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Community Recipe
from [Schweik]
Chocolate Expresso Cookies

Chocolate Expresso Cookies

Yummy, yummy cookies that even non-coffee drinkers will enjoy!

  • Yield: 1 serving


  • 1 1/8 cup(s) unsalted butter softened
  • 1 cup(s) sugar
  • 1 cup(s) light brown sugar
  • 2 eggs
  • 2 1/2 cup(s) flour
  • 3/4 cup(s) unsweetened cocoa powder
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) kosher salt
  • 2 tablespoon(s) instant expresso powder
  • 12 ounce(s) dark chocolate chips


Make sure all ingredients are at room temp. Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Whist together the dry ingredients (everything but the chocolate chips) until well blended. Slowly add the dry ingredients to the sugar/butter mixture (keep the mixer on low speed and make sure you scrape down the sided of the bowl frequently). DO NOT OVERBEAT (or they will be tough). Stir in the chocolate chips. Line baking sheet with parchment paper. Drop by rounded reason on parchment paper 2 inches apart. Bake for 12-14 minutes. Cool on wire rack.

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Chocolate Expresso Cookies recipe