Espresso white chocolate cookies are buttery cookies made with espresso grounds! They are loaded with pockets of ooey gooey sweet white chocolate. The best cookies for coffee lovers!
Chocolate and coffee is such an underrated combination. After making my espresso chocolate chip cookies, I knew I had to make an espresso cookie with white chocolate next!
These cookies are buttery bites of heaven. The sweet white chocolate is complimented perfectly by the espresso. These two paired together brings a next level gourmet richness to the cookies!
My favourite part about this recipe is that there’s no chill required. This means you get your cookies faster!
For more espresso-based recipes, try Espresso Brownies, Espresso Chocolate Chip Cookies, and Chocolate Espresso Walnut Cookies.
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Why this recipe works
- Chocolate and espresso – This is an unbeatable match! The espresso enhances the white chocolate and they pair together so well. I used big pieces of chopped chocolate for those gooey bites!
- Buttery and chewy – Every bite of these cookies is soft and full of flavour.
- Easy to make - These cookies don't require an electric mixer!
Ingredients Notes
Full ingredients and measurements can be found in the recipe card down below. Here’s a few key ingredients for this recipe!
- Butter – I always use unsalted for baking. This will be melted.
- Brown sugar - I used light brown sugar, but dark works as well.
- Espresso powder – Using an espresso powder gives you an intense coffee flavour that compliments the chocolate and cocoa perfectly. If you don’t have this on hand, use regular fine granulated coffee.
- Chocolate – Use a high quality white chocolate brand for best results. I used a Lindt chocolate bar chopped up. I prefer big pieces of chocolate for those gooey bites. If you use cheap quality white chocolate, it will burn.
Step by step instructions
Here is how to make and bake these white chocolate espresso cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Whisk in the butter and sugars. Whisk the melted butter, brown sugar, granulated sugar, and espresso powder until well combined. The aroma of coffee and nutty brown butter that’ll arise in your kitchen’s atmosphere is truly amazing!
Step 2 – Mix in the wet ingredients. Whisk in the egg, and vanilla extract until just combined.
Step 3 – Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, baking powder, and salt. Mix in the chopped white chocolate until just combined. Make sure not to over mix!
Step 4 – Scoop and bake! Scoop 6 cookie dough balls per prepared baking trays. Space the cookies 2-3 inches apart from one another and bake the cookies until the edges are a light golden brown, about 10-12 minutes.
Let the cookies cool on a wire cooling rack and enjoy.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Use good quality espresso and white chocolate. This will make a huge difference in your cookies. You can also use an espresso pod from your coffee machine for this recipe.
- If the dough is to soft to form cookie dough balls with, chill for 30 minutes.
- To elevate this recipe, brown the butter.
FAQ
Can I use white chocolate chips?
Yes!
Can I use regular coffee grounds instead of espresso?
Technically yes, but the flavour won't be the exact same. Also, I tried using instant coffee and it didn’t turn out as good as using regular coffee grounds does, so I wouldn’t recommend using instant coffee!
Are espresso chocolate chip cookies caffienated?
Yes these cookies have a small amount of caffeine. Feel free to use decaf coffee if needed.
Check out these recipes
- Easy Strawberry Rhubarb Cake
- Carrot Oatmeal Pecan Cookies
- Coconut Chocolate Muffins
- Carrot Coffee Cake
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Espresso White Chocolate Cookies
Ingredients
- 1/2 cup butter melted
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 + 1/2 cups all-purpose flour
- 1 1/2 tsps ground espresso
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup white chocolate chopped
Instructions
- Preheat oven to 350°F/180°C and line two baking trays with parchment paper. Set aside.
- Melt the butter over low heat. Then, in a large bowl, whisk in the slightly cooled melted butter, sugar, brown sugar, and espresso for one minute until combined.1/2 cup butter, 1/2 cup dark brown sugar, 1/3 cup white sugar
- Add in egg and vanilla and continue whisking.1 egg, 1 tbsp vanilla
- Fold in the flour, baking soda, baking powder, and salt until just combined. Toss in the white chopped chocolate and mix in.1 + 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1 cup white chocolate
- Scoop 6 cookie dough balls on each tray at a time. Bake for 12-15 minutes or until the edges are a light golden brown and the middle is slightly puffy.
- Top off with additional white chocolate pieces. Cool the cookies on a cooling rack and enjoy!
Lynda says
Hi, I didnt see any expresso in your recipe. If no expresso can I use regular ground coffee. Thanks
Ania says
Hi Lynda! Yes, you can use regular ground coffee. Just substitute the 1 1/2 tsp's of espresso for 1 1/2 tsps of ground coffee. Enjoy the cookies!