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: 1-1/8 stick Earth Balance (or Butter); 1/2 cups Evaporated Cane Juice Or Sugar; 1/2 cups Brown Sugar; 1 whole Egg; 9 Tablespoons Whole Wheat Pastry Flour; 9 Tablespoons All-purpose Flour; 1/3 cups Cocoa Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 Tablespoon Espresso Powder; 6 ounces, weight Dark Chocolate Chips

Servings: persons

1-1/8 stick Earth Balance (or Butter)
1/2 cups Evaporated Cane Juice Or Sugar
1/2 cups Brown Sugar
1 whole Egg
9 Tablespoons Whole Wheat Pastry Flour
9 Tablespoons All-purpose Flour
1/3 cups Cocoa Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 Tablespoon Espresso Powder
6 ounces, weight Dark Chocolate Chips

1
1. Preheat the oven to 350u00b0F.
2
2. In the bowl of a stand mixer, cream the Earth Balance and sugars together until light, fluffy, and awesome.
3
3. Add the egg and mix thoroughly.
4
4. In a separate bowl, sift all your dry ingredients together.
5
5. Add the dry ingredients to the wet ingredients and mix on low until everything is incorporated. The dough should be pretty stiff.
6
6. Mix in the chocolate chips with a spoon.
7
7. Prep your cookie sheets with Silpats or parchment paper.
8
8. Drop by the 1/2 tablespoon onto the sheet. Leave space as they will spread.
9
9. Bake for 10-12 minutes (10 minutes for me-gooey is the way to go).
10
10. Remove from the oven and allow to cool. They will harden as they cool.
11
11. Eat one if you're not full from the dough.

731

kcal

Calories

Fat

133

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 11 ingredients. The key ingredients include: 1-1/8 stick Earth Balance (or Butter), 1/2 cups Evaporated Cane Juice Or Sugar, 1/2 cups Brown Sugar, 1 whole Egg, 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