Double Chocolate Espresso Cookies
Now, blame it on the fact that we made these bright and early on Tuesday morning, but this ingredient shot has a few errors: the recipe calls for baking soda, not baking powder, and there...
Does anyone know a brilliant trick for softening brown sugar?
Because cocoa powder has a tendency to clump, it helps to sort of cut it across the top, rather than just sweep, otherwise you may lose some of your carefully measured cocoa.
The key ingredient in this recipe: espresso powder.
Teamwork.
This dough has an incredible texture.
Folding the chips in by hand helps guard against over-mixing.
A&M say: Two warnings about these cookies: don't give them to young children before bedtime and don't leave them lying around (if you want any left for yourself). These cookies are crisp on the edges and chewy in the middle with pockets of soft chocolate. The espresso powder, as KelseyTheNaptimeChef notes, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well -- this aerates the cookies and integrates the sugar -- but be conservative with your mixing once the dry ingredients are added. - A&M
KelseyTheNaptimeChef says: I love the way coffee enhances the flavor of chocolate, which is why I started doctoring up my favorite chocolate cookies with espresso powder. These cookies are not for the faint of heart, they are decadent and rich, and best accompanied with a glass of milk. - KelseyTheNaptimeChef
Serves 50-55 cookies
- 2 1/4 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs, room temperature
- 2 1/2 cups flour
- 3/4 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 2 tablespoons instant espresso powder (like Medaglia D'Oro, or similar)
- 12 ounces semisweet chocolate chips
- Preheat oven to 350
- Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
- In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.
- Line a baking sheet with Silpat or parchment paper. Using a 1 1/2" ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack and serve.
- Your Best Chocolate Cookie Contest Finalist!
Tags: chocolate, sweet, travels well







13 days ago KarenSue
I would use instant coffee if you don't have espresso. Not ground.
13 days ago Noneof Yourbusiness
Can I just use regular ground espresso instead of instant?
20 days ago Diana Oliva
This recipe was absolutely amazing!!! I made these last night and they were divine. I used half a bag of chocolate chips and melted the other half of choc chips and mixed them in the batter. These cookies practically melt in your mouth!
about 1 month ago Alicia Alvarez
you can keep your brown sugar with a piece of bread. the bread will get hard but your sugar wont! :)
about 1 month ago Alicia Alvarez
keep your brown sugar soft* haha
about 1 month ago Adelucchi
Hi, made these tonight for weekend guest to enjoy. Did the sprinkling of sea salt too. Nothing could alter the super chocolate taste of these cookies. Thanks for the recipe!
They should go over big for Valentine's Day too.
2 months ago BloodyRare
I just made these and they were fantastic. Incredibly easy. Especially for a non-baker. I measured pretty scrupulously with my teaspoon and came up with like 96 cookies! They were around 2". My nieces and nephews (older) will love these. I can see these becoming a Christmas standard. Great recipe, thanks for posting it.
2 months ago BloodyRare
Sorry, recount. I actually came out with 120 cookies. Wow!
3 months ago qtprof
Spectacular cookie! I just made a batch and I'm in chocolate heaven! Followed the recipe but replaced some of the regular flour with coconut and barley flours for fiber. All I had was white organic sugar, so I cut the amount down to 1 1/3 c and added a 1/4 c. of molasses. Added some unsweetened coconut chips to the batter-and now are a chocolatey, coconut-ty delight. Next time I'll add some kind of nut, but I do like how the coconut chip adds a chewiness and body to these.
5 months ago BocaCindi
Well, I forgot to put in the chocolate chips. I was so busy evidentally adding dry ingredients to wet that I forgot to fold in the chocolate chips. Wondered why they didn't make 50 cookies. BUT the cookies were delicious. I'm going to make them very soon again with the chocolate chips. Did the cookies in convection oven at 325 degrees for 10 minutes on Silpats. Perfect. Can't wait to try the real recipe. :)
5 months ago KarenSue
Absolutely amazing - and I am not even a huge chocolate fan! I made these cookies smaller, and used mini chocolate chips - it made over 100 cookies.
6 months ago darksideofthespoon
Made these without the coffee, since I had none and half the amount of white sugar since I ran out. These are delish! I pre-scooped mine, froze them so I can bake them when I feel like cookies! YUM.
5 months ago BocaCindi
Brilliant on pre-scooping!!
6 months ago BavarianCook
These cookies were EXCELLENT. I made them for my chocolate loving friend who inhaled several and then packed up the rest of the batch (supposedly) for his staff at work but I know he will eat most of these himself. This recipe is a keeper and I, too, will add more espresso powder next time cause it gives them that perfect "kick"!!! The dough tastes great as well :) Thanks so much, Kelseythenaptimechef!!!
7 months ago EmilyC
Holy cow these are good! I'll be making these again and again.
7 months ago batbean
Just made a batch and froze half for later in the week. I shouldn't have sampled so much dough this late at night...! I used five packets (~2 1/2 tbsp) of Folgers' instant coffe packets which worked well. I think I'll invest in the espresso powder, however.
9 months ago SayAnythingKim
I made a batch of these cookies to bring for a work gathering. They were super easy to make, made exactly 56- the perfect amount to share, and came out crispy on the outside and moist and chewy on the inside. I added a little coarse sea salt on top before baking and sandwiched them with good vanilla ice cream to serve. These cookies are unbelievable. Everyone at work went crazy for them, they are our new favorites. Definitely try this recipe.
9 months ago kbd
Made these for a party this weekend - they were a HUGE hit. I added a sprinkling of Sea Salt. LOVED them.
10 months ago Soph
Made these today at the youth hostel I live at and they were gone in a split second! AMAZING recipe, will most certainly be making these again!
about 1 year ago Gisela Weidman
This is a wonderful recipe with lots of chocolate flavor. I prefer to use chooclate chunks rather than choc chips.
about 1 year ago seeifyouswim
These are excellent! I think next time I may increase the amount of espresso to get a little more of that delightful coffee kick.
over 1 year ago petrichor
My co-workers/fellow coffee addicts thank you for this recipe.
over 1 year ago cfelten
These cookies are completely delicious and will be entering the regular rotation. Thanks for a great recipe, Kelsey!