Chocolate espresso cookies are the perfect indulgence for coffee lovers and chocolate enthusiasts alike. These rich, decadent treats marry the deep, velvety flavors of dark chocolate with the bold intensity of espresso. Perfectly crisp on the edges and irresistibly cake-like in the center, each bite offers a harmonious balance of sweetness and bitterness that lingers on the palate.

Whether you’re seeking an energy boost during an afternoon slump or a luxurious addition to your dessert table, these cookies deliver on all fronts. The espresso not only enhances the chocolate’s natural depth but also adds a sophisticated twist that makes them feel like a gourmet delight. A hint of vanilla elevates the flavor profile.

These cookies are quick and simple to prepare, making them a favorite for both novice bakers and seasoned pastry aficionados. With just a handful of pantry staples and a few minutes of prep time, you can create a batch of cookies that will fill your home with the warm, inviting aroma of a coffee shop.

Whether enjoyed with a steaming cup of coffee, a delicious cappuccino, or on their own, chocolate espresso cookies are guaranteed to become a cherished recipe in your repertoire, perfect for everything from cozy evenings to festive gatherings. Get ready to bake your way to bliss with these irresistible delights!

Double-Chocolate Espresso Cookies (24 – 28 cookies, depending on size)

​Ingredients

1 cup all purpose flour 
½ cup unsweetened cocoa powder 
1 teaspoon baking powder 
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed light brown sugar
3 large eggs
4 teaspoons instant espresso powder
1 teaspoon vanilla extract 
4 ounces unsweetened chocolate, chopped
4 ounces unsalted butter 

½ cup granulated sugar
½ cup confectioners’ sugar

Directions

1. In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt together and set aside.
2. In a large bowl, whisk brown sugar, eggs, espresso powder, and vanilla together until well blended. Set aside.
3. Combine chocolate and butter in bowl and microwave for about one minute, checking ½ way through to make sure it is not burning, both butter and chocolate should be melted. Blend both ingredients until you have a nice, glossy syrup like mixture.
4. Whisk melted chocolate and butter mixture into egg mixture until combined.
5. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 15 minutes. In the meantime, adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper or a silpad.
6. Place granulated sugar and confectioners’ sugar in separate bowls. Using a small ice cream scoop, scoop out dough and roll into balls. Drop dough balls directly into granulated sugar and coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, they will spread so about 12 cookies per sheet, max.
7. Bake cookies, 1 sheet at a time, for 12 minutes, rotating the cookie sheet at the half-way mark. Cookies will puff up and crack at the center. Remove cookies after 12 minutes of baking, they will look underdone. Cookies will slowly deflate down a bit, a bit like a soufflé, and will not be as puffy as when you remove them. 

Recipe Updated: December 16, 2024