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Chocolate Espresso Cookie

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Chocolate Espresso Cookies are rich, fudgy, and packed with deep cocoa flavor and a bold hint of espresso. With crisp edges and soft centers, they’re the perfect treat for chocolate and coffee lovers alike.

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then mix in vanilla extract.
  5. Gradually mix in dry ingredients until just combined.
  6. Fold in chocolate chips or chunks.
  7. Scoop dough into balls and place 2 inches apart on the prepared baking sheet.
  8. Bake for 10–12 minutes, until edges are set and centers are soft.
  9. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Sprinkle sea salt on top before baking for a salty-sweet twist.
  • Swap in white chocolate or peanut butter chips for variation.
  • Add chopped chocolate-covered espresso beans for more coffee flavor.
  • Chill dough before baking to control spreading and deepen flavor.
  • Freeze raw dough balls or baked cookies for easy future treats.

Nutrition

Find it online: https://cookedbymaya.com/chocolate-espresso-cookie/