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Espresso Chocolate Chip Cookies

A grown-up version of a chocolate chip cookie, these Espresso Chocolate Chip Cookies are full of rich bittersweet chocolate and crunchy pecans, with notes of espresso in every bite. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 45 Cookies
Author Liz


  • 1 c. unsalted butter at room temperature
  • 1 c. granulated sugar
  • 2/3 c. light brown sugar packed
  • 2 tsp. vanilla extract
  • 1 1/2 Tbs. instant espresso powder
  • 2 large eggs at room temperature
  • 2 c. all-purpose flour
  • 1 tsp. salt
  • 3/4 tsp. baking soda
  • 12 oz. bittersweet chocolate chopped into chips
  • 1 c. chopped pecans (optional)


  1. Preheat oven to 375F. Line two baking sheets with parchment paper and set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth, about 1 minute. Reduce speed to medium-low and beat in sugars until well blended. Scrape down sides of the bowl and return the mixer to medium speed. Mix in vanilla and espresso powder. The mix in eggs, one at a time.

  3. Return mixer to low speed and add flour, salt and baking powder. Scrape down sides of the bowl and with a rubber spatula, fold in chocolate and pecans.

  4. Using a 1 1/2 Tbs. cookie scoop, portion cookie dough onto prepared baking sheets, with at least 2 inches of space between each cookie. (Cookies will be baked in 2 batches.) Bake in preheated oven for 10-12 minutes, until the edges are brown and the tops are golden. Remove from oven and allow to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

  5. Store in an airtight container for 4-5 days.