Description
These Chocolate Espresso Cookies are rich, fudgy, and packed with bold coffee flavor. Perfect for dessert, snacks, or gifting, this cookie recipe uses dark chocolate and instant espresso for a gourmet treat. Try this easy espresso cookie recipe that pairs wonderfully with ice cream, coffee, or fresh berries.
Ingredients
1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant espresso powder
1 1/2 cups dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs one at a time, then stir in vanilla extract until well combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
5. Gradually mix dry ingredients into the wet mixture until fully incorporated.
6. Fold in the dark chocolate chips.
7. Scoop the dough onto prepared baking sheets, spacing each cookie about 2 inches apart.
8. Bake for 10–12 minutes or until edges are set and centers are slightly soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Enjoy warm or store in an airtight container.
Notes
These cookies taste best when slightly warm.
Dough can be frozen for up to 3 months—bake straight from frozen.
Sprinkle flaky sea salt on top before baking for an extra flavor boost.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg