Triple Chocolate and Espresso Cookies
Prep time
Cook time
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This recipe is adapted from Giada De Laurentiis’s Double Chocolate with Espresso Cookies on Yes these are good!!! I did make some changes; I added extra vanilla extract because I love the taste of vanilla with chocolate. Also I substituted chocolate covered espresso beans with espresso powder; I use Medaglia D’oro Instant Espresso Coffee.

Chocolate and coffee make a winning combination, so don’t be shy with the espresso, I used 5 teaspoons for a wonderful balance of chocolate and espresso. These cookies have a crispy outside, but soft and chewy inside with a fudgy flavor.
Recipe type: Dessert | Drop Cookies | Chocolate Cookies | Espresso Cookies
Serves: 3 dozen
  • 6 ounces semi-sweet chocolate, chopped into small pieces
  • 2 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 5 teaspoons instant espresso coffee (espresso powder)
  • 2 large eggs
  • ¾ cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Prepare 2 large baking sheets lined with parchment paper. Tip: To hold the parchment paper in place, dab the corners of the baking sheets lightly with butter or shortening and then line them with parchment paper.
  1. In top of a double boiler over hot water, melt chocolate and butter; stir to combine. Set aside. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. In a medium mixing bowl, combine flour, baking powder, salt, cocoa powder, and instant espresso coffee; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, beat the eggs on medium speed 1 to 2 minutes until whipped and light in color. Gradually add the sugar and mix together on medium speed until smooth and creamy. Use a rubber spatula to scrap down the side of the bowl as needed. Add the water and vanilla extract and continue beating until blended.
  4. Reduce the mixer speed to low and add the melted chocolate mixture, mix until blended. Add the flour mixture, mix just until the flour is completely blended. Stir in the chocolate chips. The batter will be very thick.
  5. Bake: Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 12 minutes or until cookies are set and slightly puffed and the tops begin to crack. Do not over-bake. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Adapted From:, Giada-de-Laurentiis, Double Chocolate and Espresso Cookies
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room temperature or freeze

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