These next level Chocolate Chip Espresso Cookies with a soft and chewy center and gooey chocolate chips. Perfect for all my coffee lovers.
Cookies are my weakness. I love them. In case I didn’t share that enough with my eggless chocolate chip cookie recipe, I’ll share it with you again! Eggless cookies are hard to find. So I decided to create my set of eggless cookie recipes: Chai Cookies, Double Chocolate Chip Cookies, Chocolate Chip Cookies, and Chocolate Chip Cookie Bars.
You're in the right place if you've been searching for the best espresso chocolate chip cookie! This chewy espresso cookie recipe is made to perfection with a crispy outside and a gooey, fudgy center. I truly believe cookies nourish your body and your SOUL.
📋 Chocolate Chip Espresso Cookie Ingredients
Here's a list of the ingredients I used for these espresso chocolate chip cookies.
- Butter: This recipe was written using unsalted butter, which needs to be room temperature in order to cream properly with the sugars. But if you only have salted butter on hand, no worries at all, simply omit the extra ¼ teaspoon fine sea salt called for in the recipe.
- Sugars: I use cane sugar (this brand as it's vegan) and organic dark brown sugar in the cookie dough.
- Vanilla extract: I really think vanilla amplifies cookies so do not skip this!
- Flour. I used basic all-purpose flour for my cookies. If you want to make these cookies gluten-free, I recommend using a 1:1 gluten-free flour (I have previously used this gluten-free flour and they have turned out incredible!).
- Espresso powder. Not instant coffee. This really boosts the chocolate in the cookies but also adds an extra coffee flavor! I used Dellalo Espresso Powder which is readily available at most grocery stores.
- Baking soda: Baking soda is our leavening agent here, which helps the cookies to rise perfectly.
- Salt. I used regular table salt in the cookie dough. You can also add flaky sea salt on top of your cookies after they are baked for an extra flavor boost.
- Semisweet chocolate chips: Last, I add a whole 1.5 cups of semisweet chocolate chips to the batter. Then I save the last .5 cup for the extra chocolate chips on top of the cookie dough right before baking.
These gourmet-tasting espresso chocolate chip cookies are made almost the exact same as the chocolate chip cookie recipe but with only 2 changes.
- Add a little less flour. Since the recipe doesn't use egg plus we added espresso powder, I found this worked a little better with ¼ cup less flour.
- Add espresso powder: Espresso powder really brings out the chocolate and adds a hint of coffee. Truly the perfect cookie for coffee lovers.
- Storing Suggestions. IF you have any left, you can store the cookies in an airtight container at room temperature for 3-4 days. You can also refrigerate them for about a week.
- Freezing Suggestions. First, line an airtight, freezer-safe container with parchment paper. Then, scoop onto the parchment paper using a cookie scoop. You can add more layers of parchment paper as needed. Thaw on a cookie sheet or in the container before you bake.
💭 Variation Ideas
Nuts. Walnuts or pecans will really elevate this cookie for those who like a bit of crunch.
Toffee chips. In addition or in place of chocolate chips, use toffee chips!
M&Ms. Coffee + chocolate is already a match made in heaven but coffee + M&M's?! YES, please.
Chocolate Chunks. When I have them available, I LOVE adding chocolate chunks to any cookie that requires a chocolate chip. It really makes the cookie look beautiful but takes that melty chocolate layer to the next level.
🍪 More Dessert Recipes
- Chocolate Oat Bars
- Vegan Mini Baklava Cups
- 5 Ingredient Almond Butter Brownies
- Chewy Eggless Chocolate Chip Cookies
If you loved this Chocolate Chip Espresso Cookies recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails so you never miss a new recipe!
Chocolate Chip Espresso Cookies
- Heat oven to 375ºF.
- Beat cane sugar, brown sugar, and butter until creamy and fluffy (about 3-5 minutes). Add in vanilla and yogurt and beat for an additional 1-2 minutes.
- In a small bowl, combine flour, espresso powder, baking soda and salt. Fold in the flour mixture to the wet ingredients and combine with a spatula until just mixed.
- Fold in the chocolate chips.
- Drop dough by rounded tablespoons onto ungreased cookie sheet lined with parchment paper.
- Bake 8-10 minutes or until barely turning light brown. Let them set for about 3-5 minutes then move to a wire cooling rack to finish cooling process.
- Serve warm or let cool, then enjoy!
- For the cane sugar, I like to use Zulka Pure Cane Sugar. Regular granulated sugar will work perfectly fine, but I love the texture pure cane sugar gives to the cookies.
- For the Greek yogurt, I like to use full fat (Fage is my favorite!). However, low-fat regular or Greek yogurt has a delicious outcome as well!
- Storing Suggestions. If you have any left, you can store the cookies in an airtight container at room temperature for 3-4 days. You can also refrigerate them for about a week.
- Freezing Suggestions. Line an airtight, freezer-safe container with parchment paper. Scoop onto the parchment paper using a cookie scoop. You can add more layers of parchment paper as needed. Thaw on a cookie sheet or in the container before you bake.