Double Chocolate Espresso Cookies

By • October 20, 2009 • 95 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 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
  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.

Tags: chocolate, sweet, travels well

Comments (95) Questions (6)

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16 days 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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about 1 month ago Jenny Ly

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

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4 months ago Joanna

These look amazing!!! Hella good!

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5 months ago MexicoKaren

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

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5 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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7 months ago Señora Hughes

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

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10 months 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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10 months 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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11 months 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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about 1 year ago KarenSue

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

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about 1 year ago Noneof Yourbusiness

Can I just use regular ground espresso instead of instant?

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about 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!

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about 1 year ago Alicia Alvarez

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

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about 1 year ago Alicia Alvarez

keep your brown sugar soft* haha

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over 1 year 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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over 1 year 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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over 1 year ago BloodyRare

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

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over 1 year 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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over 1 year 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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over 1 year 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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over 1 year 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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over 1 year ago BocaCindi

Brilliant on pre-scooping!!

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over 1 year 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!!!