Double Chocolate Espresso Cookies

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"These cookies are crisp on the edges and chewy in the middle with pockets of soft chocolate. The espresso powder, amplifies the chocolate, but not the sweetness. As stated by the recipe creator, Kelsey Banfield - "these cookies are not for the faint of heart. They are decadent and rich, and best accompanied with a glass of milk." Makes approximately 50 - 55 cookies."

Original is 20 servings


  • Serving Size: 1 (96.8 g)
  • Calories 254.8
  • Total Fat - 8.6 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 91.1 mg
  • Sodium - 6514.6 mg
  • Total Carbohydrate - 40.9 g
  • Dietary Fiber - 2.7 g
  • Sugars - 20.2 g
  • Protein - 8.1 g
  • Calcium - 45.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350° F.

Step 2

*NOTE: When making any cookies, make sure to cream the butter really well–this aerates the cookies and integrates the sugar–but be conservative with your mixing once the dry ingredients are added.*

Step 3

Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.

Step 4

In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.

Step 5

With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but DO NOT over-beat. Using a wooden spoon, stir in chocolate chips.

Step 6

Line a baking sheet with Silpat or parchment paper. Using a 1 1/2" ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack and serve.

Step 7

Makes approximately 50 - 55 cookies.


No special items needed.

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