Coconut Oil Espresso Chocolate Chip Cookies
Crispy on the outside and chewy on the inside, these coconut oil espresso chocolate chip cookies are cookie perfection! Simple to make and no mixer required, they’re a fun take on the classic dessert.
These coconut oil espresso chocolate chip cookies were originally published in April 2012. The post has been updated as of November 20, 2018 with new photos, text and a completely revamped recipe.
Let’s talk perfectly crisp and chewy chocolate chip cookies.
Because I think we can all agree that having a faaantastic classic cookie recipe in our back pocket is a must. To make for the holidays, for sharing with others OR for keeping all for yourself.
And that’s exactly what we have here today.
We’re talking cookies that are crispy around the edges, perfectly chewy in the middle and jam packed with plenty of chocolate flavor.
There’s a sprinkle of flaky sea salt to finish it all off … combining into what is essentially my ideal chocolate chip cookie. Bold statement, I know!
But even better? There’s no need to get out any sort of mixer. All you need is a few bowls, a whisk and a spatula. The dough comes together in a snap and there’s only a short chill time required before baking.
Which means delicious cookies are ready for our bellies in record time.
Now, let’s quickly talk about the coffee part of these cookies. There’s a touch of espresso powder mixed into the cookie base – which really serves to intensify the chocolate and adds just a faint whisper of a hint of coffee flavor to the final product.
So really, it takes an already perfect cookie and makes it even better.
Tips & Tricks For These Espresso Chocolate Chip Cookies
- First up, let’s talk about measuring out your flour. Fluff the flour in your bag or container, then scoop into your measuring cup with a spoon and level off. Don’t dunk the measuring cup straight into the bag – you’ll likely use too much.
- I haven’t tested it myself, but you should be able to use lightly packed brown sugar in place of the coconut sugar.
- If needed for your diet, be sure to use dairy free chocolate chips.
- Let’s talk about the espresso powder. This is a specialty ingredient that you can find at some stores (I’ve believe I’ve grabbed it at Sur La Table in the past), but it’s also easily available for purchase online.
- DO NOT skip the chill time for the dough! This is super important to prevent the cookies from completely flattening out while baking. It’s only 30 minutes, so just do it, okay?
- Now, the centers of the cookies may look a tad bit under baked around the 9 to 10 minute mark, but you don’t want to overcook these in the oven. Just make sure that the edges are set before removing.
- And finally, you can absolutely freeze the shaped dough balls to bake off at a later date. Place the dough balls on a parchment lined baking sheet, then transfer to your freezer until hard. Add them to a freezer safe bag or container, then keep in your freezer until ready to enjoy. When you go to bake, you may need to add about 1 to 2 minutes to the cook time – but keep an eye on them the first time you do this (as you may not need to add any extra time at all).
Additional Coconut Oil Cookie Recipes You Might Enjoy!
- Soft & Chewy Whole Wheat Pumpkin Cookies
- Soft & Chewy Whole Wheat Gingerbread Cookies
- Cardamom Spice Cookies
- Mint Chocolate Chip Cookies
- Coconut Oil Oatmeal Cookies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 teaspoon espresso powder
- ½ cup pure cane sugar
- ¼ cup coconut sugar
- ½ cup melted coconut oil, cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- flaky sea salt, for sprinkling
- In a medium bowl, whisk together the flour, baking soda, salt and espresso powder. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds.
- Slowly add in the flour mixture (I do this in two batches) and mix until just incorporated (this will take a little bit of arm power!). Fold in the chocolate chips.
- Transfer the bowl to the refrigerator and chill for 30 minutes.
- Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- Scoop about 1 ½ to 2 tablespoons of the chilled dough (I use my large cookie scoop) and drop on the prepared baking sheet about 2 to 3 inches apart. Sprinkle the tops lightly with some flaky sea salt.
- Bake for about 9 to 10 minutes, until lightly browned and the edges are just set (don’t over bake these!). Let the cookies cool on the baking sheet for about 5 minutes, then remove to a wire rack to cool completely.
To keep these dairy free - be sure to use dairy free chocolate chips.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 156 Total Fat: 8g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 10mg Sodium: 95mg Carbohydrates: 19g Fiber: 1g Sugar: 11g Protein: 2g