Espresso Chocolate Chip Cookies

Want to take your cookie game to the next level and torch some fat while you’re at it? Our Espresso Chocolate Chip Cookies with Java Shred are calling your name! These decadent cookies combine the classic chocolate chip flavor with a secret weapon: fat-burning Java Shred. Enjoy a rich, chewy texture with a subtle coffee kick and the added benefit of Java Shred’s metabolism boost. They’re the perfect afternoon pick-me-up that won’t weigh you down! Dive into the recipe below and experience this unique and delicious way to indulge.


¾ cup of unsalted butter

1 tablespoon Java Shred – Coffee Flavour

1 cup of Xylitol

1 large egg room temperature

1 large egg yolk room temperature

2 teaspoon vanilla extract

1 ⅔ cup + 1 tablespoon rice flour

1 teaspoon baking soda

1 teaspoon salt

¾ cup mini chocolate chips


  1. Brown the Butter: In a large pan over medium heat, melt the butter. Watch closely and let it turn a deep amber color, about 10 minutes. This adds rich, nutty flavor. Scrape all the browned goodness, including bits from the bottom, into a mixing bowl. Let it cool to room temperature (around 20 minutes).
  2. Prep the Dough: While the butter cools, stir in the Java Shred. Once cool, whisk in the sugar until light and fluffy. Then, whisk in the egg, egg yolk, and vanilla extract one at a time.
  3. Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
  4. Fold in the Goodies: Using a rubber spatula, gently fold in the chocolate chips until evenly distributed.
  5. Chill for Perfection: Scoop the dough onto a parchment-lined baking sheet, leaving at least 2 inches between each cookie. For chewier cookies, place the baking sheet in the freezer and chill the dough for a minimum of 3-4 hours.
  6. Bake and Enjoy! Preheat your oven to 180°C (350°F). Bake the chilled dough for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft and puffy. Let the cookies cool completely on the baking sheet before transferring them to a wire rack. Now, indulge and enjoy your delicious, fat-burning Espresso Chocolate Chip Cookies!

Calories: 295kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g   Fiber: 1g | Sugar: 23g