If you think you know what a perfect chocolate chip cookie tastes like, prepare to have your mind completely changed! I’m always hunting for that little extra *oomph*—a texture that snaps just right, or a background flavor that makes you close your eyes while chewing. That’s what led me down the rabbit hole where these amazing Espresso Rye Pecan Chocolate Chip Cookies live. Honestly, when I first tossed rye flour into a cookie dough, I was nervous; it smelled a little… earthy. But wow, did it add this incredible, sturdy structure and depth that regular flour just can’t touch. Trust me, you need this sophisticated twist in your cookie rotation!

Why You Will Love These Espresso Rye Pecan Chocolate Chip Cookies

Seriously, these aren’t your average bake-sale cookies. They are grown-up, complex, and just incredibly satisfying. I wanted something that tasted amazing both warm and room temperature, and these always hit the mark. You are going to be addicted to the depth of flavor!

The amazing structural integrity! The rye flour gives these cookies a slight chewiness on the inside that holds up perfectly to dipping.
Major flavor boost from the espresso powder—it deepens the chocolate flavor without making them taste like straight-up coffee.
That crunch! Those toasted pecans provide the perfect contrast to the melt of the chocolate chips.
They look sophisticated! If you need something that feels fancy but takes less than 30 minutes of active time, this is your recipe. We took some to a neighborhood potluck, and they vanished first!
You get depth from the brown sugar that complements the nutty rye flour beautifully.
They are surprisingly easy! Even with the slightly unusual combination of flours, the mixing process is straightforward. Check out my tips for bake sale winners here: delicious cookies for a bake sale.

Essential Ingredients for Perfect Espresso Rye Pecan Chocolate Chip Cookies

Making amazing cookies starts right here in the measuring cup! You can’t fake flavor, especially when we’re mixing coffee and rye. Make sure your ingredients are ready to go before you even think about turning on that mixer. These are the exact players that make our Espresso Rye Pecan Chocolate Chip Cookies shine throughout the whole house.

Here’s the list! Make sure your butter is truly softened—not melted, just soft enough for gentle pressing

One full cup—that’s two sticks—of unsalted butter, lovingly softened.
Three-quarters of a cup of regular white granulated sugar.
Another three-quarters of a cup of packed brown sugar. I really like using dark brown here if I have it, it adds a little molasses background note!
Two good-sized eggs.
Just a teaspoon of vanilla extract to round everything out.
One and a half cups of all-purpose flour.
Half a cup of rye flour—that’s the secret weapon for texture!
One teaspoon of baking soda and half a teaspoon of salt.
One tablespoon of instant espresso powder. I cannot stress this enough: use the best quality espresso powder you can find! It makes a huge difference compared to cheap instant coffee. You can read more about coffee component flavors here: coffee flavored petit beurre cake.
One cup of semi-sweet chocolate chips.
And half a cup of pecans, roughly chopped.

That espresso powder quality is everything, folks. It unlocks the deep, roasted flavor we want!

Expert Tips for Making Stellar Espresso Rye Pecan Chocolate Chip Cookies

Baking these cookies is less about following rules and more about feeling the dough. Since we’re introducing rye flour, things can get tricky fast, especially if you overwork it! When you cream your butter and sugars, you absolutely need that light, fluffy texture—that’s where air gets trapped, which keeps these dense cookies from turning into tiny little bricks. Don’t rush that part!

When you add the dry ingredients, which now include the rye and the espresso, mix them on low speed or gently fold them in by hand. Rye doesn’t have the gluten structure of AP flour, so mixing too much will make the cookies tough, not chewy! Stop as soon as you see the last streak of flour disappear. If you want more tips on achieving the perfect chocolate chip cookie dough payoff, check out my guide on making easy and delicious chocolate chip cookies.

Also, if you want cookies that are thick and don’t spread much in the oven, listen to my little note: chill the dough for at least 30 minutes before scooping. It really helps lock in that coffee flavor!

Ingredient Notes and Substitutions for Espresso Rye Pecan Chocolate Chip Cookies

I know not everyone keeps rye flour stocked, so let’s talk swaps! If you must skip the rye, I suggest substituting it with an equal amount of whole wheat pastry flour. It keeps that slightly rustic, nutty note but is easier to handle than standard rye. Don’t substitute with regular whole wheat flour unless you like hockey pucks!

For the chocolate, I prefer semi-sweet because it balances the bitterness of the espresso so well. But if you’re a dark chocolate fanatic, use a nice quality disk chocolate chopped small instead of chips. The smaller pieces melt more evenly throughout the dough. Remember, these are *our* cookies, so make the chocolate choices that make you happy!

Step-by-Step Instructions for Espresso Rye Pecan Chocolate Chip Cookies

Getting these gorgeous cookies baked takes just a few quick, easy steps. Honestly, the longest part is the chilling if you choose to do that, but trust me, 30 minutes in the fridge makes them way better!

First things first, get that oven preheated to 375 degrees F (190 degrees C). I always line my baking sheets with parchment paper—life is too short to scrape burnt bottoms off a pan, right? Set those aside.

In your biggest bowl, cream together that softened butter, the granulated sugar, and the brown sugar until the mixture is light and looks fluffy. This builds the structure, so don’t cheat this step!
Next up, beat in your two eggs, one at a time, making sure each one is fully combined before you add the next. Then whisk in that little splash of vanilla extract.
Now for the dry stuff! In a separate, medium-sized bowl, whisk together the all-purpose flour, the rye flour, the baking soda, salt, and the star—that espresso powder. Whisking them separately ensures the espresso is evenly distributed.
Gradually add these dry ingredients into your wet ones. Only mix them on low or fold them by hand until they are just combined. I mean it—stop mixing as soon as you see no more dry pockets. Overmixing those rye flour cookies is a rookie mistake!
Fold in your chocolate chips and those lovely chopped pecans. Be gentle here; we want them mixed in, not smashed up.
Time to scoop! Drop rounded tablespoons of dough onto your parchment-lined sheets. Make sure they are spaced about 2 inches apart because they will spread just a tiny bit while baking.
Bake them for 9 to 11 minutes. Keep an eye on the edges; they should be golden brown, but the middle should still look a little soft. That’s how you guarantee chewiness!
Let them sit right on that baking sheet for five minutes. This short rest lets them set up so they don’t crumble when you move them. Then transfer them to a wire rack to cool all the way down. If you’re making dough to snack on later, scoop it now and pop it in the fridge—you can find my recipe for chocolate chip cookie dough dip delightful if you have extra!

Storage and Make-Ahead for Your Espresso Rye Pecan Chocolate Chip Cookies

One of the best things about these Espresso Rye Pecan Chocolate Chip Cookies is that they taste just as good the next day, maybe even better as the coffee flavor settles in! If you manage to have any leftovers (which I rarely do!), storing them is super simple. Keep your fully cooled cookies in an airtight container at room temperature. Seriously, skip the fridge for the baked ones—the cold air will dry them out faster than you can say ‘pecan.’ When stored correctly, they stay fantastic for about four or five days.

But let’s talk about the *real* move here: making the dough ahead of time! Since we chilled the dough earlier for those thicker cookies, you’re already halfway there. Scoop the dough balls as directed, place them on a parchment-lined tray, and pop the whole tray into the freezer until they are rock solid. Once they don’t stick together anymore, transfer those frozen dough balls into a heavy-duty zip-top bag. You can bake these straight from frozen! You might just need to add an extra minute or two to the baking time, but they’ll bake up perfectly thick and chewy.

If you’re looking for a fun, over-the-top dessert idea after you’ve mastered the single cookie, sometimes I bake a giant batch and turn it into a whole cake! Check out how I do it with my recipe for the chocolate chip cookie cake recipe. It’s ridiculous in the best way possible.

Serving Suggestions for Espresso Rye Pecan Chocolate Chip Cookies

Now that you have these incredible, richly flavored cookies, what are you going to drink with them? These aren’t your typical sweet, boring chocolate chip cookies; they have an edge from the espresso and the rye, so you need pairings that can stand up to that depth!

Of course, an ice-cold glass of whole milk is the undisputed champion here. It cuts through the richness of the butter and chocolate perfectly. But since these have that coffee kick, I always love having a fresh, hot cup of good black coffee on hand. The bitterness of the coffee enhances that roasted note we pulled out of the espresso powder in the dough.

For something really decadent, you have to try making an ice cream sandwich! The slightly savory, nutty flavor of the rye pairs unbelievably well with vanilla bean ice cream. Honestly, it turns this cookie into a real dessert experience. If you want to go wild—and you absolutely should—you can make an amazing float using fancy ice cream! I highly recommend checking out how to make a Shirley Temple ice cream float for a weirdly delicious pairing option; the ginger ale cuts the richness wonderfully.

Another favorite in my house is a sprinkle of flaky sea salt right on top of the warm cookies. Just a tiny pinch before they cool down makes that chocolate flavor pop even harder. It’s a simple addition, but it seriously elevates the whole experience!

Frequently Asked Questions About Espresso Rye Pecan Chocolate Chip Cookies

I always get flooded with questions when I post a recipe that uses a slightly less common ingredient, like rye flour! Don’t panic, though; these Espresso Rye Pecan Chocolate Chip Cookies might sound fancy, but they are wonderfully simple once you know a couple of tricks. Here are the most common things people ask me as they adapt the recipe.

Can I skip the rye flour in this Espresso Rye Pecan Chocolate Chip Cookies recipe?

Oh, that’s the big one! You can skip it, but you’re missing out on what makes these cookies special! The rye flour is what gives these rye flour cookies that beautiful, slightly hearty texture and an almost malty background flavor that plays so nicely with the espresso cookies flavor. If you absolutely must skip it—maybe you have a sensitivity—I suggest swapping it one-for-one with an equal amount of cake flour or pastry flour. That will keep the texture lighter than if you used more standard all-purpose flour. Just know they won’t have that signature rustic chew!

How do I get chewy Espresso Rye Pecan Chocolate Chip Cookies?

Chewiness is all about moisture balance and temperature, right? The very best way to guarantee a chewy cookie here is to make sure you are generous with that packed brown sugar—brown sugar holds more moisture than white sugar. But my number one trick, which I already mentioned but I’ll scream it again for the people in the back, is chilling the dough! Chilling makes the dough balls colder, which slows down the spread in the oven, resulting in a thicker cookie that stays softer in the center. I usually shoot for at least 30 minutes of chilling. If you use the trick of dissolving the espresso powder in a tiny bit of hot water before mixing it in, that added liquid also contributes to a slightly softer final texture.

Estimated Nutritional Profile for Espresso Rye Pecan Chocolate Chip Cookies

Okay, let’s talk numbers for a second. I know many of you are watching what you eat, and while these rich Espresso Rye Pecan Chocolate Chip Cookies are definitely an indulgence, it’s good to know what you’re getting into, right? Remember, I’m a baker, not a nutritionist! These figures are just estimates based on the standard ratios I shared, and they can change depending on the brand of chocolate chips or the exact amount of butter you use.

I whipped up this table so you can see the general breakdown per cookie. If you’re interested in how certain ingredients affect sugar content in general, I found this article on the surprising sugar content of fruits helpful when balancing my recipes!

Serving Size: 1 cookie
Calories: 180
Fat: 11g (Be good to yourself!)
Saturated Fat: 6g
Carbohydrates: 19g
Sugar: 15g (That’s where the fun is!)
Protein: 2g
Fiber: 1g
Sodium: 90mg

So, there you have it. A glorious, flavorful cookie clocking in under 200 calories. Not bad at all considering the pecans, butter, and chocolate involved! Enjoy them guilt-free!

Share Your Espresso Rye Pecan Chocolate Chip Cookies Experience

Okay, you made them! You’ve inhaled the heavenly aroma of coffee, rye, and melted chocolate swirling through your kitchen—now it’s your turn! When you try these Espresso Rye Pecan Chocolate Chip Cookies, I seriously want to know how they turned out. Did you chill the dough? Did the rye give them the perfect chew you were looking for? Did you try adding flaky salt on top? Tell me everything!

Don’t be shy! Head down to the comments section below and leave this recipe a star rating. A rating really helps other bakers decide if this sophisticated cookie is worth their time, and honestly, knowing my recipes land well is the best part of my day.

If you snapped a picture of those gorgeous, textured cookies, tag me on social media! I absolutely love scrolling through and seeing your beautiful bakes. It’s so comforting to know that my little experiments from the kitchen are popping up in your homes too. If you ever have a question that wasn’t answered here, or maybe you just want to share a general baking success—or even a happy disaster!—you can always reach out directly through my contact page. Happy baking, and I can’t wait to hear which batch is your favorite!

Espresso Rye Pecan Chocolate Chip Cookies

Author: ferecipe.com
Total Time: 26 min
Yield: About 2 dozen cookies 1x
Diet: Vegetarian

Print Recipe

Description

These cookies combine the deep flavor of espresso with the texture of rye flour and the crunch of pecans and chocolate chips.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup rye flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant espresso powder
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, rye flour, baking soda, salt, and espresso powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chocolate chips and chopped pecans.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a stronger coffee flavor, dissolve the espresso powder in 1 teaspoon of hot water before adding it to the wet ingredients.
Chill the dough for 30 minutes before baking for thicker cookies.

Prep Time: 15 min
Cook Time: 11 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15
Sodium: 90
Fat: 11
Saturated Fat: 6
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 19
Fiber: 1
Protein: 2
Cholesterol: 30

Keywords: espresso cookies, rye flour, pecan chocolate chip cookies, coffee cookies, baked goods