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    Home » Cookies » Chocolate Chip

    Espresso Cookies with Dark Chocolate Chunks

    5 from 5 votes
    16 Comments

    Jul 5, 2020

    (updated Dec 8, 2023)

    by Kimberlee Ho

    Jump to Recipe

    These Espresso Cookies have layers upon layers of coffee and dark chocolate flavor packed into them with a hefty sprinkling of flaky espresso salt to top them off. Homemade coffee-infused butter is my trick to baking the most rich, flavorful and chewy espresso cookies! Ready? Let’s bake ‘em. Yields 15 cookies.

    Kickass Baker reader Ashlyn says of these cookies: "Followed the recipe exactly (except for the chocolate on top) and they came out perfect! Thaaaaank you! Love these!!!" ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

    Close-up of coffee chocolate chip cookies with coffee beans around.

    Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.

    Coffee and Dark Chocolate are an ideal pairing for cookies

    The flavors of coffee and dark chocolate pair together so very well. So why not incorporate them both into a recipe for coffee cookies with espresso powder?

    These espresso chocolate chip cookies utilize coffee in many different ways to maximize the coffee flavor. There's no mistaking the flavor profile of these cookies when you take a bite, that's for sure!

    I recommend, as always, using the highest quality ingredients you can afford to make the flavors of the espresso and dark chocolate really stand out in this recipe. Use high quality coffee or espresso beans and high quality dark chocolate bars to achieve those big pools of melted chocolate you see in the photos here.

    For every chocolate chip cookie recipe in my homemade cookie collection where I want to have those big pools of chocolate, I particularly like Ghirardelli, Guittard and Trader Joe's Dark Chocolate Baking Bars for these cookies. If you want the really expensive stuff, go for Scharffen Berger or Callebaut dark chocolate.​

    If you love coffee and chocolate, try adding some chocolate chips to my small batch coffee muffins for a breakfast treat!

    coffee chocolate chunk cookies with coffee beans in a bowl

    How to Build Layers of Coffee Flavor in espresso chocolate chunk cookies

    To achieve the most coffee flavor in these Espresso Chocolate Chunk Cookies, the recipe calls for using coffee in four different ways. 

    1. The first is to infuse the butter with coffee or espresso flavor. To do so, melt the butter and throw in ½ a cup of whole coffee or espresso beans. Allow that to steep for 30-60 minutes.
    2. Next, you'll add in both brewed espresso or coffee and instant espresso powder. I recommend brewing the coffee or espresso so that it's very strong. You won't be drinking this straight, so amp up the amount of coffee or espresso grounds used to brew the coffee and you'll be happy you did.
    3. Lastly, just before baking, sprinkle a hefty dose of espresso salt on top. Espresso salt is simply equal parts espresso powder mixed with flaky sea salt. I'm so happy with how the espresso salt helps maximize the flavors in the finished cookie here. This finishing touch makes these the best cookies for coffee lovers!
    stack of espresso chocolate cookies

    Ingredients needed to make this recipe

    Coffee-Infused Butter

    • Butter: I recommend using unsalted butter to control the salt level in the recipe. However, if you only have salted butter, go ahead and use it. I would recommend cutting the amount of salt in the cookies by half in this case to ensure the cookies are not overly salty since flaky salt is also sprinkled on top.
    • Espresso beans or coffee beans: Use whole beans without any flavoring. These beans will be used to infuse espresso or coffee flavor into the butter. If they are flavored, they flavor will carry through to the cookies. I do not recommend using ground coffee here because the coffee will brew in the hot melted butter rather than infusing it with flavor.

    Cookie Dough

    • Brown sugar: Use either light or dark brown sugar for this. I use dark brown sugar because I think the richness it adds to cookies, but either will do here. Unlike other dry ingredients like flour, be sure to pack the brown sugar into the measuring cup when measuring it to get the correct amount.
    • Sugar: use regular granulated sugar (white sugar). I would not recommend substituting for sugar substitutes such as monkfruit sweetener or stevia. These sugars will change the composition of the original recipe.
    • Egg: You will need one large whole egg at room temperature. To bring it to room temperature, remove it from the fridge at least 30 minutes prior to baking. Room temperature eggs incorporate much easier and more evenly into the wet ingredients than do cold eggs
    • Egg yolk: You will also need one large egg yolk at room temperature. Save your egg whites for breakfast sandwiches or, if you have enough egg white from other uses, whip up an Angel Food Cake!
    • Espresso powder: I use Cafe Bustelo which is available at the grocery store. King Arthur makes another good option. You can also grind fresh espresso beans to make espresso powder for this use.
    • Vanilla extract
    • Freshly brewed espresso or strong coffee
    • All-purpose flour
    • Baking powder
    • Baking soda
    • Salt: If using salted butter, cut the amount of salt in half for the cookie dough 
    • Dark chocolate baking bars: See note above for the types of chocolate I prefer to use here. Chocolate chips may substituted here. Use semi-sweet chocolate chips of dark chocolate chips to get the desired flavor.

    Topping

    • Espresso powder
    • Flaky sea salt
    Ingredients needed to make coffee chocolate chip cookies.

    How to make Espresso Cookies with Dark Chocolate Chunks

    Step 1

    Infuse the Butter: In a small saucepan set over medium heat, melt the butter. Once melted, stir in coffee or espresso beans. Remove from the heat, cover and steep for 30-60 minutes. The longer you allow the butter and beans to steep, the more intense the coffee/espresso flavor you’ll get!

    Pour the butter and beans through a fine-mesh strainer set over a heatproof bowl. Discard the beans and place the butter in the refrigerator for 30 minutes to solidify.

    Add butter to small saucepan and melt over low heat.
    Add butter to a small saucepan and melt over low heat
    Add espresso beans to the melted butter to make coffee-infused butter.
    Pour in espresso beans
    Cover the saucepan to allow the coffee beans to infuse into the melted butter.
    Cover the saucepan and allow to steep
    Strain espresso beans from melted butter.
    Strain espresso beans out of melted butter and discard beans
    Coffee-infused melted butter.
    Chill coffee-infused butter in the fridge
    Chilled coffee infused butter should be solidified.
    Butter should be solidified before using

    Step 2

    Prepare the Cookie Dough: Preheat the oven to 400ºF (200ºC). Line two cookie sheets with silicone baking mats or parchment paper and set aside.

    In the large bowl of a stand mixer with the paddle attachment affixed, add the chilled coffee-infused butter, brown sugar and granulated sugars. Beat on medium speed for 3-4 minutes until light and fluffy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.

    Add chilled coffee-infused butter to the bowl of a mixer.
    Add chilled coffee-infused butter to the bowl of a mixer
    Add brown sugar to butter in the mixer.
    Add brown sugar
    Add granulated sugar to the mixing bowl.
    Add granulated sugar
    Creamed butter and sugar mixture should be light and fluffy.
    Mix on medium speed until light and fluffy

    Add the egg and egg yolk and mix on medium speed for another minute until fully incorporated. With the mixer off, scrape down the sides and bottom, then add the espresso powder, vanilla, and brewed espresso.

    Add egg to the butter sugar mixture.
    Add egg
    Add the egg yolk to the mixture.
    Add egg yolk
    Add espresso powder to the cookie dough
    Add espresso powder
    Add vanilla to the cookie dough.
    Add vanilla and brewed coffee and mix until evenly incorporated

    Mix on medium until incorporated. With the mixer off, add in the flour, baking powder, baking soda, and salt. Stir on low speed just until incorporated, stopping to scrape down the sides of the bowl as needed. Add in the chopped chocolate and stir just until incorporated.

    Add flour to the wet ingredients.
    Add flour to wet ingredients
    Add baking powder, baking soda, and salt to wet ingredients.
    Add baking powder, baking soda, and salt and stir on low just until incorporated
    Add chopped dark chocolate to the cookie dough.
    Add chopped dark chocolate to cookie dough and stir
    Finished cookie dough ready to be scooped.
    Espresso dark chocolate chunk cookie dough ready to be scooped

    Using a ¼ cup (2 ounce) cookie scoop, scoop dough onto prepared cookie sheet, about 6 per sheet, spacing dough about 2 inches apart. Gently press chunks of dark chocolate into the tops of each cookie.

    Use a large ice cream scoop to scoop out cookie dough.
    Use a large scoop to portion out cookie dough
    Place scooped cookie dough onto cookie sheet.
    Place scooped cookie dough on cookie sheet at least 2 inches apart
    Top each cookie dough ball with extra dark chocolate.
    Top each cookie dough ball with a chunk of dark chocolate

    Step 3

    Make Espresso Salt for topping: In a small bowl, mix together the espresso powder and flaky salt and sprinkle liberally on top of each cookie.

    Add espresso powder to a small bowl to make espresso salt.
    Add espresso powder to a small bowl
    Add flaky salt to the espresso powder to make espresso salt.
    Add flaky salt and stir to combine
    Sprinkle tops of the cookie dough with espresso salt before baking.
    Sprinkle tops of cookie dough with espresso salt before baking

    Step 4

    Bake in the preheated oven for 5 minutes, rotate baking sheets and continue baking for 5 minutes more, or just until the cookies are golden brown at the edges and no longer look raw in the middle.

    Remove the cookies from the oven and allow to cool for at least 10 minutes on the baking sheets. Optional: circle a large round cookie cutter around each cookie to make them perfectly round.

    Chocolate chunk coffee cookie dough ready to be baked.
    Bake cookies for 10 minutes or until golden brown at the edges
    Use a large cookie cutter to circle around the hot cookies to form them into perfectly round cookies.
    Optional: circle a large round cookie cutter around each cookies immediately after removing from the oven

    Transfer the cookies to a cooling rack and bake remaining cookies. Store cooled cookies in an airtight container for up to 5 days.

    Melty chocolate in the center of an espresso cookie.

    Tips for Making Espresso Chocolate Chunk Cookies

    • To achieve the most espresso/coffee flavor as possible in these cookies, don't skip the step where the butter gets infused with coffee beans. Allowing the melted butter to steep with coffee beans allows for an additional layer of coffee/espresso flavor to be built into these cookies. The butter will smell amazing and that flavor will translate really nicely to the baked cookie. I would also recommend using the highest quality coffee or espresso beans you can afford for this. You will be discarding them after infusing them into the butter, so keep that in mind when purchasing or using up your coffee beans for these Espresso Chocolate Chunk Cookies
    • If you prefer a milder tasting espresso chocolate chunk cookie, trying using a lighter roast coffee bean for infusing the butter as well as a lighter roast for the instant coffee powder and brewed coffee that's called for in the recipe. You can also try infusing the butter for a shorter period of time or skipping this step altogether. In this case, melt the butter then place in the fridge to solidify for about 30 minutes before using in the recipe
    • To achieve those large melty pools of chocolate you see in my photos, chop large chunks of chocolate baking bars instead of using packaged chocolate chunks. This will allow you to keep some pieces large to place on top of the espresso chocolate chunk cookies just prior to baking. When these melt in the oven you'll get those huge pools of melty dark chocolate
    espresso chocolate chunk cookies with a cup of coffee and bowl of coffee beans

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Looking for more Chocolate Chip cookie recipes? Give these a try:

    • Freshly baked cookies with chocolate and toffee.
      Chewy Chocolate Chip Cookies with Buttery Toffee Chunks
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      My BEST Chocolate Chip Cookies
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      Jacques Torres Chocolate Chip Cookies Recipe
    • Melted chocolate chips oozing out of a broken in half vegan chocolate chip oatmeal cookie.
      Vegan Oatmeal Chocolate Chip Cookies

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    espresso chocolate chunk cookies on a plate

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    Espresso cookies with dark chocolate chunks.

    Espresso Cookies with Dark Chocolate Chunks

    These Espresso Cookies have layers upon layers of coffee and dark chocolate flavor packed into them with a hefty sprinkling of flaky espresso salt to top them off. Homemade coffee-infused butter is my trick to baking the most rich, flavorful and chewy espresso cookies! Ready? Let’s bake ‘em. Yields 15 cookies.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Course: All Recipes, Dessert, Snack
    Cuisine: American
    Keyword: coffee cookies with espresso powder, espresso chocolate chip cookies, espresso chocolate chunk cookies
    Servings: 15 servings
    Calories: 370kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • baking sheets
    • parchment paper
    • large cookie scoop

    Ingredients

    Coffee-Infused Butter

    • 1 cup unsalted butter
    • ½ cup whole espresso beans or coffee beans

    Cookie Dough

    • 1 cup dark brown sugar packed
    • ½ cup granulated sugar
    • 1 large egg room temperature
    • 1 large egg yolk room temperature
    • 1 teaspoon espresso powder
    • 1 teaspoon vanilla extract
    • 1 tablespoon freshly brewed espresso or strong coffee
    • 2 ¼ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups dark chocolate chopped, plus more for tops

    Topping

    • 1 tablespoon espresso powder
    • 1 tablespoon flaky sea salt
    US Customary - Metric

    Instructions

    Infuse the Butter:

    • In a small saucepan set over medium heat, melt the unsalted butter.
      1 cup unsalted butter
    • Once melted, stir in coffee or espresso beans, remove from the heat, cover and steep for 30-60 minutes (the longer you allow the butter and beans to steep, the more intense the coffee/espresso flavor you’ll get).
      ½ cup whole espresso beans or coffee beans
    • Pour the butter and beans through a fine-mesh strainer set over a heatproof bowl.
    • Discard beans. Place butter in refrigerator for 30 minutes.

    Prepare the Cookie Dough:

    • Preheat the oven to 400ºF (200ºC). Line two baking sheets with silpats or parchment paper and set aside.
    • In the bowl of a stand mixer with the paddle attachment affixed, add the chilled coffee-infused butter from recipe above, brown sugar and granulated sugar.
      1 cup dark brown sugar, ½ cup granulated sugar
    • Beat on medium speed for 3-4 minutes until light and fluffy.
    • Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
    • Add the egg and egg yolk and mix on medium speed for another minute until fully incorporated.
      1 large egg, 1 large egg yolk
    • With the mixer off, scrape down the sides and bottom, then add the espresso powder, vanilla and brewed espresso.
      1 teaspoon espresso powder, 1 teaspoon vanilla extract, 1 tablespoon freshly brewed espresso or strong coffee
    • Mix on medium until incorporated. With the mixer off, add in the flour, baking powder, baking soda, and salt.
      2 ¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
    • Stir on low speed just until incorporated, stopping to scrape down the sides of the bowl as needed.
    • Add in the chopped chocolate and stir just until incorporated.
      2 cups dark chocolate
    • Using a ¼ cup (2 ounce) cookie scoop, scoop dough onto prepared baking sheets, about 6 per sheet, spacing dough about 2 inches apart.
    • Gently press chunks of dark chocolate into the tops of each cookie.
    • In a small bowl, mix together the espresso powder and flaky salt and sprinkle liberally on top of each cookie.
      1 tablespoon espresso powder, 1 tablespoon flaky sea salt
    • Bake in a preheated oven for 5 minutes, rotate baking sheets and continue baking for 5 minutes more or until cookies are starting to turn golden brown at the edges and no longer look raw in the middle.
    • Remove from the oven and allow to cool for at least 10 minutes on the baking sheets. Optional: use a large round cookie cutter to circle around each cookie immediately after removing from the oven. This helps create perfectly round cookies.
    • Move cookies to a cooling rack and bake remaining cookies.

    Notes

    • Store baked and cooled cookies in an airtight container for up to 5 days. I recommend warming them slightly in the microwave at ½ power for 30-45 seconds before serving
    • Cookie dough may be frozen for up to 3 months. Place scooped cookie dough onto a sheet tray in a single layer and freeze for at least an hour, then place frozen cookie dough into a freezer-safe storage bag in the freezer. Thaw at room temperature for at least 30 minutes prior to baking. Place chopped chocolate and espresso sea salt on top of cookies just prior to baking

    Nutrition

    Calories: 370kcal | Carbohydrates: 44.1g | Protein: 3.8g | Fat: 20.3g | Saturated Fat: 12.1g | Cholesterol: 58.4mg | Sodium: 176.6mg | Fiber: 2g | Sugar: 26.5g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!
    Espresso Chocolate Chunk Cookies | kickassbaker.com pin for pinterest with text 1

    Filed Under

    Chocolate ChipIntermediateChocolateCoffee
    « Soft-Baked Cinnamon Toast Crunch Cookies
    Grilled Peaches with Honey and Ice Cream »

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      5 from 5 votes (3 ratings without comment)

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      Comments

    1. Azirkah

      July 09, 2020 at 1:30 pm

      This sounds great but I have a question. The cookie dough ingredient list calls for 1 Tbsp of freshly brewed espresso or strong coffee (it's listed between the vanilla and the flour), but the instructions don't address it. Would I be correct in thinking that the fresh coffee/espresso should be added at the same time as the espresso powder and vanilla? Thanks!

      Reply
      • Kim

        July 09, 2020 at 1:57 pm

        Thank you for pointing that out, Azirkah! I have added the brewed espresso into the instructions. You're correct - add it in at the same time you add in the espresso powder and vanilla. Thank you for bringing this to my attention and happy baking!

        Reply
    2. Staci

      July 10, 2020 at 4:55 pm

      Hello!

      I was wondering how your cookie comes out nice and flat? With the crumbly look? Mine comes out puffy

      Reply
      • Kim

        July 10, 2020 at 7:47 pm

        Hi! I'm not entirely sure.. are you measuring the ingredients correctly? It's hard to say without seeing how you are preparing them. Give them another try and see if you get the same result. I wish I could help without being there to see!

        Reply
    3. Tania

      July 12, 2020 at 5:18 am

      Hi,

      Can I use ground coffee to infuse the butter as I don't have beans on me.

      Let me know.

      Thanks

      Reply
      • Kim

        July 13, 2020 at 10:31 am

        hi Tania! I haven't tried it with ground coffee. The hot butter may brew the ground coffee, like hot water does. With whole bean coffee, the coffee flavor is absorbed by the butter, but not brewed like a cup of coffee.

        Reply
    4. Dan

      July 18, 2020 at 12:53 pm

      Hi! I also had the same problem as a previous poster, my cookies are puffy, but flattened and browned. I followed the recipe exactly, so I’m not sure what might be causing this.

      Reply
      • Kim

        July 19, 2020 at 1:49 pm

        I'm sorry to hear they didn't come out the way you wanted them to! It's hard to say what the issue is - I've made them a few times and they come out as pictured. When I make them again I'll be sure to see if I can diagnose what's going on...

        Reply
    5. Ashlyn

      July 28, 2020 at 1:38 am

      5 stars
      Followed the recipe exactly (except for the chocolate on top) and they came out perfect! Thaaaaank you I'm always hoping the cookies will turn out this chewy thing crunchy on the outside and they never do! Love these!!! Mine might have been smaller made 23 🙂

      Reply
      • Kim

        July 28, 2020 at 11:09 am

        So happy to hear this Ashlyn!!

        Reply
    6. Jen

      December 22, 2021 at 3:21 pm

      Can you replace the 1tbsp espresso powder for 1tbsp espresso?

      Reply
      • Kim

        December 23, 2021 at 10:05 am

        If you use liquid espresso rather than the espresso powder, it'll likely change the consistency of the cookie.

        Reply
    7. MG

      February 05, 2022 at 10:01 am

      What can you substitute for the expresso of coffee beans to infuse coffee into the butter?

      Reply
      • Kimberlee Ho

        February 05, 2022 at 1:25 pm

        You can use regular coffee beans instead of espresso beans. Use whatever your favorite blend is of coffee beans. I prefer dark roast, but use what you have. I would recommend avoiding flavored coffee beans, however, such as hazelnut, etc. This will change the flavor of the cookies. IF you don't have coffee beans, you can skip this step. The cookies won't have as much coffee/espresso flavor, but they'll still taste really good! I would not recommend using ground coffee - the hot butter will brew the coffee rather than infuse with flavor. Good luck!

        Reply
    8. Josie

      October 01, 2023 at 11:54 pm

      5 stars
      Made these and my family loved them.

      Reply
      • Kimberlee Ho

        October 07, 2023 at 5:09 pm

        That's great to hear, Josie! Thanks for sharing.

        Reply

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