Espresso Double Dark Chocolate Chip Cookies

Recipe for Double Dark Chocolate Espresso Cookies at

A rich, chocolaty treat, drenched in dark chocolate and espresso. The flavors meld together so beautifully, you don’t even particularly notice the espresso. A perfect indulgence for holidays, Valentine’s Day, Christmas… snow days. Well, obviously I’m inventing excuses when you don’t really need one. These delectable morsels are rich … but divine … and when you have that chocolate craving … they completely satisfy.

Espresso Double Dark Chocolate Chip Cookies


2 1/2 cups flour
2/3 cup unsweetened dark cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
2/3 cup packed brown sugar
2 1/4 teaspoons instant espresso
1 teaspoon vanilla
1 large egg plus a yoke
1 1/2 cups (12-oz. pkg.) white chocolate chunks/chips
1 cup dark chocolate chips


Preheat oven to 350° F.

Combine flour, cocoa, baking soda and salt in small bowl and set aside. Beat butter, sugar, brown sugar, espresso and vanilla in large mixer bowl until creamy. Add egg/eggs and beat well. Gradually beat in flour mixture. Stir in morsels.

Bake in 350-degree oven on ungreased baking sheet for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

“As an Amazon Associate I earn from qualifying purchases.”

2 thoughts on “Espresso Double Dark 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. Hi Pam! I’m so glad they worked. They are one of our favorite cookies!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.