Double Chocolate Espresso Cookies

By • October 20, 2009 • 97 Comments

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Author Notes: 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. - KelseyTheNaptimeChefKelseyTheNaptimeChef

Food52 Review: 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&MA&M

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 cup 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
  1. Preheat oven to 350
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Jump to Comments (97)

Tags: chocolate, sweet, travels well

Comments (97) Questions (6)

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Stringio

10 days ago Kylie

These are so amazing

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about 1 month ago Jacqueline Lee

these are so very good. Thank you !

Stringio

7 months ago Sarah Gabriel

I have made these cookies some many times that I can't count. They have been a hit every time!!!

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8 months ago Jenny Ly

topped them with some course sea salt fresh out of the oven...AMAZING.

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10 months ago Joanna

These look amazing!!! Hella good!

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11 months ago MexicoKaren

I always use actual coffee, ground very very fine, i.e., an espresso grind. It works very well.

Stringio

11 months ago pica-ae

Would it be possible to use actual Espresso and add it to the butter, sugar, egg mixture instead of powder?

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about 1 year ago Señora Hughes

Just made these, but replaced the espresso with cayenne pepper- They were awesome ;)

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over 1 year ago Chocolate Be

I always have these on hand via the freezer. I divide the dough into four pieces, roll the dough into logs, then just snatch a log out of the freezer. I let the logs thaw in the fridge for a couple of hours, then slice and bake. So easy, so lusciously chocolate-y. In addition to chocolate chunks, I always add lots of lightly salted peanuts and if I have them on hand, some white chocolate chunks as well. If a cookie is worth doing, it is worth overdoing....

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over 1 year ago Trena

I just made these and they are delicious! I just crumbled a couple, still warm from the oven, over homemade vanilla ice cream. I am a happy person right now.

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over 1 year ago batbean

My sub for the instant espresso: instant coffee crystals! I would NOT want grounds in this... the crystals (either coffee or espresso) will dissolve in your batter and deepen the flavor. Yum! I took the time to find Medaglia D'Oro at our Whole Food for $5-6 for my second attempt (first was generic instant coffee) and it was definitely worth the difference. No more tinny or bitter aftertaste.

I adore this recipe--the first that I made from this site, and in a meager college rental house kitchen, at that! Dough freezes really well also.

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over 1 year ago KarenSue

I would use instant coffee if you don't have espresso. Not ground.

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over 1 year ago Noneof Yourbusiness

Can I just use regular ground espresso instead of instant?

Stringio

over 1 year 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!

Stringio

almost 2 years ago Alicia Alvarez

you can keep your brown sugar with a piece of bread. the bread will get hard but your sugar wont! :)

Stringio

almost 2 years ago Alicia Alvarez

keep your brown sugar soft* haha

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almost 2 years 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.

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almost 2 years 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.

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almost 2 years ago BloodyRare

Sorry, recount. I actually came out with 120 cookies. Wow!

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almost 2 years 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.

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about 2 years 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. :)

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about 2 years 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.

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about 2 years 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.

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about 2 years ago BocaCindi

Brilliant on pre-scooping!!

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about 2 years 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!!!

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about 2 years ago EmilyC

Holy cow these are good! I'll be making these again and again.

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about 2 years 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.

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over 2 years 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.

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over 2 years ago kbd

Made these for a party this weekend - they were a HUGE hit. I added a sprinkling of Sea Salt. LOVED them.

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over 2 years 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!

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almost 3 years ago Gisela Weidman

This is a wonderful recipe with lots of chocolate flavor. I prefer to use chooclate chunks rather than choc chips.

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almost 3 years 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.

August-me

about 3 years ago petrichor

My co-workers/fellow coffee addicts thank you for this recipe.

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about 3 years ago cfelten

These cookies are completely delicious and will be entering the regular rotation. Thanks for a great recipe, Kelsey!

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about 3 years ago tisdeh

These sound like the perfect accompinamentt to my Chocolate Espresso Pots de Creme!

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about 3 years ago RisaCooks

I made these today. They are easy to make and just delicious. Only changes I made were use of organic sugar and I used some chocolate chunks and some mini chips, because that is what I had.

Nog

about 3 years ago Niknud

Not that you didn't get that these were good given the bajillion positive comments, but I wanted to let you know that I liked them an awful lot as well! Made them to take in for some night work and all my colleagues loved them. Thanks for a great recipe!

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about 3 years ago KelseyTheNaptimeChef

Thanks so much!!

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about 3 years ago ejchristian86

Oh my god. OH MY GOD. I just took the first tray out of the oven and holy bejeebuz they are DELICIOUS. I ate a few bits of the dough (y'know, to make sure I didn't poison it by mistake) and normally I like the dough more than the cookie... and don't get me wrong, the dough was absurdly good. But the finished cookies? Quite possibly the best thing I ever put in my mouth. I told that to my boyfriend, who got a really sad and offended look on his face... and then he tried one and agreed, best thing in mouth ever.

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about 3 years ago KelseyTheNaptimeChef

I eat the dough, too!

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over 2 years ago foodiebiztraveler

No kidding EJChristian86! I made these this weekend and my husband said these were the best cookies he has ever had! (And he has eaten a LOT of cookies.) I must admit I was a little worried about him having a good night's sleep after he ate about 8 of them watching Downtown Abbey! love what the touch of kosher salt adds to the flavor. I think the Food 52 cookbook is helping my already great marriage because everything I cook from it gets reactions from him along these lines. "Oh it this something you cooked from that new cookbook? Because everything you make from there is great."

Epietzsch

about 3 years ago borntobeworn

We just made these for a fund raiser and they smell delicious! I uploaded a picture (the one with multiples on a rack). I can't eat anything with chocolate after breakfast so I'm looking forward to tasting these in the morning :)

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over 3 years ago quadbob

These cookies are rich and full of flavor but pretty easy to make. I am a 62 year old guy who has just started baking. My friends loved these cookies and have the misconception that I know what I'm doing. I simply followed the directions. The result was wonderful. I found that refrigerating the dough made it easier to form the cookies for baking. I can't wait to try more food52 recipes.

Phoenix

over 3 years ago Phoenix Helix

Mine turned out like the photo. They're not domed cake-like cookies, but they're not flat either. Their texture & height is similar to a chewy chocolate chip cookie. If yours didn't turn out like that, you may have mismeasured your ingredients. You can also refrigerate the dough before baking to give them a little bit more loft. If you're looking for cake-like cookies specifically, choose recipes with sour cream in the ingredient list. Here are 2 possibilities:
http://www.tasteofhome...
http://www.food52.com/recipes...
Happy Baking!

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over 3 years ago Ccchocolate

I've just started to bake and wanted to try these cookies due to the amount of comments. The cookies taste amazing but they turned out to be completely flat. Is that how theyare supposed to be or I've made mistake somewhere? I'd prefer if they could be a bit cakey. Yumm with the same taste!

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about 3 years ago KelseyTheNaptimeChef

Hmm, they shouldn't be flat. Maybe the butter you used had too much water? They should look as pictured above!

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over 2 years ago robynzkent

check your baking soda - if it's too old, it may not give the rise it's supposed to.

Phoenix

over 3 years ago Phoenix Helix

Another winning recipe from Kelsey! What I love about this (and all her recipes) is that they're easy as well as delicious. So many chocolate intensity cookies have you gather unusual ingredients or melt a bunch of different kinds of chocolate. Kelsey's cookies are made from ingredients I always have in my cabinets (no melting required), and the chocolate taste is fabulous!

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over 3 years ago accidentalcook

Wow, just made these!! Being a mad chocolate freak, I assure you that they will transport you to the inner sanctum of chocolate nirvana. I found out after starting that I was out of espresso powder, so I too used Starbucks VIA, extra bold, four packets. Divine!

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over 3 years ago Jessie G

making these for third time in a month....just saying...they are excellent.

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over 3 years ago TyDog

I made these without the espresso and used HALF the sugar. They were perfect! I can't imagine wanting them any sweeter. I usually reduce sugar in baked goods, so those with a real sweet tooth might disagree, but if you find most cookies cloying you might want to try them this way. Also, I didn't miss the coffee at all. Delicious!

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over 3 years ago mainecook61

Thanks for the helpful comment. I think I will try them with reduced sugar, as you say. Made with the full amount of sugar, they are really too sweet for my taste.

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over 3 years ago artsycella

I had a sudden and intense craving for chocolate, and I remembered looking at this recipe a while back, so I whipped a batch up yesterday. I didn't have espresso powder, so I used five packets of Starbucks VIA, which equates to five cups of coffee or about two and a half tablespoons. Worked out beautifully. The coffee flavor is rich but not overpowering, and provides a perfect counter note to the wonderful chocolate.

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over 3 years ago JFrancisco

I didn't have the instant espresso, so I made them without it. I also added walnuts in place of some of the chocolate chips. Super yum. I'm sure the original recipe is that much better. Thanks for sharing!

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over 3 years ago Jessie G

very, very good. I made with decaf coffee - ground very fine ... and it worked (I think!). A bit cakey, which I love. Used Giradelli 60% chips.

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over 3 years ago steinanwine

These truly are AMAZING. I made these because all of the reviews said AMAZING, INSANELY GOOD, AWESOME ... and all these statements are totally true. These are some of the best cookies I have ever made! I made a half batch, added a little extra chocolate chips and baked a few minutes longer (due to crummy oven) and these were simply awesome. I also let batter chill in fridge for a few hours, maybe this is why they needed a bit longer cooking time. Anyway, regardless, I did not change anything in the way of flavor .... the cookies are just totally totally awesome. This recipe is going in my stash of family traditions. THANK YOU!

Jill-weddingheaddancing

almost 4 years ago jilladavis

Good Lord these are the most amazing cookies. I just burned myself as I could not wait for them to cool before devouring. Perfect with a cold cup of milk.

Love the gooey chocolate. Next time I might halve the chips and replace with toasted walnuts.

I took advice from @maryvelasquez and made four cookie logs for the freezer. I'll have these for months to come.

Like @Oui,Chef (who I also follow) my favorite cake recipe calls coffee. That would be Kelsey's chocolate bundt cake (another amazing treat).

Thanks again!

Jill
(6 months pregnant and baking up a storm)

Me

almost 4 years ago TheWimpyVegetarian

These are just amazing!!! I made these for a lunch I'm doing Thursday for 20 people, and they just came out of the oven. A few got lost along the way to the tupperware container when my husband walked through the kitchen. And I, of course, needed to do some quality control testing. They are absolutely wonderful!!! Thanks for such a great recipe, kelsey!

Stringio

almost 4 years ago Beth4158

These are INSANE.

I'm going to throw in some chopped, toasted walnuts the next time. I love walnuts in just about every baked good, and I suspect they'll make these cookies even more exception, which is hard to fathom, but I look forward to trying!

Many thanks!

Stringio

almost 4 years ago Beth4158

And that'd be "exceptional." I was too delirious with chocolate to type!

Steve_dunn02

almost 4 years ago Oui, Chef

I'm with Tom...these are amazing! Made a triple batch (no easy feat, mind you) of these lovelies to add to our holiday goodie bags this year. Keeping a nice little tin for myself, thank you very much. - S

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almost 4 years ago KelseyTheNaptimeChef

That is so great to hear Steve, I am so grateful for your compliments. A triple batch! That's a lot of caffeine! :)

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almost 4 years ago thirschfeld

I made these for an open house party and they ROCK. From top to bottom they are so gooo-ooood. Thanks for posting this Kelsey

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almost 4 years ago KelseyTheNaptimeChef

That means a lot coming from you Tom, thanks, so glad you enjoyed!!

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almost 4 years ago JosieD

These are insane! Just baked some up to give away for holiday treats. So chocolatey and blissful. A tad bit salty, though. Next time I might add a bit less...

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about 4 years ago chrissyb

I'm entering these in the state fair tomorrow!

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about 4 years ago KelseyTheNaptimeChef

That is SO incredibly cool? Which state is the fair in? I'll be rooting for you!

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over 4 years ago Heena

Yum! These are like Dorie Greenspan's world peace cookies with espresso added - always a friend to chocolate.

Me

over 4 years ago Texas chicki

These cookies were Divine! I used coarse kosher salt in mine, it was a nice contrast to the chocolate and espresso.

Me

over 4 years ago TheWimpyVegetarian

Wow, Kelsey! These were GREAT! I just made them and so wonderful still a little warm from the oven. With a big glass of milk,YUM!

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over 4 years ago coffeefoodwritergirl

Wow! These look great -- I'm looking forward to trying them =)

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over 4 years ago kcg

These cookies were superb! The perfect nosh while watching our New Orleans Saints!
Who Dat?

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almost 5 years ago Kabocha

Oh, and I added cacao nibs. It adds a delightful crunchiness!

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almost 5 years ago Kabocha

Def a grown-up cookie! And perfect for chocolate lovers!!! Yum!

Kroka_kitchen

almost 5 years ago maryvelasquez

When I made these and the other finalist chocolate cookies, I was up to my eyeballs in cookies, so I froze the remaining double chocolate espresso cookie dough--I formed it into a log shape, wrapped it in freezer paper, and then put the whole this in a zip-loc freezer bag. I hack off a chunk of the log every now and then and bake a small batch. The cookies come out beautifully. They are so good just out of the oven.

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almost 5 years ago ihatecupcakes

Thanks for the recipe. I made them yesterday, and they taste great!

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almost 5 years ago KelseyTheNaptimeChef

I am so glad you liked them. Enjoy!

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almost 5 years ago MexicoKaren

Actually, you can use very finely ground espresso coffee IF you add the coffee to the wet ingredients (butter, eggs and sugars) instead of the dry ingredients. Cream the espresso along with the butter and sugar and it will be fine.

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almost 5 years ago Aliwaks

I can't wait to try them!! may slip a few tbs of cocoa nips in though..since I am obsessed with them at the moment.

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almost 5 years ago Food Blogga

Congratulations, Kelsey! I'll be trying these!

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almost 5 years ago KelseyTheNaptimeChef

Thanks Susan! I loved your recipe too - PB and chocolate is a favorite combination of mine!!

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almost 5 years ago lzebre

I really like the cookie; I would put nuts in rather than chocolate chips. Just my peculiarities.

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almost 5 years ago VTCook

I just made these and they're really THAT good. I did not have choc chips, but used peanuts instead. I think they'd be great with white choc chips too. SOOO good!

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almost 5 years ago KelseyTheNaptimeChef

I am so glad you like them as much as I do! Substituting the chips for peanuts or white chocolate chips is a great idea. I think that's one of the best things about baking cookies, it's ok to tweak what you'd like to add to suit your own tastes.

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almost 5 years ago mayoliv

Quick question, Does it have to be Instant Espresso? I have Bustello supremo grinds will they work?

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almost 5 years ago witloof

are you asking if you can put regular ground coffee into the cookies? no. but if all you have is regular instant coffee, that will be OK. you might want to add an extra tablespoon of regular, since it's not as strongly flavored.

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almost 5 years ago KelseyTheNaptimeChef

Hi Mayoliv - WTloof is correct. It is best to use instant espresso or coffee because it will dissolve in the batter, the grinds would remind crunchy and not taste good at all. If you don't have instant espresso you can use instant coffee. I have never done it, but agree with wtloof, add a little more coffee than the 2 T of espresso powder in the recipe since it is not as strongly flavored. let me know how it turns out or if you have any questions!

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almost 5 years ago PhoebeLapine

mmm these look so so good. they remind me of these cookies my aunt used to make growing up! so decadent and delish!

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almost 5 years ago THEToughCookie

You had me at "double chocolate espresso".
Adding this to my recipe file.

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almost 5 years ago mariaraynal

These cookies are simply heavenly.

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almost 5 years ago HSP

A true adult treat, so refined, but so good you'll swear you were a kid again.

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almost 5 years ago Angela

These are perfect! So good right out of the oven with a big glass of milk or a cup of hot tea.

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almost 5 years ago Laura Shubert

Just made these cookies on this cold snow filled afternoon--perfect!

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almost 5 years ago Laura Shubert

Just made these cookies on this cold snow filled afternoon--perfect!

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almost 5 years ago Laura Shubert

Just made these cookies on this cold snow filled afternoon--perfect!

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almost 5 years ago Maria Teresa Jorge

Great recipe, will definately try it when grandchildren aren't around. Well done.

Steve_dunn02

almost 5 years ago Oui, Chef

My favorite chocolate cake recipe also calls for a dose of black coffee and it is addictive. This sounds like my kind of cookie!