Double Chocolate Espresso Cookies
This post may contain affiliate links. Please read my disclosure policy.
Every year around Mother’s Day, the wonderful people at Fair Trade work hard to share the stories about the many women behind their Fair Trade products. This year, their theme is: “FairHer: Celebrating the Women of Fair Trade.” One of the founding principles of Fair Trade is Women’s empowerment. In addition to freedom from harassment, Fair Trade certification ensures that women have a voice, a vote, and a leadership role in the community.
What is Fair Trade?
• Fair Trade helps farmers (more than 1.2 million worldwide) in developing countries build sustainable businesses that positively influence their communities.
• Products that bear the Fair Trade logo come from farmers and workers who are justly compensated.
• The rigorous Fair Trade standards ensure that farmers and workers enjoy safe working conditions, regulated work hours, maternity leave and freedom of association. Slave and child labor are strictly prohibited.
• Fair Trade ensures that farmers follow internationally monitored environmental standards and also provides financial incentives and resources for organic conversion, reforestation, water conservation and environmental education.
• Fair Trade empowers women to play an active role in their families and in their co-ops by starting businesses with guaranteed access to health care, certain job rights and freedom from harassment.
• Fair Trade supports education with revenues set aside to build schools and maintain enrollment.
Fortaleza del Valle Cooperative
As in previous years, to help tell the stories about the people behind their food, Fair Trade has paired every blogger participating in this event with a farmer. Meet my match: Mariana del Jesus Mendoza, a cocoa farmer & member of the Fortaleza del Valle Cooperative in Ecuador.
Mariana notes: “Thanks to Fair Trade we are able to sell our cacao at fair and stable prices. Before we were organized into Fortaleza del Valle, many of us did not know how to take true advantage of our plants’ capacities and would ruin them with pesticides and fungicides.”
Cookie monsters …Print
Double-Chocolate Espresso Cookies
- Total Time: 24 hours 30 minutes
- Yield: 35 cookies
This recipe is an adaptation from my favorite soft and chewy chocolate chip cookie with some of the flour replaced by cocoa powder and the addition of two teaspoons of finely ground coffee.
Note: For best results, make the dough ahead of time: after mixing the dough, portion it into 48 g balls and refrigerate the balls in an airtight container for at least 24 hours and up to 1 week.
- 1⅓ cups (305 g) unsalted butter, softened
- 1½ cups packed (291 g) light brown sugar
- 1 cup (220 g) granulated sugar
- 2 large eggs
- 1 T. pure vanilla extract
- 3 cups (384 g) unbleached all-purpose flour
- ¼ cup (28 g) unsweetened cocoa powder
- 1.5 tsp table salt
- 1 tsp. baking soda
- 2 tsp. finely ground coffee beans or espresso powder
- 12 oz. bittersweet chocolate chips
- flaky sea salt for sprinkling, optional
- Cream butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Scrape the bowl, beat again on high for one minute. Add the eggs and vanilla and beat until well blended, about another minute on medium-high speed. Whisk flour, cocoa, salt, baking soda, and ground coffee beans together in separate bowl. Add to butter mixture and combine with a spatula or wooden spoon (or very briefly with paddle attachment) until just blended. Add the chocolate chips and stir till combined. The dough will be stiff.
- Portion into 1¾ oz (48 g) sized balls. This is a tedious task, but it makes for beautiful and uniform cookies that bake evenly. If you have a digital scale, this is easy; if you have no scale, use a small ice cream scoop or some other uniform measuring device. Chill the portioned balls for at least one hour but preferably 24 hours. Keep portioned balls in the fridge for up to 1 week or freeze for months.
- Preheat oven to 375°. Place portioned balls nicely spaced on an ungreased or parchment-lined jelly roll pan. Sprinkle with sea salt if using. Bake for 11 minutes, rotating the sheet halfway through cooking. Keep a close watch. You want to remove the cookies from the oven when they still look slightly raw—you will think you are removing them too early. The cookies will continue cooking as they sit on the tray out of the oven. Let cookies cool completely on tray before removing.
- Prep Time: 24 hours minutes
- Cook Time: 11 minutes
- Category: Cookie
- Method: Oven
- Cuisine: American
Keywords: double, chocolate, espresso, cookies
This post may contain affiliate links. Please read my disclosure policy.
151 Comments on “Double Chocolate Espresso Cookies”
Yummy these look amazing!
I’m obsessed with Alter Eco chocolate bars — the quinoa one is insane. I love that you’re doing this…and I love how they paired the bloggers with farmers. Beautiful post + the cookies sound delicious!! xo
Amazing giveaway !
These were great Ali! Thanks for another great recipe. Miles loves them….and so do his teachers! 🙂
Cookies look delicious! Thanks for the giveaway
This cookie turned out very delicious, but mine stayed thick and did not spread out at all, and get a little thinnner and crispier, the way yours did. Any idea why this could be? I know there are many variables in cookies that could cause this, but I followed the recipe quite closely.
Sorry for the delay here! I have a feeling it’s because you’ve likely used more flour or cocoa — do you use a scale? If you use a scale, the measurements will be more accurate, but if you don’t, I would suggest going a little lighter when you measure. Less flour/cocoa will help the cookies spread a bit. Hope that helps!
Since we can only bake 6 cookies at a time in baking sheet pan, can we fill up three racks simultaneously with several half sheet pans ? Thank you. I love your cookies. I can’t wait to try them.
You can try! My oven is old and unreliable, so I don’t get the best results when I have more than one sheet pan in the oven at a time — something about how the pans block the air circulation. Not sure what it is. If you have fine results using multiple racks at once, I say go for it!!
Thank you for another delicious recipe! These cookies have become our favorite
“ Corona cookies”….they definitely made our days brighter!
I just couldn’t wait until the dough was chilled, and baked smaller cookies (10g) for about 10 minutes and they were perfect-so chocolatey!
I am so happy to hear this, Diane! Great to know not chilling works. Hope you are well! Sending love 💕💕💕💕
I made these over the weekend, so delicious. But like one of the comments mentioned mine too didn’t spread out thin. Instead they were plumpy but still yummy. I used a scale throughout the entire recipe and on all ingredients. I baked them on a silpat perfect cookie mat and even rotated them. Anyways everyone loved them just funny how baking can vary so much. Thanks for the recipe.
Hi Susana, so nice to hear this! And, yes, so interesting as it sounds as though you followed the recipe to a T. Baking is funny like that. The only thing I’m thinking that might make a difference is the type of sheet pan. What kind are you using? Is it pretty standard? Or is it thicker/heavier … I ask only bc I have one pan that is heavier and it almost has an insulating layer, which causes things to bake a little differently on it.
My family adored these cookies. They are delicious and is perfect for all the chocoholics in my family. The only change I would make would be to add a little more espresso to recipe but that is a personal taste thing.
So nice to hear this, Stacey! I could totally see upping the espresso here. Thanks for writing!
I absolutely love these cookies. So delicious and chewy. Do you have aby tricks to keep them fresh after baking? Normally I store cookies in an airtight container with a slice of bread at the bottom but these still seem to get stale rather quickly. Other than that issue these have become a favorite with family and friends. Thank you for the great recipe!
So nice to hear this, Nicole! I don’t have any tricks apart from an airtight container. My only other thought might be the freezer? And then take a few out at a time to thaw. I imagine a could hours at room temperature would bring them back to serving temperature.