Here’s a perfect afternoon pick-me-up in the form of a cookie. These chocolate espresso cookies are chocolatey and chewy. They pack a little punch due to the espresso powder baked into the dough.
I hacked together this recipe over 10 years ago as part of my annual Christmas cookie baking extravaganza. They were a fave that year and they were a favorite for good reason.
♥ Related: Chocolate Chip Cranberry Oatmeal Cookies
First, before you even take a bite, the espresso announces it’s presence with a potent punch of espresso on the nose. I love the smell of coffee, so the first impressions here get my mouth watering. Taking a bite, it’s clear this is a sophisticated cookie: it’s sweet but balanced with the bitterness of dark chocolate, espresso, and a pinch of salt.
This cookie is chewy with little pockets of fudgy chocolate chips and crunchy cocoa nibs. The cocoa nibs work so well in this recipe because they’re crunchy and a little bitter like a coffee bean!
This is a great tea-time cookie for an afternoon jolt of energy, but would also make a fantastic after dinner cookie served with coffee and lots of good conversation.
Chocolate Espresso Cookies
- 12 tbsp butter softened
- 1 ¼ cups light brown sugar packed
- ¼ cup instant espresso powder you can substitute instant coffee granules
- ¼ cup light corn syrup
- 2 tsp vanilla extract
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- 1 large egg
- 2 cups all-purpose flour
- ¼ cup Dutch process cocoa powder
- 9-10 oz semi-sweet or dark chocolate chips
- 1/2 cup cocoa nibs
- Preheat the oven to 375F degrees.
- In the bowl of a stand mixer, beat together the softened butter and brown sugar on medium-high speed until light and fluffy. This will take 3-4 minutes.
- Scrape down the bowl and add the espresso powder, corn syrup, vanilla extract, baking powder, baking soda, salt, and egg. Beat into the butter and sugar mixture until everything is well incorporated. Scrape down the sides of the bowl.
- In a medium bowl, whisk together the flour and cocoa powder until well combined. Then add it to the butter mixture in two batches. Mix the first batch until the flour and cocoa powder are mostly mixed in and then add the second batch. Mix until there are only a few streaks of dry flour left.
- Scrape the sides of the bowl and add the cocoa nibs and chocolate chips. Pulse the mixer to mix in and distribute well. But don't over mix.
- Prepare a cookie sheet by placing a piece of parchment on the sheet. Then scoop the cookies onto the sheet in about 2 tbsp sized portions. You should be able to fit 4 rows of three cookies spread evenly over a standard baking sheet. You will need to bake several batches. Bake for 10 minutes. Pull from the oven. Let stand for 2 minutes before moving them to a cooling rack to cool completely before eating. Well. Cool them until they won't burn your mouth! These are pretty great slightly warm from the oven.
- I’ve made these cookies with Cafe Bustelo espresso powder and Starbucks Via packs (in Italian Roast). Both work well.
- For an extra punch of espresso, these Nestle’s Toll House Espresso Morsels work well in place of the chocolate chips.
- As always, I like to use a disher scoop for portioning my dough and for this recipe I use the small one which is about 2 tbsp.
Things You Might Need For This Recipe
Dutch Process Cocoa Powder
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