Double Chocolate-Cherry Espresso Drops Recipe

Name: Double Chocolate-Cherry Espresso Drops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon instant espresso powder; 1 tablespoon boiling water; 1 cup flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, room temperature; ⅔ cup granulated sugar; ¼ cup packed dark brown sugar; 1 egg; ¼ teaspoon vanilla extract; ½ cup chopped dried cherries; ¾ cup semi-sweet chocolate chips; white almond bark, for decoration (optional)

Servings: persons

1 tablespoon instant espresso powder
1 tablespoon boiling water
1 cup flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
⅔ cup granulated sugar
¼ cup packed dark brown sugar
1 egg
¼ teaspoon vanilla extract
½ cup chopped dried cherries
¾ cup semi-sweet chocolate chips
white almond bark, for decoration (optional)

1
Preheat oven to 350 degrees.
2
Line baking sheets with parchment paper.
3
In a small bowl, mix instant espresso powder and water and reserve.
4
In a small bowl, whisk together flour, cocoa powder, baking soda and salt and reserve.
5
In a large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until creamy, about 2 minutes.
6
Add dark brown sugar and beat an additional 30 seconds.
7
Add egg and beat until thoroughly incorporated.
8
Add vanilla extract and reserved espresso mixture and beat until thoroughly incorporated.
9
Reduce speed to low, add flour mixture and mix until just incorporated.
10
Stir in cherries and chocolate chips.
11
Using a 1-inch scoop, drop cookie dough on prepared baking sheets, spacing dough 2 inches apart.
12
Bake for 8 to 10 minutes; because cookie is very dark, it's difficult to tell if they are overbaked.
13
Watch center of cookies; when they lose their gooey quality, they are done.
14
Remove from oven and cool on baking sheets for 10 minutes before transferring cookies to a wire rack to cool completely.
15
In a microwave oven, or using a double boiler over gently simmering water, melt almond bark and lightly drizzle over cookies, optional.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon instant espresso powder, 1 tablespoon boiling water, 1 cup flour, ¾ cup unsweetened cocoa powder, and more.

Yes, Double Chocolate-Cherry Espresso Drops falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double Chocolate-Cherry Espresso Drops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions