Kahlua Espresso Chocolate Chip Cookies

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This recipe for Kahlua Espresso Chocolate Chip Cookies is the next best chocolate chip cookie recipe. A chocolate cookie base also incorporates espresso and Kahlua, and plenty of chocolate chips are mixed in too.

Kahlua Espresso Chocolate Chip Cookies with melted chocolate chips

Kahlua Espresso Chocolate Chip Cookies

Sometimes I think that we bakers must have tried all of the versions of chocolate chip cookies that are humanly possible. I’m always amazed when I read about someone’s fresh, new idea. And then, of course, there are those times that I wake up in the middle of the night and start thinking… about recipes… about ingredients… and about new things to do with chocolate chip cookies.

Ever since I made those delectable Kahlua Brownies, I’ve been thinking about adding Kahlua to chocolate chip cookies too. After a little googling, I saw that versions of it had already been done but it was still a good idea, and I came up with Kahlua Espresso Chocolate Chip Cookies. This recipe also appears in my cookbook- The Recipe Girl Cookbook.

Kahlua Espresso Chocolate Chip Cookies dunked in milk

Best Cookies to Dunk in Milk

These chocolate chip cookies have a bit of melted chocolate in the dough, which mixes nicely with the flavors of Kahlua and espresso. The dough is finished off with the addition of a bag of chocolate chips, leaving plenty of room for chocolate chip cookie bites that are chock full of chocolate.  These are the best cookies to dunk in milk!

Kahlua Espresso Chocolate Chip Cookies in a stack

It turns out that Kahlua baked into cookies is a good idea. You can taste it a little bit… it kind of blends in with the espresso to make a coffee-drink flavored sort of chocolate chip cookie. I was tempted to drizzle on a little Kahlua glaze but figured that might be a little too over the top. It’s a good thing I left well-enough alone because they are perfect as is.  Those melty chocolate chips kind of put these over the top.

Kahlua Espresso Chocolate Chip Cookie with gooey chocolate chips

Best Chocolate Chip Cookie Recipes

I think you’ll need to try them, don’t you?  If you happen to not be into the flavors of espresso and Kahlua, I have plenty of best chocolate chip cookie recipes for you to try.  My Secret Ingredient Chocolate Chip Cookies will have you wondering what makes them so awesome.  New York Times Chocolate Chip Cookies are an old-time classic.  I personally think this one is the best chocolate chip cookie recipe ever.  And my Skillet Chocolate Chip Cookies mean you get to make them in a pan and eat pie-sized pieces! Also, be sure to try the Doubletree Chocolate Chip Cookie Recipe too.

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kahlua espresso chocolate chip cookie sitting on edge of glass of milk
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Kahlua Espresso Chocolate Chip Cookies

Unbelievably delicious cookies!
Prep Time 25 minutes
Cook Time 10 minutes
Servings 60 cookies
Calories 110kcal
Course Dessert
Cuisine American
Keyword chocolate chip, cookies, espresso, kahlua


  • 2 2/3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 1 tablespoon Kahlua
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet chocolate chips, melted and then cooled a bit
  • 12 ounces semisweet chocolate chips


  • Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper or silpat mats.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon and salt; set aside.
  • In a small bowl, dissolve the espresso powder in the Kahlua; set aside.
  • In a large bowl, use an electric mixer to cream the butter and sugars together. Add the Kahlua mixture, eggs and vanilla; beat until thoroughly combined. Add the cooled, melted chocolate and continue to beat until it’s mixed in. Add the flour mixture and beat at low speed until all of the flour is incorporated into the dough, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
  • Drop the cookie dough by rounded teaspoonfuls (or use a cookie scoop) 2-inches apart onto prepared cookie sheets. Dot a few more chocolate chips on the top, if you want to make them look pretty when baked. Bake 8 to 10 minutes, or until they are golden brown and no longer look gooey in the middles. Cool completely on a wire rack.



  • If you don’t have Kahlua, you can sub any other coffee-flavored liqueur. If you don’t wish to add Kahlua at all, just leave it out.


Serving: 1cookie | Calories: 110kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 42mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 106IU | Calcium: 10mg | Iron: 1mg
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  • Dana Pett wrote:

    I made these cookies over the weekend for my daughter and her co-workers. They are totally amazing! i am making these again this week for a luncheon at work.

  • Terry wrote:

    I was thinking about sprinkling some sea salt on them after I pull them out of the oven.

  • tracy wrote:

    can I substitute brewed espresso for espresso powder? I’m about to make them and that’s the only thing I’m missing.

    • Lori Lange wrote:

      I’d maybe just leave it out. The recipe is not meant to have any extra liquid added to it.

  • Patti wrote:

    It sounds like espresso powder is different than espresso coffee grounds? Can the grounds be used since I do have some gourmet espresso in a package. If it changes the texture I probably wouldn’t want to substitute.

    • Lori Lange wrote:

      Espresso powder is just like instant coffee (but espresso). So don’t use espresso grounds! You can use instant coffee if you don’t have access to espresso powder.

  • Lucy wrote:

    Can you substitute espresso powder for regular cocoa powder? Where can I get espresso powder? I am sure these sound like stupid questions, so sorry 🙁 Thanks!


    • Lori Lange wrote:

      Espresso powder can usually be found near the instant coffee in a regular market. If your market doesn’t have it, ask your manager to order it or check a more gourmet-type market (or Whole Foods).

  • Allie wrote:

    These cookies taste great (so does the cookie dough!). The chips in mine were covered by the dough; none were showing the way they show in your photos so I drizzled mine with semisweet chocolate. I still wonder why mine look so different…did you chill your dough? I plan to make these again soon to see if I can get them to look like you gooey cookies. And so I can eat a bunch. 🙂

    • Lori Lange wrote:

      Hi Allie, I made the cookies as written, but I always add a few chocolate chips to the tops of a few of them to get a nice photo for the blog 🙂

  • Tami wrote:

    I just made these and loved them! I did, however, add a kahula chocolate ganache to the top.

  • Vilma wrote:

    These cookies are awesome! The chocolate and espresso are perfectly balanced.

  • Tina wrote:

    was looking for a kahlua cookie and these are great; easy to make, just that nice mocha undertone!

  • Vilma wrote:

    I tried this Kahlua Choc Chip recipe and the cookies were amazing. Just the right balance of chocolate and espresso. Thanks for a great recipe!

  • megan wrote:

    These look pretty damn tasty and that’s a killer picture too!