Chocolate Espresso Cookies

  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 36 minutes
  • Yield: About 24 cookies 1x
  • Category: Dessert
  • Method: Microwave and Oven
  • Cuisine: American


This recipe kicks up your chocolate cookies up with some espresso! Chocolate espresso cookies are your favorite flavor with just a little hint of coffee for maximum cookie deliciousness.


  • 8 ounces semisweet chocolate chips
  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 1  1/2 cups flour
  • 2 tablespoons instant espresso powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup confectioner’s sugar


  1. Melt the first 8 ounces of chocolate with butter in a double boiler or by melting in the microwave at 50% power for 30 second intervals until melted. Set aside.
  2. Put brown sugar and melted chocolate in a mixer and beat on high for 2 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. Mix together flour, espresso powder, baking powder and salt. Gradually add to chocolate mixture, beating at the lowest speed until everything is well-combined. Stir in remaining chocolate chips.
  5. Cover bowl with plastic wrap and put in the fridge for a few hours until firm.
  6. Preheat oven to 350 and line a cookie sheet with parchment paper or a silicone mat. Roll dough between your palms into small balls, and place on the cookie sheet. Press the dough balls slightly with the bottom of a glass to flatten just a little.
  7. Bake for 8-10 minutes, cool and sprinkle with confectioner’s sugar.