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Espresso Chocolate Chip Cookies

I love my espresso. There’s something about that petite little cup and rich aroma that makes me feel oh so fancy. I can imagine myself sitting in a Parisian cafe, wearing the latest fashion, and sipping on a freshly brewed espresso. And gosh, these easy espresso chocolate chip cookies are everything my espresso-loving heart desires.


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A golden brown espresso molasses cookie laying up against the edge of a cookie sheet with the other cookies on it.

How To Make Espresso Chocolate Chip Cookies

These cookies will whip up in a snap and with no chill time required, you can be eating your morning espresso before you are even drinking it. Can I get an “incroyable!” ? (That’s French for amazing.)

First, start by creaming the butter and sugars together in the bowl of a stand mixer with the paddle attachment on high until light and fluffy. This will take approximately 2 minutes. Add the eggs and vanilla and mix on high again for another 2 minutes.

A Word On Molasses

Next comes the dark molasses. I adore dark molasses. The rich nutty and slightly sweet flavor complements the robust espresso in these cookies beautifully. Molasses is also high in iron so you know…health. Third in line, add in all the dry ingredients except for the dark chocolate chips and mix on low until fully combined and a dough is formed.

A golden brown cookie sitting on a table in front of a cookie tray and it's split in half with ooey gooey chocolate in the middle.

The Best Espresso Chocolate Chip Cookies

Add in those glorious dark chocolate chips and this cookie dough is ready to bake. “Sensationnel!” (That’s French for wow.) Into a 350ºF oven for 9-10 minutes and ta-da: an ultra-easy but totally ultra-fancy espresso molasses cookie.

Now go grab a book, a hot cup of espresso, and a few cookies, and imagine yourself sitting in a quaint but chic Parisian cafe. Oh and don’t forget your beret. ? Santé

A line of golden brown espresso molasses cookies haphazardly stacked.

Espresso/Coffee Treats

Are you a Java nut? I bet you’d go caffeine-crazy over these espresso-inspired sweet treats:

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A golden brown cookie sitting on a table in front of a cookie tray and it's split in half with ooey gooey chocolate in the middle.

Espresso Chocolate Chip Cookies


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5 from 5 reviews

  • Author: Katie
  • Total Time: 25 Minutes
  • Yield: 3.5 Dozen 1x

Description

Espresso chocolate chip cookies loaded with dark chocolate chips and warm notes of molasses and cardamom. These make for an easy and delicious afternoon pick-me-up snack.


Ingredients

Scale


  • 1 cup dairy-free salted butter, room temperature


  • ¾ cup brown sugar


  • ¾ cup white sugar


  • 2 large eggs, room temperature *can sub flax egg


  • 1 tablespoon vanilla extract


  • ¼ cup dark fancy molasses


  • 1 teaspoon baking soda


  • 1 teaspoon baking powder


  • 1 teaspoon coarse sea salt


  • ½ teaspoon cardamom


  • ¼ cup instant espresso powder


  • 2 ⅔ cups all-purpose flour *can sub gluten-free flour 1:1 baking blend


  • 1 ½ cups dairy-free dark chocolate chips



Instructions

  1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
  2. In the bowl of a stand mixer cream butter and sugars on high for 3 minutes until light and fluffy.

  3. Add in eggs, vanilla extract, and molasses and mix until fully incorporated. Scrape down the sides of the bowl.

  4. Add in flour, baking soda, baking powder, cardamom, instant espresso powder, and salt into a bowl and mix on low until fully incorporated and dough forms.

  5. Mix the dark chocolate chips in by hand with a spatula.

  6. Using a 1.5 tbsp cookie scoop drop onto parchment-lined cookie trays approximately 2 inches apart and bake for 9-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.

  7. Let cool on the tray for at least 10 minutes before removing it to a cookie rack. Enjoy!

Notes

* These cookies will spread quite a bit when baking. If you want a thicker cookie, chill the dough for 2 hours before baking.

* Can be made gluten-free by using a gluten free 1:1 all-purpose flour baking blend

  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

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10 Comments

  1. These smell delicious when they are baking, who doesn’t love that coffee smell? Chewy and delicious ?.






  2. Im a huge coffee fan! Most cookies or baked goods I’ve made the coffee flavour kind of gets lost, but these did not disappoint! The espresso flavour really stood out, but wasn’t overpowering and the combo with the molasses was amazing! If you love coffee, make these!






  3. WOW! Even my non GF friends could not stop eating these. My brother (also NOT GF) said “I want these for my birthday instead of a cake! And for Xmas!” I brought them as an energy boost to a mid afternoon meeting and you could feel the mood perk up. Amazing!






    1. Eek! Yay! I love to hear when non-GF people enjoy them! Thank you for sharing with me Laura.

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