If you're a coffee lover with a weakness for rich desserts, these dark chocolate espresso cookies are your new obsession. With bold coffee flavor, pools of melty dark chocolate, and a touch of flaky sea salt, this baked cookie is a standout in any collection of indulgent cookie recipes.
Dark Chocolate Espresso Cookies
To bring out the boldest flavor in these dark chocolate espresso cookies, start with a freshly pulled espresso shot or a high‑quality instant espresso powder dissolved in minimal water (not sponsored: try brands like DeLallo, King Arthur, Davidoff or Café Bustelo for rich results).
This concentrated coffee infusion pairs beautifully with dark chocolate, adding depth and richness that true coffee lovers will appreciate.
Equally important is using a high-fat Dutch-processed cocoa powder, known for its smooth, mellow flavor and deep color that enhances the baked cookie's taste and appearance.
For an extra dramatic look and more intense cocoa notes, blend in a bit of black cocoa powder (if available)—just enough to darken the dough without sacrificing richness—making these double chocolate espresso cookies a standout among indulgent cookie recipes.
Ingredients
- 1/2 cup (113 g) unsalted butter – softened
- 1/2 cup (100 g) brown sugar – packed
- 1/4 cup (50 g) white sugar
- 1 tbsp instant espresso powder
- 1 tbsp warm water – to dissolve espresso
- 1 tbsp milk – room temperature
- 1 tsp vanilla extract
- 1 1/4 cup (155 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (130 g) dark chocolate chunks or chips
- Flaky sea salt to sprinkle on top
Ingredient Notes:
- Dark Brown Sugar & White Sugar – A mix of both adds depth: brown sugar provides moisture and chewiness, while white sugar contributes to crisp edges.
- Instant Espresso Powder – Use a concentrated, high-quality espresso powder like King Arthur, Davidoff Espresso 57, or Nescafé Gold. Dissolve it in minimal hot water to avoid thinning the dough and to bring out bold coffee flavor. I am using Davidoff in the recipe today.
- Dutch-Processed Cocoa Powder – This smoother, less acidic cocoa enhances chocolate depth. For an extra rich color and dramatic appearance, blend in black cocoa powder (like Hershey's Special Dark).
- Dark Chocolate Chunks or Chips – Choose 60–70% dark chocolate for intense flavor. Reserve some chunks to press on top before baking for that perfect melty finish in photos. For the melty effect on top I am using Lindt Chocolates.
- Vanilla Extract – A splash of pure vanilla rounds out and enhances the chocolate and espresso notes.
- Flaky Sea Salt – Sprinkled on top after baking, it contrasts beautifully with the sweetness and highlights the deep coffee-chocolate flavors.
Step by Step Instructions
In a large bowl, cream butter, brown sugar, and white sugar together using a hand mixer, or the paddle attachment fitted on the bowl of a stand mixer (image 1), on medium speed for 5–6 minutes, until the mixture is light, creamy, and slightly fluffy (image 2), stopping occasionally to scrape down the sides of the bowl for even mixing.
In a small bowl, dissolve instant espresso powder in hot water to create a thick coffee concentrate, or use 2 tbsp of a fresh espresso shot if you have an espresso machine.
Add this espresso along with vanilla extract to the creamed butter mixture and beat well to combine.
Add milk to the mixture and beat again until smooth. This helps loosen the dough just enough for soft centers (image 3).
In a separate bowl, mix together all-purpose flour, Dutch-processed cocoa powder, baking soda, and a pinch of salt until well combined. Gradually add the dry mixture to the wet ingredients. Mix on low speed or use a rubber spatula to combine — mixing by hand gives better control and helps avoid overworking the dough (image 4).
Gently fold in dark chocolate chunks or chips, reserving a few pieces to press on top later. (I add all the chocolates to the dough and use Lindt Chocolate for pressing on top later). (image 5)
Scoop 45g of dough per cookie onto a parchment-lined tray — you can use a standard cookie scoop, ice cream scoop or weigh out 45g per portion for precision. Cover with cling wrap, and chill in the fridge for at least 1 hour for better flavor and texture (image 6).
Preheat oven to 350°F (175°C). Space the chilled cookie dough balls a few inches apart on a cookie sheet pan lined with parchment paper. Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underbaked (image 7 and 8).
Immediately after baking, use a round cookie cutter to gently swirl around the cookies for a perfectly round shape. While still warm, press in the reserved chocolate chunks for a melted chocolate glossy effect.
Sprinkle with flaky sea salt and let the cookies cool on the tray for 5–10 minutes before transferring to a cooling rack.
These espresso chocolate chunk cookies deliver a bold coffee flavor that perfectly complements the rich, chocolaty base. With crispy edges and a thick, soft, and fudgy center, each bite strikes the ideal balance of texture and taste—especially for coffee and chocolate lovers alike.
Storage Instructions
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: The cookie dough can be kept refrigerated (covered tightly) for up to 3 days. If you have the space, pre-scoop the dough before chilling — it’s easier to bake straight from the fridge.
- Freezing (Dough): Freeze pre-scooped dough balls on a tray until solid, then transfer to a zip-top bag or airtight container. Freeze for up to 2 months. Bake straight from frozen — just add 1–2 extra minutes to the baking time.
Best Tips
- Use high-quality ingredients for bold flavor: For the best chocolate and coffee notes, choose Dutch-processed cocoa (like Valrhona, Droste, or Ghirardelli) for a deep, rich base, and pair it with a strong espresso powder or shot (such as King Arthur, Medaglia d’Oro, or Davidoff). Premium ingredients make a noticeable difference in both taste and appearance.
- Chilling the dough prevents excessive spread, enhances flavor, and helps maintain that thick, soft center with crisp edges.
- Press a few chunks of chocolate on top of each cookie right after baking. This gives the cookies a dreamy, gooey look, perfect for photos or serving warm.
- Use a round cookie cutter to gently swirl and reshape cookies while they’re still hot from the oven for clean, café-style edges.
- Weighing your cookie dough (45g per scoop) ensures even baking, consistency, and a professional look. If you prefer, you can also use a standard cookie scoop, which holds about 3 tablespoons of dough — close to 45g.
- Bake only 3 to 4 cookies at a time, spacing them well apart on the tray. This not only gives them room to spread evenly but also makes it easier to reshape them with a cookie cutter while they’re still warm.
- You can use dark chocolate chips or chopped chunks—either works well. Substituting dark chocolate with white, milk chocolate, or semisweet chocolate chips is possible, but it will noticeably change the flavor profile. For the classic bold taste of dark chocolate espresso cookies, stick with dark chocolate.
Frequently Asked Questions
Yes, you can! While espresso powder offers a more intense and concentrated flavor suited for baking, you can substitute it with 1½ to 2 tablespoons of instant coffee powder dissolved in a small amount of hot water. Just keep in mind the flavor will be slightly milder, but still delicious.
Chilling helps control the spread and enhances the flavor. It also firms up the butter, giving you thicker cookies with crisp edges and soft centers.
Top each warm cookie with a few pieces of chopped chocolate or chips right after baking. Let them sit for a minute to melt, then swirl with a spoon or leave them as-is for gooey chocolate pools.
Related Recipes
Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Eggless Dark Chocolate Espresso Cookies recipe
Ingredients
- 1/2 cup (113 gms) Unsalted Butter softened
- 1/2 cup (100 gms) Brown Sugar
- 1/4 cup (50 gms) Caster Sugar
- 1 tbsp Espresso Powder
- 1 tbsp Warm Water to dissolve the espresso powder
- 1 tbsp Milk Room Temperature
- 1 tsp Vanilla Extract
- 1 + 1/4 cup (155 gms) All Purpose Flour
- 2 tbsp Cocoa Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup (130 gms) Dark Chocolate Chunks or chips
- Flaky sea salt to sprinkle on top
Instructions
- In a small bowl, dissolve instant espresso powder in hot water and set aside to cool slightly. Alternatively, you can use a shot of espresso brewed from a coffee machine—let it cool before adding to the dough.
- In a large bowl, beat softened unsalted butter, brown sugar, and granulated sugar together with a hand or stand mixer on medium speed for 4-5 minutes, until light, creamy, and fluffy. Pause to scrape the bowl as needed.
- Add the cooled espresso mix and vanilla extract. Beat until combined. Add milk and beat again briefly.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually add the dry mixture to the wet ingredients. Mix on low speed or with a spatula until just combined—do not overmix.
- Fold in chopped chocolate or chocolate chips evenly throughout the dough.
- Divide the dough into 12 portions using a standard ice cream scoop for ease, and if you prefer precision, weigh each portion to 45g using a kitchen scale. Place them on a parchment-lined tray, cover with cling wrap, and chill in the fridge for at least 1 hour (or overnight for enhanced flavor and texture).
- Preheat oven to 175°C (350°F). Bake cookies 10–12 minutes, or until edges are set and centers look slightly underdone.
- Immediately after baking, use a round cookie cutter—or any circular object slightly larger than the cookie, like a mug or glass—to gently swirl and shape the warm cookies into perfect circles while they’re still soft, then sprinkle a pinch of flaky sea salt on top for that final touch of flavor and contrast.
Notes
- Coffee Substitution: You can use 1½–2 tablespoons of instant coffee powder dissolved in hot water if you don't have espresso powder. The flavor will be milder but still delicious.
- Chocolate Options: Use chopped chocolate for larger gooey pockets, or chips for even distribution. Dark, semi-sweet, or milk all work—adjust to your taste.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. Dough can be refrigerated for 3 days or frozen for up to 2 months.
- For best shape: Weigh your dough or use a cookie scoop for uniform baking. Shaping with a cookie cutter right after baking gives that perfect round finish.
Leave a Reply