Skip to main content
Epicurious

Double Chocolate Espresso Cookies

3.8

(5)

Read ReviewsTriangle
A stack of four double chocolate espresso cookies.
Photo by Sarah Shatz

Two warnings about these cookies: Don’t give them to young children before bedtime and don’t leave them lying around, if you want any left for yourself. These cookies are crisp on the edges and have a chewy middle strewn with pockets of soft chocolate. The espresso powder, as Kelsey (The Naptime Chef) noted, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well—this aerates the cookies and integrates the sugar—but be conservative with your mixing once the dry ingredients are added.

Ingredients

Makes 50–55 cookies

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, at room temperature
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons instant espresso powder, like Medaglia D’Oro, or similar
12 ounces semisweet chocolate chips

Preparation

  1. Step 1

    Heat the oven to 350°F.

    Step 2

    In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at time, mixing after each addition to make sure they are well combined.

    Step 3

    In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure they are well blended.

    Step 4

    With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in the chocolate chips.

    Step 5

    Line a baking sheet with a Silpat mat or parchment paper. Using a 1 1/2-inch ice cream scoop or a rounded teaspoon, drop the dough on the sheet 2 inches apart. Bake for 10 to 12 minutes, or until the tops look dry. Do not overbake, or the cookies will not be chewy. Cool on a wire rack and serve.

Image may contain: Burger, Food, and Bread
From The Food52 Cookbook © 2011 by Amanda Hesser and Merrill Stubbs. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Sign In or Subscribe
to leave a Rating or Review

How would you rate Double Chocolate Espresso Cookies?

Leave a Review

Reviews (5)

Back to TopTriangle

  • These tasted amazing but I’m not sure where I went wrong as they melted very flat

    • msgamble

    • Aus

    • 4/10/2020

  • These were very easy to make. I will say that I can’t really taste the espresso but I think maybe it’s because I used ground instant espresso instead of espresso powder. They’re very chocolately, and would go well with some ice cream I think. Ultimately if you want chocolate cookies this will do the trick. The dough is incredibly thick and when the 12 minutes is up you may think they’re not done but they firm up once you take them out to cool. I think they’d be a favorite for some. I don’t think they’re particularly special personally hence the three forks. But they’re good as tasty so give them a shot! 😃

    • DeepBlueOcean

    • San Antonio, Texas

    • 1/6/2020

  • These are my go-to cookie because they are so fast and easy and they taste so good. I use decaf instant coffee instead of the espresso powder because I want to be able to eat them all day long. I envy the reviewer who gets to eat her cookies the next day--mine never make it through the first one. Definitely a keeper!

    • triscotto

    • Washington, DC

    • 6/20/2019

  • These cookies are marvelous! I followed the recipe (almost) exactly. I substituted the standard cocoa with Hershey's Special Dark Cocoa Powder and a 10 oz pkg. of Large Bittersweet Chocolate Chips in place of the 12 oz Chocolate Chips because that was what I had on hand. The chew is tender, the flavor intensely chocolate. I did not find these bland and chalky at all as did the other reviewer. They are REALLY good the next day !

    • JillChamplin

    • Drury, Missouri

    • 9/14/2017

  • These cookies are bland and chalky. The vast majority of the chocolate flavor in the dough comes from baking cocoa, and the recipe calls for far too much baking cocoa. I tried to think of ways I could adjust the recipe to salvage it, but it's just not worth it.

    • Anonymous

    • Orange County, CA

    • 5/17/2017

TagsCookieDessertEspressoCoffeeBeveragesCocoaChocolateSnackDinnerNut FreeEasyBakingElectric MixerCookbooksHarper Collins

See Related Recipes and Cooking Tips

Read More
Mayo Biscuits
Putting mayonnaise in the recipe gives you fluffy, craggy, flavorful biscuits that go from bowl to outstretched hand in about 20 minutes.
Panna Cotta
Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.
New York Sour
The New York Sour is a classic cocktail that combines whiskey, lemon, and simple syrup and then gets a small pour of red wine floated ever so carefully on top.
Seared Scallop Piccata
Soft, sweet, and buttery, scallops are like candy from the sea, and they pair beautifully with a bright and luscious piccata sauce.
Diner-Style Rice Pudding
Creamy and comforting, this old-fashioned rice pudding can be made up to two days in advance and never disappoints.
Chicken Piccata
Chicken piccata is a classic Italian dish made from pounded flat chicken breasts dredged in all-purpose flour, pan-fried, and topped with a lemony white wine and caper sauce.
Simple Roast Chicken
Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets.
Champagne Chicken
Champagne is the perfect wine to pair with this braised chicken, not only because it’s festive but because the bubbles cut right through the creamy, mustardy pan sauce.