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double chocolate espresso cookies

Chocolate Espresso Cookies From Martha Stewart

Chocolate Espresso Cookies are large, double chocolate cookies with a fairly strong coffee flavor. If you don't have espresso powder, you can use instant coffee crystals instead.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18
Author Cookie Madness


  • 2 cups all-purpose flour 260 grams
  • 1/2 cup unsweetened cocoa powder 40 grams
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons instant espresso powder or 2 packets instant coffee 1 T. total
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon water
  • 3/4 cup 1 1/2 sticks unsalted butter, softened
  • 1 cup packed light brown sugar 200 grams
  • 1/2 cup granulated sugar 100 grams
  • 1 large egg
  • 1 egg yolk
  • 7 ounces bittersweet or semisweet chocolate coarsely chopped


  • Whisk together flour, cocoa powder, salt, and baking soda; set aside.
  • In a small bowl or custard cup, stir together espresso powder, vanilla, and a tablespoon of water; set aside.
  • In a large mixing bowl, using an electric mixer, cream butter and sugars together on medium speed until light and fluffy. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula.
  • Stirring with a large spoon, add the flour mixture gradually stirring until fully blended. If you are using a stand mixer or a hand held mixer with a very low speed setting, you can use that.
  • Stir in chocolate chunks.
  • Line a couple of dinner plates with plastic wrap. Using a 1/4 cup measure or a large cookie scoop, scoop heaping balls of dough onto plastic. Cover and chill for 2 hours or until ready to bake.
  • When ready to bake, preheat oven to 325 and line 2 baking sheets with parchment paper.
  • Place scoops of dough about 3 inches apart on prepared baking sheets and bake until cookies are set, about 18-20 minutes. Remove from oven; let cool completely before removing cookies.


Espresso powder is great, but I often have packets of instant coffee around and use that instead. 2 packets (or about 1 tablespoon total) gives enough coffee flavor for us. Using 2 tablespoons of espresso will give you a stronger coffee flavor. I also chill the dough before baking.