These Coffee Cookies (aka, espresso cookies) are a soft and chewy espresso based cookie filled with pools of melty chocolate. This coffee cookie recipe is quick, easy and no chill.
Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper.
In a medium sized mixing bowl whisk the flour, baking soda and salt together until well combined.
In a large mixing bowl, add the cooled melted butter, light brown sugar, granulated sugar and espresso powder into a large mixing bowl. Stir well to fully combine.
Mix in the egg, egg yolk and vanilla extract until smooth and well combined.
Stir the dry ingredients into the wet until just combined. Fold in the chopped dark chocolate.
Scoop about 2 tablespoons (30 ml) of espresso chocolate chip cookie dough onto a baking sheet about 3 inches apart.
Bake the coffee cookies for 9 - 11 minutes. The edges will be set and the centers will look slightly puffed.
Transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!
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