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Double Chocolate Espresso Cookies are full of deep, dark, dense, rich chocolate with an espresso finish. A chocolate lovers dream! | Holiday Baking | The Teatime Baker | Holiday Cookies | #doublechocolateespressocookies

Double Chocolate Espresso Cookies

  • Author: The Teatime Baker
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 31 minutes
  • Yield: 2 dozen 1x
  • Category: Cookies

Description

Double Chocolate Espresso Cookies are full of deep, dark, dense, rich chocolate with an espresso finish. These cookies are a chocolate lovers dream!


Scale

Ingredients

  • 1/2 cup (115 g) unsalted butter melted
  • 1/2 cup (100 g) white sugar
  • 1/2 cup (110 g) dark brown sugar
  • 2 large eggs
  • 1 Tbsp instant espresso powder
  • 1 tsp vanilla
  • 13/4 cups (270 g) white flour
  • 1/3 cup (35 g) dark baking cocoa
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (85 g) dark chocolate chips

Instructions

  1. Preheat your oven to 350 F (175 C) and line several cookie sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment beat the sugars and melted butter for 1-2 minutes.
  3. Add the eggs, vanilla and espresso powder and whip together.
  4. Mix in the flour, cocoa powder, baking soda and salt until combined.
  5. Stir in the chocolate chips.
  6. Scoop with a medium cookie scoop onto your trays about 2 inches apart.
  7. Bake for 11 mins and cool on a wire rack.
  8. Store in an airtight container at room temperature.

Notes

If your cocoa powder is at all lumpy be sure you sift it! Usually I use Hershey’s Dark Chocolate cocoa powder which does not need sifting.

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