Chocolate Chip Espresso Cookies

Chocolate Chip Espresso Cookies

Ahhh, chocolate chip cookies and coffee, two of my favorite things! If there’s a coffee lover on your oliday list, make these. I promise you will not be disappointed! A gave a baggie of these to a friend of mine with a Starbuck’s loving teenage daughter. That teenager later tweeted me saying thank you and that the cookie were amazing. :)

Not only is the espresso flavor prominent, the aroma is enticing! You just have to get near the cookie plate and it tempts your taste buds. Mmmm! This is a very simple recipe, so be sure and try them soon.

Chocolate Chip Espresso CookiesI found this fabulous recipe in a cookbook I have called 400 Sensational Cookies by Linda J. Amendt. Previously, I made the Cranberry Orange Spirals from this book and they were amazing! I’m here to tell you that Linda knows her stuff. After this post, I will be sharing another recipe that I made from here, that’s 3 for 3 – all a success. She has some cool tips next to many of the recipes that can be really helpful, even for the experienced baker. I’m looking forward to making many of the cookie recipes I now have marked in the book.

A Note on Shortening
This particular dough uses shortening. I’m not against using shortening, in fact for some things, I don’t think there’s a good substitute. Am I concerned about the trans fats? Not really. I don’t use shortening enough to be concerned about it. I suppose if I were frying my eggs in it, making all my baked goods with it and so on, then I might be concerned, but for my usage, I’m not. Sometimes shortening is just better. It makes for a puffier cookie and in my opinion, a flakier pie crust. Crisco reformulated their products a couple of years ago reducing the amount of trans fats they contain. Not everyone shares my opinions, and that’s ok. :) However, if you don’t share my enthusiasm for shortening, and you decide to substitute butter, I will forewarn you. Your cookies may be flatter than mine, so you might want to play with the dough and add a little more flour. Let me know how it goes. :)

ANOTHER DELICIOUS IDEA >>  Christmas Cookie Decorating
Chocolate Chip Espresso Cookies
Chocolate Chip Espresso Cookies
  1. Preheat oven to 350 F. Line cookie sheets with parchment paper. I prefer to use the rimless sheets.
  2. In a bowl, whisk together the flour, espresso powder, baking powder, baking soda and salt until well combined. Set aside.
  3. In a large bowl with electric mixer on medium speed, cream butter, shortening. brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.
  4. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in the chocolate chips.
  5. Using a cookie scoops or spoons, drop tablespoonfuls of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 10-12 minutes, or until edges start to turn lightly golden brown.
  6. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Cool your cookie sheet before adding another batch of cookies to it. Since it’s winter time, I find it rather easy to place the cookie sheet outside. I use two large sheets, that way while one is cooling, the other can go in the oven.


  1. Amy @ Simply Sugar & Gluten Free says

    Yours look fantastic!! I love the chocolate-espresso combo. The flacors play off of each other so well.

  2. Mags says

    I'm not a big user of shortening, but I do agree that for some recipes you just can't beat it. So like you, I don't use it often enough to worry about it and I watch out for trans fats in other foods as well.

    Seriously, I can smell those cookies from here!

  3. Chow and Chatter says

    oh love coffee cookies I have a weakness for the ones in whole foods, good info on trans fat could you not use real butter instead?


  4. Amanda says

    Thanks ladies!

    Hi Rebecca :) The recipe uses a combination of real butter and shortening. I am sure that you could substitute and use all butter, but chances are the cookies will be flatter :)

  5. Leslie says

    ehhh…everything is fine in moderation. Its not like you are going to eat ALL of the cookies. Or wait, they do sound pretty damn good. I just might eat them all!

  6. Olive says

    I'm sure these cookies are just delicious..I'm with you on shortening, I use it sometimes too when it's really needed in the recipe.. Thanks for sharing! :)

  7. rentschler says

    Oh gods, Amanda, I can't come here without drooling!

    You are so right about shortening. Since I bake cookies about 3 times a year, I don't worry so much about it. There are some things that scream butter and others demanding shortening. I say listen to the tried-and-true recipes and stick with it. Unless you know in advance, best to trust the author. I adore chocolate and coffee together and am going to make these.

    While I'm munching on cookies, I will be wishing you a very Merry Christmas and hoping you have great successes in 2010. I'll be coming by more often and drooling!

  8. Cakelaw says

    These cookies look seriously good. I am interested in this book now, too – if two recipes were "sensational", then that's enough recommendation for me.

  9. Debbie says

    Shortening definitely helps cookies come out nice and chewy. Those look so good Amanda. I'm sure the espresso is just fantastic in them. Love a good cookie with my coffee…have a habit of getting a cup with a cookie every afternoon lately!!!

  10. Nutmeg Nanny says

    Mmmmmm delicious! I bet the smell of these cookies would be amazing. If I was not so busy trying to get my Christmas baking done I would make them today…haha.

  11. Romaine says

    I couldn't agree with you more on the shortening issue. These cookies are very tempting. Moderation in all things–my momma taught me.

  12. Rosa says

    Shorterning could prob. be substituted with coconut oit (I dream of doing this!…But my poor daughter has nut allergies :( Thanks again for the great cookie recipes!

    • says

      And my daughter has a coconut allergy! :( If you wanted to sub the shortening, you can use butter, just be sure it’s not too soft before you start mixing :) or your cookies will spread.


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