Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies

Made famous by Neiman-Marcus, these cookies include espresso and bake slowly, ensuring melted chocolate chips throughout.
Prep Time 10 mins
Cook Time 24 mins
Course Cookies, Dessert
Cuisine American
Servings 36 large cookies


  • 3 ½ cups flour, leveled
  • 2 cups dark brown sugar, packed
  • ½ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp instant espresso powder (finely ground)
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract 
  • 3 cups semisweet chocolate chips


  • Preheat oven to 300°F
  • In a large bowl, thoroughly mix together flour, salt, sugars and espresso powder.
  • In another bowl, mix baking soda and baking powder to activate, then add this to the bowl of dry ingredients. Incorporate into the dry ingredients.
  • Add slightly softened butter to dry ingredients.
  • In another bowl, lightly whisk eggs and vanilla extract together, and then add to dry ingredients.
  • Gently fold chocolate chips into batter.
  • Drop golf ball sized dough onto baking sheets.
  • Bake at 300°F for 24-28 minutes.
  • approx. 36 large cookies

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