Espresso Cookies: The Bold, Caffeinated Treat That Actually Tastes Like Coffee

Espresso cookies are the answer when you want a dessert that doesn’t mess around.

I’m talking about cookies with serious coffee flavor—not some wimpy hint of mocha that makes you squint and wonder if there’s actually coffee in there at all.

These are for the people who drink their espresso straight, who get annoyed when desserts promise “coffee flavor” and deliver something that tastes vaguely like disappointment.

Prep time: 25 minutes
Chill time: 4 hours (or overnight—seriously, do overnight)
Bake time: 10 minutes
Total time: 4 hours 35 minutes
Yield: 20-24 cookies
Difficulty: Intermediate
Dietary tags: Vegetarian (contains eggs and dairy)

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Why Your Coffee Cookies Have Been Lying to You

Most “coffee cookies” taste like regular chocolate chip cookies that accidentally fell into a mug of weak coffee.

The problem? People are scared of using enough espresso powder.

They add a teaspoon and call it a day, then wonder why nobody can taste the coffee. It’s like making hot sauce with one pepper flake and expecting heat.

I spent years making mediocre coffee cookies before I realized the secret: brown the butter, use an obscene amount of espresso powder, and don’t chicken out.

The browned butter method changes everything. It adds this nutty, caramelized depth that makes the espresso flavor sing instead of just whispering politely in the background.

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EQUIPMENT NEEDED

Essential:

• Medium saucepan (stainless steel shows browning better than nonstick)
• Large mixing bowl
• Whisk or stand mixer
• Cookie scoop (2-tablespoon size)
• Two baking sheets
• Parchment paper
• Cooling rack

Makes Life Easier:

• Stand mixer (but a wooden spoon works fine)
• Kitchen scale (for obsessive types like me)

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INGREDIENTS

Dry Ingredients:

• 2¼ cups (270g) all-purpose flour
• 1 tablespoon cornstarch (makes them chewier—don’t skip)
• 1 teaspoon baking soda
• 1 teaspoon sea salt

Wet Ingredients:

• 1 cup (2 sticks/226g) unsalted butter
• ⅓ cup instant espresso powder (yes, really—this is what makes them taste like actual coffee)
• 1 cup (200g) packed brown sugar
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 large egg yolk (extra richness)
• 2 teaspoons vanilla extract

Mix-ins:

• 1 cup (170g) dark chocolate chips or chunks (semisweet works too)

Topping:

• Flaky sea salt (Maldon is worth every penny)

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METHOD

Step 1: Brown the Butter (This Is Where Magic Happens)

Put your butter in a medium saucepan over medium heat.

Let it melt completely, then keep cooking.

Watch it like you’re watching something important on Netflix—it needs attention but not constant stirring.

The butter will foam up, then the foam will subside, and you’ll start seeing brown specks at the bottom of the pan.

Swirl the pan occasionally so you can see the color.

When it smells nutty and looks amber (not black—that’s burnt), pull it off the heat immediately.

This takes 8-10 minutes total.

Step 2: Add Espresso While Everything’s Hot

Dump that ⅓ cup of espresso powder straight into your hot browned butter.

Stir until it’s completely dissolved.

The heat blooms the espresso flavor in a way that just mixing it in later never will.

Pour this into your mixing bowl and let it cool to room temperature—about 20-30 minutes.

Go do something else. Check your email. Pet your dog. Whatever.

Step 3: Mix Dry Ingredients

While the butter cools, whisk together your flour, cornstarch, baking soda, and salt in a medium bowl.

Set it aside and forget about it for now.

Step 4: Cream the Espresso Butter and Sugars

Once your espresso butter has cooled (touch test—it should feel barely warm or room temp), add both sugars.

Beat with a mixer on medium-high speed for about 2 minutes.

It won’t get as fluffy as regular butter and sugar because browned butter behaves differently, but it should look creamy and well-combined.

Step 5: Add Eggs and Vanilla

Crack in your whole egg and egg yolk.

Add the vanilla.

Beat on medium speed until everything’s incorporated and the mixture lightens up a bit—about 1 minute.

Step 6: Fold In Dry Ingredients (Don’t Murder the Dough)

Switch to a spatula or wooden spoon.

Add your flour mixture all at once.

Fold gently until you barely see any flour streaks.

The second you think “maybe it needs a few more stirs,” stop stirring.

Overmixing creates tough, cakey cookies instead of chewy ones, and nobody wants that.

Step 7: Add Chocolate

Fold in your chocolate chips or chunks until they’re evenly distributed.

I prefer chunks because they create those Instagram-worthy chocolate pools, but chips work perfectly fine.

Step 8: Chill the Hell Out of This Dough

Cover your bowl with plastic wrap and stick it in the fridge.

Minimum 4 hours. Overnight is better. Up to 3 days is best.

I know you want to bake them now. I know.

But chilled dough = cookies that don’t spread into flat pancakes and flavors that have time to meld together.

Cold dough also makes scooping about 1000% easier.

Step 9: Portion and Prep

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper.

Use your cookie scoop to portion out dough balls—about 2 tablespoons each.

Space them 3 inches apart because these bad boys spread.

Sprinkle each one with a tiny pinch of flaky salt before they go in the oven.

This is non-negotiable if you want them to taste like they came from a fancy bakery instead of your kitchen.

Step 10: Bake Until They Look Slightly Underdone

Bake for 9-11 minutes.

The edges should

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