These Espresso Cookies are soft and chewy, with a delightfully rich chocolate flavor plus a hint of espresso. They’re easy to make, plus their crackled appearance looks beautiful on any cookie tray!
Chewy Espresso Chocolate Cookies
Espresso powder makes chocolate magically more chocolatey, and I love what it does for these decadent, chewy chocolate Espresso Cookies!
Despite what the name implies, these cookies are more chocolate than coffee flavor. I promise that they don’t taste like a shot of espresso. If you already love these cappuccino brownies, then you know exactly what I’m talking about!
Rather, these cookies are decadent with rich chocolate flavor. Plus a hint of espresso.
This chewy espresso chocolate cookies recipe calls for rolling the dough balls in sugar before baking. Then as the sugary balls of dough expand and rise from the heat, they take on a gorgeous cracked appearance. Much like my chewy ginger molasses cookies. So pretty!
If you’re a coffee lover, and really want to be blown away, dunk one of these cookies in your coffee. It’s so good! Milk definitely works too!
What Does Espresso Powder Do In Cookies?
Espresso powder is often added to cookies and other baked goods that include chocolate, as it enhances the chocolate flavor. It’s like a baker’s secret for making the best chocolate baked goods.
Espresso powder helps create a richer chocolate flavor in cookies, cupcakes, and cakes – without giving it an over-powering coffee flavor.
In fact, in many baked goods made with espresso powder, you won’t taste the actual espresso at all – just chocolate. I include it in this chocolate cake and my favorite chocolate buttercream, and I’ve never had anyone ask me if there’s coffee in it!
What You’ll Need
These chewy chocolate espresso cookies are made with just 10 ingredients. Be sure to scroll down to the recipe card for a printable list.
- Butter – We’ll beat cold butter until light and fluffy.
- Granulated sugar – You could also use light brown sugar.
- Maple syrup – This adds a deeper, richer sweetness, instead of adding the usual brown sugar. You could use agave instead if you prefer.
- Egg
- Vanilla extract
- All-purpose flour
- Cocoa powder – Cocoa powder gives these espresso cookies their rich chocolate flavor.
- Espresso powder – Enhances the chocolate and gives the cookies a light coffee flavor. You can also use Nescafe powder if that’s what you have on hand.
- Baking powder – Helps create the soft, chewy texture.
- Kosher salt
- Sugar for rolling – You can use brown or white sugar here, or course raw sugar – whatever you like.
Can I Use Instant Coffee Instead of Espresso Powder?
Espresso powder is definitely the best option.
But yes, in a pinch, you can use instant coffee. Opt for a dark roast if possible but note that you still won’t end up with the same rich tones. Nescafe powder is a good option and you can use the same amount.
How to Make Espresso Cookies
These espresso cookies are easy to make. Just allow an hour to chill the dough.
- Make the espresso cookie dough. Whisk together all of the dry ingredients. In a separate bowl, beat the butter and sugar until light and fluffy. Then beat in the maple syrup, egg, and vanilla, followed by the flour mixture.
- Chill. Cover the dough with plastic wrap and chill for an hour.
- Roll the dough balls. Form the cookie dough into balls and roll in the sugar.
- Bake. Bake for 9 to 11 minutes, until the tops are puffed and cracked. Cool completely on the sheet pan.
Tips for Success
Here are a few tips for making the best espresso chocolate cookies.
- Don’t overmix. After adding the dry ingredients, stir the batter just until everything is combined.
- Don’t skip the chill time. It’s essential that the cookies chill for an hour. If you don’t chill the dough, your cookies will spread too much during baking.
- Bake one pan at a time. For even baking of the cookies, bake just one sheet pan at a time.
- Don’t over bake. Take care to not let the cookies bake too long, as the goal is to have them as soft and chewy as possible. They will still be soft when the cooking time is done, but will firm up as they cool.
- Cool on the sheet pan. Let these espresso cookies cool on the sheet pan. They’re very soft and we want to keep those pretty cracks in position. The heat of the hot sheet pan will continue to cook them as they cool. (Which further drives home the tip to not over bake!)
How to Store
- Counter: Store your cookies in a ziploc bag or other airtight container. They’ll be at their best during the first few days, but will keep well for up to 5 days.
- Freezer: These cookies also freeze well. Just place them in freezer-safe ziploc bags or containers and freeze them for up to 3 months. Thaw on the counter and enjoy!
More Easy Cookie Recipes:
Espresso Cookies
Ingredients
- 1 cup unsalted butter cold
- 1⅓ cup granulated sugar
- 5 tablespoons maple syrup
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ⅔ cups all-purpose flour
- 4 tablespoons cocoa powder
- 1 teaspoon espresso powder
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- Brown or white granulated sugar or course raw sugar, for rolling
Instructions
- In a large mixing bowl, use an electric mixer on medium-high speed to beat the cold butter and granulated sugar together. Continue mixing until the mixture becomes light and fluffy, which should take about 4 minutes.
- Add the maple syrup, egg, and vanilla extract to the butter and sugar. Beat on medium speed until the ingredients are well combined and the mixture is smooth and fluffy.
- Add the cocoa powder and espresso powder, then mix until combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. Ensure the dry ingredients are well mixed.
- Gradually add the dry ingredient mixture to the butter mixture. Beat on low speed until just combined, forming a smooth dough. Avoid overmixing.
- Cover the bowl with plastic wrap and place the dough in the refrigerator to chill for 1 hour. This helps the dough firm up and makes it easier to handle.
- While the dough is chilling, preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
- Once the dough is chilled, divide it into 18 equal portions. Roll each portion into a ball. Then, roll each dough ball in a small bowl of sugar, coating them evenly.
- Place the sugar-coated dough balls onto the prepared baking sheet, leaving enough space between them as the cookies will spread during baking. Bake in the preheated oven for 12-13 minutes, or until the tops of the cookies are puffed and slightly cracked.
- If desired, use the bottom of a glass to gently press down on each cookie to slightly flatten them, which will make the cracks more pronounced.
- Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet.
Video
Nutrition Information:
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Easy recipe: chocolate Espresso Cookies