Chewy Chocolate Espresso Cookies Recipe

I baked Chewy Chocolate Espresso Cookies that stay soft in the middle, crackle on top, and ooze dark chocolate and espresso in every single bite.

I’m obsessed with these Chewy Chocolate Espresso Cookies because they hit me right where I want chocolate and caffeine to collide. I love the gooey dark chocolate and that bitter snap from instant espresso powder that wakes the whole cookie up.

I can’t resist the deep cocoa notes from unsweetened cocoa powder folded into a dough that still manages to stay soft and chewy. And they actually look like Bakery Style Cookies, round and slightly cracked, like someone stole a tray from a real bakery.

I grab one, melt into the first bite, and want another. No shame.

Every time.

Ingredients

• All-purpose flour gives structure and tender crumb.

  Basically the cookie’s backbone.

• Unsweetened cocoa adds deep chocolate bitterness; it’s what makes them actually chocolatey.
• Cornstarch keeps cookies soft and tender, so they’re chewy, not rock-hard.
• Baking soda helps them spread and get those crinkly tops you’ll love.
• Fine salt balances sweetness and makes the chocolate taste more intense.
• Instant espresso punches up chocolate notes.

  Plus it makes them feel grown-up.

• Soft butter brings richness and chew; it’s where the flavor and mouthfeel live.
• Granulated sugar adds crisp edges and subtle sweetness you’ll notice up front.
• Brown sugar gives moist chew and caramel depth.

  Basically the goo factor.

• Eggs bind everything and add richness; they help those cookies hold together.
• Vanilla rounds flavors out and makes the chocolate feel warmer and friendlier.
• Dark chocolate chips give bitter pops and melty pockets in every bite.
• Semi sweet chunks add chunkier chew and varied chocolate texture, so it’s interesting.
• Chopped chocolate creates gooey pockets and rustic bites you can’t resist.
• Optional flaky sea salt provides that pop of saltiness.

  Plus it’s addicting.

Ingredient Quantities

• 1 3/4 cups (220 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 tablespoon instant espresso powder or finely ground instant coffee
• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 cup packed (220 g) light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (170 g) dark chocolate chips
• 1 cup (170 g) semi sweet chocolate chunks or roughly chopped chocolate
• Optional pinch of flaky sea salt for sprinkling

How to Make this

1. Preheat oven to 350 F (175 C) and line two baking sheets with parchment paper or silicone mats.

2. Whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 tablespoon instant espresso powder in a bowl; set aside.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar and 1 cup packed (220 g) light brown sugar until creamy and slightly fluffy, about 2 to 3 minutes. Scrape sides as needed.

4. Add 2 large room temperature eggs one at a time, mixing well after each, then stir in 2 teaspoons vanilla extract until combined.

5. Gradually add the dry ingredients to the wet and mix just until no streaks of flour remain; do not overmix. Fold in 1 cup (170 g) dark chocolate chips and 1 cup (170 g) semi sweet chocolate chunks or chopped chocolate so they are evenly distributed.

6. Scoop dough into heaping 2 tablespoon or medium cookie scoop portions and place on prepared sheets 2 inches apart. For bakery style perfect circles chill the scooped dough on the tray for 20 to 30 minutes or freeze 10 minutes if short on time.

7. For round flat tops warm the bottom of a metal spoon in hot tap water, shake off excess water, then gently press the center of each chilled dough ball once right before baking to create an even, shallow top. This helps cookies spread into neat circles.

8. Bake one sheet at a time in the middle of the oven for 9 to 11 minutes until edges look set but centers still look slightly soft. Rotate pan front to back halfway through if your oven has hot spots.

9. Remove from oven and, if desired, sprinkle a tiny pinch of flaky sea salt on each cookie while still warm. Let cookies cool on the baking sheet for 5 to 7 minutes to finish setting, then transfer to a wire rack to cool completely.

10. Store in an airtight container for up to 4 days at room temperature or freeze for longer. Reheat briefly in a warm oven or microwave before serving for that freshly baked feel.

Equipment Needed

1. Oven (preheated to 350 F / 175 C)
2. Two rimmed baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and a medium bowl for dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you gotta)
5. Measuring cups and spoons plus a kitchen scale for grams
6. Rubber spatula and a whisk for the dry mix
7. 2 tablespoon cookie scoop or medium scoop and a metal spoon for pressing tops
8. Wire cooling rack and an airtight container for storage

FAQ

Chewy Chocolate Espresso Cookies Recipe Substitutions and Variations

• All purpose flour (1 3/4 cups / 220 g): substitute with 1) 1 3/4 cups (220 g) cake flour plus 2 tablespoons all purpose for a lighter chew, 2) 1 3/4 cups (220 g) whole wheat pastry flour for nuttier flavor (expect a denser cookie), or 3) a 1:1 gluten free flour blend cup for cup if you need gluten free; chill the dough extra if using gluten free so it holds shape better.
• Unsalted butter (1 cup / 226 g): swap with 1) equal amount of salted butter (omit added salt in recipe), 2) 3/4 cup (180 ml) neutral oil like grapeseed or light olive oil for a softer, cakier cookie, or 3) 1 cup vegan butter/margarine for dairy free results; note oil will make a less puffy, flatter cookie.
• Light brown sugar (1 cup / 220 g): replace with 1) 1 cup granulated sugar plus 2 tablespoons molasses stirred in to mimic brown sugar, 2) 1 cup dark brown sugar for deeper molasses flavor, or 3) 3/4 cup maple syrup plus reduce other liquid a bit for moisture balance; cookies will be chewier with the molasses or dark brown sugar.
• Instant espresso powder (1 tbsp): use 1) 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water if you dont have espresso powder, 2) 2 teaspoons strong brewed espresso concentrated down to a tablespoon, or 3) omit altogether and add a pinch more salt to keep the chocolate flavor bright.

Pro Tips

1. Chill the dough longer if you want thicker, fudgier centers. I usually do 45 minutes in the fridge or 15 in the freezer, and honestly the difference is huge. If dough gets too cold just let it sit a few minutes before baking so it spreads properly.

2. Warm a spoon under hot tap water, dry it quick, and press once in the center of each ball right before baking for perfect round cookies. It sounds silly but it makes them look bakery-bought. Don’t press too hard though or you’ll flatten them too much.

3. Use room temperature eggs and butter. If they are cold the batter will be lumpy and overmixing to fix that will make the cookies tough. If your butter is too warm, pop the bowl in the fridge for 10 minutes before adding the dry ingredients.

4. Mix the espresso powder into the dry ingredients so it dissolves evenly and the chocolate flavor pops without tasting like coffee. Also toss a few extra big chocolate chunks on top right before baking and finish with a tiny pinch of flaky sea salt while warm for contrast.

Chewy Chocolate Espresso Cookies Recipe

Recipe by Tina Braven

0.0 from 0 votes

I baked Chewy Chocolate Espresso Cookies that stay soft in the middle, crackle on top, and ooze dark chocolate and espresso in every single bite.

Pin

Servings

24

servings

Calories

235

kcal

Equipment: 1. Oven (preheated to 350 F / 175 C)
2. Two rimmed baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and a medium bowl for dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you gotta)
5. Measuring cups and spoons plus a kitchen scale for grams
6. Rubber spatula and a whisk for the dry mix
7. 2 tablespoon cookie scoop or medium scoop and a metal spoon for pressing tops
8. Wire cooling rack and an airtight container for storage

Ingredients

• 1 3/4 cups (220 g) all purpose flour

• 1/2 cup (50 g) unsweetened cocoa powder

• 1 teaspoon cornstarch

• 1 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 tablespoon instant espresso powder or finely ground instant coffee

• 1 cup (226 g) unsalted butter, softened

• 1/2 cup (100 g) granulated sugar

• 1 cup packed (220 g) light brown sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 cup (170 g) dark chocolate chips

• 1 cup (170 g) semi sweet chocolate chunks or roughly chopped chocolate

• Optional pinch of flaky sea salt for sprinkling

Directions

• Preheat oven to 350 F (175 C) and line two baking sheets with parchment paper or silicone mats.
• Whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 tablespoon instant espresso powder in a bowl; set aside.
• In a large bowl beat 1 cup (226 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar and 1 cup packed (220 g) light brown sugar until creamy and slightly fluffy, about 2 to 3 minutes. Scrape sides as needed.
• Add 2 large room temperature eggs one at a time, mixing well after each, then stir in 2 teaspoons vanilla extract until combined.
• Gradually add the dry ingredients to the wet and mix just until no streaks of flour remain; do not overmix. Fold in 1 cup (170 g) dark chocolate chips and 1 cup (170 g) semi sweet chocolate chunks or chopped chocolate so they are evenly distributed.
• Scoop dough into heaping 2 tablespoon or medium cookie scoop portions and place on prepared sheets 2 inches apart. For bakery style perfect circles chill the scooped dough on the tray for 20 to 30 minutes or freeze 10 minutes if short on time.
• For round flat tops warm the bottom of a metal spoon in hot tap water, shake off excess water, then gently press the center of each chilled dough ball once right before baking to create an even, shallow top. This helps cookies spread into neat circles.
• Bake one sheet at a time in the middle of the oven for 9 to 11 minutes until edges look set but centers still look slightly soft. Rotate pan front to back halfway through if your oven has hot spots.
• Remove from oven and, if desired, sprinkle a tiny pinch of flaky sea salt on each cookie while still warm. Let cookies cool on the baking sheet for 5 to 7 minutes to finish setting, then transfer to a wire rack to cool completely.
• Store in an airtight container for up to 4 days at room temperature or freeze for longer. Reheat briefly in a warm oven or microwave before serving for that freshly baked feel.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 53g
• Total number of serves: 24
• Calories: 235kcal
• Fat: 13.8g
• Saturated Fat: 8.3g
• Trans Fat: 0.06g
• Polyunsaturated: 1.4g
• Monounsaturated: 3.3g
• Cholesterol: 36mg
• Sodium: 117mg
• Potassium: 83mg
• Carbohydrates: 26.5g
• Fiber: 2.3g
• Sugar: 18.9g
• Protein: 2.1g
• Vitamin A: 300IU
• Vitamin C: 0.5mg
• Calcium: 33mg
• Iron: 0.5mg