Chocolate Espresso Cookies are a rich and fudge-like cookie made with espresso powder and chocolate chips. These Italian cookies are easy to make and ready in just minutes!
⭐️⭐️⭐️⭐️⭐️ REVIEW: Yummy & perfect. Not too sweet; just the way I like. Definitely will make this cookie recipe forever. 😋
If you love chocolate, then you are going to love these Chocolate Espresso Cookies. This fudge-like cookie is full of flavor thanks to the cocoa powder, chocolate chips, and the espresso powder that seems to intensify the chocolate with just a hint of coffee flavor.
Chocolate cookies are one of my favorites! Be sure to check out these other classics like Double Chocolate Pudding Cookies, Nutella Sandwich Cookies, Chocolate Chip Pistachio Cookies, or this gluten-free Italian Almond Chocolate Cookies. And, if you love espresso desserts, don’t miss this Espresso Cupcakes recipe or these Tiramisu Cookies!
Why You Need to Make these Cookies!
One bite and you’ll agree that these are the most delicious chocolate cookies ever! The combination of cocoa powder, chocolate chips, and espresso powder make this recipe cookie perfection.
Chocolate Espresso Cookies are a great addition to any occasion. They have a tablespoon and half of instant espresso powder, so you can actually taste a bit of the coffee flavor in each bite.
I love to use instant espresso powder whenever I’m baking with chocolate because it seems to intensify the chocolate flavor. If you’ve never tried it before, you need to!
These cookies also have a delicious fudge-like texture. They are perfectly sweetened with a crunchy outside and chewy inside. Anyone who tries them, just loves them.
They are a great cookie to have around for the holidays or whenever you are craving a chocolate treat. Give these cookies a try, I guarantee you’re going to love them!
Ingredients
Chocolate Espresso Cookies ingredients are: butter, brown sugar, sugar, eggs, flour, baking soda, cocoa powder, salt, instant espresso powder, and chocolate chips.
- Sugars: this recipe calls for both granulated sugar and brown sugar. The combination helps to keep the cookie moist and crisp. And, the brown sugar intensifies the texture of the cookie.
- Cocoa Powder: use a 100% cacao naturally unsweetened cocoa powder like Hershey’s for this recipe.
- Instant Espresso Powder: the espresso powder is essential here and using instant espresso powder will give you the best flavor and texture. You can find instant espresso powder in the coffee section of your grocery store.
- Chocolate Chips: chocolate chips adds a sweetness and texture that makes this cookie so special. I like to use semi-sweet chocolate chips, but you could use dark chocolate chips or cut up pieces of chocolate bar here.
How to Make Chocolate Espresso Cookies
Chocolate Espresso Cookies come together fast and take just minutes to bake. You can use either a standup mixer or handheld mixer for this recipe.
Start by preheating your oven to 350 degrees. Line a baking sheet with a nonstick mat or parchment paper; set aside.
Step 1: whisk together the dry ingredients.
In a bowl, combine the flour, cocoa powder, baking soda, salt, and instant espresso powder. Whisk everything together until well combined; set aside.
Step 2: mix the wet ingredients.
In a separate bowl or standup mixer, combine the room temperature butter, sugar, and brown sugar. Use a mixer to beat ingredients together until fluffy, about two minutes. Then, add in the eggs and mix until combined.
Step 3: add the dry ingredients to the wet.
Pour the dry ingredients into the bowl of butter and sugar. Use your mixer, on the lowest speed, to combine the ingredients. Next, pour in the chocolate chips and use a rubber spatula to mix until well combined.
Step 4: roll into balls and bake.
The last step is to roll the cookie dough into balls. I like to use a cookie scoop to measure out equal-sized balls of dough. You can use your hands to roll them or just scoop them onto the baking pan. Press on additional chocolate chips if desired.
Bake at 350 degrees for about 12 minutes. If baking more than one pan of cookies at a time, rotate the pans about halfway through baking.
Let the cookies cool on the baking sheets for about 5 minutes before moving to a rack to cool completely.
Expert Tips
- A standup mixer works great here since dough is a bit more dense.
- For the cocoa powder, use a 100% cacao unsweetened brand, like Hershey’s Cocoa Powder.
- Instant espresso powder works best here since it’s designed to easily dissolve. You can usually find it in the coffee section of most grocery stores.
- Use room temperature unsalted butter so you don’t end up with clumps of butter in the dough.
- I like to press on additional chocolate chips into the dough balls before baking. You can also add them to the tops of the warm cookies right after baking.
- Store Chocolate Espresso Cookies in an airtight container on the counter for two days, or refrigerate for up to a week. You can also freeze for up to a month.
Frequently Asked Questions
Espresso and chocolate compliment each other very well and go great together in baked good or drinks. Add a bit of espresso powder to chocolate to bring out its flavors in baked goods.
Instant espresso powder is the best to use for baking. Ground coffee will not give you the same depth of flavor.
Adding instant espresso powder to baked chocolate goods will really bring out the chocolate taste without adding a coffee flavor. Use about a teaspoon of instant espresso to chocolate cakes or cookie dough, anymore than that will give off a coffee flavor.
Chocolate Espresso Cookies can be store in an airtight container at room temperature for about 2-3 days. To prolong freshness, refrigerate in an airtight container for up to a week or freeze for up to a month.
More Italian Cookie Recipes
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Chocolate Espresso Cookies
Equipment
- baking sheet
Ingredients
- 2 cups all purpose flour (280 grams)
- ½ cup cocoa powder, like Hershey's (54 grams)
- 1 ½ tablespoons instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 cup semi sweet chocolate chips (plus more for topping)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick mat; set aside.
- In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside.
- In a separate bowl, use an electric mixer to mix together the butter, sugar, and brown sugar until light and fluffy; about 2 minutes. Add in the eggs and mix until well combined. Pour in the dry mixture and mix, on low speed, just until the batter is combined. Fold in the chocolate chips using a rubber spatula.
- Use a cookie scoop to measure out balls of dough and place on the lined baking sheet. Press on additional chocolate chips if desired. Bake in preheated oven for 11-12 minutes, be careful not to over bake. Let cool on baking sheet before moving to cooling rack to cool completely.
Video
Notes
- A standup mixer works great here since dough is a bit more dense.
- For the cocoa powder, use a 100% cacao unsweetened brand, like Hershey’s Cocoa Powder.
- Instant espresso powder works best here since it’s designed to easily dissolve. You can usually find it in the coffee section of most grocery stores.
- Use room temperature unsalted butter so you don’t end up with clumps of butter in the dough.
- I like to press on additional chocolate chips into the dough balls before baking. You can also add them to the tops of the warm cookies right after baking.
- Store Chocolate Espresso Cookies in an airtight container on the counter for two days, or refrigerate for up to a week. You can also freeze for up to a month.
I have not yet made this recipe, but my neighbor sent a sample from a batch she made. They were delicious so I had to try a batch myself. I am puzzled by one of the ingredients, however. Expresso Instant Coffee is what you show in the pictured ingredients, yet your recipe calls for expresso powder. When I checked it out further, expresso powder is an entirely different product, which intensifies the expresso flavor (you also make this observation). It might be helpful to clarify which product you mean and the amount. I used your 1 1/2 T of powder…hope it does not have a negative effect on the taste.
Either one works! I have tried with both and had excellent results. Enjoy!
Can I put the unbaked dough into a ziploc bag and put it into the freezer?
Absolutely! That’s a great idea 🙂
What size cookie scoop do you use. Or what size ball do you roll it in. Thank you. They look very good.
I use a standard-sized cookie scoop, which holds about 1 1/2 tablespoons. I hope you love this recipe! It’s one of my favorites!
The espresso in these cookies makes the chocolate so much richer and more decadent
so happy you enjoyed it! 🙂
These are my favorite kind of cookies! Love this recipe!
Wow! Chocolate and espresso, my kind of cookie, delicious and addictive.
What is not to love about your Chocolate Espresso Cookies!
Just can’t eat too many! Lol!
Thanks for sharing!
Yummy & perfect. Not too sweet; just the way I like. Definitely will take this cookie recipe forever. 😋
Yay! I’m so happy you enjoyed the recipe. Love these cookies 🙂
These are so delicious my family is addicted!