Double Chocolate Espresso Cookies

Sunday, December 6, 2015 4 0

Try baking Double Chocolate Espresso Cookies for your holiday cookie swap this year!

Do you participate in a holiday cookie swap? I loooove trading holiday baking. It’s the best way to sample all the treats of the season! I especially love sampling all the different shortbread recipes – last year I tasted a rosemary shortbread that was really amazing. Chocolate cookies are always a hit at a cookie swap. Make them double chocolate and add a hint of espresso – and you might just be crowned the favourite baker of the year.


Chocolatey and lightly flavoured with espresso - these Double Chocolate Espresso cookies will have guests coming back for more!

Double Chocolate Espresso Cookies are very soft and almost have a brownie consistency to them. Brownie in a cookie = the best. You can melt bar chocolate or chocolate chips for this recipe – just make sure they are semi-sweet. I melt my chocolate over low heat in a small saucepan – but if you’re fancy and have a double broiler, then use that. If you’re not a fan of white chocolate chips, then feel free to substitute more semi-sweet chocolate chips, or milk chocolate chips, or peanut butter chips?! That could be really delicious. 

Honestly, these cookies are super delicious. I had to fend off J from eating too many at once by putting them in the freezer! (That being said, they freeze great!) 

Double Chocolate Espresso Cookies are sure to be a holiday crowd-pleaser!

We put up our Christmas tree this morning – it’s feeling so festive in here! I pumped the Christmas carols and the kiddo and I danced and sang and loaded up the tree with decorations. Then we sat and read Christmas stories – I don’t know who’s more excited for the holidays, her or I!

Happy cookie baking!

5.0 from 1 reviews
Double Chocolate Espresso Cookies
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 3 dozen
  • 2 cups (12 ounces) semi-sweet chocolate chips or bar chocolate
  • 8 tablespoons unsalted butter, cut into pieces
  • 3 large eggs
  • 1 cup granulated sugar
  • 2½ teaspoons finely ground espresso or dark-roast coffee beans
  • ¾ cup all-purpose flour
  • ⅓ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup white chocolate chips
  1. Preheat oven to 350 degrees F.
  2. In a small saucepan, add semisweet chocolate and butter. Melt over low heat, stirring constantly. Set aside to cool slightly.
  3. In a large bowl, beat eggs and sugar together until light and fluffy. Add finely ground espresso and mix again, then add melted chocolate, mixing until well incorporated.
  4. Into bowl, sift flour, baking powder and salt. Stir until just combined. Fold in white chocolate chips.
  5. Drop cookies in heaping tablespoons onto greased cookie sheets. Bake for 8-10 minutes, until puffed on top and set around the edges.


  • Kate
    December 15, 2015

    I surprised my husband with these tonight, and he called them the best he’s ever had (though I suppose he’s biased). Still, I found this recipe simple and the cookies turned out delicious! Almost brownie-like. I used bittersweet chocolate and mint chips as they were all I had. Thanks!

    • thelovely
      December 15, 2015

      I’m so pleased to hear that, Kate! My fiance has also told me that they are one of his fav cookies – must be an easy man pleaser ;)

      • Brenda
        December 27, 2015

        The cookies look awesome! Just the recipe I needed to take to an upcoming event! Love your photos and look forward to getting more great recipes on your blog. Brenda W.

        • thelovely
          December 30, 2015

          Let me know if you bake them! They actually turned out to be the cookies we put out for Santa!!

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