Buzzy Dark Chocolate Espresso Cookies

Chocolate espresso bean cookies

Last week, after making several batches of chocolate bars for a family event, I found myself lots and lots of leftover Trader Joe’s chocolate-covered espresso beans, a free afternoon, and a craving for coffee.

Starting with my traditional chocolate cookie base (it’s the same one used in my mint M&M cookie recipe), I added espresso powder, chunks of dark chocolate, and plenty of chocolate-covered coffee beans for a buzzy, chocolate-y treat.

Between the chocolate, the coffee beans, and the espresso powder, these delicious cookies definitely pack a bit of a buzz. And, they smell heavenly while baking, too!

Chocolate espresso bean cookies

Chocolate espresso bean cookies

Chocolate Espresso Cookie Notes

For this recipe, I used 64% Valrhona Manjari bittersweet chocolate, Trader Joe’s dark chocolate espresso beans, Medaglia D’oro instant espresso powder, and Hershey’s Special Dark cocoa powder. Feel free to experiment with different coffees and chocolates for different flavor profiles.

I love adding a touch of instant espresso powder to any dark chocolate cake or cookie recipe. A little bit goes a long way to enhance the depth of the chocolate flavor, without tasting too coffee-like. For this recipe, I wanted to taste the coffee, so I upped the espresso powder to two teaspoons. You could even add a bit more, if you enjoy a very pronounced coffee flavor.

Chocolate espresso bean cookies

Chocolate espresso bean cookies

For other bakery-style cookie recipes, try making my chocolate mint M&M cookies and my quadruple peanut butter cookies, too!

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Print Recipe
Buzzy Dark Chocolate Espresso Cookies
A delicious chocolate and espresso cookie base, filled with chunks of dark chocolate and chocolate-covered espresso beans for an extra buzz!
Chocolate espresso bean cookies
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings
cookies
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings
cookies
Chocolate espresso bean cookies
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. While oven is preheating, chop dark chocolate into chunks, and measure out espresso beans. Set aside.
  3. In a large mixing bowl, combine butter and sugar and beat until smooth.
  4. Beat in egg and vanilla.
  5. Stir in flour, cocoa powder, baking soda, espresso powder, and salt.
  6. Fold in chopped chocolate and chocolate-covered espresso beans, stirring well to combine.
  7. Using our hands, roll dough into golf ball-sized balls. You should have about 12 cookies total.
  8. Roll each dough ball in chocolate sprinkles, if desired.
  9. Place dough balls 3" apart on cookie sheets lined with silicone baking bats or parchment paper.
  10. Bake cookies in preheated oven for 10-12 minutes. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  11. Store cookies in an airtight container at room temperature for up to five days.
Recipe Notes

This recipe makes approximately one dozen 4" diameter cookies.

For this recipe, I used 64% Valrhona Manjari bittersweet chocolate, Trader Joe's dark chocolate espresso beans, Medaglia D'oro instant espresso powder, and Hershey's Special Dark cocoa powder. Feel free to experiment with different espressos and chocolates!

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