Espresso and Kahlua Cookies Recipe
Chocolate chip cookies get a gourmet, sophisticated makeover with these espresso and Kahlua cookies! Featuring a soft and chewy center and crisp edges, these mocha-flavored cookies are always a crowd favorite for any occasion.
How to Make the Best Espresso and Kahlua Cookies
These espresso and Kahlua cookies are the perfect treat for coffee and chocolate lovers. The combination of espresso powder and Kahlua liqueur gives these cookies a sophisticated, mocha flavor that elevates them far beyond your typical chocolate chip cookie. With a soft, chewy center and crisp, slightly caramelized edges, they’re absolutely irresistible.
What makes these cookies truly special is how the coffee flavors complement the rich chocolate chunks. The espresso powder doesn’t make them taste like a cup of coffee—instead, it deepens and intensifies the chocolate flavor in the most delightful way. The Kahlua adds a subtle sweetness and coffee liqueur note that rounds out the flavor profile beautifully.
These cookies are always a crowd favorite whether you’re baking for a special occasion, holiday gathering, or simply because you deserve something delicious. With just 90 minutes from start to finish (including chilling time), they’re the perfect choice when you want homemade cookies without spending all day in the kitchen. After one bite, you’ll understand why bakers keep coming back to this recipe again and again.
Espresso and Kahlua Cookies
Chocolate chip cookies get a gourmet, sophisticated makeover with these espresso and Kahlua cookies! Featuring a soft and chewy center and crisp edges, these mocha-flavored cookies are always a crowd favorite for any occasion.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-Ins
Instructions
Prepare Dry Ingredients
- In a small bowl, stir together the flour, espresso powder, cornstarch, baking soda and salt. Set aside.
Cream Butter and Sugars
- In a large mixing bowl, cream together butter, dark brown sugar, white sugar, Kahlua and vanilla extract until light and fluffy.
Add Eggs
- Scrape the dough off the side of the bowl. Add one egg and beat just until combined.
- Scrape the dough again. Add the second egg and beat just until combined.
Combine Ingredients
- Once again, scrape the dough off the side of the bowl. Add a couple scoops of the flour mixture and stir until combined.
- Repeat until all the flour mixture is incorporated.
- Scrape the dough off the side of the bowl. Stir in dark chocolate chunks.
Chill and Bake
- Refrigerate for at least an hour until stiff. Alternatively, you can freeze for 30 minutes.
- Meanwhile, heat the oven to 375 degrees. When the chilling time is up, place golf ball-size dough balls onto a parchment paper-lined baking sheet.
- Bake nine minutes. Remove from oven. Allow to cool for a couple minutes and then use a spatula to move to a wire rack to cool completely.
- Store in an airtight container.
Notes
- These cookies have a perfect balance of soft and chewy centers with crisp edges
- The espresso powder enhances the chocolate flavor without making them taste like coffee
- Kahlua adds a subtle coffee liqueur note that makes these cookies extra special