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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
Dark-Chocolate Cookies with Espresso

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 Note

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 (20)

  • 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


  • gaylecady 31 Dec, 2008

    These are really chocolate cookies, very delicious. I did not havae espresso powder, so I ground up some Starbucks really fine and added it. It was very good. They came out a bit too hard for me. Maybe it was the coffee or I over cooked them. It is hard to tell with chocolate cookies when they are done.

  • jedrek 31 Dec, 2008

    I've made these a few times, always come out great. Right now I'm making a batch with white chocolate and almonds instead of dark chocolate and the first pan out the oven looks amazing.

  • VUCatsMom 7 Dec, 2008

    I doubled the recipe for a cookie exchange. I would suggest not to do that until you have made them a few times and get a feel for the batter. The batter is really heavy and I did not feel like my stand mixer mixed the ingredients very well. My first ever batch is in the oven now. They smell fabulous so maybe doubling it will be okay.

  • Sosostris 20 Nov, 2008

    I had to make these without the espresso powder because we didn't have any and I coulnd't find it at the grocery store. But they were still absolutely delicious!

  • GigiGool 11 Nov, 2008

    These cookies were easy to make and very, very decadent. They came out looking just like the photo. These are true chocolate-lovers' cookies!

  • vatterpa 5 Nov, 2008

    OMG!!! I want to eat that picture. I can't wait to find some expresso powder to make them with!!

  • DeniseR 5 Nov, 2008

    The coffee brings out the chocolate flavor. While some people may be able to tell, to me it's more of a background note.
    I've used espresso powder in chocolate cakes, frosting and brownies for years.

  • Peita 4 Nov, 2008

    Do they taste really coffeeish though as I am not big on coffee and prefer a more chocolatey taste?

  • clariceneukam 4 Nov, 2008

    It's the time of the year when we start thinkong of what to bake for the holidays. These sound terrific. It would also be a good idea to add a note at the bottom of recipes if the cookies are/are not good shippers. I have a Grandson at Paris Island and he wants cookies, enough to feed 80! I need good shippers!

  • tourtes 4 Nov, 2008

    I've done these before and they are delicious! I made them with bittersweet chocolate and semi-sweet chocolate and both were good and I made them smaller...1 tablespoon of dough per cookie.

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