Go Back
–+ servings
Chocolate Espresso Cookies

Chocolate Espresso Cookies: Soft, Chewy Bliss in Every Bite

Delight in soft, chewy Chocolate Espresso Cookies with a rich chocolate and coffee flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Softened; substitute with margarine for a dairy-free option.
  • 1 cup Light Brown Sugar Can be replaced with dark brown sugar for a stronger flavor.
  • 2 large Eggs No suitable egg substitute recommended.
  • 2 teaspoons Vanilla Extract Use pure extract for better flavor.
  • 1 cup All-Purpose Flour Whole wheat flour can be used.
  • 3/4 cup Unsweetened Cocoa Powder Dutch-processed cocoa may be used.
  • 2 tablespoons Instant Espresso Powder Regular coffee grounds can be substituted.
  • 1 teaspoon Baking Soda Ensure it’s fresh.
  • 1/2 teaspoon Kosher Salt Substitute with table salt, but use less.
For the Chocolaty Goodness
  • 1 cup Chopped Semi-Sweet Chocolate Milk or dark chocolate can also be used.
  • 1 cup Dark Chocolate Chips Swap for butterscotch or white chocolate chips if desired.
For the Finishing Touch
  • 1 teaspoon Sea Salt Sprinkled on top for garnish.

Equipment

  • mixing bowl
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • whisk

Method
 

Steps to Make Cookies
  1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, cream together the softened unsalted butter and light brown sugar until fluffy.
  3. Beat in the large eggs and vanilla extract to the mixture, ensuring well combined.
  4. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the butter mixture, stirring until just combined.
  6. Gently fold in the chopped semi-sweet chocolate and dark chocolate chips into the dough.
  7. Scoop approximately 2-tablespoon portions of dough onto the prepared baking sheets, leaving 2 inches between each.
  8. Bake for about 10 minutes, until the edges are lightly golden.
  9. Tap the baking sheet on the counter gently and shape cookies into perfect circles using a round cookie cutter.
  10. Return to the oven for an additional 3 minutes before cooling and sprinkling with sea salt.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Store in an airtight container to maintain their chewy texture. Optionally drizzle with melted chocolate before serving.

Tried this recipe?

Let us know how it was!