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 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.
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