Espresso Chocolate Chip Cookies

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espresso chocolate chip cookies recipe
Photo: Mark Weinberg/Styling: Erin McDowell

Guys, we finally found a way to combine our two favorite afternoon pick-me-ups. These espresso chocolate chip cookies offer the best of both worlds—a sugar buzz and a caffeine buzz—and even come together in one bowl. 

“These are like a classic chocolate chip cookie, but they’re made with melted butter that’s combined with instant espresso powder to give it a coffee flavor,” pastry chef and author of The Fearless Baker Erin McDowell tells us. “Because it uses melted butter, you can make it all in one bowl—you don’t even have to use a mixer.” No mixer? This calls for a celebration.

She recommends using hand-chopped chocolate chunks from a bar (rather than chips) because it gets melty and marbled as the cookies bake. And look, we know you want your cookies, like, yesterday…but don’t skip the 30-minute rest in the fridge—it’s the key to getting just enough spread in the oven.

Would it be overkill to serve these with an iced espresso? (We think not.)


½ cup (113g) unsalted butter

2 teaspoon instant espresso powder

½ cup (99g) granulated sugar

½ cup (106g) light brown sugar

1 large egg

2 teaspoons pure vanilla extract

1 cup (120g) all-purpose flour

½ teaspoon baking soda

8 ounces (226g) dark chocolate, roughly chopped


1. Preheat the oven to 350°F. In a medium saucepan, melt the butter over medium heat. Turn off the heat and stir in the espresso powder. Transfer the mixture to a medium heat-safe bowl, and let cool for about 5 minutes.

2. Add the granulated sugar and brown sugar to the butter and whisk to combine. Add the egg and vanilla extract and whisk well to combine.

3. With a silicone spatula, add the flour and baking soda and stir the mixture just until it is fully incorporated.

4. Stir in the chocolate chunks, then cover the bowl with plastic wrap and refrigerate the dough for 25 to 30 minutes.

5. Line two baking sheets with parchment paper. Scoop the dough into ¼-cup-sized balls onto the prepared baking sheets, leaving at least 1½ inches between each cookie to allow room for spreading.

6. Bake the cookies until they are set around the edges, 12 to 15 minutes. Cool completely on the baking sheet.

Nutrition Facts
  • 290 calories

  • 16g fat

  • 33g carbs

  • 3g protein

  • 21g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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erin jeanne mcdowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by...