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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

  • 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