double chocolate espresso chip cookies

Chocolate, chocolate and more chocolate.  And a bit of espresso beans.  Because coffee just makes everything better, am I right?

You can leave the espresso beans out of these cookies if you’d like.  But personally I never skip a chance to add a little coffee into my life!

These cookies are incredibly gooey, rich, chewy and just plain delicious.  Chocolate-lovers heaven.  One cookie goes a long way, so this recipe will serve a crowd, or feed your freezer beautifully!

(You do know how well cookies freeze, right?  If you didn’t…  now you do!  Cookies are amazing freezer-treats.  They pretty much even improve with a bit of time in the freezer – in an airtight container, of course -, getting chewier and more flavorful as the cookies rest.  Perfect for last-minute company or a special treat for yourself.  5 minutes or so on the counter, or a few seconds in the microwave, and they are as good as new – if not better!)

Ok, so now I have a question…  for my own curious mind.  Do you love chocolate?

I think you know what I’m asking…

I like chocolate just fine.  But I don’t usually crave it and if there are other options, it’s just not going to get first place in my life.

But some of you…  some of you live for it.  And there is something about chocolate-lovers that just makes my heart smile.  Don’t ask why. Because I really don’t know.  I just think it’s so sweet!  (No pun intended!  Ha!)

So, how do you feel about chocolate?  Love it?  Hate it?  Like it just fine, but don’t care either way?

Feed my curiosity please!!

double chocolate espresso chip cookies


  • 1 cup butter, melted & slightly cooled*
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2/3 cup dutch-processed unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 2 cups dark or semi-sweet chocolate chips
  • 2 cups chocolate-covered espresso beans, or other type of chocolate chips


*If you haven't already melted your butter, do it now before you start assembling everything else and place it in the fridge for a few minutes while you gather your ingredients.

In a large mixer bowl, beat together the butter & sugar until fluffy, about 3-5 minutes. Beat in the eggs, vanilla & salt until smooth, and then beat in the cocoa powder and baking soda until combined.

Mix in the flour until just combined and then stir the chocolate chips and chocolate covered espresso beans, if using.

Place the dough in the fridge to chill for about 30 minutes.

Preheat the oven to 350ºF while the dough chills. Line several baking sheets with parchment paper.

Scoop the dough out onto the parchment papers, using a medium (about 1 1/2") scoop, placing the dough about 2" apart to allow for spreading room.

Bake for 10-12 minutes, until the cookies are just set and no longer shiny. Let the cookies sit on the baking sheets until they are firm enough to move to a cooling rack, and then cool completely. Store in the freezer for best results!

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