Espresso chocolate chip cookie recipe 

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Anyone that knows me knows I have a strong love for coffee! So when we decided on having a Christmas cookie exchange and I was sure we were going to have a hot cocoa and coffee bar as well as making a hot chocolate cookie, my husband suggested I bake some kind of coffee cookie. If you like coffee & chocolate, you’ll love this cookie!


  • 3 cups all purpose flour 
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 cup light brown sugar 
  • 1 cup sugar
  • 2 sticks (1 cup) unsalted butter, at room temperature 
  • 2 large eggs
  • 12 oz bag mini chocolate chips
  • 1/4 cup instant espresso or coffee granules 
  • 1/4 cup whole coffee beans (optional)


In a large mixing bowl combine flour, salt, and baking soda. Set aside. 

In a mixer cream butter, brown sugar, sugar, & vanilla extract until fluffy. 

Add eggs one at a time.

Gradually add flour mixture until well incorporated. 

Stir in chocolate chips and coffee or espresso granules. 

Use a cookie scoop and drop on parchment paper lined cookie sheets. 

Bake at 350° (or 375°  I have to lower the temp for our oven) for 11-13 minutes (took our oven 13 minutes).

Optional: remove and promptly press a coffee bean in the center of each cookie. 

Side notes:

Depending on the size of your cookie scoop it can yield between 3-5 dozen. Mine made 59 cookies with a small scoop.

Can use 12 oz bag of regular size semi sweet chocolate chips, but the minis seem to spread through the cookie better.

I always have the best intention of taking a picture of them on a pretty plate after they cool, and well I get side tracked with a house full of kiddos:)


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