If you’re craving a double chocolate cookie that’s soft in the center and crispy on the edges, try the Ultimate Double Chocolate Espresso Cookie Recipe. It’s a delicious, bakery-style treat, with the recipe explained in simple, step-by-step terms.
Table of Contents
Ultimate Double Chocolate Espresso Cookie Recipe: Midnight Mocha Overload Cookie
If you’re a coffee lover and can’t resist a fizzy chocolate dessert or a rich one, Midnight Mocha Overload Cookies are a great choice.
They’re a bold fusion of double chocolate and real espresso.
They’re sure to become a new obsession, soft in the center and crispy on the edges.
They’re a perfect blend of deep chocolate and bold espresso, making these cookies taste like a bakery-grade gourmet treat.
You can easily bake them at home, with all the easy steps and step-by-step instructions. If you’re a beginner, you can master the Ultimate Double Chocolate Espresso Cookie recipe.
Why the Ultimate Double Chocolate Espresso Cookie recipe is so popular:
- It’s incredibly chocolatey with melted chocolate and cocoa powder.
- The espresso deepens the chocolate flavor, without being overly strong.
- It’s crispy on the edges and chewy in the center.
- It’s better and more delicious than bakery-style cookies.
- All the ingredients are readily available at any grocery store.
- It’s ready in less than 30 to 25 minutes.
- All the ingredients you need:
Dry ingredients:
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
Wet ingredients:
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened at room temperature
- 1/2 cup light packed brown sugar
- 1 large egg
- 2 teaspoons instant espresso powder or instant coffee
- 2 teaspoons vanilla extract
Chocolate add-ins:
- 1/2 cup dark chocolate chunks (optional but highly recommended)
- 3/4 cup semi-sweet chocolate chips
What makes espresso cookies better:
The Ultimate Double Chocolate Espresso Cookie recipe doesn’t have the same taste as a cup of coffee; instead, it uses a highly concentrated cocoa, which results in a richer, darker, and smoother chocolate flavor.
This is a classic bakery trick used in restaurant and professional bakery styles to enhance flavor.
1. Preparing the Baking Sheet
- Preheat the oven to 350°F, 175°C. Prepare a baking sheet and line it with parchment paper or a silicone baking mat, as this prevents burning and ensures even baking.
2. Beating the Dry Ingredients
- Use a medium bowl and add the ingredients in the specified quantities and beat thoroughly.
- Baking soda, flour, cocoa powder, salt
- Beat them all thoroughly, making sure there are no lumps, especially the cocoa powder, as this helps smooth the cookie texture.
3. Beating the Butter and Sugar
- Use a large bowl.
- Add the granulated sugar, softened butter, and brown sugar and beat them well with a stand mixer or hand mixer.
- Be sure to beat for 2 to 3 minutes, so it becomes creamy and fluffy.
- This step gives you your ultimate double chocolate espresso cookie recipe, with a bakery-style soft center.
4. Add the vanilla egg and espresso
- Add the egg, vanilla extract, and espresso powder according to the specified ingredients and continue beating until the mixture is smooth and slightly thick.
Tip: If the espresso powder doesn’t dissolve completely, add a teaspoon of hot water before adding it to make it easier to dissolve.
5. Mixing the dry and wet ingredients
- Slowly add the prepared dry mixture to the wet mixture.
- Be sure to mix on low speed until everything is combined and not overmixing, as this will make your cookies too tough.
6. Add the chocolate chips
- Dark chocolate pieces
- Add the semi-sweet chocolate chips and mix them into the batter.
- Use a spatula to mix thoroughly.
- You’ll see! Pockets of melted chocolate form in each bite.
7. Rolling Out the Dough
- Use the following ingredients to roll out the dough for the Ultimate Double Chocolate Espresso Cookie recipe:
- 1 tablespoon for small cookies
- 2 tablespoons for bakery-sized cookies, leaving a 2-inch space between cookies.
- Optional: For a picture-perfect finish, sprinkle a few chocolate chips on top of each dough scoop.
8. Baking
- Bake for 11 to 12 minutes for small cookies or 13 to 14 minutes for large cookies.
- The cookies should appear set at the edges and slightly soft in the center.
- The cookies continue to cook on the baking sheet, so avoid overbaking them.
- The Ultimate Double Chocolate Espresso Cookie recipe is now ready and ready to serve.
9. Cooling and Serving
- Cool the cookies on the baking sheet for 6 to 8 minutes, then transfer them to a rack.
- Serve warm for maximum gooeyness.
Texture Guide-
- At room temperature – crisp in the center and chewy on the edges.
- Warm – soft, gooey, and melted chocolate.
- Slightly fudgy and deeply chocolatey the next day.
- These cookies stay soft for 4 to 5 days.
Suggestions for variations and custom add-ins:
- For a triple chocolate explosion, add white chocolate chips to the semi-sweet and dark chocolate, which is simply amazing.
- For mocha caramel cookies, drizzle warm caramel over the cookies as soon as they come out of the oven.
- For Walton Mocha cookies, add 1/2 cup chopped Walton nuts to your dough.
- For spicy Mexican mocha cookies, add the ingredients listed:
- 1 pinch cayenne
- 1/2 teaspoon cinnamon
- If you use an espresso glaze, you can make a simple glaze with 1 small espresso, 1/2 cup powdered sugar, and a little milk.
Storage:
Learn some important tips for storing and freezing the Ultimate Double Chocolate Espresso Cookie recipe:
- Store in an airtight container at room temperature for up to 5 to 6 days.
- They will remain chewy for 8 to 10 days in the refrigerator.
- If you want to store the dough balls for a longer period, use the freezer.
- For longer storage, you can refrigerate the dough for up to 2 months.
- Bake directly from frozen, just add 1 minute more.
- Freezer-baked cookies can be stored in the refrigerator for up to 3 months.
Serving Suggestion:
- Use vanilla ice cream to serve hot.
- Enjoy with cold or hot ice cream.
- Make ice cream cookie sandwiches.
- You can dip them in hot chocolate.
FAQ
Answers to Ultimate Double Chocolate Espresso Cookie recipe questions are provided, allowing you to correct mistakes and learn from making the recipe.
Q. Why do cookies become dry or crumbly?
- When you use too much flour
- You may have overbaked your cookies.
- When the butter isn’t soft enough
- Always scoop out your dough and level it with a spoon.
Q. Can children eat these cookies?
Yes! Less espresso powder in baked goods enhances the chocolate flavor and the caffeine content is much lower.
Q. Can I use instant coffee instead of espresso powder?
Yes! You can use 1.5 times the amount.
2 teaspoons espresso = 3 teaspoons instant coffee
Note: The flavor will be milder.
Q. Can I make the Ultimate Double Chocolate Espresso Cookie recipe without espresso?
Yes! Simply omit the espresso powder and the cookies will still be rich and chocolatey, but with a slightly less intense flavor.
Q. Can I make them gluten-free?
Yes! Use a gluten-free 1:1 baking blade instead of the flour.
Q. Why won’t the cookies spread?
Your cookies don’t spread when the butter is too cold. Be sure to warm the dough for 8 to 10 minutes before baking.
Q. How can I make the cookies thicker?
Be sure to chill the dough for 30 minutes before baking.
Q. Can I add espresso chips?
Yes! They intensify the flavor, making them delicious with the dark chocolate.
Final Thoughts:
The Ultimate Double Chocolate Espresso Cookie Recipe strikes the perfect balance between bold espresso and chocolate, making it a bakery lover’s dessert with minimal effort. Whether you’re baking for the holidays, bringing a treat to a party, or just want to satisfy a late-night chocolate craving, this recipe is a great one and sure to become a favorite.
When you love cookies with a tangy flavor, a crispy top, and a gooey center, these are the perfect chocolate espresso cookies.