Espresso Chocolate Chip Cookies with Coconut Oil

Crispy on the outside and chewy in the center, these coconut oil espresso chocolate chip cookies are simple to make and require no mixer. They offer a playful twist on a classic favorite and are dairy free and vegetarian when dairy-free chocolate is used.

This recipe first appeared in April 2012 and has been refreshed with new photos and an updated method to make the cookies even better.

These cookies strike a pleasing balance between crisp edges and tender, chewy centers. They’re a reliable go-to when you want a timeless chocolate chip cookie with a subtle coffee lift from espresso powder.

The recipe is intentionally straightforward: no stand mixer required, just a few bowls, a whisk and a spatula. The dough comes together quickly and needs only a short chill before baking, so you can have warm cookies in under an hour.

Why this version works: melted coconut oil replaces butter, yielding a slightly lighter texture and a hint of coconut aroma. Espresso powder amplifies the chocolate flavor without making the cookies taste strongly of coffee — it simply deepens and rounds the chocolate notes. A final sprinkle of flaky sea salt brightens the sweetness and balances the flavors.

Quick notes on texture and baking: the cookies should be baked just until the edges are set and lightly browned; the centers will look a touch underbaked when you pull them from the oven but will finish cooking as they cool on the sheet. Chilling the dough for the recommended time prevents excessive spreading and helps develop the texture.

Tips & Tricks For These Espresso Chocolate Chip Cookies

1. Measure flour correctly: fluff the flour in its container, spoon it into the measuring cup, then level it off. Scooping directly with the cup can pack the flour and lead to dense cookies.
2. Sweetener substitution: if you prefer, you can likely substitute lightly packed brown sugar for the coconut sugar; results will be slightly different in flavor and color but still delicious.
3. Espresso powder: this concentrated ingredient deepens chocolate flavor. If you don’t have it, instant coffee can be used sparingly, but espresso powder is recommended for the cleanest flavor boost.
4. Chill the dough: do not skip the 30-minute chill. It prevents excessive spreading and improves texture. If you have more time, longer chilling will deepen flavor and firm up the dough.
5. Watch the bake time: bake until edges are set and just starting to brown. The centers may look soft but will firm as the cookies cool. Overbaking will sacrifice chewiness.
6. Freezing dough: shaped dough balls freeze well. Freeze on a tray until firm, then transfer to a sealed container. Bake from frozen, adding 1–2 minutes to the bake time if needed.

Ingredients

Instructions

1. Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt and espresso powder until evenly distributed.
3. In a large bowl, whisk the cane sugar, coconut sugar, melted coconut oil, egg and vanilla for about 30 seconds until combined.
4. Add the dry ingredients to the wet in two additions, stirring until just combined. Fold in the chocolate chips.
5. Cover the bowl and refrigerate the dough for 30 minutes to firm up.
6. Scoop about 1½ to 2 tablespoons of chilled dough per cookie onto the prepared baking sheet, spacing them 2–3 inches apart. Lightly sprinkle each cookie with flaky sea salt.
7. Bake for 9–10 minutes, until the edges are lightly browned and set. Remove the sheet from the oven and let the cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.