Double Chocolate Espresso Cookies

October 20, 2009

Test Kitchen-Approved

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. - KelseyTheNaptimeChefKelsey Banfield

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&MThe Editors

Serves: 50-55 cookies
Prep time: 10 min
Cook time: 12 min


  • 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
In This Recipe


  1. Preheat oven to 350° F.
  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.

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Reviews (115) Questions (6)

115 Reviews

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?
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. 😝
Marie September 1, 2018
I wonder (about those of you who sample raw dough) if you are aware of this:<br /><br />
Jo August 6, 2018
Wow, wow, wow. This is the best chocolate thing I have ever made. <br /><br />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.<br /><br />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.
Jo August 6, 2018
Sorry, I'm a Kiwi – biscuits is *cookies.
Suzanne G. August 5, 2018
Delicious! I used instant coffee instead of espresso.<br />
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!
Adventure G. 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.
Idalu May 7, 2017
Those lovely cookies are way way too sweet. I made them a second time and halved the sugar and upped the coffee a bit. Delicious. <br />Yes it is up to each and everyone how sweet they want their cookies to be but I also think that the ones proposing recipes have the power to influence the rest of us so I will say that 2 cups of sugar is a recipe for all sorts of diseases. I don't mean to offend anyone.
macfadden March 10, 2017
These are delicious. Once completely cool, they had excellent texture: very chewy, interrupted with pleasing chocolate chunks. I give all cookie dough an overnight rest in the fridge, and only used 1 teaspoon of espresso powder because I don't care for the flavor of coffee, but recognize that a bit enhances chocolate baked goods. For anyone who is concerned about them tasting like coffee, I found that with 1 teaspoon the dough had a faint hint of coffee aroma when raw, but once baked were not coffee-ish at all. The flavor really blends in.
Adventure G. July 9, 2016
These cookies are scrumptious! Split the 3/4 cup of unsweetened cocoa with black cocoa and triple cocoa (King Arthur); and added 1 tsp of vanilla extract. Also finished with Maldon salt. Yummy!
kumalavula April 20, 2015
yum, yum, yum!!!!<br />i didn't have enough chocolate chips but i threw in what i had and they turned out fine. (actually, more than fine!) i have taken to baking with vanilla salt which added another dimension. i'll be making these again but tomorrow i have a feeling i'll be watching my coworkers enjoy our after school meeting just a little bit more.
Emma C. November 6, 2014
I live in Europe. What is a "stick" of butter? I am used to cooking using either in grams or ounces. Can anyone help please. Thank you :-)
Texas C. November 6, 2014
I can understand your confusion. A stick of butter = 8 ounces
Emma C. November 6, 2014
Thank you Texas Chick :-)
amysarah July 12, 2015
Just stumbled on this - maybe too late, but a standard American stick of butter is 4 oz, or 1/4 lb (a typical 1 lb butter package contains 4 sticks.)
Kylie October 10, 2014
These are so amazing
Jacqueline L. August 29, 2014
these are so very good. Thank you !
Sarah G. April 4, 2014
I have made these cookies some many times that I can't count. They have been a hit every time!!!
Jenny L. February 27, 2014
topped them with some course sea salt fresh out of the oven...AMAZING.
Joanna December 14, 2013
These look amazing!!! Hella good!
MexicoKaren November 15, 2013
I always use actual coffee, ground very very fine, i.e., an espresso grind. It works very well.
pica-ae November 15, 2013
Would it be possible to use actual Espresso and add it to the butter, sugar, egg mixture instead of powder?