Description

Chewy, rich cookies that combine bold espresso flavor with melty dark chocolate for the ultimate treat. Perfectly crisp edges and soft centers make these a favorite for coffee lovers and cookie fans alike.

Ingredients

1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tbsp instant espresso powder
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet or dark chocolate chips
Optional: flaky sea salt for topping

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Instructions

Cream butter, brown sugar, and granulated sugar until light and fluffy.
Mix in espresso powder and vanilla. Add eggs one at a time, beating well after each.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
Fold in chocolate chips. Cover and chill dough for at least 1 hour or overnight for best results.
Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, spacing evenly. Sprinkle with sea salt if using.
Bake for 10–12 minutes until edges are set and centers are slightly soft. Cool on pan for 5 minutes, then transfer to wire racks.

Notes

Chilling the dough helps cookies stay thick and enhances flavor.
Use dark chocolate for a deeper, more bittersweet flavor.
For extra gooey texture, press a few extra chips on top before baking.
Store baked cookies in an airtight container for up to 4 days.