These Dark Chocolate Espresso Cookies have a rich chocolate flavour 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 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.
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.
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.
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
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
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
Amelia says
December 28, 2018 at 7:26 AMHi! 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?
Olivia says
January 2, 2019 at 1:44 PMHi Amelia! As long as the GF flour is an AP flour blend it should work fine.
Taryn F says
October 2, 2018 at 8:33 AMHi!! 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 🙂
Olivia says
October 5, 2018 at 10:19 AMHi Taryn! I think the cookies would be great for this but the whoopie pies sound amazing too!!
Jen says
July 14, 2018 at 5:31 AMLate to the party but I’m wondering if you think these would travel well. I’d love to include them in a care package!
Olivia says
July 18, 2018 at 8:16 AMHi Jen! I think they would travel great. They also freeze really well!
Rachel says
December 10, 2017 at 7:01 AMWould it be okay to add an extra tablespoon of espresso powder for a stronger coffee flavor?
Olivia says
December 10, 2017 at 12:24 PMHi Rachel! I think this would probably work fine 🙂
Sharon says
December 6, 2016 at 10:37 PMHi! 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!
Olivia says
December 7, 2016 at 9:25 AMHi Sharon! I’m not sure about stores, but you can find it online on Amazon here: http://amzn.to/2h3l5ra
Justine says
October 21, 2016 at 11:28 AMI want to make these. They look fantastic! Can I use Hershey Special Dark cocoa?
Olivia says
October 21, 2016 at 11:49 AMHi Justine! Yes, that should work just fine! 🙂
Melissa says
October 6, 2016 at 10:44 AMHi 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).
Olivia says
October 7, 2016 at 10:56 AMThanks Melissa!
Laura says
September 23, 2016 at 4:39 AMHi! 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!
Olivia says
September 23, 2016 at 4:09 PMHi Laura! Yes, they freeze really well!
Erika says
September 21, 2016 at 8:21 AMThis 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!
Olivia says
September 21, 2016 at 2:24 PMHi 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!
Kashmira says
August 14, 2016 at 6:12 AMI 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.
Olivia says
August 14, 2016 at 10:14 AMHi Kashmira! Haha, I don’t blame you for sneaking some away! Thank you for the feedback, I’m so glad you like them! 🙂
Regine says
May 31, 2016 at 12:37 AMMine turned out salty and bitter 🙁 I followed the recipe exactly what happened?
Olivia says
May 31, 2016 at 10:31 AMHi 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.
Lisa says
May 29, 2016 at 8:34 PMHi olivia. Can i use granulated sugar only and leave out the brown sugar? Would the measurement be the same? Thank you.
Olivia says
May 30, 2016 at 9:18 AMHi 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!
Siobhan says
September 25, 2015 at 3:16 AMHi 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
Olivia says
September 25, 2015 at 10:27 AMYay! I’m so glad you liked them!
Michele @ Two Raspberries says
August 30, 2015 at 10:58 AMthese sound SOOO tasty! chocolate and espresso together can not be beat! YUM!!! 😉
Olivia says
August 30, 2015 at 11:02 AMThanks Michelle! It’s such a great combo :).
lindsay says
August 18, 2015 at 7:00 PMi adore these! instant espresso does wonders! i mean, what’s not to like with cocoa in it too? Gah, send samples stat please! <3
Olivia says
August 18, 2015 at 7:56 PMLove the instant espresso! So many baking uses 🙂 xo
THE HUNGRY MUM says
August 18, 2015 at 5:42 PMwow, these look so lush and moreish. I love mixing coffee with chocolate in my baking. So happy to have found your lovely blog.
Olivia says
August 18, 2015 at 6:23 PMThank you!! 🙂
Nancy @ gottagetbaked says
August 17, 2015 at 6:36 PMLiv, 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!
Olivia says
August 17, 2015 at 9:44 PMThanks Nancy!! <3 🙂
Jess @ whatjessicabakednext says
August 17, 2015 at 8:59 AMThese cookies look divine! Love chocolate and coffee – always such a great combo!
Olivia says
August 17, 2015 at 4:47 PMThanks Jess!! 😀
Liz @ Floating Kitchen says
August 17, 2015 at 4:37 AMThese cookies have my name written all over them! Chocolate + coffee = yes please. Love these photos, too!
Olivia says
August 17, 2015 at 4:47 PMThanks so much Liz! <3
Ramya Menon says
August 17, 2015 at 3:02 AMExpresso and chocolate, what can go wrong, eh?
Olivia says
August 17, 2015 at 4:46 PMRight??
Claudia | The Brick Kitchen says
August 17, 2015 at 1:48 AMAah 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
Olivia says
August 17, 2015 at 4:46 PMYay! Thanks Claudia! You won’t be disappointed 🙂
Jacquee | I Sugar Coat It! says
August 16, 2015 at 4:39 PMI 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!
Olivia says
August 16, 2015 at 5:48 PMShall I send some your way?? 😀