Chewy Chocolate Espresso Cookies

Pairing two of the World’s finest delicacies – chocolate and coffee. They’re a little piece of heaven.

choc chip espresso cookies


  • ¼ cup semisweet chocolate chips
  • ½ cup butter
  • ½cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 1 ½ cups sugar
  • 2 teaspoons vanilla essence
  • 1 ½ teaspoons strong espresso
  • 1 ½ cups chocolate chips


Preheat oven to 180ºC and grease 2 large heavy baking sheets.  In a double boiler, melt the 3¼ cups chocolate chips and butter together.  Meanwhile, in another bowl, mix together the flour, baking powder and salt.

In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy.  Add the vanilla and espresso, and then add the chocolate mixture.  Mix in the dry ingredients and the remaining 1½ cups chips.  Let sit at room temperature for 30 minutes to settle.

Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze.  Bake from frozen in a preheated 190ºC for 7 minutes.  You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they’re warm.



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