Triple Chocolate Espresso Bean Cookies Recipe

Name: Triple Chocolate Espresso Bean Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups whole wheat pastry flour; 2 tablespoons espresso powder (freshly ground); 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon sea salt (finely ground); 1/2 cup cocoa powder (not dutched); 1 cup unsalted butter, room temperature (soft to the touch); 2 cups granulated sugar (or 1 1/2 cups granulated sugar and 1/2 cups dark brown sugar); 2 large eggs; 3 teaspoons vanilla extract; 3/4 cup semi-sweet chocolate chips; 8 ounces chocolate-covered coffee beans

Servings: persons

2 1/2 cups whole wheat pastry flour
2 tablespoons espresso powder (freshly ground)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon sea salt (finely ground)
1/2 cup cocoa powder (not dutched)
1 cup unsalted butter, room temperature (soft to the touch)
2 cups granulated sugar (or 1 1/2 cups granulated sugar and 1/2 cups dark brown sugar)
2 large eggs
3 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces chocolate-covered coffee beans

1
Preheat oven 375u00b0F.
2
In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
3
In a large bowl, cream the butter until light and fluffy. Add in the sugar and beat until the mixture is a thick, frosting-like consistency. Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one. Add in the vanilla and mix until it is incorporated.
4
Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated. The dough should be moist and uniformly brown.
5
Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
6
Drop the dough by heaping tablespoons onto a cookie sheet.
7
Bake for about 10 minutes on the middle rack. Don't overbake or they will dry out. It's best to underbake them just a bit.
8
Allow to cool.

1658

kcal

Calories

Fat

218

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: 2 1/2 cups whole wheat pastry flour, 2 tablespoons espresso powder (freshly ground), 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, and more.

Yes, Triple Chocolate Espresso Bean 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!

Triple Chocolate Espresso Bean Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions