Double Espresso Chocolate Cookies will make you do the happy food dance! DeLallo Foods Instant Espresso Powder infuses the cookies with a distinct heavenly coffee flavor. The result is a decadent fudgy cookie studded with dark and semisweet chocolate chips for a double dose of chocolate goodness. The perfect balance of sweetness and the deep aromatic essence of espresso!
Why you'll love this recipe
FLAVOR- Deep dark chocolate flavor with pops of espresso and sweet chocolate chips.
TEXTURE- Chewy edges, super thick, and fudgy gooey centers.
EASE- You do not have to chill this cookie dough, you will have freshly baked cookies in 30 minutes!
Cookie sheet for baking
Handheld mixer or stand mixer
Cookie scoop for ease, I like this medium size cookie scoop.
Kitchen scale for measuring in grams for the best results.
- Salted butter- I love the extra saltiness salted butter adds, if you don’t have salted, add ½ teaspoon of salt to the dry ingredients
- Dark brown sugar- dark brown has more molasses creating a richer, extra moist cookie
- Espresso powder- DeLallo Foods instant espresso powder is the best!
- Cocoa powder- natural cocoa powder is used in this recipe, high quality makes a huge difference in flavor
- All purpose flour- this is the only flour that will work
- Chocolate chips- dark and semisweet is used for extra dimension
- Eggs- an extra yolk adds richness and helps with the texture
- Cornstarch- for structure and texture
- Vanilla extract- pure vanilla extract is always best
See recipe card for quantities.
- Use different mix ins! Nuts or different chocolate like white chocolate, even toffee bits would be amazing!
- Adjust the espresso powder amount if you don't like a strong coffee flavor.
- Make a sandwich! These would be amazing with ice cream or chocolate frosting
This recipe has not been tested with other substitutions. These are just suggestions.
Preheat the oven to 350F. Line 2 cookie sheets with parchment paper.
Using beaters or the paddle attachment, cream the butter and sugars until combined and fluffy, about 2 minutes.
Add the egg, egg yolk, and espresso powder, beat for about 30 seconds.
Add all of the dry ingredients, mix until combined and a dough forms. Fold in the chocolate chips.
Portion out balls using a medium cookie scoop or around 60 grams of dough. Place about 6 cookies on a cookie sheet and bake one sheet at a time for 12 minutes.
Scoot the cookies while warm, finish with flaky sea salt.
- add the espresso powder to the eggs, the espresso will dissolve in the liquid.
- do not over bake! The cookies will continue baking on the cookie sheet.
- sift or whisk your cocoa powder, cocoa powder tends to be very lumpy, the lumps will not bake out.
- use two types of chocolate, it adds dimension, I like dark and semi sweet
- line your cookie sheet with parchment paper for easy removal and clean up
- all espresso powder is not created equal, I used 2 teaspoons of DeLallo Foods instant espresso powder, make sure you use high quality espresso powder
- do not over mix your cookie dough, over mixing will change the texture and thickness
- scoot your cookies to make them look perfectly round and thick. Place a bowl or round cookie cutter that’s larger than your cookie and push the sides up while scooting in a circular motion
Room Temperature: Place the cookies in a tin, they will stay fresh for 3 days.
Freezer: Place in an airtight container, freeze up to 2 months.
Freezing the cookie dough: Place the cookie dough balls into an airtight container, freeze up to 2 months. Bring the dough to room temperature before baking.
Looking for other recipes? Try these:
Double Espresso Chocolate Cookies
- 9 tablespoon salted butter (131 grams) room temperature
- ¼ cup granulated sugar (55 grams)
- ¾ cup dark brown sugar (154 grams)
- 1 egg
- 1 egg yolk
- 2 teaspoon DeLallo Foods Instant Espresso Powder (6 grams)
- 1 teaspoon vanilla extract (5 grams)
- 1 ¼ cup all purpose flour (178 grams)
- 6 tablespoon cocoa powder (40 grams)
- ½ teaspoon baking soda (4 gram)
- ¼ teaspoon salt (1 gram)
- 1 teaspoon cornstarch (3 grams)
- 1 ¼ cups chocolate chips (248 grams) mix of dark and semi sweet chocolate
- Preheat the oven to 350F. Line 2 cookie sheets with parchment paper. Using beaters or the paddle attachment on a stand mixer, cream the butter and sugars until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, vanilla extract, and espresso powder, beat on medium speed until combined, about 30 seconds. Scraping down the bowl as needed.
- Whisk together the flour, cocoa powder, baking soda, cornstarch, and salt. Add it to to the butter and sugar mixture in 2 batches
- Mix on medium speed until combined and a dough forms. Scrape down the bowl as needed. Fold in the chocolate chips.
- Using a medium cookie scoop, portion out 6 balls of dough per sheet, with enough space to spread in between. Or portion out 60 gram balls.
- Bake for 11-12 minutes, they will continue baking on the cookie sheet. Scoot the cookies and finish with flaky sea salt.