Espresso Chocolate Chip Cookie Thins

Chad Montano


Cookie cravings are real. If you’re a cookie connoisseur, then you’re fully aware that these sweet, chocolate-chip-filled treats always taste best when fresh. Next time you’re in the mood, swap the pre-packaged varieties for this simple recipe instead. Making a batch of these crispy cookies requires just three easy actions: mixing, spooning and baking! Ready in less than 15 minutes, they’re best served warm with a glass of your favorite milk.

Homemade Espresso Chocolate Chip Cookie Thins |

Homemade Espresso Chocolate Chip Cookie Thins |
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Espresso Chocolate Chip Cookie Thins

Cook Time 12 minutes
Servings 12 cookies
Calories 242 kcal



  1. Preheat oven to 350 degrees F. In large mixing bowl, use hand mixer or stand mixer to beat butter and eggs.
  2. Add brown sugar, almond and whole wheat flours, espresso powder, vanilla extract, maple syrup, baking soda and salt. Mix well.
  3. Fold in chocolate chips. Refrigerate 20 minutes.
  4. Spray baking sheet with nonstick spray. Place spoonfuls of dough onto sheet about 2-3 inches apart. Bake 11-13 minutes until edges are crisp and the center is soft.

Recipe Notes

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Nutrition Facts
Espresso Chocolate Chip Cookie Thins
Amount Per Serving (2 cookies)
Calories 242 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 43mg14%
Sodium 215mg9%
Potassium 198mg6%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 13g14%
Protein 5g10%
Vitamin A 225IU5%
Calcium 65mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.