Double Chocolate Espresso Cookies


2 ¼ sticks unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar
2 eggs, room temperature
2 ½ c. all-purpose flour
¾ c. unsweetened cocoa powder
1 t. baking soda
1 t. Kosher salt
2 T. instant espresso powder
12 oz. (1 bag) semisweet chocolate chips


1. Preheat oven to 350ºF. Line baking sheets with parchment paper or silpat and set aside.
2. Cream butter and sugars until light and fluffy. Then, add eggs one at a time, beating well after each addition.
3. In a separate bowl mix together dry ingredients: flour, cocoa powder, soda, salt and espresso powder. Give them a quick stir with a whisk to combine.
4. With the mixer on low slowly add dry ingredients to the wet ingredients and mix until all combined, scraping down the sides as needed. Do not overbeat. Mix in chocolate chips using a wooden spoon.
5. Drop by rounded teaspoonful onto cookie sheets and bake for 10-12 minutes. Cool on a wire rack and serve.

Naptime Notes

Naptime Recipe Serving ideas

Thanks to the awesome readers at food52 I’ve learned of a few variations to this recipe. Some people have been making them with cocoa nibs (yum!) and others have used chocolate chunks instead of chocolate chips (double-yum!)

Naptime Stopwatch

Like most cookie doughs this takes about 5 minutes to put together. I like to let it rest for a couple of hours in the fridge before baking it if possible. But, they can be baked right away if you are in a time crunch.

Naptime Reviews

Most children find this recipe too strong for their palate, but keep them out of reach just in case, otherwise the kids might be up all night! Adults love them.

More Naptime Recipes

Printed from: