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Espresso Cookies

These espresso cookies are chewy, chocolatey cookies packed with rich espresso flavor and gooey chocolate chips. This easy cookie recipe is dairy free, and takes about 20 minutes to make. Don't skip the sprinkle of sea salt at the end!

Four espresso cookies, topped with flaky salt, on a circular wire rack

In my opinion, there aren’t many flavor pairings better than chocolate and coffee (hello, vegan espresso brownies). Not only are these espresso cookies bursting with this decadent flavor combo, but they’re gooey, soft, and chewy. They don’t have any dairy, and they only take 20 minutes to make. In other words, this is one of my favorite easy cookie recipes that's basically flawless!

  • Quick to make. A batch of chewy espresso cookies are the best way to satisfy a craving for coffee, cookies, and chocolate all in one shot. They're ready in 20 minutes and the batter couldn't be easier to make.
  • Rich flavors. These coffee cookies have two types of chocolate, with cocoa powder and bittersweet chocolate chips. They also have instant espresso powder, which gives the cookies just the right amount of bitterness to counter the sweetness and chocolate.
  • Topped with flaky salt. To bring out the flavors even more, I finish these chocolatey cookies with flaked sea salt. The sweet-meets-salty flavor combination is irresistible, so don't skip it!
Overhead view of the ingredients for espresso cookies: flour, cocoa powder, espresso powder, chocolate chips, vegan butter, baking powder, baking soda, salt, vanilla extract, and an egg

What You’ll Need

Here are all the ingredients that you need for this chocolate and espresso cookie recipe. Make sure to check out the recipe card at the bottom of the post for a printable list with the full amounts.

  • Vegan butter – Feel free to replace this with regular butter if you're not making these cookies dairy-free.
  • Coconut sugar – My choice of sweetener for these cookies. You can use any type of sugar you prefer.
  • Egg – Bring the egg to room temperature before you start, this way it'll mix more smoothly with the other ingredients.
  • Vanilla extract – Be sure to use pure vanilla extract, and not something with artificial flavors.
  • Dry ingredients – All-purpose flour, baking powder, baking soda and kosher salt. You can use gluten-free flour to make gluten-free cookies. 
  • Cocoa powder – Make sure that you use unsweetened cocoa powder.
  • Instant espresso powder – You'll want to use instant espresso, and not the granules.
  • Chocolate chips – I like semi-sweet chocolate chips, but you can make these cookies with dark chocolate, or milk chocolate, whichever you prefer.
  • Flaky sea salt – For a finishing touch. Optional, but highly recommended! Make sure it's flaked salt, and not table salt.

What is Coconut Sugar? 

Coconut sugar is a natural sugar made from the sap of coconut trees. It has a fairly golden brown color, and a mild caramel flavor. It’s a common baking alternative to granulated sugar.

How to Make Espresso Cookies

Here’s a quick step-by-step showing how to make these chewy, melt in your mouth coffee cookies. Scroll to the recipe card for the printable instructions.

  • Combine the wet ingredients. Add the butter and sugar to a mixing bowl and beat until the mixture is fluffy, then add the egg and vanilla. Beat until the mixture is smooth. 
  • Mix the dry ingredients. In a different mixing bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
  • Combine the wet and dry ingredients. Add a third of the dry ingredients to the mixing bowl with the wet ingredients, and mix until combined. Repeat twice more until all of the ingredients are mixed together.
  • Add the chocolate chips. Carefully fold the chocolate chips into the cookie dough. 
  • Shape. Using your hands, shape the cookie dough into 1.5-inch balls. Place the dough balls on a lined baking sheet, leaving space between them. Sprinkle flaky salt over the top of the cookies. Press the cookies down slightly, so they’re mildly flattened. 
  • Bake. Bake the cookies at 350ºF until the edges are set, which should take 8-9 minutes. Let the cookies cool for 3-4 minutes, then transfer them to a wire rack to cool fully. 
A circular wire rack filled with espresso cookies, next to a bowl of espresso beans

Tips for Success

Here are a few things you can do to make sure that you’re making the best espresso cookie possible. 

  • Use butter that’s the right temperature. One of the most important parts of this recipe is the softened vegan butter. If the butter is too cold, it won’t fully mix with the rest of the ingredients. But if it’s too warm, it will start to break down and separate when mixed with the rest of the cookie dough. Make sure you use vegan butter that is soft enough that you can easily mix it, but not so soft that it’s melting or losing its shape.
  • Don’t over mix. One common mistake when making cookies is over mixing. If you over mix the dough, then you can end up overworking the gluten, which will make the cookies dense, rather than soft. When combining the wet and dry ingredients, only mix until the mixture is just combined. 
  • Let them rest. These are some of the best smelling cookies you’ll ever bake. When you take them out of the oven, you’ll want to devour them instantly. For the best results, be a little patient, and let them cool before eating. This allows the cookies to firm up a little bit, giving them a chewy texture. 
An espresso cookie broken in half, with chocolate smeared on the table, surrounded by espresso beans

Can You Make the Dough Ahead of Time?

Yes! You can prepare these cookies well in advance. Make the dough, and store it in an airtight container for up to 3 days in the fridge, or for up to 3 months in the freezer. You can store the dough in one large piece, or portion it out and shape it before storing it in the fridge or freezer. 

When you’re ready to bake the cookies, place them on the prepared baking sheet, and follow the recipe from there. You’ll likely need to tack on a few minutes to the baking time since the dough will be cold when you start baking the cookies. 

A stack of five espresso cookies on top of each other, with the top two torn in half

How to Store Leftover Espresso Cookies 

You can store these cookies in an airtight container for up to 3 days at room temperature. You can also store them in an airtight container in the fridge for up to 1 week. 

Can You Freeze This Recipe?

You sure can! Freeze these cookies in an airtight container for up to 6 months. You can thaw the cookies to room temperature, or you can reheat them in the oven. If you want to reheat them, place them on a baking sheet in a 325F oven for a few minutes. 

More Cookie Recipes to Try

Espresso Cookies

These dairy-free espresso cookies combine coffee and chocolate in a soft and chewy homemade cookie finished with a sprinkle of sea salt. They only take 20 minutes to make!
author: Alyssa
yield: 20 cookies
Overhead view of a single espresso cookie, topped with flaky salt, surrounded by espresso beans
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients
  

  • ½ cup vegan butter , at room temperature
  • ¾ cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (gluten-free if necessary)
  • ¼ cup unsweetened regular cocoa powder
  • 1 tablespoon instant espresso powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup bittersweet chocolate chips
  • Flaky sea salt

Instructions
 

  • Preheat the oven to 350°F. Put a silpat or parchment paper on a baking sheet.
  • In a medium mixing bowl or the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth and uniform.
  • In a separate bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt.
  • Add the dry ingredients to the wet ingredients in 3 increments, mixing until just combined. Fold in the chocolate chips.
  • Shape the dough into 1.5-inch balls and arrange on the prepared baking sheet, leaving an inch of space between each cookie. Sprinkle with flaky salt and press gently to flatten slightly.
  • Bake for 8-9 minutes, until set on the edges. Cool on the baking sheet for 3-4 minutes, until firm, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for 3 days, or in the fridge for 1 week, or in the freezer for 6 months.

Nutrition

Serving: 1cookie | Calories: 123kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 133mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 229IU | Vitamin C: 0.04mg | Calcium: 38mg | Iron: 0.5mg
cuisine: American
course: Dessert

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