupcakes!
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.
Jump to:
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-by-Step Instructions
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.
Expert Tips
- 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.
Did you try my espresso chocolate chip cookies? Tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
📖 Recipe
Best Ever Espresso Chocolate Chip Cookies
Ingredients
- 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 tablespoon 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
Instructions
- 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.
Notes
-
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.
Kay says
Perfect for kids school cake sale! Always lacking nice looking gluten/egg free goodies!
Taleen says
Thanks, Kay!
Alexandra says
We enjoyed this with a pot of coffee this morning - and they were fantastic!! Simple to make, and even easier to eat!
Taleen says
I love that!
Amy says
Oh I hear you! I am coffee obsessed to! Can't function without one first thing in the morning. By about mid-morning I'm craving for another one! My daughter, although not allowed to have coffee, loves it..... (she sneaks a sip here and there!). Will this work if I use decaffeinated coffee?
Taleen says
I love that! Yes, I don't see why not - you'll get the coffee taste without the caffeine 🙂
Meesha says
Those turns out to be absolutely amazing! I used vegan butter in place of butter, and ot works really well too.
Taleen says
That's great to hear, thanks Meesha!
Leslie says
I am coffee obsessed as well! I equally love ALL things coffee-flavored. If it's coffee flavored, I'll try it! This is a great creation! You have successfully combined my two favorite things, coffee, and chocolate chip cookies!
Taleen says
Thank you, Leslie! We definitely have that in common! 🙂
Maria says
I love thin cookies that are crispy on the edges and soft in the middle just like these! The espresso is also a tasty addition!
Taleen says
Me too! Thanks, Maria!
Linda says
I love coffee; however, my body can't take it, so I prefer tea instead. But I'm sure my body and taste buds will thank you because of these espresso chocolate chip cookies!
Taleen says
That's a bummer! Is it the caffeine? You may be able to try decaf here!
Stine Mari says
I'm not a coffee drinker but I am definitely a coffee desserts eater! I love coffee flavored desserts, and these cookies look like PERFECTION and I cannot wait to make them!
Taleen says
Thank you!!
Chef Dennis says
OMG, those cookies look ah-mazing!! I can't believe their Gluten-free and egg-free!
Taleen says
Thank you!
Marta says
I love that these cookies are eggless because I have a good friend who has an egg allergy. I never offer her any sweets because they all contain eggs. Now I can give her these.
Taleen says
I'm so glad you found it helpful!
Amy Liu Dong says
Our family loves cookies and this one looks really delicious and look so easy to make.
I am sure my family would love to have this for their afternoon snacks.
Taleen says
Thank you! Enjoy!
Georgina | Culinary Travels says
These cookies look so perfectly chewy. I love the addition of coffee, the flavour must be fabulous.
Taleen says
Thank you, Georgina!
Sondra Barker says
I'm always looking for new and exciting chocolate chip cookies recipes and this is definitely something I'm adding on my list of things to make! love the combination of espresso and chocolate
Taleen says
Thanks, Sondra!
Beth says
Ok, I'm officially drooling now ... I love this recipe. I never would have thought of dissolving the espresso powder into the butter to release the oils, but it makes complete sense. Also I'm glad to see that I could use powdered espresso, since I've switched over to green tea for my a.m. drink!
Taleen says
Thanks so much, Beth!
Kushigalu says
Love this eggless and gluten free version of chocolate chip cookies. Looks so perfect too. My lil one would love these. I will soon try this for him.
Taleen says
Thank you!
Jacqueline Debono says
These cookies look so good. I love the crispy edges! My hubby and I both love coffee flavoured sweets and treats so am sure these aren't going to last long once I make them!
Taleen says
Thank you! Enjoy!
Sarah James says
I am a coffee lover too and I can't wait to make these cookies. I like how you use brown sugar and granulated sugar, thanks for sharing.
Taleen says
Thank you!
Wendy says
Oh my! These are heavenly! They are an amazing combination of all my favorite flavors.
Taleen says
Thank you, Wendy!
Julie @ Running in a Skirt says
What an incredible cookie! THe espresso adds just a little punch and the cookies have such a wonderful flavor and texture.
Taleen says
Thanks, Julie!
Emily says
Love the flavor that espresso adds to these chocolate chip cookies! And these are probably the best gluten free cookies I've made to date! Such great texture.
Taleen says
Thank you, Emily! I'm so happy to hear that.
Gail Montero says
I can imagine the espresso taste shining through these delicious cookies! Perfect with my morning cuppa!
Taleen says
Thanks, Gail!
Sara says
Oh my gosh, adding the espresso to these cookies is such a game changer! They are so soft in the middle, and perfectly crispy on the outside. Totally a new favorite gluten free cookie for us!
Taleen says
Thanks so much!
sapana says
I have always tried eggless cookies but they never get this flattened shape ever. I don't know what I do wrong but they would always have weird shape rather that this beautiful flattened like yours. I will try your recipe, next time and hopefully, they will come out as good as yours.
Taleen says
Thank you, Sapana! I'm not sure why that might be - maybe the melted butter in my recipe causes them to spread a little more?
Ramona says
Oh my!!! what a great idea to add the espresso to these cookies. Wow, what a game-changer indeed! I am a little coffee obsessed too so these will be on a plate on my table immediately! Thank you for sharing!
Taleen says
Thank you, Ramona!
Lathiya says
Did you say espresso? I'm sold. These cookies look absolutely delicious. Will be trying it soon.
Taleen says
Thanks, Lathiya!
Alik says
These cookies taste amazing. Thanks for posting it.
Taleen Benson says
Thank you!
Lily Jones says
These cookies are amazing!! Everyone loved them including the regular gluten eaters!
Next time I make them, could I freeze the dough in individual balls to have on hand to pop 2 in the oven? Maybe let them thaw first but would that work?
Taleen Benson says
That's so great to hear, thanks Lily! Yes, that shouldn't be a problem.