Freshly baked double chocolate espresso cookies on a parchment-lined baking tray, with glossy crinkled tops, melted chocolate chunks, and a sprinkle of flaky sea salt in warm natural light.

Double Chocolate Espresso Cookies

ByCassidy

If you are an espresso and chocolate lover, these Double Chocolate Espresso Cookies are for you. They are deeply chocolatey, perfectly chewy in the middle and just a little crisp around the edges, basically everything a chocolate lover dreams of.

Freshly baked double chocolate espresso cookies on a parchment-lined baking tray, with glossy crinkled tops, melted chocolate chunks, and a sprinkle of flaky sea salt in warm natural light.

When that chocolate craving hits, these are the cookies that really deliver. The dough comes together in one bowl and chills just long enough to deepen the flavor and create that thick, fudgy texture. A touch of espresso powder enhances the chocolate perfectly, giving the cookies a rich almost brownie-like taste that’s not too sweet. I love the shiny crackly tops and soft centers with melty chocolate chips on the top. Take it over the top with a sprinkle of flaky sea salt.

Helpful Tips & Variations

  • Chill the dough: A short 30-minute chill keeps the cookies thick and chewy while helping the chocolate flavor intensify.
  • Use espresso powder wisely: A little goes a long way, it won’t make your cookies taste like coffee, just richer and more chocolatey.
  • Add-ins: Try mixing in chunks of dark chocolate, white chocolate chips, or even crushed espresso beans for extra texture.
  • Don’t overbake: Pull them from the oven when the edges are set but the centers still look soft, they’ll finish setting as they cool.
  • Finishing touch: A sprinkle of flaky sea salt on top balances the sweetness and gives that perfect bakery-style look.

Recipe: Double Chocolate Espresso Cookies

Double Chocolate Espresso Cookies
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Double Chocolate Espresso Cookies

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

20

Cookies
Prep time

45

minutes
Cooking time

10

minutes
Calories

200

kcal

Rich, fudgy, and perfectly balanced with a hint of espresso, these double chocolate cookies bake up with beautiful, crinkled tops and gooey chocolate centers.

Ingredients

  • ¾ cup (1 ½ sticks) unsalted butter, melted and slightly cooled

  • 1 cup brown sugar, packed

  • ¼ cup granulated sugar

  • 1 large egg + 1 egg yolk

  • 2 tsp vanilla extract

  • 1 ⅓ cups all-purpose flour

  • ½ cup unsweetened cocoa powder (Dutch-process preferred)

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 ½ tsp instant espresso powder (or finely ground instant coffee)

  • 1 cup semi-sweet chocolate chips

  • ½ cup chopped dark chocolate or chocolate chunks

Directions

  • Mix Wet Ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, and vanilla.
  • Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, salt, and espresso powder.
  • Make the Dough: Add dry ingredients to wet and mix until just combined. Stir in chocolate chips and chunks. The dough will be thick.
  • Chill: Cover and refrigerate for 30 minutes — this step keeps the cookies chewy and prevents spreading.
  • Preheat & Shape: Preheat oven to 350°F (177°C). Scoop 2-tablespoon portions of dough onto parchment-lined baking sheets, spacing about 2 inches apart.
  • Bake: Bake for 9–11 minutes, until edges look set but centers are soft. Don’t overbake — they’ll continue to set as they cool.
  • Cool & Serve: Let cookies cool on the pan for 5 minutes, then transfer to a rack. Sprinkle lightly with flaky sea salt if desired.

Notes

  • Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough instead of soft and fudgy.
  • Cocoa type matters: Dutch-process cocoa gives a deeper, richer color and flavor, while natural cocoa will make them slightly lighter and tangier.
  • Top strategically: Press a few chocolate chips or chunks onto each dough ball before baking, it gives that perfect, bakery-style look.

Storage & Freezing Tips

  • Store cooled cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy.
  • For longer storage, freeze baked cookies in a freezer-safe bag or container with parchment between layers for up to 2 months. To enjoy later, thaw at room temperature or warm in the microwave for 8–10 seconds for that fresh-baked texture.
  • Freeze unbaked dough balls on a tray until firm, then transfer to a sealed bag or container. Bake frozen dough straight from the freezer — just add 1–2 minutes to the bake time for perfect results.

More Cookie Recipes

Brown Butter Pumpkin Spice Snickerdoodles

Peanut Butter Chocolate Chunk Cookies

Ginger Molasses Crinkle Cookies

Brown Butter Chocolate Chip Cookies

Salted Caramel Stuffed Cookies

I hope you love these Double Chocolate Espresso Cookies as much as I do! If you make them tag @cassandcrumb on Instagram or leave a comment below, I’d love to see your cookies. Happy Baking!

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