These Chocolate Espresso Cookies are rich and infused with the perfect amount of espresso in every bite. The cookie is studded with semi-sweet and white chocolate chips and the chocolate flavor is enhanced by the espresso powder. These chewy chocolate espresso cookies are so simple to make and will win over a crowd.
Chocolate Espresso Cookies
These espresso cookies are one of my new favorites. I made up a batch for a friend and they gobbled them all up! If you are looking for something tasty and new to try give this recipe a try.
What Are Espresso Cookies
Espresso cookies are a chocolate cookie that is stuffed with espresso powder and chocolate chips as well. The espresso powder adds a nice flavor and helps make the chocolate flavor more intense.
How to make Chocolate Espresso Cookies
Whip up Batter | Start by first combining the melted butter, granulated and brown sugar, baking powder, espresso powder, and salt.
Then beat in the egg and vanilla extract and then add in the flour and cocoa powder. Beat the dry ingredients until just combined into the cookie dough.
Stir in the semi-sweet and white chocolate chips.
Bake | I recommend using a 1 tablespoon cookie scoop to measure out the dough. The cookies won't spread so if you want them flat like mine, flatten them with a bottom of a glass or just use the palm of your hand.
How to store Double Chocolate Espresso Cookies
You will want to allow the cookies to fully cool. Then transfer to an airtight container and store for up to 5 days on the counter at room temperature.
These cookies store nicely on the counter. The espresso chocolate cookies are best to be eaten within the first few days, as they can dry out a bit.
How to freeze Chocolate Espresso Cookies
To freeze the cookie dough, scoop it onto a parchment lined cookie sheet. If you want flat cookies, flatten them out before placing them on the prepared cookie sheet. You don't have to leave space between the balls of cookie dough since we won't be baking them. Press the additional chocolate chips into the dough.
Place them in the freezer until firm and then transfer the frozen cookie dough into a freezer bag or freezer container. Store the cookie dough for up to 3 months in the freezer.
To bake the frozen cookie dough, place them 1 inch apart on a parchment lined cookie sheet and bake according to the directions below. It may take 1 to 3 additional minutes because they were frozen.
To freeze the cookies after they're baked, once your cookies are fully cooled you can transfer them into a freezer container or even a freezer bag. Then freeze for up to 1 month. Then when you want a cookie remove it and let it thaw on the counter.
Or you can toss a cookie or two in the microwave and defrost. Just make sure to not heat too long or it will burn the chocolate.
What does espresso add to Chocolate Cookies?
Espresso is a secret ingredient. You will find that espresso helps to bring out rich flavor in the cookies and then also you get some flavor infused into the cookies.
You will find even some cakes use espresso to help bring out a more intense flavor in your dessert.
Can I use instant coffee instead of espresso powder?
You can use instant coffee in replace of espresso powder. The biggest thing is it will alter the flavor a bit. Espresso offers a richer flavor to the cookies. But, the instant coffee will work to help richen the cookies still.
- I recommend to use butter and not margarine for the cookies.
- Cream the wet ingredients well before you mix in the dry ingredients. It will give you the perfect texture.
- Make sure to watch the cookies as they bake. Don't overcook the cookies or they will become crispy and dry.
- Place cookies on a cooling rack to cool down, and then you will want to store in a container. If you put cookies up when still warm it will build condensation and make the cookies wet.
- You could stir in some nuts for added crunch flavor.
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Chocolate Espresso Cookies
- ½ cup butter melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- 1 ½ teaspoons espresso powder
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoon vanilla extract
- ⅔ cup unsweetened cocoa powder
- 1 ¾ cup all-purpose flour
- ¾ cup semi-sweet mini chocolate chips additional for topping cookies
- ¾ cup white chocolate chips additional for topping cookies
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- Add the melted butter, brown sugar, granulated sugar, baking powder, espresso powder and salt to a large mixing bowl. Using a hand mixer, beat on medium until well combined.
- Add in the eggs and vanilla and beat until incorporated.
- Add in the flour and cocoa powder and beat until combined.
- Stir in both semi-sweet and white chocolate chips.
- Using a 1 tablespoon cookie scoop, place the dough about 1 inch apart onto the prepared cookie sheet. The dough will NOT spread so if you prefer a round and flatter cookie then roll the dough in your hands and press it down before baking. Otherwise, the cookies will have more of a drop appearance.
- Top each cookie dough ball with 2 to 4 additional chocolate chips.
- Place in the preheated oven and bake for 8-10 minutes, until the edges are firm and the top is set. If the center appears darker than around the edges, it needs to bake a little longer.
- Let the cookies cool for 5 to 10 minutes before transferring to a cooling rack or paper towel to cool completely.
- Place in an airtight container and store at room temperature for up to 5 days.