Double Chocolate Espresso Cookies

Sue Lally


I made these cookies last night for the first time, and they were oh-so-delicious!! They have an extreme chocolate flavor, but they are not overly sweet. If you're a chocolate lover like will LOVE them! I took them to work today, and everyone else loved them too. I found this recipe on a blog called, "The Cutting Edge of Ordinary". Try'll be glad you did!


★★★★★ 1 vote

Makes about 3 dozen


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  • 3
    squares (1 oz. each) unsweetened chocolate, chopped
  • 2 c
    semi-sweet chocolate chips, divided
  • 1 stick
    butter, cubed
  • 1 Tbsp
    instant coffee or espresso powder
  • 1 c
    plus 2 tablespoons, sugar
  • 3
  • 3/4 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/4 tsp

How to Make Double Chocolate Espresso Cookies


  1. In a small saucepan, melt the unsweetened chocolate, 1 cup of the semi-sweet chocolate chips, the butter, and the instant coffee or espresso powder. Stir until smooth. Remove from heat and set aside to cool.
  2. In a mixing bowl, beat the sugar and eggs together for 3 minutes, until thick & lemon colored. Add the chocolate mixture and beat together. Combine the flour, baking powder & salt, and add to mixture. Stir in the remaining cup of chocolate chips.
  3. Drop by heaping teaspoonfuls, about 2 in. apart, on to a parchment lined baking sheet. Bake at 350 degrees for about 9-12 minutes (mine took about 9 1/2 min.), or until puffed and cracked on top. Let cool about 5 minutes, then remove to wire rack to finish cooling.

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About Double Chocolate Espresso Cookies

Course/Dish: Cookies, Chocolate, Other Snacks
Other Tag: Quick & Easy
Hashtags: #easy, #coffee, #espresso

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