These Espresso Chocolate Fudge Cookies are thick and INSANELY decadent! So good with a big glass of milk or a cup of coffee. These won’t last long!
Chocolate Espresso Cookies
Are you a coffee lover? I am. BIG TIME! Most days, I satisfy my coffee craving with a double shot of espresso or an iced coffee. But sometimes that just won’t do! And on those days, I run to the kitchen and make these Espresso Chocolate Fudge Cookies! They feature coffee in three forms: espresso powder, finely ground espresso beans, and freshly brewed coffee. But don’t worry! The coffee flavor is not overwhelming, because we only use a small amount of each ingredient. The addition of chocolate balances the coffee flavor while enhancing it at the same time. It’s like magic!!!
If you love coffee and chocolate, you have to try these cookies!!
To bake these fantastic and fudgy cookies, you will need:
- semi-sweet chocolate: i used Lindt semi-sweet chocolate because it’s my favorite, but feel free to use your favorite brand. just be sure you use real chocolate for this recipe, and not chocolate chips!
- butter: salted or unsalted will work!
- sugar: i love brown sugar because it adds moisture and flavor, but in a pinch, granulated sugar will work!
- eggs: just be sure they’re large eggs, and at room temperature!
- flour: this ingredient adds structure!
- cocoa powder: adds structure and chocolate flavor!
- baking powder: our chemical leavening agent! make our cookies nice and puffy.
- salt: to balance the flavors.
- espresso powder: i use this one. it adds a deep espresso flavor and enhances the chocolate flavor.
- espresso beans: grind them up finely and they’ll add a fun crunch to the cookies while adding more coffee flavor. coffee beans may also be used!
Tips and Tricks for Recipe Success:
- The batter will need to be scooped, not rolled, onto the baking sheet. It will be much different in texture than your typical cookie dough because it’s quite thin! Almost like brownie batter. But don’t be alarmed by this! To make the scooping step as easy as possible, I like to use a lightly greased large cookie scoop to divide the cookie dough.
- Make sure you leave a good inch in between each mound of cookie dough – they spread!
- When it comes time to bake your cookies, you’re going to preheat your oven to 325 degrees (F), BUT once you pop the cookies in the oven, you’re going to immediately turn the temperature down to 300 degrees (F)! This low baking temperature gives the cookies a shiny, almost brownie like exterior, and an ultra gooey fudge interior.
- Don’t over bake! These cookies only need about 16 minutes in the oven. Over baking will result in dry cookies.
- These cookies must – I repeat – MUST cool completely on the tray. I usually leave the room for a good 30 minutes before I even think about sneaking one off the tray.
- If you’d like your espresso fudge brownie cookies to look like mine, top them with a few chunks of chocolate right when they come out of the oven.
For more Espresso Recipes, Check Out:
- No-Bake Espresso Chocolate Cheesecake
- Espresso Chocolate Chunk Brownies
- Coffee Cardamom Chocolate Chunk Cookies
- Coffee Lovers Chocolate Cake Donuts
- 5-Ingredient Espresso Chocolate Truffles
AND IF YOU TRY THIS RECIPE FOR ESPRESSO CHOCOLATE FUDGE COOKIES, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.
Espresso Chocolate Fudge Cookies
- 1 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 ounces semi-sweet chocolate, roughly chopped
- 3 tablespoons unsalted butter
- 1 teaspoon espresso powder
- 3/4 cup light brown sugar, packed
- 1 and 1/2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 2 tablespoons freshly brewed coffee, slightly cooled
- 1/2 cup chocolate chunks, plus more for decorating, if desired
- 1/3 cup espresso beans, finely chopped (use a food processor or blender for best results)
- Flaky sea salt, for sprinkling
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
- In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
- In a large, microwave safe bowl, combine one cup of the chopped chocolate and butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whish in the espresso powder.
- Gradually, whisk in the sugar. Don't fret is the mixture looks dry here!
- Add in the vanilla. Beat in eggs, one at a time, beating well after each addition. Beat in the coffee.
- Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
- Fold in the chocolate chunks and espresso beans, stirring until everything is just combined.
- Scoop 1/4 cupfuls of the batter onto the prepared baking sheets. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 minutes, or until the edges are set and the tops are dark and shiny. Press a few extra chocolate chunks on top of the warm cookies, if desired, and sprinkle with sea salt.
- Allow cookies to cool completely on the baking sheet before serving.
- Cookies will keep, stored in an airtight container, for up to 2 days.