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Chocolate Espresso Cookies

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.

Collections: Chocolate Cookie Dessert Snack

Featured Ingredients

"Dutched" cocoa has undergone alkalization to reduce its natural bitterness. This smooth, rich and mellow flavor is ideal for hot cocoa... Size Options
$21.99 Resealable bag, 16 ounce
This extremely flavorful espresso powder is made from spray-dried brewed espresso, so it will dissolve completely into frostings, syrups,... Size Options
$7.49 Glass jar, 1/2 cup (wt. 1.5 oz)
Madagascar produces most of the vanilla sold commercially, and consequently is the quintessential, familiar vanilla flavor for most... Size Options
$44.99 Bottle, 8 fluid oz

Chocolate Espresso Cookies Recipe

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.

Helpful Hints

The recipe's author prefers to use Medaglia D'oro instant espresso.


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