Espresso Double Chocolate Chip Cookies

These Dark Double Chocolate Chip cookies are a rich, chocolaty treat, and decadent treat. A touch of espresso elevates the rich chocolate notes to make a perfectly decadent and delicious cookie.  

Double Dark Chocolate Espresso Cookie Recipe at 31Daily.com

The flavors meld together so beautifully. If you’re not an espresso fan, you can eliminate that ingredient. But honestly, you don’t taste the espresso. It serves as a flavor booster, making the chocolate center stage.

Whether you’re making these as a treat or holiday indulgence, you will love the flavor of these cookies.

Perfect for Valentine’s Day, Christmas… snow days, weekdays, and even weekends.

Obviously I’m inventing excuses to make these delicious Double Chocolate Chip Cookies.

The next time you have a chocolate craving, you’ll have to try these! They will completely satisfy that craving.

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Espresso Double Chocolate Chip Cookies

Double Chocolate Espresso Cookie Closeup

Double Dark Chocolate Espresso Cookie Recipe at 31Daily.com

Espresso Dark Double Chocolate Chip Cookies

Yield: 2 1/2 dozen
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

These Dark Double Chocolate Chip cookies are a rich, chocolaty treat, and decadent treat. A touch of espresso elevates the rich chocolate notes to make a perfectly decadent and delicious cookie.  

Ingredients

  • 1 cup butter (2 sticks), softened
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso
  • 2 1/4 cups flour
  • 2/3 cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips
  • 1 cup dark chocolate chips

Instructions

  1. Preheat oven to 375° F.
  2. In a stand mixer, combine the softened butter and sugar; mix until light and fluffy. Then mix in the brown sugar. Once combined, add the eggs, vanilla, and instant espresso.
  3. Combine the flour, cocoa, baking soda, and salt in a small bowl. Then gradually add the flour mixture into the butter and egg mixture. Be careful not overmix. Fold in the white chocolate and chocolate chips.
  4. Using a cookie scoop or two spoons, drop dollops of cookie dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Notes

When I use the convection function, I bake at 375°F but check the cookies at about 8 minutes.

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Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 144mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 3g

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5 thoughts on “Espresso Double Chocolate Chip Cookies

  1. Pam

    I accidentally used extra egg white instead of extra yolks. It turned out great still. They didn’t flatten out much and were fluffy and light. I will do it again!

    1. Stephanie Wilson

      Hi Pam! I’m so glad they worked. They are one of our favorite cookies!

  2. This looks absolutely delicious! Thank you for sharing!

  3. Anonymous

    Wondering if dough needs to be chilled before baking.

    1. You can definitely chill the dough before baking. As you know, chilling the cookie dough will solidify the fat and cause less spread when they are baked. Chilling anywhere from 30 minutes to 1 hour makes a noticeable difference. But, very often I don’t have that extra time and bake them immediately. And we still love them that way!

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