Introduction

These Chocolate Espresso Cookies combine rich, dark chocolate with a hint of espresso for a delightful, slightly bold flavor. Soft and chewy with a touch of bitterness, they make a perfect treat for coffee and chocolate lovers alike.

The image shows a close-up of multiple round chocolate cookies arranged in a scattered pattern on a white marbled surface. Each cookie has a cracked, shiny, and slightly textured dark brown surface with a soft, moist look. Several large, glossy chocolate chips are embedded on top of each cookie, adding a rich, darker brown color contrast with smooth, rounded shapes. The cookies appear thick and chewy, evenly spaced with soft shadows between them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (168 g) semi-sweet chocolate morsels
2 tablespoons unsalted butter
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
2 tablespoons milk
2 teaspoons vanilla extract
1 cup (125 g) all purpose flour
¼ cup (29.5 g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon espresso powder
½ cup (84 g) semi-sweet chocolate morsels, for topping cookies

Instructions

Step 1: Preheat your oven to 325°F and line two cookie sheets with parchment paper.
Step 2: In a microwave-safe bowl, melt 1 cup of semi-sweet chocolate morsels and the butter by heating in 15-second increments, stirring after each until smooth. Set aside to cool slightly.
Step 3: In a large bowl, whisk together the granulated sugar, eggs, milk, and vanilla extract until the mixture is light and airy.
Step 4: Gradually add the melted chocolate mixture to the egg mixture, whisking continuously until fully combined and smooth.
Step 5: Add the all-purpose flour, cocoa powder, baking powder, kosher salt, and espresso powder to the bowl. Stir gently until just combined, being careful not to overmix. The batter will be loose, similar to brownie batter.
Step 6: Place the bowl of dough in the freezer for 15 minutes to firm up slightly.
Step 7: Using a 2-tablespoon scoop, portion the cookie dough onto the prepared baking sheets, fitting about 6 cookies per sheet.
Step 8: Press 5 to 9 semi-sweet chocolate morsels onto the top of each cookie, lightly flattening them.
Step 9: Bake the cookies for 11 to 14 minutes, or until the centers no longer appear wet.
Step 10: Let the cookies cool on the baking sheets for at least 3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a more intense espresso flavor, increase the espresso powder to 1½ teaspoons.
You can substitute half of the semi-sweet chocolate morsels with dark chocolate for a richer taste.
If you prefer a crunchier cookie, bake a couple of minutes longer but watch carefully to avoid drying out.
To make these gluten-free, replace the flour with a gluten-free all-purpose blend and ensure your cocoa powder is gluten-free.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months and thaw at room temperature before serving. To refresh a cookie, warm it briefly in the microwave for a soft, melty experience.

How to Serve

A close-up image of soft chocolate cookies placed on a white marbled texture, with the main focus on a stack of one whole cookie at the bottom and one broken cookie split into two halves resting on top. The cookies are dark brown with a slightly cracked surface, studded with large, glossy dark chocolate chips that appear smooth and shiny. The inside of the broken cookie shows a moist, dense crumb with melted chocolate bits. Additional cookies in the background are slightly out of focus, enhancing depth in the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee granules can be used as a substitute for espresso powder, but they may provide a slightly different intensity. Use the same amount for best results.

Why should I chill the cookie dough before baking?

Chilling the dough helps the cookies hold their shape better during baking and develops the flavors more fully. It also results in a chewier texture.