These chocolate espresso cookies are chewy and fudgy. The coffee flavors the cookies but also enhances the chocolate flavor creating a decadent and rich chocolate cookie.
These chocolate coffee cookies are chocolate heaven. Soft, chewy, with a fudgy brownie-like interior. They are a chocoholic’s dream come true.
A few months ago, I made some chewy chocolate chip cookies that didn’t really hit the spot for me. After I wrote a blog post about it, Meryl dropped me a comment recommending this amazing chocolate espresso cookie recipe from the Washington Post.
Hopefully, one of these days, she’ll start her own food blog. Until then, I need to remember to go to her for all of my chocolate needs.
So, if you’re craving some serious chocolate cookies you need to try this recipe. It takes a little time, but it’s worth it. The espresso in the cookies enhances the chocolate flavor making them so rich and decadent.
- Baking soda
- Semisweet chocolate chips
- Chopped unsweetened chocolate
- Unsalted butter
- Large eggs
- Espresso powder or finely ground dark-roast coffee
- Vanilla extract
- Toasted chopped walnuts
Melt the Chocolate
The best way to melt the chocolate is in a sauce pan. Place the two cups of chocolate chips (reserve the rest), chopped chocolate, and butter in a saucepan. Melt them over low heat, stirring until you have a smooth mixture.
Make the Dough
Combine the flour, baking soda, and salt in a small bowl and set it aside.
In a large bowl, beat the eggs, sugar, ground coffee, and vanilla until the mixture has doubled in volume and you get thick ribbons when you stir.
Using a spatula, stir in the melted chocolate. Add the dry ingredients, walnuts, and the rest of the chocolate chips.
Chill the Dough
The dough needs to be chilled for at least one hour. This allows the butter to firm up which will prevent the cookies from spreading too much while they bake.
Bake the Cookies
Form the dough into golf ball-sized balls and place them two inches apart on prepared baking sheets. Bake them for 10 to 12 minutes or until the cookies are cracked on top and the middles are gooey.
Cool them on the baking sheet for a minute before transferring them to a baking rack.
How to Store Them
Wait until the cookies are fully cooled before moving them to an airtight container. They will keep for several days at room temperature.
More Chocolate Cookie Recipes
Chocolate Espresso Chews
- 1 1/4 cup flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3 cups semisweet chocolate chips I used Ghirardelli
- 3 oz unsweetened chocolate chopped
- 4 oz (1 stick) unsalted butter
- 4 large eggs at room temperature
- 1 cup sugar
- 1 tbsp finely ground dark-roast coffee beans I used espresso powder
- 2 tsp vanilla extract
- Combine the flour, baking soda and salt in a small bowl and set aside.
- Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
- In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
- Preheat the oven to 350°F. Have ready some large baking sheets lined with parchment paper. Make golf ball-size scoops of dough, spacing them about 2 inches apart.
- Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.