If mocha is your go-to coffee order, you’ll love these chocolate espresso cookies! They’re thick, chewy, and they might even put a little pep in your step.
I have to admit, I’m not much of a coffee fan, but these cookies are one of my husband’s favorites. They’re small little cookies, but don’t be mistaken—they pack quite a punch thanks to the addition of espresso powder. Combine that with chocolate and you get a decadent afternoon pick-me-up!
Why You’ll Love These Chocolate Espresso Cookies
- Rich flavor. The combination of dark chocolate and espresso creates a rich, bold flavor that is sure to satisfy any coffee lover’s cravings.
- Perfect texture. These cookies have a soft, chewy texture, which is always fabulous in a cookie!
- Easy to make. While there is some chilling time necessary for the dough, there’s nothing particularly difficult about making this chocolate espresso cookie recipe.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Here’s how to measure flour for baking.
- Espresso powder – This is stronger than instant coffee, so it adds more pronounced flavor to these chocolate espresso cookies.
- Baking powder
- Salt
- Semisweet chocolate – Coarsely chopped from a bar or discs.
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Light brown sugar – Here’s the difference between light and brown sugar.
- Eggs
- Semisweet chocolate chips
- Confectioners’ sugar – For dusting the tops of the cookies. (Also known as powdered sugar)
How to Make Chocolate Espresso Cookies
- Mix the dry ingredients. Whisk the flour, espresso powder, baking powder, and salt in a bowl.
- Melt the chocolate and butter. Place them in microwave-safe bowl and heat in 30 second intervals, stirring after each.
- Mix the wet ingredients. Beat the brown sugar and chocolate mixture, then beat in the eggs one at a time.
- Finish the dough. With the mixer on low, gradually add the flour mixture to the chocolate mixture, then stir in the chocolate chips.
- Chill. Cover the dough with plastic wrap and refrigerate for 4 hours.
- Prepare. Preheat your oven to 350°F and line baking sheets with parchment paper or silicone liners.
- Form the cookies. Portion a tablespoon of dough for each cookie and roll them into balls. Set them on the baking sheets 2 inches apart.
- Bake. One pan at a time, bake the cookies for 9 to 10 minutes, or until browned around the edges.
- Finish. Cool the cookies on the pans for 5 minutes, then transfer to a wire rack to finish cooling. Dust with confectioners’ sugar.
Tips for Success
- Chill the dough longer if needed. If your kitchen is warm or if you just want to ensure your cookies don’t over-spread, refrigerate the rolled cookie dough balls for about 15 minutes before baking. This will help the cookies keep their shape.
- Don’t over-mix the dough. Over-mixing the dough can result in tough cookies, and with cookies this thick, that has the potential to make them almost inedible. Mix just until all of the ingredients are combined to avoid this.
- Use a cookie scoop. It will make quick, consistent work of portioning. Plus, they’ll bake more evenly. A #60 scoop (1-tablespoon) works well for this recipe.
- Let the baking sheets cool between batches. If you don’t have enough baking sheets for all the cookies, you’ll need to let the baking sheets cool completely before adding the next batch of dough to prevent spreading and over-baked bottoms.
Variations
- Make them nutty. Fold chopped walnuts or pecans into the dough for a delightful crunch. Substitute them for some or all of the chocolate chips.
- Give them an extra boost. For more of a caffeine rush, add small chocolate-covered espresso beans to the dough.
- Add a salty bite. Sprinkle some flaky sea salt over the tops of the cookies for a sweet and salty treat.
- Drizzle them with chocolate. Melted dark or white chocolate (or both!) would add a touch of elegance to these chocolate espresso cookies.
How to Store
- Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezer: You can also freeze these cookies and enjoy them later. Simply place them in an airtight container or bag and store for up to 3 months. Thaw at room temperature before serving, or warm them up in the microwave.
More Recipes For Coffee Lovers
Get the Recipe:
Chocolate Espresso Cookies
Yield
about 26 cookies
Prep Time
20 minutes
Cook Time
10 minutes
Additional Time
4 hours
Total Time
4 hours 30 minutes
If mocha is your go-to coffee order, you’ll love these decadent chocolate espresso cookies. They’re thick, chewy, and easy to make too!
Ingredients
- 1 & 1/2 cups (180g) all-purpose flour
- 2 tablespoons espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces (226g) semisweet chocolate, coarsely chopped
- 1/4 cup (56g) unsalted butter
- 3/4 cup (150g) firmly packed light brown sugar
- 2 large eggs
- 1/2 cup (85g) semisweet chocolate chips
- confectioners' sugar, for garnishing
Instructions
- Whisk together the flour, espresso powder, baking powder, and salt. Set aside.
- Place the chopped chocolate and butter in microwave-safe bowl. Microwave until melted, stirring every 30 seconds. Set aside to cool slightly.
- Using an electric mixer on medium speed, beat the brown sugar and chocolate until light and fluffy. Add the eggs, one at a time, beating well after each addition. Set aside.
- Reduce the mixer speed to low, and gradually add the flour mixture to the chocolate mixture. Beat until smooth. Stir in the chocolate chips.
- Cover the dough with plastic wrap. Refrigerate about 4 hours.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Using a tablespoonful of dough at a time, roll the dough into balls. Place two inches apart on baking sheets. Bake one pan at a time for 9 to 10 minutes, or until browned around the edges.
- Cool the cookies on the pans for 5 minutes, and then transfer the cookies to a wire rack to cool completely.
- Sprinkle with confectioners’ sugar before serving.
Notes
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
Recipe adapted from Taste of the South.
Store the cookies in an airtight container at room temperature for up to 5 days.
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45 Comments on “Chocolate Espresso Cookies”
Se ven muy tentadoras. Que ricas galletas. SAludos
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Well we love coffee (LOVE) and adore chocolate so these look like they’d be just about perfection for us!
I’m not a huge coffee fan either. Have heard a cazillion times that coffee enhances chocolate. Maybe so maybe not. However your cookies look inviting so I might give the ol coffee/chocolate combination another try.
As a coffee addict, I must try these! They sound to die for!
I also shared a variation of your cream cheese and oat bars last week (pecans in place of the cashews)….delicious, thanks!
Seeing as how I’ve been a coffee addict since I was fourteen, I’m going to have to give these a go!
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looks so delicious! i love both coffe and chocolate.. definitely one of the best combinations in the world 🙂
Oh my gosh, these look delicious! And so beautiful!
I’ve recently launched my own blog, I’d love for you to check it out and let me know what you think 🙂 http://www.prettygoodfood.com
Thanks, and Happy Cooking!!!
How pretty! Can’t wait to try these when I’m craving that magic coffee-chocolate combo again.
Have you ever tried Lindt’s Coffee Intense chocolate? It just might start to sway your conversion 🙂
Wow, what a flavor combo….have printed this to add to my recipe collection. Thanks.
I absolutely LOVE your blog! I have a baking blog too and would love some of your feedback on my recipes. Keep up the great blogging!
“Stay Calm, Have a Cupcake” – http://www.fontgirl.wordpress.com
Wuauuuuuuuuuuuuu, look great 🙂
Even though you don’t like coffee, I’m sure these were fabulous. They look delicious and the texture looks perfectly cooked.
Lovely blog! I’m off to explore your older posts 🙂
I’m right there with you on the coffee. Just cannot get into it. But my husband loves nothing more than coffee so I will have to make these for him very soon.
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I love coffee, so I’m sure I’m going to love these!!
Oo these would definitely wake me up! 🙂
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Yum! These look so good 😀
I can’t wait to make these! My husband isn’t a coffee fan so these will be all for me. Well, and my co-workers, too, if I can bring myself to share some at work. (I really don’t need to eat all of them myself, though I know I would be tempted to do so…
These cookies make me hungry!
I adore chocolate and coffee together. These look delicious. …Susan
Congratulations on making one of the top food blogs!
Rita
Gluten Free
They look and sound fantastic…one to be tried, I think!
Great blog and I love the look of the cookies-yum!!
Chocolate and Espresso, can you see Paradise ?!!!
i’m not a fan of coffee either, i prefer tea, but my mom LOVE coffee! and we both love chocolate, so I think i’m gonna make these for her soon! ps: love ur blog!
I want to try these soon. I am having trouble finding espresso powder. I don’t really want to order it. I live in Southern Indiana. Any suggestions would help.
yumm i want some of these right now!
Oh my. These look so good!
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Oh I love coffee and they looked really good! yum!
I made these one day as something to do and i have to say that these are absolutely to die for!
This is definitely one of the most tempting cookie recipes I’ve seen today so far. I am browsing for cookie recipes today and I really love how this one goes. Espresso! LOL. I am a coffee enthusiast so I will definitely enjoy this one!
Chocolate-espresso, what more can you ask for? Thanks for this lovely share=)
I am not sure what took me so long to discover your lovely blog; I must’ve been hiding under a rock. I, too, am not generally a coffee fan. I think I’ve forced myself to drink coffee at different times in my life just to see if my tastes had changed. I will say that there’s a little cafe is Santa Monica, CA called Caffe Luxxe and they make an espresso infused with candied orange and served with a teensy bit of half & half — that’s my kind of coffee.
Anyway, I’ll still be making these despite my coffee indifference, since everyone in my family loves the coffee/chocolate combination. Thanks for posting the recipe!
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I’ve made them three times and have yet to be disappointed.
These cookies are wonderful! Not too sweet and a nice mocha flavor. I just happened across your blog today and had to try these. Your blog is great – just added it to my favorites!
Chocolate + espresso = winning combo. Love the touch of sugar on top. This would be perfect with some cacao nibs!
Can you substitute actual espresso instead of powder, and if so, how much should the liquid quantity be? Thanks! Great looking recipe!
Carla, you can usually substitute brewed espresso if you remove some of the liquid from the recipe. However, there really isn’t much liquid in this recipe. If you can’t find espresso powder, you can use about 1 & 1/2 teaspoons of instant coffee powder.
I hate to dissent, but I made these today and found them too bitter. And I LOVE coffee. The texture was also odd. Is the recipe right — only 1/2 stick butter vs 1 stick? Anyway, the recipe goes in the trash and maybe the cookies, too.