How strong is the coffee flavor in espresso chocolate chip cookies?

The coffee taste in espresso chocolate chip cookies is usually mild, adding a warm mocha note rather than a bold bitterness. Instant espresso powder deepens the chocolate without overwhelming the sweetness, making the cookies enjoyable even for those who don’t normally drink coffee.

Can I use regular coffee instead of espresso powder?

You can use regular coffee, but it won’t provide the same rich flavor. Instant espresso powder dissolves smoothly into the dough and enhances the coffee and chocolate combination much better, while ground coffee may leave a gritty texture.

Do these cookies contain caffeine?

Yes, they contain a small amount of caffeine from the espresso powder. Each cookie has the equivalent of only a few sips of coffee, so most people won’t notice any strong effect.

Why did my cookies spread too much while baking?

Cookies spread too much when the butter is overly soft or the dough isn’t chilled. Chilling firms the dough so the cookies stay thick and chewy. You can also add a little extra flour if the dough feels too thin.

Can I freeze the dough for later?

Yes, you can freeze the dough easily. Scoop dough balls, freeze them on a baking sheet, and then store them in a freezer bag. Bake straight from frozen for fresh espresso chocolate chip cookies anytime.

espresso chocolate chip cookies – 7 irresistible, positive flavor boost

Description

These espresso chocolate chip cookies are soft, chewy, and infused with warm mocha flavor. They balance rich chocolate with a subtle espresso kick, creating a bakery-style cookie that feels comforting and elevated at the same time.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 3/4 cups semi-sweet chocolate chips

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Instructions

Whisk together flour, espresso powder, salt, baking soda, and baking powder.
Cream butter, brown sugar, and granulated sugar until fluffy.
Add eggs one at a time, then mix in vanilla.
Fold dry ingredients into wet ingredients without overmixing.
Stir in chocolate chips.
Chill dough for 30 minutes.
Scoop dough onto baking sheet.
Bake at 350°F until edges are golden and centers remain soft.

Notes

Chilling prevents spreading.
Use semi-sweet or dark chocolate for richer flavor.
A sprinkle of sea salt on warm cookies enhances the mocha profile.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 16
Sodium: 85
Fat: 9
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 22
Fiber: 1
Protein: 2
Cholesterol: 25