1 1/2 c. (3 sticks) dairy-free margarine (possibly contains soy), softened

1 c. brown sugar

1 c. granulated sugar

6 T. aquafaba (equivalent to 2 eggs)

1 T. pure vanilla extract

3 1/3 c. all-purpose flour

1 1/2 t. baking soda

1 t. salt

2 T. instant espresso powder

1/4 c. ground dark roast coffee (I used Starbucks Sumatra blend)

1 1/2 c. chocolate chips

In a large measuring cup, combine flour, baking soda, salt, instant espresso powder and ground coffee.

Beat together margarine and sugars in a large mixing bowl until light and fluffy.

Add the aquafaba and vanilla and beat on medium speed until mixture is fluffy.

Add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Fold in the chocolate chips.

Cover the dough with plastic wrap and refrigerate for about 45 minutes (keep refridgerated in between baking rounds also).

Just before you’re ready to bake the cookies, preheat the oven to 350º F.

Roll the cookie dough into small balls and place them on baking pans lined with parchment paper. Bake for about 12 minutes, until lightly browned around the edges, rotating top-to-bottom and front-to-back halfway through the cooking time. Remove from the oven, allow to cool on the baking sheet for about 6 minutes, then remove to a wire rack to cool completely.

I usually use 1/4 c. instant espresso powder in this recipe, but ran out when mixing up the dough, and was unable to go to the store and get more right then. So I improvised and threw in 1/4 c. of dark roast ground coffee, and honestly, I think it's an improvement. The coffee flavor is still nice and strong, and the ground coffee gives it a bit more texture; kind of like crunching down on a chocolate covered coffee bean.

A version of my White Chocolate Espresso Cookies, just with chocolate chips (I also increased the recipe by 1/2 to make more cookies)

Yield: 65 cookies

Last updated: 7/12/25