I’m always looking forward to the next time that I can have coffee. I try my best to stick to one cup a day because I need to sleep at night and don’t want to rely on caffeine to function in the daytime.
However, since I really do love the taste of coffee, coffee desserts with not nearly as much caffeine are right up my alley. Sweet treats like chocolate espresso cookies allow me to indulge whenever the craving strikes since each cookie has only about 10 mg of caffeine—compare that to the 64 mg in a shot of espresso. If you’re anything like me, you’ll love these chocolate espresso cookies too.
Espresso Cookie Recipe
This recipe comes straight from our Taste of Home Test Kitchen. It makes 4-1/2 dozen chocolate espresso cookies, but don’t worry—you can freeze the leftovers.
Ingredients
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 3 tablespoons instant espresso powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon flaked sea salt
- 4 ounces dark baking chocolate, chopped
Directions
Step 1: Cream butter and sugar
Preheat the oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy, for about 5 to 7 minutes. The color of the mixture should get paler as you go.
Then beat the eggs and vanilla extract into the creamed butter and sugar. Let this mix for another minute or so before moving on to the next step.
Step 2: Combine the dry ingredients
Combine the flour, baking cocoa, espresso powder, baking soda and salt. Gradually add it to the creamed mixture. Stir in the chopped chocolate chunks.
Editor’s Tip: Use one of our Test Kitchen’s picks for the best cocoa powder and other gourmet baking ingredients to make sure your cookies turn out just right.
Step 3: Bake
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets (you can line them with parchment if you’d like). Sprinkle with additional sea salt for even more flavor.
Bake until set, 10 to 12 minutes. Transfer to wire racks to cool.
Step 4: Serve!
Serve the espresso cookies with a cup of coffee or a glass of milk for a sweet, satisfying snack.
Tips for Making Espresso Cookies
Can you make espresso cookies without chocolate?
If you don’t have baking cocoa or a dark chocolate bar on hand, you can omit both. You could also include one and skip the other, depending on if chocolate chunks or an even amount of chocolate flavor in each bite is more important to you. However, keep in mind that the espresso powder in the dough will enhance the chocolate flavor. That’s why we recommend it as a secret ingredient in chocolate recipes.
What else can you add to espresso cookies?
Try swapping the vanilla extract for almond or even peppermint if you want a cookie that’s reminiscent of a peppermint mocha.
If you don’t have a bar of baking chocolate on hand, feel free to use chocolate chips instead. Experiment with white, semisweet or milk chocolate chips, or a combination of them if you’re feeling adventurous.
If you want to add even more chocolate, dip each cookie halfway into melted chocolate, or drizzle it on top for an elegant finish.
Our best tips for making chocolate chip cookies will teach you how to further customize the recipe perfectly to your taste.
How long do espresso cookies last?
Store espresso cookies in an airtight container, where they’ll last for about a week. Make sure the cookies are completely cooled before you pack them away. Here are more tips on how to store cookies to keep them fresh.
Espresso cookies are also great freezer cookies—not only because they’re drop cookies, but because the recipe simply makes so many. Keep them in the freezer for up to 6 months, separated by layers of parchment paper in your go-to freezer container. Check out our guide to how to freeze cookies for more tips.
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