Dark Chocolate Espresso Cookies
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These dark chocolate espresso cookies feature a chocolate espresso cookie dough base filled with chunks of dark chocolate, plus crunchy chocolate-covered espresso beans for an extra buzz. These espresso bean cookies also smell heavenly while they’re baking. It’s almost like having a coffee shop in your kitchen.
What Inspired These Chocolate Espresso Cookies?
Several years ago I made a large batch of chocolate bars for a family event. Afterward, I found myself with lots and lots of left over Trader Joe’s chocolate-covered espresso beans, a free afternoon, and a craving for coffee. The result? These bakery-style dark chocolate espresso bean cookies.
If you’re a chocoholic, a coffee fanatic, or both, you’ll love making this espresso cookie recipe. With a dark chocolate cookie base, espresso powder, chunks of dark chocolate, chocolate sprinkles, and plenty of chocolate-covered coffee beans, they’re an ultra-rich (and highly caffeinated!) dark chocolate treat. These cookies are best enjoyed with a mid-afternoon espresso, or a cup of strong black coffee at any time of the day!
Notable Ingredients
- Chocolate – For the chocolate component, I selected 64% Valrhona Manjari bittersweet chocolate. (If you have some left over, it also makes a really nice dark chocolate ganache!) Feel free to experiment with different chocolate percentages for different flavor profiles. To add an extra coffee element, you can even try using a chopped chocolate bar with coffee beans, like the Endangered Species Chocolate Tiger Bar, or Chocolove Coffee Crunch. You’ll also need unsweetened cocoa powder for the dough. Don’t use Dutch processed.
- Espresso – I used Trader Joe’s dark chocolate espresso beans, and Medaglia D’oro instant espresso powder. I love adding a touch of instant espresso powder to any dark chocolate cake or cookie recipe. A little bit goes a long way to enhance the depth of the chocolate flavor, without tasting too coffee-like. For this recipe, I wanted to taste the coffee, so I upped the amount to two teaspoons. You could even add a bit more if you enjoy a very pronounced coffee flavor. And if you can’t find espresso powder you can substitute instant coffee granules instead.
- Coffee Extract – Trablit is a highly concentrated coffee extract made in France. It’s a nice addition to many recipes, from cookies to pastry cream to buttercream frosting. (A bit on the expensive side, but the bottle lasts forever!) If you don’t have Trablit on hand, you can substitute another coffee extract or flavoring, or even use vanilla extract instead.
Tips and Tricks for Making Chocolate Espresso Cookies
- Gather your tools. You’ll need a hand mixer or stand mixer to make the dough. You’ll also need a cookie scoop (I find it easier to use one with a release, like this) or a small ice cream scoop to divide it into portions.
- Reshape with a round cutter. For Instagram-worthy, perfectly round cookies bake, gently reshape your espresso cookies with a round metal cutter. Do this immediately after baking; the cookies will crack if they’re too cool.
Dark Chocolate Espresso Cookies
- Total Time1 1/2 hours
- Yield16-18 2 1/2-inch round cookies 1x
A chocolate espresso cookie base filled with chunks of dark chocolate, plus chocolate-covered espresso beans for an extra buzz!
Ingredients
113 grams unsalted butter, softened (1/2 cup; 1 stick)
200 grams granulated sugar (1 cup)
2 large eggs, at room temperature
1 tablespoon high-quality coffee extract, such as Trablit
145 grams all purpose flour (1 1/8 cup)
60 grams cocoa powder (1/2 cup)
2 teaspoons instant espresso powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
160 grams chopped dark chocolate, or semi sweet chocolate chips (1 cup)
150 grams chocolate-covered espresso beans (1 cup)
Chocolate sprinkles, for decorating
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine butter and sugar and mix on high speed until smooth, about 2 minutes.
Add eggs and coffee extract and mix until well combined. Scrape sides of bowl and mix again.
In a separate bowl, sift flour, cocoa powder, espresso powder, baking soda, and kosher salt. Add to the wet ingredients and mix on low speed until just combined, with no dry spots remaining.
With a wooden spoon or flexible rubber spatula, fold chopped chocolate and chocolate-covered espresso beans into the dough.
Wrap dough in clingfilm/plastic wrap refrigerate until firm, at least 1 hour, or overnight.
Preheat oven to 375° F (190° C). Line a half sheet rimmed baking tray with parchment or a silicone baking mat.
Remove dough from the refrigerator and allow it to come up to room temperature for a few minutes, until just soft enough to scoop.
With a 1 1/2-inch cookie scoop, form dough into golf ball-sized balls. (You should have about 16-18 total.) With your hands, roll until smooth, then roll each ball in chocolate sprinkles.
Arrange on prepared tray(s), allowing space for the cookies to spread as they bake. Bake in preheated oven for 12-14 minutes, or until puffy and set. Do not overbake.
Cool on tray for 10 minutes, then transfer to a wire rack to cool completely.
Repeat with remaining cookie dough.
Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 12-14 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
Make-Ahead and Storage Suggestions
To make ahead: You can prepare the chocolate cookie dough up to 24 hours in advance. Wrap in clingfilm/plastic wrap and refrigerate until ready to bake. Allow to come up to room temperature for a few minutes, until just soft enough to scoop.
To freeze: Dark chocolate espresso cookies can also be frozen. To freeze, layer between sheets of parchment or wax paper and freeze in an airtight container for up to three months. Thaw at room temperature.
Other Cookie Recipes You Might Enjoy
Lavender-Lemon Latte Cookies
Dark Chocolate Mint M&M Cookies
Bakery-Style Parsnip Cookies
Magic Middle Cookies
Orange Curd Thumbprint Cookies
Homemade Bourbon Biscuits
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
