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!
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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!
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
- Dairy – Unsalted Butter
- Dark Cocoa Powder
- White Sugar
- Pure Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
- Pure Vanilla Extract – always buy good vanilla as it makes a flavor difference.
- Instant Espresso Powder
- All-Purpose Flour – also known as Plain Flour
- Baking Soda – also known as Bicarbonate of Soda.
Equipment Needed For This Recipe
- Baking/Cookie Sheet
- Nonstick Baking Mat – to line cookie sheets, or you could use…
- Parchment Paper – also known as baking paper or greaseproof paper.
- Mixing Bowls
- Rubber/Silicon Spatula – or you can use a…
- Wooden Spoon
- Ice Cream Scoop – with a trigger button. The scoop helps to get even portions of cookie dough.
- Wire Cooling Rack
- Cellophane Bags – cookies always make a great gift!
- Cookie Gift Boxes – another way to gift cookies!
- Cookie Jar – to fill up with these cookies!
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.,).
More Recipes Using Coffee
One of the hero ingredients in this dish is coffee, so here are some more recipes using the same:
- Coffee Layer Cake Recipe with Coffee Honeycomb Crunch Topping
- Decadent Iced Vanilla Caramel Coffee Recipe
- Lemon Poppy Seed Coffee Cake
More Cookie Recipes
Looking for more cookies to make? Check these recipes out next:
- Stock Up the Cookie Jar with this Carrot Cake Cookies Recipe
- Peanut Butter Salted Caramel Cookies Recipe
- Black Forest Cookies are a Fabulous Holiday Cookie Treat!
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.
Dark Chocolate Espresso Cookies
Ingredients
- 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
Instructions
- Preheat the oven to 350°F/180°C/Gas 4. Line a baking sheet with parchment paper and set it aside.
- Place the melted butter into a bowl with the cocoa powder and maple syrup. Stir well to combine.
- Add the granulated sugar, vanilla extract, and egg to the bowl and beat for 1 minute.
- Stir in the flour, baking soda, espresso powder, and salt until everything is well combined.
- Make the rolling mixture by stirring the sugar and espresso powder in a small bowl. Set it aside.
- Using an ice cream scoop to form balls of dough.
- Drop them one at a time into the espresso and sugar mix and roll each ball around until coated well.
- Place the dough balls 3”/7.5cm apart on the prepared cookie sheet and bake for 10-12 minutes.
- Leave to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
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.
Recipes To Make A Special Dinner!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Cucumber Smoked Salmon Appetizers Ready in Just 20 Minutes!
- Soup: Homemade Cream of Mushroom Soup Recipe for Cold Winter Nights
- Salad: How to Make Waldorf Salad – A Classic Fruit & Nut Salad
- Main Dish: Instant Pot Pot Roast Recipe with Potatoes, Carrots, and Green Beans
- Side Dish: Comforting & Creamy Instant Pot Mashed Red Potatoes
- Beverage: Apple Cider Dark and Stormy Cocktail
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.