Espresso Cookies Recipe | Made with Real Instant Espresso Powder

There are people who make a cup of coffee and fill it halfway with creamer- and then there are people who absolutely love coffee flavor and would drink it for that alone. Some people even drink decaf coffee because they love the taste so much! If you’re one of those people, I have the perfect cookies for you- Espresso Chocolate Chip Cookies!

These espresso chocolate chip cookies are the best cookies for any coffee lover. Soft, chewy, and full of espresso flavor, these will quickly become a go-to pick-me-up for any coffee lover! You likely have at least most of the ingredients in your pantry right now, and they only take a few steps to make. They’re delicious enough for a special occasion, but simple enough to make to enjoy on a random Tuesday just because.

Keep reading to find out how to make these delicious espresso cookies, including how to make them vegan if needed, how to make basic substitutions for flavor or nutrition, and more.

Can I substitute instant espresso powder with brewed espresso or coffee?

In a word, yes, but it’s a bit more complicated than that. The instant espresso powder packs a lot of flavor in just a little bit of powder, so to match that flavor with brewed coffee you would have to add a lot of coffee. In doing that, you’d be adding a lot of liquid to the recipe, which would of course change the consistency of the dough- so you’d then have to add some flour to fix that. All in all, it’s not really a good idea and I wouldn’t recommend it for this recipe.

Can I use dark chocolate chips instead of semi-sweet chocolate chips?

Sure, just remember that this recipe already has espresso powder which can taste a little bitter if not properly balanced out by the sugar- which is part of what semi-sweet chocolate chips do. If you love a good, strong bitter coffee taste, you might like swapping the semi-sweet chocolate chips for dark chocolate chips and that’s great! 

If you have a bit more of a sweet tooth, you might want to go the other direction and use milk chocolate chips instead.

Can I use whole-wheat flour?

Sure, just remember that whole wheat flour absorbs more moisture so you’ll end up with a denser cookie. If you like that, awesome, but if not, you can add a splash of milk or a little bit of extra butter to add a bit more moisture to the recipe.

Can I add nuts to the cookie dough?

Yes! I actually love these with chopped walnuts added in for an extra punch of protein and a great texture component. You can add any nuts you’d like but walnuts or pecans would work the best as their flavor profiles suit the bold coffee taste.

To use nuts in this recipe, follow the directions as written and then when folding in the chocolate chips, add in the nuts as well. Based on your preferences, I’d add 1/2 cup to 1 cup of nuts for this recipe.

Can I use instant coffee powder instead of espresso powder?

Yes, but it will taste a little bit different. Espresso powder is usually more intense and concentrated so if you really want that coffee flavor to shine through, I’d stick to espresso powder. If you prefer a milder coffee flavor or have instant coffee powder on hand, you can definitely use it and it’ll bake in the same way as the espresso powder so you can use the same amount that the recipe calls for.

How should I store these espresso cookies? How long will they stay fresh?

Make sure to allow the cookies to cool all the way to room temperature before storing, then pick the best method depending on how long you need them to last. The cookies will stay fresh in an airtight container at room temperature for about 5-7 days, but if you need longer you can keep them in that same container in the fridge for up to 2 weeks.

I’d recommend letting them come to room temperature or even microwaving them for a few seconds when you’re ready to eat them so that they’re nice and warm and gooey.

Need even longer? Cookies put into the freezer will last for 2-3 months when stored properly in an airtight container. When you’re ready to enjoy them, thaw them at room temperature or for best results reheat them in the oven just before enjoying.

Can I make the cookie dough ahead of time and freeze it to use later?

​If you only want a few cookies for now- or you already know you love these and want to make an extra batch of dough to keep on hand- you can definitely freeze the cookie dough to have ready to go whenever you need a quick pick me up.

Follow the steps to make the cookie dough, including shaping the dough into individual cookie dough balls, then place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container.

When you’re ready to make the cookies, just bake as directed in the recipe- you’ll likely need to add a few minutes, but begin checking the cookies around then so as not to over-bake them.

How can I make these vegan-friendly?

There are three ingredients in this recipe that will need to be swapped to make this a vegan recipe- the eggs, the butter and the chocolate chips. Plant-based butter is a staple at the grocery store these days and bakes exactly the same as the conventional kind.

There are non-dairy chocolate chips in most stores now too- Enjoy Life is a specialty brand that makes them but even Ghirardelli and Nestle make them now as well. As for the egg, egg substitutes are readily available, just be sure to follow the directions on the container for how to use them to substitute the egg in baking.

What supplies do you need to make this espresso cookie recipe?

To make these chewy chocolate espresso cookies, you’ll need:
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• Baking sheets
• ​Parchment Paper or Silicone Baking Mats
• Medium Bowl
• Whisk
• ​Large Bowl
• ​Electric Mixer or Stand Mixer
• ​Silicone spatula
• Wire cooling rack
• Optional: Cookie Scoop {Or a Spoon}

Step by Step Guide

Ready to bake? Grab the printable recipe card at the bottom of this post and come back here to get started!

Preheat your oven to 350°F. Line cookie sheet with parchment paper or silicone baking mats.

In a medium bowl, whisk together the all purpose flour, cocoa powder, instant espresso powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer or stand mixer.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!

Fold in the semisweet chocolate chips until evenly distributed throughout the dough.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing the cookie dough balls about 2 inches apart.

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Optional but recommended: When there’s about 1 minute left on your cookies, sprinkle a couple more chocolate chips on top and put back in the oven!

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely to room temperature. Enjoy!

Hungry for More?

Want more delicious coffee lovers recipes? Try these:

• Pumpkin Coffee Cake
• White Chocolate Caramel Cappuccino Bombs 
• Homemade Mocha Bombs 
• Caramel Pumpkin Spice Dalgona Coffee 
• Crinkle Coffee Cookies 
• Homemade Pumpkin Spice Coffee Creamer