Chocolate Espresso Cookies

5 from 1 vote

These Chocolate Espresso Cookies are rich and infused with the perfect amount of espresso in every bite.

Prep Time15

Cook Time8

Total Time23

Servings: cookies

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
Add the melted 1/2 cup butter, 1/2 cup light brown sugar, 1/2 cup granulated sugar, 3/4 teaspoon baking powder, 1 1/2 teaspoons espresso powder, and 1/2 teaspoon salt to a large mixing bowl. Using a hand mixer, beat on medium until well combined.
Add in the 2 large eggs and 2 teaspoon vanilla extract and beat until incorporated.
Add in the 2/3 cup unsweetened cocoa powder and 1 3/4 cup all-purpose flour and beat until combined.
Stir in both 3/4 cup semi-sweet mini chocolate chips and 3/4 cup white chocolate chips until evenly distributed.
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.

Storage: Store in an airtight container at room temperature for up to 5 days.