Espresso Chocolate Chip Cookies are a chewy chocolate chip cookie recipe with espresso powder and almonds.
A chocolate chip coffee cookie recipe based on the delicious flavors of jamoca almond fudge ice cream.
Espresso cookie recipe
When you’re craving jamoca almond fudge ice cream these grab-and-go Espresso Chocolate Chip Cookies are a great alternative.
Mocha cookies that are soft and chewy chocolate chip cookies full of rich coffee flavor (and crunchy almonds, if you’d like!). A caffeinated cookie recipe that is as delicious as the Baskin Robbins Jamoca Almond Fudge ice cream flavor they’re inspired by!
When thinking back to my childhood all my favorite ice cream flavors had one thing in common – a rich flavorful base and chunky texture from yummy mix-ins. As a young child I was all about that Rocky Road, then my tastes evolved and Mocha Almond Fudge has been declared my favorite since about the age of 12.
So, it’s no surprise that this lifelong love of mine has influenced a new cookie flavor justs like it influenced this delicious mocha almond fudge cream pie recipe.
- Espresso powder – adding espresso powder in cookies adds big flavor and a kick of caffeine. Starbucks Via Instant Coffee is a perfect microfine instant espresso powder for this coffee cookie recipe.
- Chocolate chips – semisweet, milk chocolate or even make dark chocolate espresso cookies with dark chocolate chips. Coffee cookies without chocolate? Want to make coffee cookies with no chocolate? No problem! You can make coffee cookies without chocolate chips! Simply substitute the chocolate chips in this espresso cookie recipe with white chocolate chips or even espresso morsels like Toll House espresso chips. Add more chopped nuts. Or choose to make them without any mix-ins and use a nice coffee glaze or plain sugar glaze as an espresso cookie topping instead!
- Chopped almonds – up the texture factor with tons of crunch. But feel free to leave them out to make coffee cookies without. You can add more chocolate chips or even substitute toll house espresso chips to add even more flavor to these espresso cookies.
- Unsalted butter – room temperature.
- Granulated sugar
- Light brown sugar
- Large eggs
- All purpose flour
- Baking soda
Step by step instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a medium bowl stir flour, baking soda, salt and half of the espresso powder.
- Beat butter, sugar and brown sugar until light and fluffy.
- Then add eggs one at a time, until fully combined.
- Slowly add the coffee flour mixture and mix until combined and no streaks remain.
- Stir in chocolate chips and almond chunks until almost incorporated.
- Then sprinkle the final packet of coffee powder and give it a final stir so that some coffee streaks remain in the dough.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 8-10 minutes or until the edges are crispy but the center is still soft.
- Remove and allow to cool for at least 2 minutes before transferring to racks to cool.
Just like my favorite Soft and Chewy Ginger Cookies, the secret to Mocha Almond Chip Cookies ultimate chewiness is removing them from the oven when they’re still gooey in the center. Then allow cookies to cool on baking sheet for a minute before carefully removing to a cooling rack. When cool they will be chewy and soft and perfect.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter 2 sticks, at room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons instant espresso powder
- 1 ½ cups semi-sweet chocolate chips
- ½ cup coarsely chopped almonds
- Preheat oven to 375 degrees Fahreinheit. In a medium bowl stir flour, baking soda, salt and 1 packet (or teaspoon) instant coffee.
- In a large bowl or electronic mixer bowl combine butter, sugar and brown sugar and beat until light and fluffy. Beat in eggs, 1 at a time, until fully combined.
- Slowly add the coffee-flour mixture and mix until combined and no streaks remain. Stir in chocolate chips and almond chunks until almost incorporated, then sprinkle the final packet of coffee powder and give it a final stir so that some coffee streaks remain in the dough.
- Drop by rounded tablespoons onto ungreased baking sheets. Bake for 8-10 minutes or until the edges are crispy but the center is still soft. Remove and allow to cool for at least 2 minutes before transferring to racks to cool.