Bakery Style Biscuits and Cookies Recipes

Buzzy Dark Chocolate Espresso Cookies

Dark Chocolate Espresso Bean Cookies

Original post published December 17th, 2017. Lasted updated on March 19th, 2021.

Hand holding two Dark Chocolate Espresso Bean Cookies

Espresso bean cookies? Yes, please!

Several years ago I made a large batch of chocolate bars for a family event. Afterward, I found myself lots and lots of left over Trader Joe’s chocolate-covered espresso beans, a free afternoon, and a craving for coffee. The result? These bakery-style dark chocolate espresso cookies.

Bit of a Buzz

I started with a dark chocolate cookie base, then added espresso powder, chunks of dark chocolate, and plenty of chocolate-covered coffee beans, and ended up with an ultra-rich (and slightly caffeinated!) dark chocolate treat!

These delicious cookies definitely pack a bit of a buzz. Plus, they smell heavenly while they’re baking, too! It’s almost like having a coffee shop in your kitchen.

Dark Chocolate Espresso Bean Cookie with melted chocolate

Cookie, bowl of espresso beans, and clear plate

Horizontal shot of two dark chocolate espresso bean cookies

Chocolate Espresso Bean Cookie Tips & Tricks

For this recipe, I used 64% Valrhona Manjari bittersweet chocolate, Trader Joe’s dark chocolate espresso beans, Medaglia D’oro instant espresso powder, and Rodelle organic 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 amount to two teaspoons. You could even add a bit more if you enjoy a very pronounced coffee flavor.

Trablit is a highly concentrated coffee extract made in France. It’s a nice addition to many recipes, from cookies to pastry cream to buttercream frosting. (A bit on the expensive side, but the bottle lasts forever!) If you don’t have Trablit on hand, you can substitute another coffee extract or flavoring, or even use vanilla extract instead.

Clear plate of cookies

Bakery Style Cookies

Stack of four cookies on a white surface

Other cookie recipes you might enjoy:

Lavender-Lemon Latte Cookies
Dark Chocolate Mint M&M Cookies
Bakery-Style Parsnip Cookies

And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

Hand holding a chocolate cookie

Hand holding two chocolate cookie halves

A dark chocolate cookie on a white surface with espresso beans

Print
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Dark Chocolate Espresso Bean Cookies

Buzzy Dark Chocolate Espresso Cookies


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  • Author: becky
  • Total Time: 1 1/2 hours
  • Yield: 15 cookies 1x

Description

A delicious chocolate and espresso cookie base, filled with chunks of dark chocolate and chocolate-covered espresso beans for an extra buzz!


Ingredients

Scale

113 grams unsalted butter, softened (1/2 cup / 1 stick)
200 grams granulated sugar (1 cup)
2 eggs
1 tablespoon high-quality coffee extract, such as Trablit
145 grams all purpose flour (1 1/8 cup)
60 grams cocoa powder (1/2 cup)
2 teaspoons instant espresso powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
175 grams chopped dark chocolate, or semi sweet chocolate chips (1 cup)
150 grams chocolate-covered espresso beans (1 cup)
Chocolate sprinkles, for decorating (optional)


Instructions

In a large mixing bowl or the bowl of a stand mixer, combine butter and sugar and beat on high until smooth, about two minutes.

Add eggs and coffee extract to the butter mixture, and mix until well combined.

In a separate bowl, sieve flour, cocoa powder, espresso powder, baking soda, and salt. Add dry ingredients into the wet mixture, and stir until well-combined.

With a wooden spoon, fold chopped chocolate and chocolate-covered espresso beans into the dough.

Wrap dough in clingfilm/plastic wrap and chill, at least one hour or overnight.

When ready to bake, preheat oven to 375° F / 190° C. Line a baking tray with parchment or a silicone baking mat.

Remove dough from the refrigerator and allow it to come up to room temperature for a few minutes, until just soft enough to scoop.

With a 1 1/2-inch cookie scoop, form dough into golf ball-sized balls. (You should have about 15 cookies total.) Roll each ball in chocolate sprinkles (if using) and transfer to prepared tray, allowing space in between for the cookies to spread as they bake.

Bake cookies in preheated oven for 12-14 minutes. Do not overbake.

Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to five days.

Espresso bean cookies can also be layered between sheets of parchment and frozen in an airtight container. Thaw at room temperature.

 

  • Prep Time: 15 minutes
  • Chilling Time: 1 hour
  • Cook Time: 12-14 minutes
  • Category: Biscuits and Cookies
  • Method: Oven
  • Cuisine: Dessert

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