Dark Chocolate Espresso Cookies: The answer to any chocolate craving!

These Dark Chocolate Espresso Cookies are a chocolate and coffee lover’s dream cookie recipe!

Have you met the lovely and talented Betsy from Desserts Required? She has shared an astounding number of delicious dessert recipes, including the inspiration for these Very Dark Chocolate Espresso Cookies. When I read her Chocolate Chip Espresso Cookies recipe, I thought it sounded delicious and planned to make it as written. I mean, not everything has to be for the blog, right? Sometimes it’s nice to just make a recipe without getting funky with it.

So there I was, ready to follow some instructions exactly, when I thought maybe I would just increase the espresso powder to make them unmistakably coffee flavored. Then, I thought it wouldn’t hurt to add some cocoa powder to make them chocolate cookies. When I went to get the chocolate chips, I found a bar of extra dark chocolate that wasn’t good to eat on its own, so I decided to substitute that for the semisweet chips. Before I knew it, I was adding whole wheat flour and raw sugar, and I had completely butchered the recipe!

What is wrong with me?! I apologize, Betsy! I make no claims that these cookies are better than the original, especially since I didn’t even try the original. This version is not very sweet, and you will love it if you are a dark chocolate and coffee lover. If you are looking for a more traditional, sweeter chocolate chip cookie, please go over and try Betsy’s recipe instead.

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Very Dark Chocolate Espresso Cookies

These rich, lightly sweet cookies will fulfill any dark chocolate craving!

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Course

Dessert

Cuisine

Cookies

Prep Time

10 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 1/2 cup butter softened
• 1/2 cup dark brown sugar
• 1/2 cup raw sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 c. all purpose flour
• 1/2 c. whole wheat flour (You can use all white flour if you prefer.)
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 tbsp. instant espresso powder
• 2 tbsp. unsweetened cocoa powder
• 4 oz. very dark chocolate chopped into 1/4" pieces (I used 85% cacao chocolate)

Course Dessert Cuisine Cookies Prep Time 10 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 1/2 cup butter softened 1/2 cup dark brown sugar 1/2 cup raw sugar 1 egg 1 tsp. vanilla extract 1 c. all purpose flour 1/2 c. whole wheat flour (You can use all white flour if you prefer.) 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. kosher salt 1 tbsp. instant espresso powder 2 tbsp. unsweetened cocoa powder 4 oz. very dark chocolate chopped into 1/4" pieces (I used 85% cacao chocolate)

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Instructions

1. Preheat oven to 350 degrees F.
2. Cream together butter, brown sugar, and raw sugar with an electric mixer on medium speed until fluffy, 2-3 minutes. Add egg and vanilla, and mix on low until well combined.
3. Add flours, baking soda, baking powder, salt, espresso powder, and cocoa powder, and mix on low until dry ingredients are completely incorporated. Stir in chocolate pieces on lowest speed until just mixed in.
4. Use a medium cookie scoop or a 1 tbsp. measuring spoon to dish cookie dough onto baking sheets lined with a silicone mat or parchment paper, spacing cookies 2" apart.
5. Bake cookies in preheated oven for 12-15 minutes, Allow cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Recipe Notes

Adapted from Chocolate Chip Espresso Cookies at Desserts Required.

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