There’s something about the marriage of coffee and chocolate that just gets it. These Espresso Chocolate Chip Cookies are a go-to of mine when I want a cozy but sweet treat pick me up. They’re everything you want (or at least I want) from a chocolate chip cookie—crispy edges, chewy centers, warm vanilla notes—but with the added depth of espresso that makes each bite just a little more interesting. Like the cookie version of your favorite coffee shop playlist (cue The Japanese House and some rain noises in the background, Alexa!).
This small batch recipe is perfect for a weeknight craving or a little weekend bake. It uses one stick of butter, one egg, and one packet of instant espresso, so it feels both accessible and elevated. If you’re new to baking with coffee, welcome. You’re in for a delicious surprise!
Espresso Chocolate Chip Cookies (Small Batch)
Equipment
- Mixing bowls
- Hand or stand mixer (optional)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 packet espresso powder about 1 tsp instant espresso powder
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 to 1 cup chocolate chips or chopped chocolate
- Optional: flaky sea salt for topping
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and instant espresso powder until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Chill dough in the fridge for 30 minutes if time allows (this enhances flavor and helps prevent spreading).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- Scoop cookie dough into balls (1 1/2 tablespoons each) and place on the sheet with space in between.
- Bake for 10–12 minutes, or until edges are golden and centers look just set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle with flaky salt while warm, if using.