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Home » Cookies » Dark Chocolate Espresso Cookies

Dark Chocolate Espresso Cookies

By Olivia, 50 Comments

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These Dark Chocolate Espresso Cookies have a rich chocolate flavour that’s enhanced with espresso powder.

Stack of cookies.

Perfectly chewy, rich and chocolatey cookies – who’s gonna say no to that??

When I make chocolate cake, I always put coffee into the batter. It really helps to bring out that rich chocolate flavour, so I wanted to try the same with these cookies. Chocolate/chocolate chip cookies have a tendency to be extra sweet, so I toned that down a bit by using dark chocolate chips instead of the standard semi-sweet.

A close up of a Stack of cookies.

The extra darkness of these cookies comes from black cocoa powder, which I love to use. Think Oreo cookie dark. It also gives more of an Oreo cookie flavour, too. If you don’t have black cocoa, you can just use Dutch-processed cocoa or regular cocoa, but the cookies won’t come out as dark. I am certain they will be equally delicious.

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Cookies on a wooden table.

I use instant espresso power to really bring out the chocolatey flavour. You can’t really taste the coffee very much, but you’ll get that intense hit of chocolate, which I love.

Stack of cookies.

You can mix it up and add different chocolate chips if you prefer (milk or white chocolate), or even add some nuts if you like.

Overhead shot of the cookies.

Really, you can’t go wrong with these Dark Chocolate Espresso Cookies as a base.

Close up of a Stack of cookies.

If you like extra rich and chocolatey cookies, you will love these Dark Chocolate Espresso Cookies! Perfectly chewy and not super sweet.

Stack of cookies.
Print Rate
4.63 from 8 votes

Dark Chocolate Espresso Cookies

These Dark Chocolate Espresso Cookies have a rich chocolate flavour that's enhanced with espresso powder.
Course Dessert
Cuisine Cookie
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Calories 249kcal
Author Olivia

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder sifted
  • 1/4 cup black cocoa powder sifted*
  • 2 Tbsp instant espresso powder not granules
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla
  • 2 cups dark chocolate chips
US Customary - Metric

Instructions

  • In a medium bowl whisk together flour, cocoas, espresso powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy.
  • Add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Reduce speed to low and slowly add flour mixture.
  • Add in chocolate chips.
  • Chill dough for at least 1 hour in the fridge.
  • Preheat oven to 350F and line baking sheets with silicone mats or parchment.
  • Using a medium cookie scoop, portion dough into balls and place onto baking sheet at least 2" apart. Press down on each ball to flatten slightly.
  • Bake for 15mins, until edges are firm but center is still soft.
  • Cool on pans for 10mins, then transfer to wire rack to cool completely.
  • Store in an airtight container for up to 1 week.

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Notes

* If you don't have black cocoa, just use all Dutch-processed.
Calories: 249kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 9gCholesterol: 35mgSodium: 175mgPotassium: 168mgFiber: 1gSugar: 18gVitamin A: 260IUVitamin C: 0.1mgCalcium: 62mgIron: 1.1mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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August 16, 2015

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    Recipe Rating




  1. Doug says

    November 30, 2020 at 7:01 PM

    5 stars
    FANTASTIC! These cookies have earned a spot on our permanent Christmas cookie rotation. My mom loves caramel macchiatos so we add caramel chips (and sprinkle with a dash of kosher salt). We triple and quadruple the recipe and still they’re the first to disappear.

    Reply
    • Olivia says

      December 3, 2020 at 3:54 PM

      Hi Doug! I am so happy that you loved these and that they are on your Christmas rotation from now on!! Love the addition of the caramel chips. I’ll have to try that. Thanks for taking the time to leave a comment!

      Reply
  2. Amber says

    October 11, 2020 at 10:26 AM

    5 stars
    These are delicious. I did half dark chocolate chips and half espresso chips and added a mocha glaze.

    Reply
    • Olivia says

      October 13, 2020 at 9:42 AM

      Hi Amber! I’m so happy you loved these! Your additions sound delicious.

      Reply
  3. Stacey says

    June 24, 2020 at 5:55 PM

    5 stars
    I made these with just the Dutch cocoa and used semi and dark chocolate chips and they turned out great! Was thinking next time to even sprinkle a little sea salt of top to add more texture and taste!!!

    Reply
    • Olivia says

      June 25, 2020 at 9:58 AM

      Hi Stacey! So happy you loved them. Thanks for the feedback!

      Reply
  4. Amelia says

    December 28, 2018 at 7:26 AM

    Hi! I was wondering if gluten free flour or almond flour could be used and if the rest of the ingredients would remain the same? Or if something would need to be added to the recipe?

    Reply
    • Olivia says

      January 2, 2019 at 1:44 PM

      Hi Amelia! As long as the GF flour is an AP flour blend it should work fine.

      Reply
  5. Taryn F says

    October 2, 2018 at 8:33 AM

    Hi!! These sound and look amazing! I was thinking about making these into cookie sandwiches using your Mint Chip Buttercream as filling. Do you think these cookies will be a good consistency for this? Or do I try your chocolate cake mix and make more of whoopie pies sandwich?

    Thanks so much 🙂

    Reply
    • Olivia says

      October 5, 2018 at 10:19 AM

      Hi Taryn! I think the cookies would be great for this but the whoopie pies sound amazing too!!

      Reply
  6. Jen says

    July 14, 2018 at 5:31 AM

    Late to the party but I’m wondering if you think these would travel well. I’d love to include them in a care package!

    Reply
    • Olivia says

      July 18, 2018 at 8:16 AM

      Hi Jen! I think they would travel great. They also freeze really well!

      Reply
  7. Rachel says

    December 10, 2017 at 7:01 AM

    Would it be okay to add an extra tablespoon of espresso powder for a stronger coffee flavor?

    Reply
    • Olivia says

      December 10, 2017 at 12:24 PM

      Hi Rachel! I think this would probably work fine 🙂

      Reply
  8. Sharon says

    December 6, 2016 at 10:37 PM

    Hi! Your recipe sounds amazing, but I couldn’t find where to buy the dutch-processed cocoa in-stores, having scoured online. Do you know where I could buy it in-stores (America)? Thanks!

    Reply
    • Olivia says

      December 7, 2016 at 9:25 AM

      Hi Sharon! I’m not sure about stores, but you can find it online on Amazon here: http://amzn.to/2h3l5ra

      Reply
  9. Justine says

    October 21, 2016 at 11:28 AM

    I want to make these. They look fantastic! Can I use Hershey Special Dark cocoa?

    Reply
    • Olivia says

      October 21, 2016 at 11:49 AM

      Hi Justine! Yes, that should work just fine! 🙂

      Reply
  10. Melissa says

    October 6, 2016 at 10:44 AM

    Hi Olivia! I featured this post here: https://ladybusybee.com/2016/10/06/chocolate-meio-amargo-o-chocolate-direto-da-fonte-que-so-faz-bem-a-saude/ I was talking about the benefits of dark chocolate. Hope you don´t mind! Image and recipe linked to your post. Thanks! (by the way: chocolate + coffee are the best partnership ever).

    Reply
    • Olivia says

      October 7, 2016 at 10:56 AM

      Thanks Melissa!

      Reply
  11. Laura says

    September 23, 2016 at 4:39 AM

    Hi! I am from Buenos Aires, Argentina and I love this cookies. Can I freeze them after baked? I would like to have some reserved for surprise visitors! Jaja! Thank’s!

    Reply
    • Olivia says

      September 23, 2016 at 4:09 PM

      Hi Laura! Yes, they freeze really well!

      Reply
  12. Erika says

    September 21, 2016 at 8:21 AM

    5 stars
    This recipe is freaking delicious!! I am more of a cookie dough fan than a baked cookie fan. My fiancee had to take it away from me so that I would actually bake some! Although, to make it even more coffee-y I used King Arthur Flour’s cappuccino chips instead of chocolate chips. It makes them look like reverse choco chip cookies and makes them taste divine. It is a bit more “out-there” ingredient but I would definitely recommend it if you have it.
    Thanks for a deeeelicious recipe!

    Reply
    • Olivia says

      September 21, 2016 at 2:24 PM

      Hi Erika! Ohhh I love your tip about the cappuccino chips! I’m going to have to try that for sure, sounds delicious. I’m so glad you liked these!

      Reply
  13. Kashmira says

    August 14, 2016 at 6:12 AM

    5 stars
    I just put a batch onto the cooling rack and I ate a piece of one and it was so good and cakey and I’m very much tempted to hide them so I can eat them all . This recipe turns good people bad.

    Reply
    • Olivia says

      August 14, 2016 at 10:14 AM

      Hi Kashmira! Haha, I don’t blame you for sneaking some away! Thank you for the feedback, I’m so glad you like them! 🙂

      Reply
  14. Regine says

    May 31, 2016 at 12:37 AM

    3 stars
    Mine turned out salty and bitter 🙁 I followed the recipe exactly what happened?

    Reply
    • Olivia says

      May 31, 2016 at 10:31 AM

      Hi Regine! Hmm, I’m not sure… The cookies aren’t overly sweet due to all of the cocoa powder, but they shouldn’t be bitter. You could try reducing the cocoa powder or increasing the sugar slightly if you’d like them sweeter.

      Reply
  15. Lisa says

    May 29, 2016 at 8:34 PM

    5 stars
    Hi olivia. Can i use granulated sugar only and leave out the brown sugar? Would the measurement be the same? Thank you.

    Reply
    • Olivia says

      May 30, 2016 at 9:18 AM

      Hi Lisa! The texture will be different if you use only granulated, but you can give it a try! Leave the amount the same. Let me know how they turn out!

      Reply
  16. Siobhan says

    September 25, 2015 at 3:16 AM

    4 stars
    Hi Olivia,
    I just stumbled on your site and I’m so glad I did! I made these last night, subbing a diary free spread for the butter and they were so delicious! Not many of them left – the coffee just adds something so rich and yummy. Thank you! x

    Reply
    • Olivia says

      September 25, 2015 at 10:27 AM

      Yay! I’m so glad you liked them!

      Reply
  17. Michele @ Two Raspberries says

    August 30, 2015 at 10:58 AM

    these sound SOOO tasty! chocolate and espresso together can not be beat! YUM!!! 😉

    Reply
    • Olivia says

      August 30, 2015 at 11:02 AM

      Thanks Michelle! It’s such a great combo :).

      Reply
  18. lindsay says

    August 18, 2015 at 7:00 PM

    i adore these! instant espresso does wonders! i mean, what’s not to like with cocoa in it too? Gah, send samples stat please! <3

    Reply
    • Olivia says

      August 18, 2015 at 7:56 PM

      Love the instant espresso! So many baking uses 🙂 xo

      Reply
  19. THE HUNGRY MUM says

    August 18, 2015 at 5:42 PM

    wow, these look so lush and moreish. I love mixing coffee with chocolate in my baking. So happy to have found your lovely blog.

    Reply
    • Olivia says

      August 18, 2015 at 6:23 PM

      Thank you!! 🙂

      Reply
  20. Nancy @ gottagetbaked says

    August 17, 2015 at 6:36 PM

    Liv, these cookies are everything I love in little bite sized packages (because you know I could easily cram a whole cookie in my mouth at once, no problem!). I love how dark ‘n decadent these look – dark cocoa is the best. I always add coffee to my chocolate cakes ‘n cookies too, it adds such a special flavour touch. These photos are gorgeous too – stop knocking your photography skills, girl!

    Reply
    • Olivia says

      August 17, 2015 at 9:44 PM

      Thanks Nancy!! <3 🙂

      Reply
  21. Jess @ whatjessicabakednext says

    August 17, 2015 at 8:59 AM

    These cookies look divine! Love chocolate and coffee – always such a great combo!

    Reply
    • Olivia says

      August 17, 2015 at 4:47 PM

      Thanks Jess!! 😀

      Reply
  22. Liz @ Floating Kitchen says

    August 17, 2015 at 4:37 AM

    These cookies have my name written all over them! Chocolate + coffee = yes please. Love these photos, too!

    Reply
    • Olivia says

      August 17, 2015 at 4:47 PM

      Thanks so much Liz! <3

      Reply
  23. Ramya Menon says

    August 17, 2015 at 3:02 AM

    Expresso and chocolate, what can go wrong, eh?

    Reply
    • Olivia says

      August 17, 2015 at 4:46 PM

      Right??

      Reply
  24. Claudia | The Brick Kitchen says

    August 17, 2015 at 1:48 AM

    Aah these look amazing! Chocolate espresso is my absolute favourite- I always add espresso to my chocolate cakes because it just makes it that much more rich and chocolately. Chewy cookies are always the best too, will be trying these out! X

    Reply
    • Olivia says

      August 17, 2015 at 4:46 PM

      Yay! Thanks Claudia! You won’t be disappointed 🙂

      Reply
  25. Jacquee | I Sugar Coat It! says

    August 16, 2015 at 4:39 PM

    I most definitely will not…(say no, that is). Yes to espresso paired with chocolate – its the only way to go. Double yes to dark chocolate and cocoa. And HELL YEAH to these cookies!

    Reply
    • Olivia says

      August 16, 2015 at 5:48 PM

      Shall I send some your way?? 😀

      Reply
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