Dark Chocolate Espresso Cookies Recipe

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Do you love coffee and chocolate? Well, then you’re going to love this Dark Chocolate Espresso Cookies Recipe!

The combination of bittersweet chocolate and espresso makes for an intensely flavorful cookie.

And they would make a great homemade gift for a coffee lover!

Close up of dark chocolate espresso cookies. The text overlay says"Dark Chocolate Espresso Cookies". Similar photos of the recipe from various angles are used throughout with different text overlays unless otherwise described.

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Dark Chocolate Espresso Cookies Recipe!

The full ingredients list and instructions are in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved. Images for illustrative purposes.

These dark chocolate espresso cookies are really easy to make and perfect for filling up the cookie jar.

The addition of coffee in the dough, as well as being rolled in sugar and coffee before baking, means these cookies are twice as nice!

Enjoy them with a cup of coffee, or a glass of milk!

Dark Chocolate Espresso Cookies Ingredients

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.

Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen.

The complete list of ALL ingredients with measurements is found on the recipe card at the end of this post.

Ingredients Needed for Dark Chocolate Espresso Cookies

Equipment Needed For This Recipe

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).

Chocolate Coffee Cookies

More Recipes Using Coffee

One of the hero ingredients in this dish is coffee, so here are some more recipes using the same:

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Looking for more cookies to make? Check these recipes out next:

Dark Chocolate and Espresso Cookies Recipe

How To Freeze Cookies

You can freeze both cookie dough and baked cookies. It’s straightforward to do.

  • Storing Leftovers:
    • Bake and cool the cookies completely. Transfer to an airtight container, and store at room temperature for up to 7 days.
  • Freezing Instructions:
    • Make and roll the cookie dough into individual dough balls. (Up to step 6 in the recipe card.)
    • Place the cookie dough balls onto a parchment-lined cookie sheet and place them on a flat surface in the freezer for 1 hour to flash-freeze them.
    • Transfer the dough balls to a freezer-safe food bag or container and place them back in the freezer till ready to use.
    • To freeze the baked cookies, allow them to cool completely before flash freezing and transferring them as above.
    • Label with the name of the cookie, thawing/reheating instructions, and the date to keep track of your food storage.
    • The cookie dough and baked cookies will last in the freezer for up to 3-6 months.
    • To bake the cookie dough, remove the dough balls from the freezer, and leave them at room temperature for 30 minutes. Preheat the oven according to instructions, and meanwhile, roll the dough balls into the sugar and coffee coating. You may have to bake for 2-3 extra minutes as cooking from partially frozen.
    • Thaw the baked cookies overnight in the fridge or cover them (with a cloth or paper towel) at room temperature.
  • The USDA says “homemade cookies can be stored at room temperature for two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.” This may depend on the type of cookie you make, so as always, with all leftovers, make sure the food looks and smells okay before consuming.
  • You can freeze most cookie dough very easily, but delicate cookies like macarons do not freeze well.

How Do I Make Dark Chocolate Espresso Cookies?

The printable recipe card below has the full ingredients list and instructions. Any demonstration photos on the card do not print out to save ink.

Chocolate Espresso Cookies Recipe

Dark Chocolate Espresso Cookies

Yield: 24
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Do you love coffee and chocolate? Well, then you’re going to love this Dark Chocolate Espresso Cookies Recipe!


  • 1 cup melted butter
  • ½ cup dark cocoa powder
  • 2 Tbsp pure maple syrup
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp instant espresso powder
  • 1½ cup all-purpose flour (plain flour)
  • 1 tsp baking soda (bicarbonate of soda)
  • A pinch of salt

For rolling:

  • ½ cup sugar
  • 1 tsp espresso powder


  1. Preheat the oven to 350°F/180°C/Gas 4. Line a baking sheet with parchment paper and set it aside.
  2. Place the melted butter into a bowl with the cocoa powder and maple syrup. Stir well to combine.
  3. Add the granulated sugar, vanilla extract, and egg to the bowl and beat for 1 minute.
  4. Stir in the flour, baking soda, espresso powder, and salt until everything is well combined.

    Chocolate Espresso Cookie Ingredients in Mixing Bowl
  5. Make the rolling mixture by stirring the sugar and espresso powder in a small bowl. Set it aside.
  6. Using an ice cream scoop to form balls of dough.
  7. Drop them one at a time into the espresso and sugar mix and roll each ball around until coated well.
  8. Place the dough balls 3”/7.5cm apart on the prepared cookie sheet and bake for 10-12 minutes.
  9. Leave to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.

    Chocolate Espresso Cookies Recipe

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 122mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 1g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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