Cookies with espresso powder

These Chocolate Espresso Cookies are seriously rich and chocolatey. When developing this recipe I wanted two things: intense flavor and the perfect crispy outer edge. These cookies have it!

This is my most-requested recipe, no contest. These have the texture of a traditional chewy molasses cookie plus deep chocolate and espresso flavor. You can mix it up in one or two bowls, no mixer needed. These are great for make-ahead and store, freeze and ship well.

Lightly crisp edges and soft and chewy centers with a rich and decadent flavor from the espresso and brown butter. The toffee bits add the perfect amount of sweetness!

Chocolate Sugar Cookies are a rich and chocolatey take on a classic holiday dessert made with unsweetened cocoa powder and espresso powder.

Soft and chewy espresso cookies filled with chocolate chips. The classic combination of coffee and chocolate makes these cookies the perfect sweet treat.

These espresso biscotti are drizzled with dark chocolate for an easy, delicious breakfast treat! Perfect for dunking in your morning coffee!

Have a recipe that calls for espresso powder? Here's everything you need to know about this ingredient, and how you can make it yourself.

Chocolate and espresso is a subtle combination. In many recipes a little espresso or coffee is added to enhance the chocolate flavor. The espresso compliments the chocolate and these cookies play on that idea very nicely. The batter is made with cocoa and espresso powders along with melted chocolate. Solid chocolate chips are mixed into...Read More »

These espresso chocolate chip cookies are a grown-up version of a classic chocolate chip cookie! Made with browned butter, espresso grounds, and packed with chocolate, they are the best cookies for coffee lovers!

There is something so special about the simplicity of a basic sugar cookie. Do you know what I mean? I often find myself fantasizing about their chewy centers, crisp edges, and crackly tops… Such was the case this morning when I had a sudden hankering for a good sugar cookie – but not just any