Super Chocolate Espresso Cookies

Claire Cohen
  • Total: 32 mins
  • Prep: 20 mins
  • Cook: 12 mins
  • Servings: 36 servings
Nutritional Guidelines (per serving)
124 Calories
7g Fat
14g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 36
Amount per serving
Calories 124
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 25mg 8%
Sodium 56mg 2%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 2g
Calcium 23mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's not enough that an all chocolate cookie can give you a buzz, add espresso and see what happens. I'm not sure you would want to give these to children. They may be overly active already. Now, giving them to adults is another story. These are the perfect afternoon pick-me-up.

Make a special presentation by placing a scoop of vanilla ice cream in a wine goblet. Place the wine goblet on a doilies-covered saucer. Add two of these Super Chocolate Espresso Cookies.


  • 3/4 cup flour
  • 1 tablespoon instant espresso powder (or coffee granules)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 cup dark chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 3 ounces bittersweet chocolate, broken in pieces
  • 1/2 cup butter

Steps to Make It

  1. Gather the ingredients.

  2. In a medium bowl, add the flour, espresso powder, baking powder and salt. Use a wire whip to combine the dry ingredients. Set the bowl aside.

  3. In a large bowl, beat the eggs until light yellow.

  4. Beat in the sugars until all is combined. 

  5. Gradually add the flour mixture to the egg mixture. Mix until all is well combined. Stir in the dark chocolate chips.

  6. Place the bowl in the refrigerator, then preheat the oven to 350 F. Line two baking sheets with reusable silicone baking mats or parchment paper.

  7. Once the oven is preheated, remove the cookie dough from the refrigerator. Drop 2 tablespoons of the cookie dough at least 2 inches apart on the cookie sheets.

  8. Bake the cookies for 10 to 12 minutes.

  9. Remove the cookie sheets from the oven to wire baking racks. Cool the pans for 2 minutes.

  10. Remove the cookies from the pans. Cool them completely on the baking racks.

  11. Melt the semi-sweet chocolate chips, bittersweet chocolate, and the butter in a double boiler over simmering water. Stir the chocolate mixture until it is combined. Remove the pot from the boiling water and set aside.

  12. Dip cookies in the melted chocolate, then transfer to a baking sheet lined with parchment paper and allow the chocolate to set.