Chocolate Espresso Cookies

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Bold, rich, and undeniably addictive, these Chocolate Espresso Cookies are what happens when your morning coffee meets your favorite chocolate treat. Each bite bursts with deep cocoa flavor and a subtle espresso kick, making them perfect for both afternoon cravings and late-night indulgences. They’re soft in the center, crisp at the edges, and dusted with just enough sea salt to keep things interesting.

Whether you’re a coffee enthusiast or simply a fan of chocolate desserts with a grown-up twist, these cookies will win your heart. They bake up beautifully and stay soft for days, making them a wonderful make-ahead treat for gifting, parties, or just treating yourself.

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What Kind of Espresso Powder Should I Use?

Use an instant espresso powder that dissolves easily into the dough—you want rich coffee flavor without any grainy bits. Brands like Medaglia D’Oro or DeLallo are great options. Make sure you’re not using ground espresso meant for machines—that won’t dissolve and could make the cookies gritty.

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Ingredients for the Chocolate Espresso Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/4 cups brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons instant espresso powder
• 1/2 cup unsweetened cocoa powder
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups dark or semi-sweet chocolate chunks
• Flaky sea salt, for topping (optional)

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How To Make the Chocolate Espresso Cookies

Step 1: Cream Butter and Sugars

In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2-3 minutes and ensures a soft, well-risen cookie.

Step 2: Add Eggs, Vanilla, and Espresso

Mix in the eggs one at a time, followed by the vanilla extract and instant espresso powder. Beat until everything is fully incorporated.

Step 3: Mix in Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix on low until combined.

Step 4: Fold in Chocolate Chunks

Gently fold the chocolate chunks into the dough using a spatula. Try not to overmix at this point.

Step 5: Chill and Preheat

Chill the dough for at least 30 minutes to allow the flavors to develop and prevent spreading. Meanwhile, preheat your oven to 350°F (175°C).

Step 6: Scoop and Bake

Scoop dough balls (about 2 tablespoons each) onto a parchment-lined baking sheet, spacing them about 2 inches apart. Sprinkle with flaky sea salt if using. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.

Step 7: Cool and Enjoy

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or store for later!

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How to Serve and Store These Chocolate Espresso Cookies

Serve these cookies slightly warm with a cold glass of milk, a cup of espresso, or even tucked into an ice cream sandwich. They’re versatile and elegant enough to serve at gatherings or pack into holiday cookie boxes.

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 2 months. You can also freeze scooped dough balls and bake fresh when the craving hits—just add an extra minute or two to the baking time.

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Frequently Asked Questions

Can I use brewed espresso instead of powder?

Brewed espresso has too much liquid and will alter the dough’s texture. Stick with instant espresso powder for the best results.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure your cocoa and espresso powder are also certified gluten-free.

Can I add nuts?

Definitely. Chopped walnuts or pecans would add a lovely crunch. Add about 1/2 cup with the chocolate chunks.

Do I have to chill the dough?

Chilling isn’t mandatory, but it significantly improves the flavor and prevents the cookies from spreading too thin.

Can I make them smaller or larger?

Yes. For smaller cookies, reduce baking time by 2-3 minutes. For larger ones, add 2-3 minutes, but keep an eye so they don’t overbake.

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Want More Cookie Ideas with a Twist?

If you love these Chocolate Espresso Cookies, you’ll probably enjoy these other indulgent bakes:

• Cherry Chocolate Cheesecake for a rich and fruity dessert blend.
• Chocolate Peanut Butter Dream Bars when you want chocolate decadence in layers.
• Christmas Maraschino Cherry Shortbread Cookies for a pop of color and festive flavor.
• Irresistible Pecan Pie Bites if you’re craving bite-sized caramelized bliss.
• Bisquick Chocolate Chip Cookies for a simple, nostalgic classic with a shortcut.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Nina Dishes on Pinterest.

And let me know in the comments how yours turned out. Did you use dark or milk chocolate chunks? Add nuts or skip them?

I love seeing your twists and results—ask questions anytime, and let’s bake smarter together!

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