Dark chocolate and espresso go hand in hand, and these Chocolate Espresso Cookies are the perfect way to combine them! Sprinkled with a little flaky sea salt, these holiday cookies have that quintessential sweet and salty combo.
If you're looking for other holiday cookie ideas, try these Molasses Marshmallow Stuffed Cookies, these Chocolate Covered OREOs, or these Candied Orange Slices. All of which go together very well in a holiday cookie box!
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Ingredients
There are just a few key ingredients you'll need to bring these Chocolate Espresso Cookies together.
- Dark chocolate: you can use dark chocolate chips, melting disks, or a dark chocolate bar chopped into chunks. Just make sure you're using high-quality chocolate!
- Granulated sugar: granulated sugar holds less moisture than brown sugar, so will add sweetness without letting the cookie spread too much.
- Brown sugar: I like to use light brown sugar, but dark brown sugar would also work well.
- Espresso powder: this gives the cookies their espresso flavor. Feel free to be a bit heavy-handed here if you really love espresso! Also, please note that espresso powder is not the same thing as ground espresso beans. Make sure you're actually using espresso powder.
- Flaky sea salt: I like to use Maldon Sea Salt to sprinkle on top of the cookies.
- Vanilla extract: if you're feeling extra festive (and planning ahead), you can make homemade vanilla extract to use for your holiday baking!
See full recipe below for detailed instructions.
Instructions
There is not a lot of flour in this recipe, and you might be tempted to add more. Trust the process!
Melt the chocolate and butter. Set aside to cool slightly.
Whisk together the flour, espresso powder, cocoa powder, baking powder, and a pinch of salt.
Cream together the granulated sugar, brown sugar, vanilla, and egg until smooth and light, about 4-5 minutes.
Slowly add the chocolate mixture and stir to combine.
Use a spatula or wooden spoon to fold in the dry ingredients, just until combined. It will feel wet for cookie dough, don't worry!
Use a cookie scoop to drop 2 Tablespoonfuls onto a parchment paper-lined baking tray. Keep the dough in a circle / ball. Sprinkle with flaky sea salt and bake.
Remove the baking sheet from the oven and use a sturdy glass to carefully move the cookie in a circle (to make it perfectly circular).
Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack or enjoy!
The dough looks very wet when it goes onto the baking sheet. They will spread (and we want them to!).
Hint: Make sure to let your pans cool fully in between batches. If you put the dough on an already-warm pan, it will start melting immediately and will spread too much (and burn) in the oven. I suggest using two baking sheets, and putting in one at a time!
Substitutions
There isn't much that can be substituted with this recipe, but below are a few ideas:
- Brown sugar - this recipe uses regular brown sugar, but you could use dark brown sugar if you want a slight molasses flavor.
- Chocolate - this recipe uses dark chocolate, but you could also use milk chocolate.
- Flaky sea salt - if preferred, you can omit the flaky sea salt.
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer to make cookies, but you can also do this with a handheld mixer and a large bowl. To melt the chocolate and butter, you can use a double boiler or a thick-bottomed pan (I like to use a Le Creuset enameled saucepan).
I highly recommend using a cookie scoop to measure out the cookies. They'll all be the same size, and this is also easier to use with a dough that is so sticky. You'll need a few baking sheets and a cooling rack as well.
Storage
These Chocolate Espresso Cookies can be stored in an airtight container at room temperature for up to one week. You can also freeze cookies in an airtight container lined with wax paper for up to 2 months.
Top tip
Let the baking sheets cool in between batches. If your baking sheets are warm, the cookies will start to melt right away and will spread too thin in the oven (and likely burn). Use two baking sheets and put one in the oven at a time. Once a batch is baked, let the cookies cool on the sheet for at least 10 minutes before removing and prepping with the next batch.
Recipe FAQ
Make sure your baking sheets have time to cool between batches.
If you don't like espresso, these might not be the cookie for you! You could make these without the espresso powder, and increase the cocoa powder to 3 Tablespoons for an extra chocolatey cookie.
You could also make these cookies with milk chocolate.
No, you can omit the sea salt if you prefer.
Espresso powder is a concentrated version of instant coffee. It is not just ground espresso beans. Espresso powder is also not great for drinking - it's really designed for baking.
Chocolate Espresso Cookies
Ingredients
- 1 cup dark chocolate chips
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- 3 Tablespoons espresso powder
- 1 Tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- pinch salt
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Melt the chocolate and butter in a double boiler or thick-bottomed sauce pan. Set aside to cool slightly.
- In the bowl of a stand mixer, combine granulated sugar, brown sugar, egg and vanilla. Mix on medium speed until light and fluffy, 4-5 minutes. With the mixer on low, slowly add the chocolate mixture.
- In a small bowl, whisk together the flour, espresso powder, cocoa powder, baking powder and salt. Add the flour mixture to the chocolate mixture, using a spatula to fold until combined. The dough will seem wet for a cookie dough.
- Use a cookie scoop to scoop 2 Tablespoonfuls onto the prepared baking sheet. Make sure there is room between each cookie as they will spread. If using a half-sheet pan, I suggest making 6-8 cookies per sheet. Sprinkle with flaky sea salt.
- Bake for 12-13 minutes. Remove from the oven and use a sturdy glass to swirl the cookies while still warm to make them perfectly round. Let the cookies cool on the sheet for 10 minutes, then transfer to a cooling rack to cool fully.
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