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Double Chocolate Espresso Cookies Recipe: Rich & Chewy

Double Chocolate Espresso Cookies

These rich double chocolate cookies combine cocoa powder, chocolate chips, and instant espresso powder for an intense chocolate flavor with soft, chewy centers. Chilling the dough helps prevent spreading and produces thicker cookies.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 3/4 cup (150 g) Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 2 cups (240 g) All-purpose flour
  • 3/4 cup (about 64-65 g) Unsweetened cocoa powder
  • 2 teaspoons (about 4-6 g) Instant espresso powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Add-Ins
  • 1 1/2 cups (255-270 g) Semisweet or bittersweet chocolate chips or chunks
Optional Topping
  • As needed Flaky sea salt

Method
 

Step-by-Step
  1. Whisk the flour, cocoa powder, instant espresso powder, baking soda, and fine salt together in a medium bowl.
  2. Beat the softened butter, granulated sugar, and packed light brown sugar for 2–3 minutes, until lighter in color and creamy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Add the dry ingredients on low speed and mix just until combined. Do not overmix.
  5. Fold in the chocolate chips or chunks by hand.
  6. Cover the dough and refrigerate for at least 30 minutes. A 1-hour chill generally produces thicker, chewier cookies.
  7. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop roughly 2 tablespoons of dough per cookie and arrange the portions about 2 inches apart.
  9. Bake for 10–12 minutes, until the edges look set while the centers still appear slightly soft.
  10. Cool the cookies on the baking sheet for 5–10 minutes before transferring them to a rack. Sprinkle with flaky sea salt while warm, if desired.

Notes

Use instant espresso powder rather than brewed espresso because brewed coffee adds extra liquid. For the chewiest texture, chill the dough for 1 hour and remove the cookies from the oven while the centers still look slightly underbaked.