My espresso chocolate chip cookies are so rich, perfectly crispy on the edges, and soft in the middle.
Those who know me know that I’m a little coffee-obsessed. My daily cup of coffee is a morning ritual that I take seriously… whether I’m at home, at the office, or on the go, I NEED to start my day with coffee and I savor every last drop of it. A couple of years ago, Matt (who is just as obsessed) and I discovered pour-over coffee and it was a complete game changer. We typically save that as a weekend treat, since it’s a little more involved than brewing a quick pot of coffee, but it is SO worth the extra effort.
So basically what I’m trying to say is… it was time for me to start dabbling in coffee-flavored desserts. And what better place to start than with espresso chocolate chip cookies? That’s another thing we’re HUGE fans of in this house 😉 and speaking of coffee-flavored desserts, if you like these cookies, you should check out my tiramisu cupcakes!
Why You’ll Love These Espresso Chocolate Chip Cookies…
- I know it’s a bold statement, but these might actually be perfect. The edges are slightly crispy and the center is nice and soft, and slightly thick. I mean… just look at them!
- The espresso flavor is not overpowering by any means but adds a nice richness to what would otherwise be a classic chocolate chip cookie.
- We’re using melted butter, so you don’t need to worry about bringing your butter to room temperature, and only one bowl. Easy!
What You’ll Need…
- The fat: melted butter.
- The flavor: instant espresso powder (I use this one) + brown sugar + granulated sugar + vanilla extract.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- The dry ingredients: flour + baking soda + salt.
- The finishing touch: Semi-sweet chocolate chips!
How To Make…
Start by stirring the instant espresso into your melted butter — this really helps release all of that delicious espresso flavor. The powder won’t dissolve completely, and that’s ok. Next, beat the melted butter together with the two sugars. I love the flavor and texture you get from using both brown sugar and granulated sugar in this recipe. It’s perfection!
Mix in the prepared egg replacer and the vanilla extract, then add your dry ingredients into the bowl and mix on low speed until combined. Turn off your mixer and gently stir in the chocolate chips.
Scoop the dough out onto a lined baking sheet and bake on 350ºF for just about 9 minutes. Do NOT over-bake! Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack. This is all essential to getting that perfect crispy-yet-soft cookie. And you’re done!
For More Gluten Free Cookie Recipes, Check Out My:
- Triple chocolate cookies
- Salted chocolate biscotti
- Cheesecake stuffed cookies
- Circus animal cookies
- Chocolate dipped shortbread
Espresso Chocolate Chip Cookies – Gluten Free, Eggless
- ½ cup (113g) unsalted butter melted
- 1 tablespoon instant espresso powder
- ¾ cup (150g) brown sugar packed
- ¼ cup (50g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (113g) semi-sweet chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Add the espresso powder to the melted butter and stir until incorporated. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the melted butter mixture with both types of sugar. Add the prepared egg replacer and vanilla extract and mix until combined.
- Add the flour, baking soda, and salt and mix on low speed until the dough starts to form. Stir in the chocolate chips using a rubber spatula or clean hands.
- Scoop dough onto baking sheets and bake for 9-10 minutes. Allow to cool on the baking sheets for 10 minutes before transferring to a cooling rack.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- Depending on how big you make your cookies, this recipe should yield 10-12 cookies.
Did you try my espresso chocolate chip cookies? Tag me on Instagram @justastastyblog and #justastastyblog!