Espresso Cookies

If you love the taste of coffee, sweet treats like chocolate espresso cookies allow you to indulge whenever the craving strikes. Each cookie has only about 10 milligrams of caffeine (compared to the 64 milligrams in a shot of espresso). As with many coffee desserts, these delectable cookies strike the sweet spot between coffee shop and bakery.

Espresso Cookie Ingredients
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Butter
Sugar
Eggs
Vanilla extract
All-purpose flour
Baking cocoa
Instant espresso powder
Baking soda
Flaked sea salt
Dark baking chocolate

Directions
Step 1: Cream the butter and sugar
Preheat the oven to 350°F. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes.

Beat the eggs and vanilla extract into the creamed butter and sugar for another minute or so.

Step 2: Combine the dough
Combine the flour, baking cocoa, espresso powder, baking soda and salt. Gradually add it to the creamed mixture. Stir in the chopped chocolate chunks.

Step 3: Bake the cookies
Drop the dough by tablespoonfuls 2 inches apart onto ungreased baking sheets (line them with parchment if you’d like). Sprinkle with additional sea salt for even more flavor.

Bake until the cookies are set, 10 to 12 minutes. Transfer to wire racks to cool.

Espresso Cookie Variations

Choose a different extract: Instead of the vanilla extract, opt for almond or even peppermint if you want a cookie that’s reminiscent of a peppermint mocha.
Use chocolate chips: If you don’t have a bar of baking chocolate on hand, feel free to use chocolate chips instead. Experiment with white, semisweet or milk chocolate chips, or try a combination of them if you’re feeling adventurous.
Garnish with melted chocolate: If you want to add even more chocolate, dip each cookie halfway into melted chocolate, or drizzle it on top for an elegant finish.

How long do espresso cookies last?
Store espresso cookies in an airtight container, where they’ll last for about a week. Make sure the cookies are completely cooled before you pack them away. Here are more tips on how to store cookies to keep them fresh.

Can you freeze espresso cookies?
Espresso cookies are wonderful freezer cookies for two reasons: They’re drop cookies and the recipe makes so many. Separate layers of cookies with parchment in your go-to freezer container and keep them in the freezer for up to six months. Check out our guide on how to freeze cookies for more tips.

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Can you make espresso cookies without chocolate?
If you don’t have baking cocoa or a dark chocolate bar on hand, you can omit both. You could also include one and skip the other, depending on if chocolate chunks or an even amount of chocolate flavor in each bite is more important to you. However, keep in mind that the espresso powder in the dough enhances the chocolate flavor. That’s why we recommend espresso as a secret ingredient in chocolate recipes.

Can you customize this espresso cookies recipe?
Of course! Our best tips for making the perfect cookies will teach you how to further customize this recipe perfectly to your taste.

Test Kitchen Approved

Espresso Cookies

Prep Time
15 min

Cook Time
30 min

Yield
4-1/2 dozen.

Ingredients

1 cup butter, softened 1-1/2 cups sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup baking cocoa 3 tablespoons instant espresso powder 3/4 teaspoon baking soda 1/4 teaspoon flaked sea salt 4 ounces dark baking chocolate, chopped

Directions
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa, espresso powder, baking soda and salt; gradually add to creamed mixture. Stir in chocolate. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with additional sea salt. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts
1 cookie: 86 calories, 4g fat (3g saturated fat), 16mg cholesterol, 56mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.

Espresso cookies have the perfect combination of chocolate and coffee flavors. They are sprinkled with sea salt before baking, which gives them an easy upscale look and taste. —Taste of Home Test Kitchen

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