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Double Chocolate Espresso Cookies

Betty Crocker Kitchens
Updated Nov 24, 2020
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Give your day a sweet kick-start with these chocolate espresso cookies. Betty Crocker™ double chocolate chunk cookie mix will delight chocolate lovers as brewed espresso is added to the dough before shaping it into balls and placing them on a baking sheet. Try your hand at our made-from-scratch chocolate espresso buttercream frosting to top off this intense and tender chocolate espresso cookie.

Double Chocolate Espresso Cookies

  • Prep Time 30 min
  • Total 2 hr 35 min
  • Servings 36
  • Ingredients 10
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Ingredients

Cookies

Frosting

  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 2 tablespoons unsweetened baking cocoa
  • 4 teaspoons brewed espresso coffee or very strong coffee, cooled
  • 1 teaspoon vanilla

Decoration

  • 3 tablespoons shaved semisweet chocolate baking bar

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    2
    In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Step 
    3
    Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • Step 
    4
    In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. Spread 1 teaspoon frosting on top of each cookie. Sprinkle with shaved chocolate. Let stand about 1 hour or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition

110 Calories
6g Total Fat
0g Protein
15g Total Carbohydrate
11g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Try topping cookies with chocolate-covered espresso beans for extra espresso kick.
  • tip 2
    For best results, bake cookies on middle oven rack, one sheet at a time. Shiny aluminum cookie sheets with a smooth surface and no sides reflect heat and allow cookies to bake evenly and brown properly, so save your rimmed ones for sheet-pan dinner recipes. Allow cooki...
  • tip 3
    For this recipe, you will need about 3/4 oz from a 4-oz semisweet chocolate baking bar. Use a vegetable peeler to shave chocolate easily.
  • tip 4
    No espresso maker? Dissolve 3 teaspoons instant espresso granules in 1/4 cup water. Measure out the amounts called for in the recipe.
  • tip 5
    Adding espresso to these cookies doesn’t provide an “espresso flavor” but gives the chocolate additional depth and the cookie more chocolaty flavor.
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