Coffee Cookies (An easy espresso cookie recipe!)

5 from 3 votes

Coffee Cookies (An easy espresso cookie recipe!)

If coffee is your love language, it’s about time you indulge in the rich and irresistible taste of these soft and chewy Coffee Cookies! Each bite is loaded with luxurious dark chocolate and buzzy espresso, providing a decadent, caffeinated treat that will satisfy your sweet cravings AND chase off the 3 o’clock slump.

Prep Time10

Cook Time12

Chilling Time2

Total Time2 22

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 223kcal

Author: Emily Laurae

Equipment

Ingredients

2 Cups + 2 Tablespoons All-Purpose Flour
¾ teaspoon Kosher Salt
½ teaspoon Baking Soda
3 tablespoons Cocoa powder
1 tablespoons Espresso powder
¾ Cup Unsalted Butter melted
¾ Cup Granulated Sugar
¾ cup Brown sugar
2 Eggs large, cold
1 Egg yolk cold
1 Tablespoon Vanilla Extract
1 Cup Dark Chocolate Roughly Chopped, with some saved for post-bake
Flakey sea salt

US Customary - Metric

Instructions

Whisk together the all-purpose flour, espresso powder, cocoa powder, salt, and baking soda in a medium bowl.
2 Cups + 2 Tablespoons All-Purpose Flour, ¾ teaspoon Kosher Salt, ½ teaspoon Baking Soda, 3 tablespoons Cocoa powder, 1 tablespoons Espresso powder
Mix together the melted butter & sugar, then eggs, yolk and vanilla in a separate bowl.
¾ Cup Unsalted Butter, ¾ Cup Granulated Sugar, ¾ cup Brown sugar, 2 Eggs, 1 Egg yolk, 1 Tablespoon Vanilla Extract
Add the flour mixture to the wet and stir until everything is combined. Finally, stir in the dark chocolate. Using a medium cookie scoop, scoop dough and place them on a lined plate or small baking tray.
1 Cup Dark Chocolate
Place your dough in the fridge for 2 hours or overnight.
Prepare your baking sheets with parchment paper. Place the cookie dough balls about 2 inches apart on your baking sheets. Preheat oven to 350 degrees and, one sheet at a time, bake your cookies until the edges are firm and the centers are soft, about 12-14 minutes.
Once the cookies come out of the oven, use a round cookie cutter or glass to scoot the edges in and make them perfectly round.
Cool your cookies on a wire rack or cooling rack, pour yourself a hefty glass of milk, dunk your perfect cookie, and enjoy!
Flakey sea salt

Video

Notes

Expert Tips

Separate eggs when they’re cold, and keep them cold. Egg yolks are less likely to break when they’re chilly, and the cold eggs will help to cool down the dough allowing us to get to baking faster!
Don’t rush the chilling step. At the bare minimum, let the dough rest for 1 hour — this contributes to the perfect texture, improves the flavor, and prevents the dough from spreading in the oven.
Use a cookie scoop for even sizing. Evenly portioned dough means your cookies will bake more evenly!

Storage Instructions

Chocolate espresso cookie dough can be kept in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When you’re ready to bake, there’s no need to defrost them. You may need to add another minute or two onto the bake time, however.

Baked mocha cookies are best warm from the oven, but you can store cookies in an airtight container at room temperature for up to 5 days.

Nutrition