Espresso Cookies
Rich mocha cookies with real espresso and dark chocolate chunks. Bittersweet, chewy, and made for coffee lovers.
Ingredients
Total time: 31 minutes
- 2 cups all-purpose flour
- 2 tbsp espresso powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups dark chocolate chunks
Instructions
- 1
Heat the oven to 350°F and line two sheets with parchment.
- 2
Whisk the flour, espresso powder, baking soda, and salt together.
- 3
Cream the butter and both sugars until fluffy, then beat in the eggs and vanilla.
- 4
Stir in the dry ingredients, then fold in the dark chocolate chunks.
- 5
Scoop 2-tablespoon mounds 2 inches apart.
- 6
Bake 10–12 minutes, until the edges are set. Cool 5 minutes on the sheet.
Zoe's Tips
- Espresso powder dissolves better than instant coffee granules.
- Dark chocolate balances the coffee's slight bitterness.
- Sprinkle the warm cookies with flaky salt for a café-style finish.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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