Chocolate Espresso Cookies

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Recipe photo

Chocolate Espresso Cookies

star rating (11) rate this recipe »
Published prior to 2008

Espresso powder and cappuccino chips give these latte-colored cookies a big hit of coffee flavor.

1 cup (2 sticks) butter, very soft
1 1/4 cups brown sugar, lightly packed
1 teaspoon salt
3 tablespoons espresso powder
2 teaspoons vanilla
1 large egg
1/2 teaspoon baking soda
2 3/4 cups King Arthur Unbleached All-Purpose Flour
2 cups cappuccino chips or chocolate chips
1 cup cinnamon mini-chips
1 cup white chocolate chunks

Place the soft, partially melted butter into a medium to large mixing bowl. Add the sugar, salt, espresso powder, and vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chips and chunks. Scoop rounded tablespoons of dough onto lightly greased, light-colored (or parchment-lined) baking sheets.

Bake the cookies in a preheated 375°F oven for 10 to 14 minutes, until their bottoms and edges are lightly browned; the tops shouldn't darken. Remove them from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. Yield: 45 cookies.

This recipe reprinted from The Baker's Catalogue, Spring, 2005.

Reviews

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  • star rating 01/27/2015
  • Laura from Long Island, Ny
  • This recipe was absolutely delicious and decadent, however the reason I'm giving it 4 stars instead of 5 is b/c for my own personal taste I feel there were too many chips in the recipe(call me crazy!). So if you find yourself making these for the first time and think the chips might be too many, adjust to your liking FOR SURE! Otherwise, these are DELISH😊
  • star rating 11/08/2014
  • LArcher from London, Ontario
  • Great cookie! I only had 2 tablespoons of expresso powder so I also added some KAF coffee flavoring about a 1/4 tsp. I used 2 cups cappachino chips, 1 cup mini chocolate chips and 1 cup of white chocolate chopped. My cookies didn't spread out much so next time I think I will melt the butter a bit.
  • star rating 12/11/2013
  • Holly from Corolla, NC
  • Have made this recipe several times and always have a few people ask for the recipe!!! Have added a little bit of cinnamon if I did not have the chips.
  • star rating 11/13/2013
  • Dottie from Waretown, NJ
  • Easy prep--I used a Kitchen-Aid mixer which handled and mixed the dense dough very well., so the chips were distributed evenly thoroughout. I didn't have the cinnamon chips, so I used white chips dusted with a few generous shakes from a jar of cinnamon. I am not a good shaper of drop cookies, so they are not smooth as those in the KAF photo. In fact, mine are downright craggy, but they have wonderful flavor--a great surprise because my espresso powder smelled like overstewed coffee. Recipe is a keeper, a new go-to recipe.
  • star rating 06/28/2012
  • hank264 from KAF Community
  • I made a batch of the double-dark mocha drops and a batch of these. The Cappuccino chips in these are crazy good. I could eat them out of the bag for God's sake! I did spring for the $6 special handling charge to keep my chips from melting en route from KA (not because I'm smart, but because I got cheap when I bought the cinnamon chips on my previous order and they melted a bit in shipping). OMG, one of each of a plate and you'll swear you're in heaven. The Espresso really stands out in this recipe because there is no cocoa in the mix, whereas the espresso in the double-dark mocha drops accentuates the chocolate and draws out the depth of flavor for a very long finish.
  • star rating 04/21/2012
  • PTDreaming from KAF Community
  • These cookies are absolutely delicious. The coffee taste is prevalent, but overpowering. I did not change anything In the recipe except using 1 cup semi-sweet and 1 cup milk chocolate chips instead of 2 cups of the semi-sweet. I was pleased with the white, semi-sweet, milk chocolate and cinnamon chips. Every bite was an adventure. PWhen I baked my test batch I found that the cookies did not flatten as pictured. Since I need to package the cookies to ship them across the country I flattened each cookie before baking. Thanks for a great recipe KAF!
  • star rating 03/31/2012
  • cschanck09 from KAF Community
  • I baked a double batch, sent some to my son, and some to both daughters and took the rest into work. No one could resist them, except for one person who does not like the taste of anything coffee. They are so easy to make and so hard to resist. My youngest grandson has always liked a decorated sugar cookie, which to me is tasteless, except for the cloying sweetness of the icing. He has voted these his favorite!
  • star rating 02/28/2011
  • kathiann from KAF Community
  • These are awesome. Thanks to Frank, I made them into bars. I did add one more egg because of that. There was so much dough I tried a 9x13, but seemed too thick and ended up putting it in a my stone bar pan. Baked at 350* for 24 min. I used 2 cups cappuccino chips and 2 cups dark chocolate chips, so maybe it ended up mochaccino (sp?) bars. Whatever you call them, they are worth getting the espresso powder and cappuccino chips. Thanks once again KAF crew.
  • star rating 10/15/2010
  • cynthia20932 from KAF Community
  • These are great! The baked cookie is even better than the raw cookie dough. Yes, I'm a dough eater, too. Hasn't hurt me yet!
  • star rating 10/14/2010
  • cynthia20932 from KAF Community
  • These are great! The baked cookie is even better than the raw cookie dough. Yes, I'm a dough eater, too. Hasn't hurt me yet!
    Welcome to the crowd! Elisabeth
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