Triple Chocolate Espresso Bean Cookies

Recipe by Annisette
READY IN: 25mins
YIELD: 2-3 dozen




  • Preheat oven 375°F.
  • In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
  • In a large bowl, cream the butter until light and fluffy. Add in the sugar and beat until the mixture is a thick, frosting-like consistency. Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one. Add in the vanilla and mix until it is incorporated.
  • Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated. The dough should be moist and uniformly brown.
  • Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
  • Drop the dough by heaping tablespoons onto a cookie sheet.
  • Bake for about 10 minutes on the middle rack. Don't overbake or they will dry out. It's best to underbake them just a bit.
  • Allow to cool.