Quick and Easy
Double Chocolate Espresso Cookies
Popular on Food52
144 Reviews
Bebe
December 28, 2021
My daughter and I baked up some post-Christmas Day cookies and this was the winner, hands down…delicious!
[email protected]
October 11, 2021
I was disappointed with this recipe... the batter was very gritty and hard to work with, and the baked cookie itself had a bit of a sandy texture.
AdventureGirl
October 19, 2021
The first time I made them, it was really gritty with a sandy texture. I remade them with super fine sugar and I beat the butter for 3 minutes and then added the sugar and beat an extra 3 minutes. The texture was not gritty the second time around.
Sharon
May 16, 2021
I have made this recipe several times and it is so good. I don't bake but this looked easy and I love the coffee/chocolate combo. I usually make the recipe, bake about 1/4 of it and package the rest for the freezer. Delicious and I always have them on hand.
Janet X.
December 23, 2020
I make a set list of cookies for Christmas each year, including springerle, pizzelles, and six or seven others. A few days ago, my Christmas baking complete (or so I thought!), I was served some store-bought cookies that involved chocolate and coffee that were so good that I went looking for a recipe and headed back to the kitchen. These are SO good. Yes, I changed them, but only a little. I reduced both the sugar and brown sugar to 3/4 cup of each, added a teaspoon of vanilla, and added a tablespoon of instant decaffeinated coffee to the two tablespoons of instant espresso. My husband said, "You should add these to the regular Christmas cookies." I shall.
Sequeiraca
December 14, 2020
I don't have a mixer. If I hand mix, how long should I hand mix?
Cgraeff
December 14, 2020
No worries. These cookies are very forgiving. I would just hand mix until everything seems to be incorporated. They do get a little firm and it will take some muscle. I’ve made them many times and they always try out great.
candieadams
July 19, 2020
I fell in love with Deseo cookies with cocoa and dark chocolate chips during a visit to Eataly in NYC a few years ago...from then on, whenever I visited the city, I'd stock up...not much hope of doing that any time soon so I tried this recipe to make my own...just finished baking them and they turned out wonderfully...
Lindsey
June 26, 2020
Great cookies. Made as directed except I subbed espresso chips for half the chocolate chips. I also refrigerated the dough overnight which really helped with the shape. Some people mentioned their cookies spread too much (due to all the butter) so chilling the dough will definitely help.
Dockjekyll
April 13, 2020
Amazing cookies! Exactly as described with wonderful soft centers and slightly crispy exterior. I halved the recipe but kept the espresso the same (2 tbs for half the other ingredients). I used freshly ground espresso beans that I use in my espresso machine. I also made larger cookies using a golf ball sized ball of dough. Half the recipe made 15 amazing cookies.
Thanks for sharing! Huge hit!
Thanks for sharing! Huge hit!
Ken D.
November 24, 2019
Made these today. Turned out great. Used dark chocolate chips and they were fabulous.
Michelle M.
November 8, 2019
What can I make using espresso baking chips? I have that and not the espresso powder. We don't use instant coffee either. I'm stuck! Lol.
AdventureGirl
November 8, 2019
omit the powder and use 6 ounces of semi sweet chocolate chips and 6 ounces of your espresso baking chips.
Katrina B.
July 12, 2019
Whaaaaay too much salt. Maybe try 1/2 tsp. This was honestly okay but the salt destroyed it.
thirschfeld
July 13, 2019
Made them dozens of times. Recipe is spot on. Maybe you added double by accident.
russeaime
October 15, 2019
Same here as thirschfeld. Made this a million times exactly as written and never had a problem with the salt.
Sheri L.
November 10, 2019
If you used regular table salt instead of kosher as called for it would be too salty.
Erika C.
December 17, 2018
I made these cookies over the weekend. Followed the recipe to the T and they came out dry, good flavor but dry. I have no clue what I did wrong. Will try making them again. Any ideas of what could've gone wrong?
heathjeffrey
February 24, 2021
I found if I bake them at 375 for 8-9 minutes they come out better for me.
DarrahP
November 29, 2018
This is the 3rd time I'm making these cookies. They make so many which I love because I can share them with friends, family, and coworkers. They have a great cakey texture, are extremely rich, and REQUIRE a glass of milk. If you really enjoy that coffee flavor I would add 3-4 tablespoons of espresso powder. They have a good chocolate - espresso balance but I enjoy a more coffee flavored cookie.
Cgraeff
September 8, 2018
I used instant expresso as called for and the coffie flavor was still suttle but if you thought “coffee” you could taste it. Delicious cookie! True comment to stay away from these cookies too close to bedtime. 😝
Cgraeff
October 16, 2019
Oh I recently found decaf instant espresso powder on Amazon and will be substituting that next time
Marie
September 1, 2018
I wonder (about those of you who sample raw dough) if you are aware of this:
https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm
https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm
Jo
August 6, 2018
Wow, wow, wow. This is the best chocolate thing I have ever made.
You don't really taste the coffee, just a very intense chocolate flavour. I suppose you could up the amount of coffee to make mocha cookies.
Didn't have instant espresso powder so I ground up some locally roasted plunger in my spice grinder to get it really fine. Also used crumbled flaky sea salt in place of kosher. I used a cookie scoop and got about 90. Baked 30, froze the rest as scoops. It was so difficult stopping at 3 biscuits, washed down with a glass of milk. Thank you very much for the recipe.
You don't really taste the coffee, just a very intense chocolate flavour. I suppose you could up the amount of coffee to make mocha cookies.
Didn't have instant espresso powder so I ground up some locally roasted plunger in my spice grinder to get it really fine. Also used crumbled flaky sea salt in place of kosher. I used a cookie scoop and got about 90. Baked 30, froze the rest as scoops. It was so difficult stopping at 3 biscuits, washed down with a glass of milk. Thank you very much for the recipe.
Jen O.
July 14, 2018
Late to the party here, but I’m wondering if you think these will travel well. I’d love to send them to a friend!
AdventureGirl
July 14, 2018
shipped them from the east coast to midwest and they held up just fine (it was in March, so a bit colder than now).
eva H.
June 12, 2017
I love this recipe so much. It still worked when I put the sugar in with the dry ingredients instead of creaming it with the butter, and my old mixmaster blew up (smoke and all) mid receipe so I had to knead all the ingredients together. And it was still delicious! I hate baking so much but this receipe I can do. It's also really nice raw, hur hur.
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