Name: Chocolate Espresso Cookie
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder (preferably Dutch-processed); 1 tsp baking soda; 1/2 tsp salt; 1 tbsp instant espresso powder; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup semi-sweet or dark chocolate chips or chunks

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Chocolate Espresso Cookies are rich, fudgy treats with deep cocoa flavor and a bold kick of espresso. They’re crisp on the edges, soft in the center, and perfect for anyone who loves the combination of chocolate and coffee. I make these whenever I want a cookie that’s just a little more intense and grown-up than the usual chocolate chip.

Why You’ll Love This Recipe

I love these cookies because they’re incredibly rich and satisfying, with a texture that walks the line between brownie and cookie. The espresso powder enhances the chocolate flavor without making the cookie overly bitter, and every bite has that bakery-style depth. They’re also quick to make and a favorite for gifting or late-night cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder (I prefer Dutch-processed for a darker flavor)
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Instant espresso powder
Semi-sweet or dark chocolate chips (or chunks)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
In a separate bowl, I cream the butter with both sugars until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla.
I gradually add the dry ingredients to the wet, mixing just until combined.
I fold in the chocolate chips or chunks.
I scoop the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
I bake for 10–12 minutes, just until the edges are set and the centers are soft.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep and 10–12 minutes per batch to bake, so I usually have them ready in about 30 minutes.

Variations

Sometimes I add a sprinkle of sea salt on top before baking for a salty-sweet touch. I also like to swap in white chocolate or peanut butter chips for a different flavor twist. For an even more intense coffee kick, I’ve stirred in chopped chocolate-covered espresso beans. And when I’m baking for a crowd, I double the recipe—it disappears fast.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I add a slice of bread to the container. They freeze really well, too—I freeze baked cookies or raw dough balls and bake them straight from frozen with an extra minute or two.

FAQs

Can I leave out the espresso powder?

Yes, but I like keeping it in because it deepens the chocolate flavor. Without it, the cookies still taste great, just more like classic chocolate cookies.

What kind of cocoa powder should I use?

I prefer Dutch-processed cocoa for a darker color and smoother flavor, but natural cocoa powder works too—it just gives a slightly different taste.

Can I make the dough ahead of time?

Absolutely. I often chill the dough for a few hours or overnight to enhance the flavor and control spreading.

How do I make these cookies extra fudgy?

I slightly underbake them so the centers stay soft, and I use chopped chocolate instead of chips for pockets of melted chocolate.

Are these cookies very sweet?

They’re rich and balanced—sweet, but not overly sugary. The espresso cuts through the sweetness and gives them a more complex flavor.

Conclusion

Chocolate Espresso Cookies are one of my go-to bakes when I want something rich, bold, and a little indulgent. The combination of cocoa and espresso creates a cookie that’s flavorful and satisfying, perfect for coffee lovers or chocolate fans alike. Whether I bake them for a special occasion or just because, they never disappoint.