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Dark Chocolate Espresso Cookies

These Dark Chocolate Espresso Cookies have a nice bold taste from the cocoa powder and of course espresso. A grown up cookie that’s sure to be a hit with company. Enjoy with your favorite hot beverage, especially espresso!

I was trying to come up with a cookie that would really be rich tasting, have lots of chocolate and coffee flavor. After a few attempts, I came up with this one. It was a thumbs up from my husband (who by the way, does not drink coffee) and my daughter. My niece Cara also loved them. Give this sophisticated cookie recipe a try. It’s really easy to make and each cookie is really big!



Dark Chocolate Espresso Cookies

Yield: 12 large cookies

Nutrition: calories 77, fat 2.2 g, carbs 12.1 g, fiber 1 g, sugars 11.9 g, sodium 15.6 g, protein 1.7 g


  • 1 1/8 cups sifted powdered sugar
  • 3 tbsp plus 1 tsp unsweetened good quality cocoa powder
  • 1/8 cup all purpose or whole wheat pastry flour
  • 1/2 tbsp instant espresso powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 egg white
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup almond meal or almond flour. Or finely ground up almonds
  • 1/4 cup chopped semisweet or bittersweet chocolate or chocolate chips


  1. Preheat oven to 325 degrees. Have 2 heavy duty cookie sheets lined with parchment paper. Spray the parchment paper lightly with cooking spray. Set aside.
  2. In a large mixing bowl, whisk together the sugar, cocoa powder, espresso powder, salt, baking powder and flour.
  3. Add the eggs and vanilla. Mix well with a rubber spatula.
  4. Now switch over to an electric mixer and beat on low speed, gradually go to medium speed then to high speed. Do this for about 1 to 2 minutes, scraping down the sides of the bowl a few times.
  5. Fold in the ground almonds and chocolate with a rubber spatula.
  6. With a cookie scoop or 2 heaping tablespoons, place at least 2 inches apart on the cookie sheet. They will spread out. Place 6 cookies on each sheet.
  7. Bake one cookie sheet at a time for about 11 to 12 minutes. Rotate pan after 5 minutes. Check the cookies after 10 minutes. They should be a little shiny and spring back a bit when done.
  8. Take out of the oven when done and place on a wire cooling rack for 5 minutes then slide the paper off the pan onto the cooling rack and let cool completely or still a bit warm. Repeat with the second batch.

Enjoy this wonderful cookie!


Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

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    1. Hi Gini,
      These are Points Plus. Hope this helps. Thanks for writing and give these a try, they are sooo yummy! Sweet Smiles, Pam