Rich, chewy, and infused with bold espresso flavor, these Decadent Espresso Chocolate Chip Cookies are a gourmet twist on the classic. I love how they blend the comforting sweetness of chocolate chips with the deep, roasted notes of espresso, creating a sophisticated cookie that’s hard to resist. Whether I’m sharing them with friends or savoring one alongside a warm cup of coffee, these cookies always hit the spot.
Why You’ll Love This Recipe
I love this recipe because it brings together the best of two worlds: coffee and cookies. The espresso powder and brewed coffee don’t just enhance the flavor—they deepen the richness of the chocolate, making each bite incredibly satisfying. I also appreciate how versatile it is; whether I want to keep it vegan or swap in classic ingredients like butter and eggs, it always works beautifully. Plus, the dough is easy to mix up in one bowl, so cleanup is a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup coconut oil or softened butter
1 cup coconut sugar or brown sugar
1 tablespoon brewed espresso or strong coffee
2 teaspoons espresso powder
1 tablespoon ground flaxseed + 3 tablespoons water (or 1 egg)
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups spelt flour, all-purpose, or oat flour
3/4 cup dairy-free chocolate chips or chunks
Directions
I start by preheating the oven to 325°F (160°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I whisk together the coconut oil (or butter) and sugar until it’s nice and creamy.
I mix in the espresso powder, brewed coffee, flax egg (or egg), and vanilla extract until fully incorporated.
Then I stir in the baking soda, salt, and flour, mixing just until the dough comes together.
I fold in the chocolate chips or chunks so they’re evenly distributed throughout the dough.
Using a tablespoon, I scoop the dough onto the prepared baking sheet, spacing the portions about 2 inches apart.
I bake the cookies for 10–12 minutes, just until the edges are set and the centers still look a little underdone.
Once out of the oven, I let them cool on the baking sheet for about 10 minutes before moving them to a wire rack.
Servings and timing
This recipe makes about 18 cookies.
Prep time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Calories per cookie: approximately 160 kcal
Variations
I sometimes swap the spelt flour for oat flour to keep it gluten-free, and it still comes out soft and chewy.
If I want a richer taste, I go with butter instead of coconut oil.
For an extra coffee kick, I add a few chocolate-covered espresso beans on top before baking.
I also enjoy mixing dark and semi-sweet chocolate chips for more depth of flavor.
When I’m feeling adventurous, I stir in a handful of chopped walnuts or pecans for crunch.
Storage/Reheating
Once cooled, I store the cookies in an airtight container at room temperature for up to 4 days.
For longer storage, I freeze them in a single layer before transferring to a freezer-safe bag—they keep well for up to 3 months.
To reheat, I pop them in a 300°F (150°C) oven for about 5 minutes or microwave for 10–15 seconds until warm.
Related Recipes:
- Espresso Chocolate Chip Cookies
- Double Chocolate Espresso Muffins
- Espresso Chai Cookies with Maple Cinnamon Icing
FAQs
How strong is the espresso flavor in these cookies?
The espresso adds a bold but balanced depth to the cookies. It’s noticeable, but not overpowering, and really enhances the chocolate.
Can I make these cookies without coffee or espresso?
Yes, I can omit the espresso powder and brewed coffee, but it will change the flavor profile. They’ll still be delicious chocolate chip cookies.
Are these cookies suitable for vegans?
Yes, as long as I use coconut oil, the flaxseed mixture instead of an egg, and dairy-free chocolate chips, they are fully vegan.
Can I refrigerate the dough before baking?
Absolutely. I sometimes chill the dough for 30 minutes to enhance the flavor and prevent spreading, especially on warmer days.
What can I use instead of coconut sugar?
I often substitute it with brown sugar. It adds a similar caramel-like sweetness and keeps the texture chewy.
Conclusion
These decadent espresso chocolate chip cookies are the perfect treat for anyone who loves coffee and chocolate as much as I do. They’re soft, rich, and easy to make with pantry staples. Whether I’m baking a batch for guests or freezing some for later cravings, they never disappoint.
📖 Recipe:
Print
Decadent Espresso Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 18 cookies
- Diet: Vegan
Description
Rich and chewy chocolate chip cookies infused with bold espresso flavor, offering a sophisticated twist on the classic favorite. Perfect for coffee lovers, these cookies are easy to make and incredibly satisfying.
Ingredients
1/2 cup coconut oil or softened butter
1 cup coconut sugar or brown sugar
2 teaspoons espresso powder
1 tablespoon brewed espresso or strong coffee
1 tablespoon ground flaxseed + 3 tablespoons water (or 1 egg)
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups spelt flour, all-purpose, or oat flour
3/4 cup dairy-free chocolate chips or chunks
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the coconut oil (or butter) and sugar until creamy.
- Mix in the espresso powder, brewed coffee, flax egg (or egg), and vanilla extract until well combined.
- Stir in the baking soda, salt, and flour until the dough just comes together.
- Fold in the chocolate chips or chunks until evenly distributed.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Use oat flour to make the cookies gluten-free.
Swap coconut oil for butter for a richer flavor.
Add chocolate-covered espresso beans on top for extra coffee kick.
Mix dark and semi-sweet chocolate chips for deeper flavor.
Stir in chopped walnuts or pecans for crunch.
Chill dough for 30 minutes to prevent spreading.
Store in an airtight container for up to 4 days or freeze for up to 3 months.
Reheat in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
