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.

Chocolate Espresso Cookie Recipe

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 for Espresso Cookies

How to Make 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 at room temperature.

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!)


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 Cookies

How to Store and Freeze Espresso Cookies

  • Allow the cookies to cool completely before storing them.
  • Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
  • To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to an airtight container or freezer bag and freeze for up to 3 months. Be sure to label and date.
  • To thaw frozen cookies, transfer them to the refrigerator to thaw overnight or place them on a plate at room temperature for a few hours.
Best Espresso Cookie Recipe

More Popular Cookies

Chocolate Espresso Cookies
5 from 13 votes

Chocolate Espresso Cookies

Prep Time 10 minutes
Cook Time 11 minutes
Chilling Time 15 minutes
Total Time 36 minutes
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!


  • 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


  • Preheat oven to 325°F. Line two cookie sheets with parchment paper.
  • In a microwave-safe bowl, combine the semi-sweet chocolate morsels and butter. Heat in the microwave for 15 second increments, stirring after each one, until the mixture is smooth. If the chocolate seizes or hardens a bit, that is okay. Set the chocolate aside to cool.
  • In a large bowl, whisk together the sugar, eggs, milk, and vanilla extract until they are completely incorporated and the mixture is light and airy.
  • Slowly add the slightly warm chocolate to the egg mixture, whisking continuously until it is fully combined and smooth.
  • Add the flour, cocoa powder, baking powder, salt, and espresso powder to the bowl and stir well to incorporate, being careful not to overmix. The mixture should be very loose, similar to a brownie mix.
  • Place the bowl of dough in the freezer for 15 minutes.
  • Using a 2-tablespoon scoop, portion out the cookie dough onto the prepared baking sheets. You should be able to fit 6 cookies on each sheet, as they do not spread too much.
  • Press 5-9 chocolate morsels onto the top of each cookie, pressing down slightly to flatten them.
  • Bake the cookies for 11-14 minutes, or until the center portion no longer appears wet.
  • Allow the cookies to cool on the pan for at least 3 minutes before transferring them to a wire rack to cool completely.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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

  2. 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!

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

    1. 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!

  3. 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 ?

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

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

  5. 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!

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