Delicious Double Chocolate Espresso Cookies Recipe

Delicious, delicate chocolate biscuits with espresso powder, melted dark chocolate, dark chocolate chunks, and chocolate-covered espresso beans!


– 4 oz 113g dark chocolate (60% cocoa) coarsely chopped – 1 cup plus 2 tbsp 160g all-purpose flour – ¾ teaspoon baking soda – ½ teaspoon salt – ½ teaspoon espresso powder – ½ cup 113g unsalted butter at room temperature – ⅔ cup 145g packed light brown sugar – ½ teaspoon pure vanilla extract – 1 large egg at room temperature – 4 oz 113g dark chocolate (60-70% cocoa) chopped into chunk – ½ cup 85g chocolate covered coffee beans or espresso bean


Pre-heat your oven to 350°F and line two large baking pans with parchment.

Step 1

Melt chopped dark chocolate in a heatproof dish over a saucepan with ½-inch of boiling water until smooth. Let cool for 10 minutes.

Step 2

Combine flour, espresso powder, baking soda, and salt in a medium basin and mix.

Step 3

Using a broad rubber spatula or wooden spoon, mix butter, brown sugar, and vanilla extract in a large basin until smooth and slightly frothy. 

Step 4

Add cooled melted chocolate and egg and mix thoroughly. Throw in all dry ingredients and gently fold. Mix chocolate bits with espresso beans. Soft dough.

Step 5

Refrigerate the bowl for 30 minutes under plastic wrap to firm up. Place smooth balls of chilled dough on prepared baking pans at least 2 inches apart. 

Step 6

Flatten slightly and bake for 8-10 minutes until broken on top, set around the edges, and soft in the middle. Do not overbake. Place dishes on a wire rack to cool cookies entirely. 

Step 7

This is significant since these cookies are delicate when warm, indicating tenderness!

Step 8

Easy Salted Pistachio Chocolate Chunk Cookies Recipe

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