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Indulge in the Comfort of Chocolate Espresso Cookies

There’s something undeniably magical about the aroma of freshly baked cookies wafting through the house, especially on a chilly afternoon when the warmth of the oven beckons you like an old friend. I can still recall the afternoons from my childhood when my grandma would whip up a batch of her famous chocolate chip cookies, the kind that would melt in your mouth and leave a lasting smile on your face. Today, I’m excited to share a delightful twist on that nostalgic goodness—Chocolate Espresso Cookies. With their rich, chocolatey flavor punctuated by a hint of espresso, they’re perfect for cozy gatherings or those quiet evenings with a cup of coffee. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Rich Flavor Combination: The blend of deep cocoa and bold espresso creates a cookie that’s both intense and comforting.
Easy to Make: This recipe is straightforward, making it perfect for baking novices or seasoned chefs alike.
Perfect for Any Occasion: Whether it’s a casual get-together or a cozy night in, these cookies are sure to impress your guests.
Crowd-Pleaser: Chocolate and coffee are a timeless combination that everyone can enjoy.
Quick Bake Time: With only 10–12 minutes in the oven, you can satisfy your cookie cravings in no time.

Ingredients You’ll Need for Chocolate Espresso Cookies

To create these dreamy Chocolate Espresso Cookies, gather these simple ingredients:

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant espresso powder
1 1/2 cups dark chocolate chips

Let’s Make It Together

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this should take about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and instant espresso powder.
Gradually mix the dry ingredients into the wet mixture until everything is well incorporated and you have a smooth dough.
Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the cookie dough.
Scoop about 2 tablespoons of dough and place it on the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10–12 minutes or until the edges are set and the centers look slightly soft.
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delectable treats warm or store them in an airtight container to savor later!

Fun Ways to Customize It

While these Chocolate Espresso Cookies are delightful as is, here are some fun ideas to switch it up:

Nutty Additions: Toss in some chopped walnuts or pecans for a delightful crunch that complements the soft cookie texture.
Pastry Perfection: Roll the chilled dough in cocoa powder before baking for extra chocolatey goodness.
Drizzle Delight: Melt some white chocolate and drizzle it over the cooled cookies for a sweet contrast.
Spiced Up: Add a pinch of cinnamon or nutmeg for a cozy twist that complements the coffee flavor beautifully.

Chef Emma’s Helpful Tips

Make Ahead: You can prepare the dough in advance and store it in the refrigerator for up to three days. Just scoop and bake when you’re ready!
Butter Temperature: Make sure your butter is softened to room temperature for the best texture and mixing results.
Storage Secrets: Store leftover cookies in an airtight container at room temperature for up to a week. They’ll stay soft and delicious!
Experiment with Chips: Feel free to substitute some of the dark chocolate chips with milk chocolate or even white chocolate for a different flavor profile.

Nutrition Information per Serving

Serving Size: 1 cookie
Calories: 180
Carbohydrates: 24g
Sugar: 12g
Fat: 8g
Protein: 2g
Sodium: 60mg

Frequently Asked Questions

Can I make this ahead?
Yes! The dough can be prepared and refrigerated for up to three days before baking.
Can I use different ingredients?
Absolutely! You can experiment with different types of chocolate chips or even add nuts.
How do I store leftovers?
Store cookies in an airtight container at room temperature for up to a week for maximum freshness.
How long do they last?
These cookies stay delightful for about a week when stored properly.

A Cozy Closing Note

These Chocolate Espresso Cookies are not just a treat; they’re a warm hug in cookie form, perfect for those chilly evenings when you want to cozy up with a good book and a hot drink. The combination of chocolate and coffee creates a rich experience that’s simply irresistible. Save this Chocolate Espresso Cookies recipe to your comfort food board so it’s ready when you need a cozy treat! Happy baking!

Chocolate Espresso Cookies

Indulge in the rich, chocolatey goodness of these Chocolate Espresso Cookies, enhanced with a hint of espresso—a perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert, Snack

Cuisine American

Servings cookies

Calories 180 kcal

Ingredients

Cookie Base

1 cup unsalted butter, softened Ensure butter is softened to room temperature.
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs Add one at a time.
2 teaspoons vanilla extract

Dry Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant espresso powder

Mix-Ins

1 1/2 cups dark chocolate chips Can be substituted with milk or white chocolate chips.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and instant espresso powder.
Gradually mix the dry ingredients into the wet mixture until everything is well incorporated and you have a smooth dough.
Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the cookie dough.

Baking

Scoop about 2 tablespoons of dough and place it on the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10–12 minutes or until the edges are set and the centers look slightly soft.
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container at room temperature for up to a week. You can prepare the dough in advance and store it in the refrigerator for up to three days.