Double-Chocolate Espresso Cookies Recipe
Double-Chocolate Espresso Cookies Recipe photo by Taste of Home

Double-Chocolate Espresso Cookies Recipe

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Anyone who is a chocolate and espresso fan is sure to love these. Coffee enhances the flavor of chocolate in the tender chewy cookies. They’re guaranteed to wake up your taste buds. —Cindi Paulson, Anchorage, Alaska
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 36 servings


  • 3 ounces unsweetened chocolate, chopped
  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 1/2 cup butter, cubed
  • 1 tablespoon instant coffee granules
  • 1 cup plus 2 tablespoons sugar
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Nutritional Facts

1 cookie: 112 calories, 6g fat (4g saturated fat), 25mg cholesterol, 54mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 1g protein


  1. In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool.
  2. Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips.
  3. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks. Yield: 3 dozen.
Originally published as Double-Chocolate Espresso Cookies in Taste of Home August/September 2007, p22

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Reviewed Aug. 25, 2015

"I made these cookies for the teachers at school and they were a hit. The instant coffee granules definitely ramp up the chocolate flavor. I did add finely chopped pecans. Don't skimp on the mixing of the eggs and sugar. Beating until thick adds to the richness of this delicious cookie. I think it helps to thicken the batter. Other reviews said the batter was thin. Mine was not so I think beating the eggs longer is key."

Reviewed Dec. 19, 2014

"Love this recipe! Sometimes I omit the coffee and they still aim to please! They are chewy and really hit the spot when you are craving a chocolate treat!"

Reviewed Nov. 4, 2013

"made these today....oh my are they good....."

Reviewed Apr. 5, 2013

"Like others said the batter is thin and makes you think you did something wrong. However, they turn out fine and are delicious!! I love them!!"

Reviewed Aug. 30, 2012

"Our batter also came out super thin, so to save time, I baked them in a jelly roll pan for about 20-25 minutes at 350 degrees. They're super duper rich. My sons all said, "Please make these again!""

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