If you love rich chocolate desserts and coffee shop-style cookies, these double chocolate espresso cookies are going to be your new obsession. They’re ultra fudgy, perfectly chewy, and loaded with melty chocolate chunks in every bite. A touch of espresso deepens the chocolate flavor without overpowering the cookies, making them incredibly rich and irresistible.
These bakery-style cookies have crisp edges, soft centers, and pools of melted chocolate throughout. They’re the perfect cookie for coffee lovers and chocolate lovers alike! Especially fresh from the oven with a sprinkle of flaky sea salt on top.
The Best Ingredients for the Best Double Chocolate Cookie
I always recommend using good-quality ingredients whenever possible because they truly make a difference in the flavor and texture of your cookies. Better ingredients usually mean richer flavor, better texture, and an overall more bakery-style result.
For eggs, I love using local farm fresh eggs when I can. They’re incredibly fresh, high quality, and it also feels great supporting local farms and small businesses at the same time.
When it comes to chocolate, I definitely recommend using a good-quality brand if possible. High-quality chocolate melts better, tastes richer, and gives these cookies those irresistible gooey pools of chocolate throughout. Of course, use whatever fits your budget best! Even with a more affordable option, these cookies will still bake up deliciously soft, rich, and chocolatey.
Two Major Mistakes to Avoid When Baking Cookies
The first is overmixing the dough. Mixing too much can lead to tough, dense cookies instead of soft and chewy ones. It can also dry out the dough, which affects the final texture. Once the dry ingredients are incorporated, stop mixing to keep the cookies tender and soft.
The second is overbaking. Even an extra minute or two in the oven can turn soft, gooey cookies into cookies that are hard and dry once cooled. For the best texture, keep a close eye on them near the end of the bake time. The cookies should look slightly underdone in the center when you take them out. They’ll continue to set as they cool on the baking sheet.
Ingredients You’ll Need
- Salted butter
- Dark brown sugar
- Granulated sugar
- Egg + egg yolk
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Espresso powder
- Baking soda
- Kosher salt
- Semi-sweet chocolate bars, chopped
- Sea salt for topping
Ingredient Notes
- Using dark brown sugar gives these cookies extra moisture and chewiness.
- Espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- Chopped chocolate bars melt better than chocolate chips and create those gooey bakery-style pools of chocolate.
- Salted butter works great here — just slightly reduce the added salt if preferred.
How to Make Double Chocolate Espresso Cookies
- Mix together the melted butter and sugars until smooth.
- Mix in the egg, egg yolk, and vanilla extract.
- Add the dry ingredients and mix until just combined.
- Fold in the chopped chocolate.
- Chill the dough for thicker cookies.
- Scoop and bake until the edges are set but centers are still soft.
- Top with flaky sea salt while warm.
Tips for the Best Cookies
- Don’t overbake – the cookies will continue setting as they cool.
- Chill the dough – Chill the dough for at least 30 minutes for thicker cookies and deeper flavor.
- Quality ingredients – Use high-quality chocolate for the best texture and flavor.
- Baking – Slightly underbaking gives them that fudgy center.
Recipe Variations
- Dark chocolate – Add dark chocolate chips for even richer flavor.
- Nuts – Mix in chopped walnuts or pecans for crunch.
- Chocolate swap – Swap semi-sweet chocolate for bittersweet chocolate.
- Stronger flavor – Add extra espresso powder for a stronger coffee flavor.
Storage Tips
- Store the cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy. If you want to keep them extra fresh, you can place a slice of bread in the container. The cookies will absorb the moisture and stay softer longer.
- You can also freeze the baked cookies for up to 2 months. Just let them cool completely before storing in a freezer-safe container or bag. When ready to enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds for that fresh-baked texture.
- For make-ahead baking, the cookie dough can be scooped into dough balls and frozen before baking. Bake straight from frozen, just adding an extra 1–2 minutes to the bake time.
Now these cookies are definitely a new obsession of mine, but I do have different cookie recipes that you can check out! The chocolate chunk cookie recipe of mine is another great one!
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, and vanilla extract. Whisk until fully combined and creamy.
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and kosher salt.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
- Fold in the chopped chocolate chunks, saving a handful for topping the cookies before baking.
- Scoop the dough into large cookie dough balls and place them on the prepared baking sheets, leaving space between each cookie.
- Place the cookie dough balls in the freezer for 30 minutes to chill.
- Bake at 350°F for 12 minutes, or until the edges are set and the centers still look slightly soft.
- Remove from the oven and immediately press extra chocolate chunks into the tops of the cookies if desired. Sprinkle with flaky sea salt.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
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