Milk Chocolate Espresso Cookies

READY IN: 20mins
Recipe by Busters friend

Chocolate... espresso.... cookie.... Couldn't pass this recipe up when finding it in The Washington Post. Adapted from a recipe by Rachel Thebault, owner and head confectioner of Tribeca Treats in New York City. Saving for making later (still awash in Christmas cookies here! LOL). I like to make the dough & refrigerate - then scoop what I want & re-fridge the rest for fresh cookies another time. Hope these will work that way - bet they will. Chocolate... espresso....

Top Review by adopt a greyhound

Great cookie. Made half a recipe and got 18 from the batch. Accidentally grabbed the dark chocolate but turned out great with milk choc. chips.

Ingredients Nutrition

  • 2 14 cups flour, about (225 grams)
  • 11 tablespoons unsweetened cocoa powder, sifted (77 grams, not Dutch-process)
  • 4 tablespoons instant espresso powder, such as Medaglia d'Oro brand (22.4 grams)
  • 2 teaspoons baking powder (5.4 grams)
  • 11 12 tablespoons unsalted butter, at room temperature (167 grams)
  • 1 12 cups sugar, divided (313 grams)
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 14 ounces milk chocolate, coarsely chopped


  1. For the cookies: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Combine the flour, cocoa powder, 3 tablespoons of the instant espresso powder and the baking powder in a medium bowl; whisk to mix well.
  3. Combine the butter and 1 cup of the sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 5 minutes, until light and fluffy. Add the vanilla extract, then the eggs one at a time, beating well after each addition. Reduce the speed to low, then add the flour mixture; beat until almost all streaks of flour are gone. Stop the mixer to add the milk chocolate chunks; beat on low speed until just combined.
  4. For sprinkling: Combine the remaining 1/2 cup sugar with the remaining tablespoon of instant espresso powder in a shallow bowl; mix well.
  5. Scoop the dough into mounds (about 1 tablespoon), then dip or roll them in the sugar-espresso mixture. Place them 2 inches apart on the lined baking sheets. Bake one sheet at time for 10 minutes, until the cookies are softly set, then cool completely (still on the sheet) on a wire rack. Repeat as needed to use all the dough.

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