Chocolate Espresso Chip Cookies

Some people stress eat.  I stress bake. So last night, after a stressful day at work, I calmed down while baking a batch of cookies.  Most baking nights include some form of cinnamon roll or scone for breakfast the next morning or a batch of big cookies for watching TV.  Last night’s baking took cookies to a whole new level…cocoa, chocolate chips, and coffee. The end result was a chocolate chip cookie packed with cocoa and coffee.

Chocolate Espresso Chip Cookies


  • 2 sticks butter softened
  • 3/4 c. granulated sugar
  • 3/4 c. brown sugar
  • 2 eggs
  • 2 tsp instant coffee granules
  • 2 tsp vanilla extract
  • 1/2 c. cocoa powder
  • 2 1/4 c. all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 TBSP milk
  • 12 oz bag chocolate chips


  1. In a bowl, cream together butter and sugars.
  2. Add eggs and instant coffee. Mix well.
  3. Add cocoa powder, flour, salt, and baking soda. Mix well.
  4. Add milk and mix until smooth.
  5. Stir in chocolate chips.
  6. Using an ice cream scoop, portion out 18 cookies. With wet fingers, flatten the top of each cookie dough mound.
  7. Bake at 350 degrees for 10 minutes.
  8. Cool for 10 minutes before transferring to cooling racks.
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One response to “Chocolate Espresso Chip Cookies”

  1. Espresso is so helpful in many chocolate delights, such as these!

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