Espresso and Chocolate Chip Cookies Recipe

Name: Espresso and Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bittersweet chocolate, chopped; 5 ounces unsweetened chocolate, chopped; ½ cup butter; 1 ¾ cups sugar; 4 eggs; 3 tablespoons instant coffee; ⅓ cup all-purpose flour; ¼ teaspoon baking powder; ⅛ teaspoon salt; 1 ½ cups semi-sweet chocolate chips

Servings: persons

1
In medium saucepan, combine bittersweet chocolate, unsweetened chocolate, and butter; heat and stir over low heat until mixture is melted and smooth.
2
Remove from heat and cool for about 10 minutes.
3
In large bowl, combine sugar, eggs, and coffee; beat with electric mixer on medium to high speed for 2 or 3 minutes or until well mixed and color becomes slightly lighter.
4
Add cooled melted chocolate, beating until combined.
5
In a small bowl, stir together flour, baking powder, and salt.
6
Add to chocolate mixture; beat until combined.
7
Stir in chocolate pieces.
8
At this point, the dough will look like brownie batter.
9
Cover dough with wax paper and let stand at room temperature for 20 minutes so that dough can thicken.
10
Preheat oven to 350F
11
Line cookie sheets with parchment paper, silicone, or foil.
12
Scoop 3 ounces of dough per cookie (use 3 tablespoons of dough if you do not have a 3 oz scoop) in mounds 2 inches apart on cookie sheets.
13
Bake in preheated oven about 13 minutes, or until tops are set and the cracks on top do not appear moist.
14
Do not attempt to cook these in a cold oven - they do not turn out well.
15
Let cookies cool on cookie sheet for one minute before transferring to a wire rack to cool.

1573

kcal

Calories

Fat

190

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 10 ingredients. The key ingredients include: 8 ounces bittersweet chocolate, chopped, 5 ounces unsweetened chocolate, chopped, ½ cup butter, 1 ¾ cups sugar, and more.

Yes, Espresso and Chocolate Chip 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!

Espresso and Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions