Espresso Chocolate Chip Cookies

Welcome to the adult chocolate chip cookie. The addition of instant espresso powder to a recipe for chocolate chip cookies really amps up a childhood favorite. You won’t regret giving this recipe a go because these cookies are Yum!

Espresso Chocolate Chip Cookies

  • Servings: approx. 32 cookies
  • Difficulty: rather easy
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– 2 cups all purpose flour

– ½ teaspoon baking powder

– ½ to 1 teaspoon cinnamon (to taste)

– ¼ teaspoon salt

– 1 cup vegan margarine

– 3 tablespoons instant espresso

– 1 teaspoon vanilla

– 1 cup powdered sugar

– ½ cup packed brown sugar

– 1 – 2 tablespoons water, if the dough is too dry to form a ball

– 1 ½ cups chocolate chips (dairy free semi-sweet work well)

– Granulated sugar for sprinkling on cookies before baking (¼ cup or so)




  1. Preheat oven to 350℉ and prepare two baking sheets with parchment paper
  2. Mix together the flour, baking powder, cinnamon, and salt. Set aside.
  3. Using a mixer, beat together the margarine and instant espresso until well combined.
  4. Add the vanilla and mix until combined.
  5. Add the powdered and brown sugars and continue mixing until well combined.
  6. Gradually add the flour mixture until incorporated. If the dough seems too dry, slowly add water until you get a dough consistency that can form a ball.
  7. Stir in the chocolate chips.
  8. Using about a tablespoon of the dough, shape into balls and place about 2 inches apart on your prepared baking sheets.
  9. Use the palm of your hand to press down on each dough ball to flatten into discs.
  10. Sprinkle each cookie with the granulated sugar.
  11. Bake for 12 – 15 minutes.
  12. Let the cookies cool and then enjoy!



2 Thoughts to “Espresso Chocolate Chip Cookies”

  1. Alicia

    Easy to make cookies! Perfect for the cold winter days!

    1. Rose

      You are so right. What a tasty way to warm up a kitchen when it is wintry cold out! Thanks for visiting!!!

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