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.
What makes these cookies special…
No need to chill the cookie dough.
Plus, 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.
Double Chocolate Espresso Cookies
- These are rich in chocolate because of cocoa and chocolate chips.
- Espresso is used to enhance the flavor of chocolate.
- We like to call these “little pick me up” cookies, especially in the afternoon when we need a little boost of energy.
- Moist and chewy, and even better when they’re served warm – right out of the oven. (it’s the best!)
- Perfect with a glass of milk or a cup of coffee and enjoy… these cookies are totally delicious.
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 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.
3-Easy Steps to Make the Cookie Dough…
- Beat sugars with butter until light and fluffy.
- Beat in the dry ingredients, then add and beat the flour last.
- Stir in the chocolate chips and the cookie dough is now ready!
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 18 minutes. Do not overbake.
- Remove and cool on a wire rack.
Quick Notes and Tips…
- Keep in mind, these cookies contain a lot of chocolate, plus some espresso coffee, and are not recommended to give to small children before bedtime.
- For perfect and uniform-size cookies, ideally use a small ice cream scoop.
- Use parchment paper on your baking sheets for easy cleanup!
- Sprinkle a little powdered sugar over them to make them festive!
Can we make these cookies gluten-free?
Yes, you can. Use gluten-free all-purpose flour and equal amounts in measurements to the recipe.
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.
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.
Additional easy recipes for cookies…
- Snow Ball Christmas Cookies
- Easy Coconut Orange Macaroons
- Tea Shortbread Cookies
- Peanut Butter and Chocolate Chip Cookies (No Flour & No Butter)
- Chocolate Crinkle Cookies
- Italian Lemon Cookies with Lemon Glaze
- 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 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
1. Preheat oven at 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, scaping 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 over beat.
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, drop cookie dough on the sheet, about 2-inces apart.
7. Bake for 15 to 18 minutes, or until you see they slightly crack on top. Transfer to a wire rack to cool.
yields: 38 to 40 cookies
Serving Size:2 cookies
Amount Per Serving: Calories: 265Total Fat: 13gCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 2.3g
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!
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Happy Baking! 🙂
thanks for stopping by…
xo anna and liz