Double Chocolate Espresso Cookies Recipe

Name: Double Chocolate Espresso Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Semi-sweet Chocolate, Chopped Into 1/2 Inch Pieces; 2 Tablespoons Unsalted Butter, Room Temperature; 1/3 cups Dark Chocolate-covered Espresso Beans; 1 cup All-purpose Flour; 2 Tablespoons Unsweetened Cocoa Powder; 1 teaspoon Baking Powder; 1/4 teaspoons Fine Sea Salt; 3/4 cups Granulated Sugar; 2 whole Eggs; 2 Tablespoons Water; 1 teaspoon Pure Vanilla Extract; 1 cup Semi-Sweet Chocolate Chips

Servings: persons

6 ounces, weight Semi-sweet Chocolate, Chopped Into 1/2 Inch Pieces
2 Tablespoons Unsalted Butter, Room Temperature
1/3 cups Dark Chocolate-covered Espresso Beans
1 cup All-purpose Flour
2 Tablespoons Unsweetened Cocoa Powder
1 teaspoon Baking Powder
1/4 teaspoons Fine Sea Salt
3/4 cups Granulated Sugar
2 whole Eggs
2 Tablespoons Water
1 teaspoon Pure Vanilla Extract
1 cup Semi-Sweet Chocolate Chips

1
Place an oven rack in the center of the oven. Preheat the oven to 300u00b0F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
2
In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
3
In the bowl of a food processor, finely chop the chocolate-covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
4
In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips.
5
Using a cookie or ice cream scoop, scoop a 1/4 cup of batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

971

kcal

Calories

Fat

129

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
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 12 ingredients. The key ingredients include: 6 ounces, weight Semi-sweet Chocolate, Chopped Into 1/2 Inch Pieces, 2 Tablespoons Unsalted Butter, Room Temperature, 1/3 cups Dark Chocolate-covered Espresso Beans, 1 cup All-purpose Flour, and more.

Yes, Double Chocolate Espresso Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Espresso Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions