Chocolate Espresso Cookies Recipe

Chocolate espresso cookies taste great with coffee because they are rich and fudgy. If you want the best results, use instant espresso powder.

– 2 cups all purpose flour (280 grams) – ½ cup cocoa powder, like Hershey's (54 grams) – 1 ½ tablespoons instant espresso powder – 1 teaspoon baking soda – ½ teaspoon salt – 1 cup unsalted butter, softened – ¾ cup granulated sugar – ¾ cup brown sugar, packed – 2 large egg – 1 cup semi sweet chocolate chips (plus more for topping)



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Warm the oven up to 350 degrees. Cover a baking sheet with nonstick paper or a mat, and set it away.

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Mix the flour, espresso powder, cocoa powder, baking soda, and salt in a bowl with a whisk. Set this bowl away.

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Using an electric mixer, mix the butter, sugar, and brown sugar in a different bowl for about two minutes, or until the mixture is light and fluffy. 

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Mix eggs until thoroughly combined. Stir in the dry ingredients on low speed until the batter is combined. Add chocolate chips with a rubber spoon.

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Use a cookie scoop to create dough balls on a parchment-lined baking sheet. Press extra chocolate chips if desired.

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For 11 to 12 minutes in a hot oven, being careful not to cook it too much. Cool on the baking sheet for a while, then move to a cooling rack to finish cooling.

Also See

Pumpkin Ricotta Cookies Recipe