---
title: "Coffee Chocolate Chip Cookies"
url: https://stacklist.com/card/08381d82-6a84-471b-b7e5-8db0b7d1e648
source_url: "https://www.thekitchn.com/coffee-chocolate-chip-cookies-recipe-23158373"
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summary: "Coffee Chocolate Chip Cookies are a sophisticated twist on the classic cookie, featuring espresso powder for adult appeal and melted butter for a perfectly chewy interior with caramel-crisp edges. The simple one-bowl recipe requires 30 minutes prep and 12-14 minutes baking time, yielding about 18 cookies."
tags: "coffee, chocolate-chip-cookies, recipe, baking, dessert, espresso, cookies"
key_entities: "Patty Catalano (person), Alton Brown (person), Joe Lingeman (person), Anna Stockwell (person), The Kitchn (organization), espresso powder (concept), melted butter technique (concept)"
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# Coffee Chocolate Chip Cookies

Recipes Desserts Cookies Coffee Chocolate Chip Cookies Patty Catalano Food Editor Patty Catalano Food Editor At The Kitchn, I develop all of your favorite recipes and help you discover your most beloved grocery finds. I have more than 17 years of recipe development experience, including time spent in cookbook test kitchens and on Alton Brown’s culinary team. My two kids have lots of opinions on dinner. Follow updated May 21, 2021 Be the first to leave a review! Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell Coffee cookie dough studded with puddles of melted chocolate with a perfectly chewy interior and caramel-crisp edge. Makes about 18 cookies Prep 30 minutes Cook 12 minutes to 14 minutes Cook Mode+ Send to Me Print Share Jump to Recipe We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell I don’t know a single person who can resist the crispy-chewy, buttery-chocolatey flavor of America’s most famous cookie. And while you can’t go wrong with the classic Tollhouse recipe , there’s no shortage of ways to amp it up, from laminating to pan-banging. But out of all the iterations I’ve tried, my very favorite is the one I’m sharing here: chocolate chip cookies with a jolt of espresso powder for flavor. These coffee chocolate chip cookies are studded with puddles of melted chocolate and have the perfect chewy interior and caramel-crisp edges. The recipe is simple, requires just one bowl (no mixer needed!), and is the sophisticated cookie you’ve been searching for. Don’t wait a second longer before making it. Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell For the Best Crispy-Chewy Texture, Melt the Butter Slowly While many cookie recipes begin by creaming softened butter and sugar, this recipe has you melt the butter, which means you don’t have to wait for it to come to room temperature. But don’t rush it! Butter is made up of fat, milk solids, and water, and so rushing to melt the butter in the microwave or over higher heat will cause it to sizzle and the water to evaporate. When it’s warmed over low heat, the moisture remains. If your butter does bubble, don’t despair — the resulting dough will have a more crumbly texture, but will likely bake up just fine. Cookies made with melted butter do require chilling before baking, but once they come out of the oven, the interior of the cookies are impossibly chewy and ringed with crispy edges. Read more: Here’s What Melted, Cold, and Room-Temperature Butter Do in Cookies If You Care Parchment Baking Paper $5 Buy at Amazon Espresso Powder Is the Upgrade Your Chocolate Chip Cookies Need Espresso powder turns the classic after-school treat into one with adult appeal. And here’s a fun fact: espresso powder isn’t just the finely ground powder of dark roast beans. It’s actually concentrated coffee crystals that easily dissolve in liquids and mix seamlessly into batters. Look for it in the coffee aisle of your grocery store. Learn More: What Is Espresso Powder & How Do You Use It? Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell Comments Coffee cookie dough studded with puddles of melted chocolate with a perfectly chewy interior and caramel-crisp edge. Prep time 30 minutes Cook time 12 minutes to 14 minutes Makes about 18 cookies Nutritional Info View red-meat-free kidney-friendly fish-free pork-free vegetarian low-potassium tree-nut-free pescatarian soy-free shellfish-free alcohol-free low-sodium peanut-free Per serving, based on 18 servings. (% daily value) Calories 170 Fat 7.4 g (11.4%) Saturated 4.5 g (22.3%) Carbs 25.2 g (8.4%) Fiber 0.7 g (2.8%) Sugars 15.2 g Protein 1.9 g (3.9%) Sodium 94.9 mg (4.0%) Ingredients 8 tablespoons (1 stick) unsalted butter 1 3/4 cups all-purpose flour 1 tablespoon instant espresso powder 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 4 ounces semi-sweet or bittersweet chocolate feves or bars 3/4 cup packed dark brown sugar 1/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract Flaky salt, for topping (optional) Instructions Cut 1 stick unsalted butter into tablespoon-size pieces and place in a small saucepan. Place over low heat until almost completely melted, about 3 minutes. Do not boil or brown the butter. Remove from the heat and stir until no solid pieces of butter remain. Set aside to cool slightly. Place 1 3/4 cups all-purpose flour, 1 tablespoon instant espresso powder, 3/4 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine. Coarsely chop 4 ounces semi-sweet or bittersweet chocolate feves. Pour the butter into a large bowl. Add 3/4 cup packed dark brown sugar and 1/4 cup granulated sugar and whisk to combine. Add 1 large egg and 1 teaspoon vanilla extract and whisk to completely incorporate. Add the flour mixture and use a rubber spatula to stir until no dry ingredients remain. Add the chocolate and fold to incorporate. Freeze the dough for 15 minutes or refrigerate at least 4 hours or up to overnight. Arrange two racks to divide the oven into thirds and heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Scoop out the dough with a 1 1/2-inch cookie scoop or into about 18 (2 rounded tablespoon) portions. Place the dough balls at least 2 inches apart on the prepared baking sheets (9 per baking sheet). Sprinkle with flaky salt, if desired. Bake for 6 minutes. Rotate the baking sheets from front to back and between racks and bake until the center of the cookies are puffed and appear completely set, 5 to 7 minutes more. The centers should look set and have no wet spots. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely. Recipe Notes Storage: Store the baked cookies in an airtight container at room temperature for up to 1 week or freeze unbaked dough balls for up to 3 months. Bake for 13 to 15 minutes total if baking from frozen. Reviews Filed in: Recipes party food make ahead keeps well freezer friendly