Chocolate Espresso Cookies
Tips and answers for making chocolate espresso cookies: baking, storage, substitutions, texture tweaks, yield, and troubleshooting.
This recipe (and some cookies!) was given to us by a long-term Evanston customer. They have a wonderfully strong coffee flavor, enhanced by the chocolate.
Submitted by: Susan from Evanston,
- Use instant espresso powder for a strong coffee note and Dutch process cocoa for deep chocolate flavor.
- Form dough into two logs, chill at least 1 hour, slice 1/4 inch, and bake 350 F about 12 minutes; adjust time for chewiness or crispness.
- Chill logs up to 3 days or freeze for longer storage; baked cookies keep in an airtight container for several days.
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Preparation Instructions:
Stir together flour, cocoa powder, salt, and baking soda in a small bowl, and set aside. In a mixing bowl, beat butter and sugars until creamy. Add espresso powder and vanilla and beat until blended. Stir in egg whites. Add the dry ingredients and beat to incorporate, then knead with your hands until you have a smooth dough.
Form the dough into 2 logs, about 2 inches in diameter and 14 inches long. Wrap each log in wax paper and chill at least 1 hour or up to three days.
Preheat oven to 350. Slice chilled logs into 1/4" thick cookies. Bake on heavy sheets lined with parchment or silpat, about 12 minutes (longer for crisper cookies, shorter for chewy cookies). Cool on rack.
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More About This Recipe
The recipe's author prefers to use Medaglia D'oro instant espresso.
If you enjoyed this recipe, check out more baking recipes here.
Frequently Asked Questions
What are the main steps to make these cookies?
Whisk the dry ingredients together. Cream butter with white and brown sugar, then blend in espresso powder and vanilla. Stir in egg whites, add the dry mix and combine into a smooth dough. Shape into two 2-inch-by-14-inch logs, wrap and chill. Slice 1/4 inch and bake on parchment or silpat at 350 F for about 12 minutes.
How long should I chill the dough and can I freeze it?
Chill the wrapped logs at least 1 hour and up to 3 days in the refrigerator. For longer storage, wrap tightly and freeze up to 3 months. Thaw in the fridge before slicing.
How many cookies does this recipe make?
Each 14-inch log sliced 1/4 inch thick yields about 56 cookies, so two logs produce roughly 112 cookies. Count may vary with slice thickness.
How do I make the cookies chewy or crispy?
Slice thickness and bake time control texture. For chewier cookies, slice slightly thicker and pull them from the oven a minute or two earlier. For crisper cookies, slice thinner and bake a little longer. Let cookies cool on a rack to finish setting.
What can I use instead of espresso powder?
Instant espresso or instant coffee granules work well in the same amount. If you only have brewed espresso, add a small concentrated amount and expect a wetter dough; chill longer and add a tablespoon or two of flour if needed. Coffee extract can also be used but use sparingly.
Can I use natural cocoa instead of Dutch process cocoa?
Yes. Natural cocoa will slightly change color and acidity, so the taste and rise may be a bit different. The cookies will still work, but expect a brighter chocolate flavor and minor texture changes.
Why does this recipe use only egg whites?
Egg whites add structure and chew without extra fat from yolks. They let the chocolate and espresso flavors shine and help produce a crisp edge with a tender center.
My cookies spread too much or turned out dry. How can I fix that?
For too much spread, make sure the logs are well chilled before slicing, measure flour accurately, and use cold baking sheets. For dry cookies, shorten the bake time, slice slightly thicker, or check that you did not overmeasure flour. Using room temperature but not melted butter and not overbeating the dough helps too.
What are the main steps to make these cookies?
Whisk the dry ingredients together. Cream butter with white and brown sugar, then blend in espresso powder and vanilla. Stir in egg whites, add the dry mix and combine into a smooth dough. Shape into two 2-inch-by-14-inch logs, wrap and chill. Slice 1/4 inch and bake on parchment or silpat at 350 F for about 12 minutes.
How long should I chill the dough and can I freeze it?
Chill the wrapped logs at least 1 hour and up to 3 days in the refrigerator. For longer storage, wrap tightly and freeze up to 3 months. Thaw in the fridge before slicing.
How many cookies does this recipe make?
Each 14-inch log sliced 1/4 inch thick yields about 56 cookies, so two logs produce roughly 112 cookies. Count may vary with slice thickness.
How do I make the cookies chewy or crispy?
Slice thickness and bake time control texture. For chewier cookies, slice slightly thicker and pull them from the oven a minute or two earlier. For crisper cookies, slice thinner and bake a little longer. Let cookies cool on a rack to finish setting.
What can I use instead of espresso powder?
Instant espresso or instant coffee granules work well in the same amount. If you only have brewed espresso, add a small concentrated amount and expect a wetter dough; chill longer and add a tablespoon or two of flour if needed. Coffee extract can also be used but use sparingly.
Can I use natural cocoa instead of Dutch process cocoa?
Yes. Natural cocoa will slightly change color and acidity, so the taste and rise may be a bit different. The cookies will still work, but expect a brighter chocolate flavor and minor texture changes.
Why does this recipe use only egg whites?
Egg whites add structure and chew without extra fat from yolks. They let the chocolate and espresso flavors shine and help produce a crisp edge with a tender center.
My cookies spread too much or turned out dry. How can I fix that?
For too much spread, make sure the logs are well chilled before slicing, measure flour accurately, and use cold baking sheets. For dry cookies, shorten the bake time, slice slightly thicker, or check that you did not overmeasure flour. Using room temperature but not melted butter and not overbeating the dough helps too.
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