Quick and Easy
Double Chocolate Espresso Cookies
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137 Reviews
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.
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.
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.
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.
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.
AdventureGirl
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!!!!
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.
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 :-)
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.)
Laila
February 14, 2019
A stick of butter is 113 grams 4 ounces not 8. A pound is 2 sticks 454 grams.
Louise F.
April 6, 2020
Correct me if I’m wrong but I think it’s only the US that uses imperial measurements. We use metric in Australia and New Zealand and our tablespoons are 20g not 15g as they are in the US. I have to convert everything whenever I use an American recipe which I find a pain, because a lot of great recipes come from there. It’s a lot easier and less messy to weigh butter by the grams than measure it out in tablespoons for example! Luckily we have the internet to convert or explain all these measurements although I haven’t been able to clearly establish what a quart of cherry tomatoes is in grams if anyone knows? I find conflicting information
Laila
April 7, 2020
A stick of butter is 113 grams, 8 ounces. 1 pound is 4 sticks is 454 grams, 16 ounces.
Laila
April 7, 2020
It is confusing but here in US cherry tomatoes we measure in volume. A pint of cherry tomatoes is 2 cups and almost 500 grams and a quart around a kilo.
Louise F.
April 7, 2020
It’s very confusing because I just filled a cup with cherry tomatoes and they weigh 161g. Of course you can’t squash them in so they have gaps between them. I’m none the wiser
Laila
April 8, 2020
Ok, I finally found packages at market that are actually labeled both in volume and weight. Cherry tomatoes 1 pint (2 cups) container had 9 ounces which equals 255 grams. Grape tomatoes, (the longer ones) 1 pint package had 10 ounces which is 283 grams.
For cooking it's easier to assume around 500 g for a pint, a kilo for a quart. Metric life is so much easier 😏
For cooking it's easier to assume around 500 g for a pint, a kilo for a quart. Metric life is so much easier 😏
Louise F.
April 9, 2020
Thanks Laila, you’ve gone above and beyond! I’m going to save this information for future reference
Laila
April 9, 2020
No problem. I love to bake and weigh everything and I am metric all the way. So much easier and I already keep notes for so many ingredients. Enjoy your baking.
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