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Dark-Chocolate Cookies with Espresso


Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.

  • Prep:
  • Total Time:
  • Yield: Makes 22

Source: Everyday Food, October 2008


  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon instant espresso powder
  • 8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.

  3. Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Cook's Notes

The gentle heat of a double boiler melts chocolate without scorching it. Place chopped chocolate in a heatproof bowl set over (not in) a saucepan of simmering water, and heat, stirring occasionally, until melted. Alternatively, microwave the chocolate, stirring every 30 seconds, until melted.

Reviews Add a comment

  • Sylvia Idalia
    6 NOV, 2014
    Excelent cookies, but can you freeze the leftovers?
  • Beth Myers
    12 FEB, 2013
    Made these tonight hand out for Valentine's Day and am very pleased with the recipe. Used Splenda for 1/3 of the sugar and for the chocolate-1/2 semi sweet chips and 1/2 bittersweet Lindt chocolate (which I chopped). I'd like to try substituting 1/2 white whole wheat flour next time I make it. Melting chocolate in the microwave worked well. It is a new favorite!
  • Curly Cookie
    14 NOV, 2012
    I put some white chocolate chunks in it. Yummy!
  • mstraka
    9 SEP, 2010
    You can buy espresso powder online from King Arthur Flour.
  • mykele
    27 FEB, 2010
    Okay, basic cooking 101...spoon a dry ingredient into measuring cup and level at top with knife or spatula. Adding any type coffee to a recipe, especially chocolate types, does not end in coffee flovoring the food, it only enhances....brings out the chocolate flavor for instance.
  • lilys_mom
    25 FEB, 2010
    I added an extra teaspoon of vanilla and also 1 cup of dried cherries. I also only made them with 1 heaping tablespoon. They turned out very decadent! Will make again...
  • Joshsnana
    25 FEB, 2010
    elena, you're right.
  • MW-COS
    25 FEB, 2010
    Most chcolate chip cookie recipes have 1-1/2 c sugar to 2-1/2 c flour so that this recipe is excessively sweet!! Nothing beats oiginal Toll House cookies and its many variations (you can add some espresso to any of them). Brown sugar gives cookies soft texture even if overbaked a bit.
  • elena882
    18 DEC, 2009
    spooned and leveled probably means spooning into a measuring cup and leveling it off with the back of a knife. However, i might be wrong. can someone verify?
  • ivscortes
    14 MAR, 2009