Chocolate Espresso Cookies
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These soft and fudgy Chocolate Espresso Cookies are rich and chocolatey with a hint of espresso and lots of mini dark chocolate chips. You’ll want a big glass of milk with these!
If you’re looking for more chocolate cookies, check out some of my other favorites like Eggless Chocolate Oatmeal Raisin Cookies, Dark Chocolate Toffee Almond Cookies, or Sourdough Chocolate Shortbread Cookies.
Table of Contents
I made these cookies for my husband’s birthday last week. He’s very particular with cookies, considering we owned a bake shop for over a decade! And when you own a bakery, you eat a lot of sweets, so you get desensitized to them.
This allows you to truly choose favorites because just having a sweet treat is impressive anymore, haha! So, we both have favorites, and I knew he’d love these chocolate chocolate chip cookies with espresso! These are a fudgy chocolate chip cookie that’s loaded with mini chocolate chips in every bite, a hint of espresso, and topped with a sprinkle of sugar.
Why You’ll Love This Recipe
Chocolate and Espresso: These Chocolate Espresso Cookies are the best of both worlds. Rich chocolate cookie with just a hint of espresso enhances the chocolate flavor!
Fudgy: These chocolate chocolate chip cookies are fudgy thanks to the Dutch cocoa and combination of mini chocolate chips which makes these the ultimate chocolate cookie!
Mini Chocolate Chips: I use mini chocolate chips in these fudgy chocolate chip cookies, so you get more chocolate in every bite! My husband is a big fan of mini chocolate chips, just insisting that they are always better! And I don’t disagree!
Perfect Texture: These Chocolate Espresso Cookies are the perfect texture. They’re soft, chewy, and have a subtle texture on top thanks to the addition of a dusting of cane sugar. I’m a big fan of finishing sugars and salts on cookies as it just adds to the texture umami!
Ingredients
- Butter: I use Organic Valley Salted Butter.
- Cane Sugar: I used Wholesome in this recipe. I sprinkle these cookies with organic cane sugar for a delightful texture on top.
- Light Brown Sugar: I always make my own homemade Light Brown Sugar, but you can also use store bought.
- Vanilla Extract: My favorite is Simply Organic as I think it has the most true vanilla flavor without being overly sweet.
- Eggs: I use Organic Valley Large Eggs.
- Coffee Creamer: I use a mix of egg and organic French Vanilla Coffee Creamer. The addition of coffee creamer makes these cookies extra soft and chewy and it adds a latte flavor that compliments the cheesecake and espresso! If you don’t have creamer you can also use milk.
- All Purpose Flour: I use Cairnspring Mills, it’s the absolute best!
- Cocoa: I use organic Dutch cocoa powder. Natural will also work but I find Dutch is sweeter and a little richer, more suitable for cookies!
- Espresso Powder: I use organic espresso powder, don’t substitute this for straight coffee or espresso.
- Baking Powder and Salt: Necessary for cookies! Be sure to use baking powder and not soda in this recipe.
- Mini Dark Chocolate Chips: I use organic mini dark chocolate chips so you get loads of chocolate in each bite! You can also use regular chocolate chips too.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and light brown sugar. Mix on low until combined and there’s no butter chunks. Add the egg and coffee creamer. Next add the flour, cocoa, espresso powder, baking powder, and sea salt in that order. Mix on low until combined into a stiff dough. Add the mini chocolate chips and mix to combine completely.
Step 3
Using your hands or a cookie scoop, fork the dough into 12 balls and place on the prepared baking sheets spreading evenly apart.
Step 4
Bake for 15 to 17 minutes or until the edges and tops look dry and set. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
FAQ’s
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, there’s a simple adjustment for gluten free in the Notes at the bottom of the recipe card.
Yes, if you Iove sweet and salty cookies like I do feel free to add flaky sea salt on top. However, if you like dipping cookies in milk then salt on top can make your milk salty! That’s why I didn’t do this here as these are perfect dipped in milk!
Store in an airtight container for up to 7 days or in the freezer for up to 1 month.
Craving More?
Chocolate Espresso Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams cane sugar (plus extra for topping)
- 113 grams light brown sugar
- 2 tablespoons vanilla coffee creamer
- 1 large egg
- 191 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 2 teaspoons espresso powder
- ½ teaspoon ground vanilla bean
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 198 grams mini dark chocolate chips
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and light brown sugar. Mix on low until combined and there’s no butter chunks.
- Add the egg and coffee creamer. Next add the flour, cocoa, espresso powder, baking powder, and sea salt in that order. Mix on low until combined into a stiff dough.
- Add the mini chocolate chips and mix to combine completely.
- Using your hands or a cookie scoop, fork the dough into 12 balls and place on the prepared baking sheets spreading evenly apart.
- Bake for 15 to 17 minutes or until the edges and tops look dry and set. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Video
Notes
Nutrition
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