Triple Espresso Chocolate Cookies

Triple Espresso Chocolate Cookies


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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These cookies are so good, you may want to make a double batch and put some in the freezer!

  • 8 Tablespoons Butter (Room Temperature)
  • 3 Shots Espresso
  • 1 Large Egg
  • 1 Cup Unbleached Flour
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/2 Teaspoon Vanilla Extract
  • 1 Cup Sugar
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1 Cup Dark Chocolate Chips
  1. Move oven rack to center of oven.
  2. Preheat oven to 350 degrees.
  3. Line 2 baking sheets with parchment paper and set aside.
  4. In large-size bowl combine butter, egg, espresso, vanilla, and sugar. Mix well.
  5. In medium-size bowl combine flour, cocoa powder, banking powder, and kosher salt.
  6. Gradually add flour mixture to butter mixture. Stir in chocolate chips.
  7. Using a cookie or ice cream scoop, scoop about 1 tablespoon balls of batter, 2 inches apart, onto prepared baking sheets.
  8. Place on center oven rack 10 to 12 minutes. Remove from oven and let cool 10 minutes on baking sheets before transferring to cooking racks.
  9. Makes about 1 dozen cookies
  10. **Note: You can use 2 teaspoons espresso instant crystals in 3 ounces hot water.
  11. Prep Time: 20 Minutes Cook Time: 12 Minutes Total Time: 32 Minutes
  12. "Work With What You Got!"
  13. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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