These Dark Chocolate Espresso Cookies have a rich chocolate flavor that’s enhanced with espresso powder.
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 flavor, 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.
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 flavor, 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.
I use instant espresso power to really bring out the chocolatey flavor. You can’t really taste the coffee very much, but you’ll get that intense hit of chocolate, which I love.
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.
Really, you can’t go wrong with these Dark Chocolate Espresso Cookies as a base.
If you like extra rich and chocolatey cookies, you will love these Dark Chocolate Espresso Cookies! Perfectly chewy and not super sweet.
Dark Chocolate Espresso Cookies
- 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 extract
- 2 cups dark chocolate chips
- 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.