Espresso Chocolate Chip Cookies

What is your favorite dessert? I generally don’t eat a lot of sweets, but I do have a short list of favorites (cheesecake, sticky toffee pudding, and cookies) so whenever anyone offers me a cookie the answer is always, “UM, YES.” Today’s recipe is a play on the classic chocolate chip cookie recipe with a subtle addition of espresso powder. It seems like a simple “duh” moment when you think to add it to a dessert. After all, if you’re like me, coffee goes with nearly everything. I imagine the first person to ever make a recipe like this had a coffee in one hand and a cookie in the other, then had a Ratatouille-like moment of orgasmic combining of flavors. It’s the little thoughts like this that keep me giggling throughout the day.

Your favorite cookie recipe with the best secret ingredient: espresso! These sweet, melt in your mouth cookies go perfectly with a glass of milk.

So, I first made this recipe in my cookbook exchange (which is an incredibly fun way to make new friends and get new recipes). However, I found that the recipe in the book was lacking. To have such a fantastic concept just fall flat is one of the worst feelings, so I made some tweaks and am sharing my own version with you guys here. It is originally found in Food Truck Road Trip, so if you enjoy today’s recipe definitely check out the book! And has anyone been to the food truck in question, La Bella Torte in New York? Can you confirm that the cookies are as amazing as I imagine them to be?

These are made like the typical Tollhouse recipe so they’re pretty foolproof. For anyone that has never made cookies before (no shame–I used to be in the refrigerated dough crowd), fear not! There’s really no way to screw this up, but here are a few notes to make your cookies even better: your butter should be room temperature which means it should have a little bit of give but still holds up in your hand. Spoon the flour into the measuring cup. Do not pack it or use the cup to scoop straight from the flour. Choose your baking pan wisely. Darker pans retain more heat while lighter pans refract. If your cookies spread too much, put the remaining dough in the fridge for a while (like, hours) and try again. And here’s another fun fact if you happen to have a gas oven like me: due to the nature of them, temperatures fluctuate often. Shoving a cast iron skillet in there not only helps your oven stay at a constant temperature, it also keeps your cast iron seasoned! Double whammy!

So go forth and enjoy! If you make them, report back! I love to hear your feedback.

Until next time. X

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Your favorite cookie recipe with the best secret ingredient: espresso! This sweet, melt in your mouth cookie goes perfectly with a glass of milk.

Espresso Chocolate Chip Cookies

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  • Yield: 3-4 dozen cookies 1x


  • 1 c. butter
  • 3/4 c. brown sugar
  • 3/4 c. granulated sugar
  • 2 eggs
  • 2 1/4 c. flour
  • 1/2 tsp. baking soda
  • 1 tsp salt
  • 1/2 oz. espresso powder
  • 2 c. chocolate chips
  • 1/2 c. coffee beans (optional)


  1. Preheat the oven to 350°F/177°C.
  2. In a large mixing bowl, beat together the butter and both sugars. Add the eggs one at a time, mixing after each addition.
  3. In a small bowl, combine the flour, baking soda, salt and espresso powder.
  4. Slowly add the flour mixture to the large mixing bowl, beating after each addition. Gently fold in the chocolate chips and coffee beans (optional).
  5. Roll the dough into 2 inch balls and place on an ungreased or silpat lined cookie sheet. Bake for 12-15 minutes until they have risen and the edges are firm.
  6. Cool on baking sheets for at least 2 minutes, then remove to a rack to cool completely. Be sure to let the baking sheet cool to room temperature if reusing.


  • Serving Size: 2 cookies
Your favorite cookie recipe with the best secret ingredient: espresso! These sweet, melt in your mouth cookies go perfectly with a glass of milk.

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