Ingredients

1 cup unsalted butter (softened)

3/4 cup granulated sugar

3/4 cup brown sugar (packed)

1 large egg

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon instant espresso powder (or finely ground espresso)

1 cup semi-sweet chocolate chips

1/2 cup chopped nuts (optional, such as walnuts or pecans)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Beat in the egg and vanilla extract until well combined.

Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and instant espresso powder.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

Step 6: Gently fold in the semi-sweet chocolate chips and chopped nuts, if using.

Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Step 9: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Step 10: Serve warm or at room temperature with a glass of milk or a cup of coffee.

Tips & Variations

Use finely ground espresso if you don’t have instant espresso powder – it adds a deeper coffee flavor.

For extra richness, substitute half the butter with browned butter.

Try mixing in white chocolate chips or dried cherries for a different flavor twist.

Omitting the nuts will keep the cookies softer and perfect for nut-free diets.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. You can also freeze the baked cookies for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm, soft cookie experience.

FAQs

Can I use regular coffee instead of espresso powder?

Instant espresso powder is best because it dissolves easily and provides a strong coffee flavor without altering the dough’s texture. Using brewed coffee will add moisture and may change the cookie consistency.

How do I make the cookies chewier?

For chewier cookies, try using more brown sugar than granulated sugar, and avoid overbaking. Removing the cookies from the oven when the centers still look slightly soft helps keep them chewy as they cool.