Quick and Easy
Double Chocolate Espresso Cookies
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120 Reviews
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.
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:
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!
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.
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.
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!!!!
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.
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!!!
MexicoKaren
November 15, 2013
I always use actual coffee, ground very very fine, i.e., an espresso grind. It works very well.
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