Name: Double Chocolate Espresso Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 38
Ingredients: 2 sticks (1 cup, or 1/2 pound) of unsalted butter - soft and slightly melted; 1 cup granulated sugar; 1 cup of packed light brown sugar; 2 eggs, at room temperature; 3/4 cup unsweetened cocoa powder; 1 tsp. baking soda; 1 tsp. Himalayan salt; 2 Tbsp. instant espresso powder (like Medaglia D'Oro); 2 + 1/2 cups of all-purpose flour; 1 + 1/2 cups semi-sweet chocolate chips

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Moist and delicious, these Double Chocolate Espresso Cookies are loaded with chocolate chips and unsweetened cocoa making them fudgy-rich, chewy, and decadent. These cookies offer the ultimate chocolate flavor in every bite.

A holiday gilt box with chocolate cookies inside. by 2sistersrecipes.com

Why Make These Double Chocolate Espresso Cookies

Super moist and chewy, and even better when they’re served warm – right out of the oven. (it’s the best!)
No need to chill the cookie dough.
They are made in one bowl with a few staple ingredients and you’ll have these cookies baked and ready to serve in no time.
This recipe will make enough of these double chocolate espresso cookies to serve a crowd.
Perfect for all festive holidays and cookie exchange parties. Sprinkle some powdered sugar over them and give them away as gifts.

Ingredients Needed for These Double Espresso Chocolate Cookies…

Butter: choose unsalted butter, and you will need 2 sticks, very softened and slightly melted.
Sugars: you will need both granulated and brown sugar for this recipe.
Eggs: you will need 2 eggs for this recipe, preferably at room temperature.
Cocoa Powder: choose a good quality of unsweetened cocoa powder.
Espresso: choose instant espresso powder (like Medaglia D’oro) for this recipe, and you will need 2 tablespoons. (*see our notes below for substitution)
Baking Soda: Be sure to check the expiration date on the box. If it has expired, do not use it, and get a fresh box of baking soda for baking. (You can use the expired box for the washing machine, cleaning kitchen sinks, etc).
Salt: I use Himalayan salt, but you can use Kosher salt.
Flour: choose an all-purpose (unbleached) flour for this recipe.
Chocolate Chips: choose the regular-size semi-sweet chocolate chips, for an additional punch of chocolate flavor.

Ok, Let’s Make These Cookies!

3-Easy Steps to Make the Cookie Dough…

STEP 1: Beat sugars with butter until light and fluffy.

STEP 2: Beat in the dry ingredients, then add and beat in the flour last.

STEP 3: Stir in the chocolate chips and the cookie dough is now ready!

2 photos of beating the ingredients in a silver mixing bowl. by 2sistersrecipes.com

Cookie Dough is Ready for Baking… (*full recipe card below)

Use a small ice cream scoop to place the dough onto a baking sheet.
BAKE them in the oven for 15 to 17 minutes. Do not overbake.
Remove and cool on a wire rack.

Cookie dough is dropped onto parchment paper, and cookies cool on wire rack. by 2sistersrecipes.com

Quick Notes and Tips…

Keep in mind, that these cookies contain a lot of chocolate, plus some espresso coffee, and are not recommended to give to small children before bedtime.
Espresso is used to enhance the flavor of chocolate. Plus, they are rich in chocolate because of cocoa and chocolate chips.
Ideally, use a small ice cream scoop for perfect and uniform-size cookies.
Use parchment paper on your baking sheets for easy cleanup.
Sprinkle a little powdered sugar over them to make them festive!

Double Chocolate Espresso Cookies by 2sistersrecipes.com

FAQ’s

1. Can we make these cookies gluten-free?

Yes, you can. Use gluten-free all-purpose flour and equal amounts in measurements to the recipe.

2. What if we don’t have instant espresso?

You can use any instant coffee you may have, like instant coffee Folgers Classic Roast, as an example.

3. How to store and freeze them?

To Store: Place cookies in an airtight container, and while they are still warm – but not hot. They will stay chewy for days.

To Freeze: Allow cookies to cool completely. Then store in an airtight container and freeze. They will freeze for up to 1 month. Any longer, they will develop freezer burn.

More Easy Cookie Recipes…

If you try these delicious Double Chocolate Espresso Cookies, let us know and leave a comment with a star rating! We’d love to hear from you. Sharing your insights and experiences helps everyone who reads them, and helps us too!

Double Chocolate Espresso Cookies

Yield: 38 to 40 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Double Chocolate Espresso Cookies are loaded with chocolate chips and unsweetened cocoa making them fudgy-rich, chewy, and decadent. Quick and easy and ready in minutes!

Ingredients

2 sticks (1 cup, or 1/2 pound) of unsalted butter - soft and slightly melted
1 cup granulated sugar
1 cup of packed light brown sugar
2 eggs, at room temperature
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. Himalayan salt
2 Tbsp. instant espresso powder (like Medaglia D'Oro)
2 + 1/2 cups of all-purpose flour
1 + 1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F ( 180C).

2. In a large mixing bowl, with a mixer, beat butter with both sugars until light and fluffy. Then add the eggs, and beat on medium speed until well combined.

3. Add the cocoa powder, salt, and baking soda, and instant espresso powder and beat until well combined and the batter is smooth, scraping down the sides of the bowl as needed.

4. Slowly add in the flour, 1 cup at a time. Then beat until the ingredients are fully incorporated. No need to overbeat.

5. Use a wooden spoon to stir in the chocolate chips.

6. Line 2 baking sheets with parchment paper. Use a small ice cream scoop, or rounded teaspoon, and drop cookie dough on the sheet, about 2 inches apart.

7. Bake for 15 to 17 minutes, or until you see they slightly crack on top. Transfer to a wire rack to cool.

yields: 38 to 40 cookies

Notes

If you don't have instant espresso? But you have an espresso machine to make espresso coffee in the morning. Then you can add a small shot of espresso coffee, which is approximately 2 tablespoons (cooled a little) into the mixture.

Nutrition Information:

Yield: 20 servings Serving Size: 2 cookies
Amount Per Serving: Calories: 265Total Fat: 13gCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 2.3g

Have fun and share a photo on Instagram or Pinterest. We’d love to see how they turned out. This recipe was adapted from Food52.com

Happy Baking! 🙂

thanks for stopping by…

xo anna and liz

Welcome! From Anna and Liz

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