Chocolate Espresso Cookie

filed under: Cookies on July 17, 2019

These Chocolate Espresso Cookies are seriously rich and chocolatey. When developing this recipe I wanted two things: intense flavor and the perfect crispy outer edge. These cookies have it! Check out more great Cookie Recipes here!

Chocolate Espresso Cookies

What Are Chocolate Espresso Cookies?

While it sounds pretty self-explanatory, these cookies have an intense depth of flavor that I have not experienced in a cookie before. There is melted chocolate, cocoa, and chocolate morsels on the top… but not INSIDE the cookie! I did this on purpose. The texture of these cookies is so amazing, I didn’t want to disrupt it in any way with chocolate chunks. This is the ONLY recipe I have ever made that I recommend that for, but now that I know you can get all the amazing flavor from the morsels when just scattered on top, I am going to try it again.

I believe this would technically be called a “brownie cookie”, but I don’t want to confuse anyone with the final results. It’s a cookie through and through.

Chocolate Espresso Cookie Recipe

How to Make Chocolate Espresso Cookies

The method is a bit unique so I am going to break it down step by step.

Chocolate Base

The first two ingredients of the recipe are chocolate morsels and butter. These two ingredients are melted together in the microwave and stirred until smooth. I made these cookies several times when testing out this recipe and found that almost every time the chocolate would seize or turn into a thick ganache immediately. So I switched to the double boiling method but found those steps to be too cumbersome so ultimately went back to the microwave. One thing stood out though… even if the chocolate seized or got very thick, it always loosened up when the milk was added. And then turned silky smooth and shiny when added to the egg mixture. So have no fear! The chocolate will do what it needs to do in this recipe even if it seizes, and this is, add an extra level of rich flavor.

I used a glass 1 cup measuring cup to measure the chocolate chips and the added the butter right on top. Set it in the microwave for 15 seconds then stir. If your butter is room temperature the chocolate and butter will almost be melted at this point but may need a few seconds more. Stir well. You don’t want to add hot melted chocolate to eggs, so this will need to sit for a few minutes.

I used semi-sweet chocolate, but we have also used milk chocolate. In terms of richness, the higher the percentage of cacao you use, the better. However, the cookies may be a bit bitter if you use unsweetened chocolate.

Chocolate for Espresso Cookies

Egg Mixture

You will be adding the chocolate mixture and flour mixture to the egg mixture so it needs to be big enough to hold all of the ingredients. It is important that your eggs are room temperature. Out of eggs? No problem! Try one of my Egg Substitutes for this recipe!

Get the sugar, eggs, milk, and vanilla and whisk together. I whisked for 2-3 minutes or until the eggs are aerated and lighter in color. The mixture should look foamy. (Don’t skip this step!)

While whisking the egg mixture lightly, add in the melted chocolate. Slowly whisk everything together until it is shiny and smooth. (The picture below is air bubbles as I had just whisked it!)


Dry Ingredients

There is a lot of baking powder in this recipe and it’s for a good reason. I was going for a very specific texture on the inside (chewy) and a shiny crisp texture on the outside. The baking powder adds carbon dioxide to the cookie dough, providing pressure that encourages a dough to spread up and out. This is what causes the beautiful and familiar-looking cracks in the cookie.

I do recommend sifting the flour and cocoa powder if you have time, but it is not necessary. I know that home bakers often skip this step so I specifically did NOT sift my flour and cocoa just to see if this recipe would work anyway. It does.

Add the flour, cocoa powder, baking powder, salt, and espresso powder to the chocolate mixture and stir until combined. Now pop it in the freezer for about 15 minutes. You want the dough to firm up enough to be scooped easily onto the cookie sheet.

After 15 minutes, scoop out 6 cookies per cookie sheet. Take the remaining chocolate morsels and press them into the top of the cookie dough, pressing down slightly so that the cookie is no longer domed.

Bake for 11-14 minutes, or until the cookies no longer appear wet on top.

Best Espresso Cookies

What Do These Cookies Taste Like?

Intense. The combination of espresso powder and chocolate is a powerful one. Not only is the flavor amazing, but the texture is also. They are truly soft and chewy inside with a perfectly crispy outer layer.

As I mentioned earlier, I only added a few chocolate morsels on top of the cookie. They just don’t need it on the inside. But the melted chips on top add this gloriously smooth semi-sweet richness to each bite, so I loved the addition. A new concept for me in baking. but one I am going to revisit soon.

Best Espresso Cookie Recipe

If you are a coffee lover you are going to be obsessed with these cookies!

Looking for More AMAZING Cookie Recipes?

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5 from 8 votes
Chocolate Espresso Cookies
Chocolate Espresso Cookies
Prep Time
10 mins
Cook Time
11 mins
Chilling Time
15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cookie, chocolate espresso cookie, espresso cookie
Servings: 24 cookies
Calories: 131 kcal
Author: Amanda Rettke
  • 1 cup semi-sweet chocolate morsels
  • 2 tablespoons butter
  • 3/4 cup granulated sugar
  • 2 eggs room temperature
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder
  • 1/2 cup semi-sweet chocolate morsels, for topping cookies
  1. Preheat oven to 325°F. Line two cookie sheets with parchment paper.
  2. In a medium microwave-safe bowl, add the semi-sweet baking morsels and butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is ok.) Set aside.

  3. While the chocolate is cooling, add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.

  4. Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.

  5. Add the flour, cocoa powder, baking powder, salt, and espresso powder. Stir well to incorporate, but don't over mix. The mixture should be very loose, just like a brownie mix.

  6. Set in the freezer for 15 minutes.
  7. Using a 2 tablespoon scoop, scoop out balls and place on the prepared baking sheet. Six cookies should easily fit on a 10x15 sheet, as they do not spread too much.

  8. Press 5-9 chocolate morsels on top of each cookie and press down slightly, so the cookies are not rounded or domed.

  9. Bake for 11-14 minutes, or until the center portion does not appear wet.
  10. Allow cookies to cool on the pan for at least 3 minutes before moving.

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  • Trish L. says:

    Was just curious can I add strong coffee instead of milk therefore eliminating the espresso powder?

    • Amanda Rettke says:

      You could, but I have not tested that so can’t speak to its effectiveness. If you try it, be sure to let me know what you think! 🙂

  • Marcia C says:

    Amanda…I am a Culinary Institute student. IMHO your recipes would be more consistent it you listed the ingredients by weight. I know not everyone owns a scale, but scales are becoming so reasonably priced I feel all bakers should be measuring ingredients by weight. Thanks! Interested in your comment!

  • Emma says:

    I agree … weighing especially in grams is more precise.
    Thanks for your great recipes !

  • debbie diehl says:


  • Melanie Nesbit says:

    You are pretty amazing and so grateful your recipes are free.

  • JoAnn Ireland says:

    Where can I find expresso powder? I looked for it before but couldn’t find it.

  • Carol H says:

    Do you think I could use white chocolate chips?

    • Amanda Rettke says:


  • Summer says:

    I added 1/4 white chocolate to the semi sweet chocolate morsels and added 2 teaspoons peppermint extract to create more of a peppermint mocha cookie. The base though was perfect for that! The recipe worked very well, great texture, appearance, and taste!

    • Amanda Rettke says:

      Great idea Summer!

  • RobB says:

    These are incredible cookies. I mixed the chocolate chips into the cookie dough rather than placed on top. I’m sure they would have tasted the same either way. Thank you for sharing such a great cookie.

  • Sue Schmitz says:

    I don’t know what I did wrong because I make cookies all the time. I follow this recipe exactly through the cooking time and they came out wobbly and the morsels on top did not harden so I can’t stack them in a cookie jar they were bad what I do wrong?

    • Amanda Rettke says:

      Sounds like they were a bit underbaked, Sue.

  • Marge says:

    I made these cookies at Christmas time .. they are incredibly delicious.. they are my go to cookies .. I love baking with espresso powder ..
    thanks for the recipe

  • Kelly Davis says:

    I made this with modifications because I am dairy free and didn’t have all the ingredients. But they turned out beautifully and I’m going to add these to my Christmas cookie repertoire. I used unsweetened Bakers chocolate instead of semi sweet chocolate chips. I substituted espresso for milk. I used 2 teaspoons of ground espresso beans instead of espresso powder. I used dairy free margarine instead of butter. I sprinkled with powdered sugar after they came out of the oven. I did not freeze the batter for 15 minutes because the batter was already super thick and easy to roll into balls and press onto the cookie sheet. These are beautifully fudgy in the middle, not sickeningly sweet, and just all-around delicious. The coffee grounds add a little bit of a crunch which is delightful. The next time I make this I will add 4 tablespoons of espresso instead of two. What a great recipe. Thanks!

    • Amanda Rettke says:

      Thank you for letting me know how you modified it Kelly, great information! And thrilled it worked out so well for you! <3

  • Genevieve says:

    Curious… Your recipe uses 2 tablespoons of butter only?

    • Elizabeth Keeney says:

      Hi, Genevieve! I work with iambaker and am happy to help with questions. Yes, just two tablespoons of butter are used in this recipe. Have a great day!

  • rewaa trad says:

    hello Amanda , i’m just wondering if it is fine to use sweet chocolate chips and cocoa powder instead of semi sweet or it’ll be too sweet ?

    • Amanda Rettke says:

      Yes, you can.

  • Sallie says:

    Can I leave the espresso powder out and replace with more chocolate or more chocolate chips? Thanks

    • Amanda Rettke says:

      I would just opt for a different cookie recipe… this one was created for the espresso. 🙂

  • Chloe says:

    How many cookies does this make?

  • Amanda says:

    Hi there, haven’t tried the recipe yet but really excited to! Wondering of there are any modifications you would suggest for high altitude? I’ve run into issues before with baked goods either drying out or flat. Thanks in advance!

    • Elizabeth Keeney says:

      Hi, Amanda! I work with iambaker and am happy to help with questions. Here are some High Altitude Baking Tips you could try. Have a great day!

  • Maurice Bossler says:

    I love to bake and your recipes never disappoint. Martha has NOTHING on you. Thank you

  • Rhonda L. Statler says:

    Where can you purchase espresso powder?

    • Amanda Rettke says:

      Yes, you definitely can.

  • Silvia Ramírez hernández says:

    Deliciosas, hoy haré la prueba. Gracias

  • Tammy says:

    I haven’t tried these yet but I definitely intend too!I love all the different thoughts but the one with peppermint intrigues me the most cause I am a Starbucks Mocha Peppermint Frappe drinker and that sounded like one. I bet dark chocolate chips would also be good.
    And is there a easier way to get the recipe instead of printing? From a Chocolate lover! ❤

  • Annette Lambeta says:

    I added Ghiardelli caramel chips and rolled them in confectionery sugar before baking; then placed a Ghiardelli chip in the center as it cooled. They turned out quite well.

  • Annette says:

    I added Ghiardelli caramel chips to make them up as Caramel Macchiato cookies. And the crowd went WILD!

  • Deb says:

    Thanks for another great recipe. Those asking about Espresso Powder, I buy mine from King Arthur Baking and love it. Always have a jar of this in my spice cupboard.

  • Heather Cook says:

    Theses cookies are delicious!!!!!!
    I didn’t sift the flour or coco this time and they still turned out fantastic!!!!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.