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Photo Credit: Elizabeth Newman

Double Chocolate Espresso Cookies

15 MINPrep Time
20 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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One of the best flavor marriages with chocolate is coffee or espresso - in my opinion, they bring out the best in eachother. These cookies are a perfect example of that! 

Rich, fudgy, and perfectly crackly on top, these are great occasion-worthy cookies. The secret is to find chocolate-covered espresso or coffee beans. Blitz them in the food processor until they're broken up, and once folded into the cookie dough, it gives a great espresso flavor throughout along with a crunchy texture in the cookies. With a chocolatey batter and even more chocolate chips added in, these might just be my perfect cookie.


Double Chocolate Espresso Cookies

Double Chocolate Espresso Cookies



Prep Time

15 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Double Chocolate Espresso Cookies


  • 6 ounces semi-sweet chocolate (chopped into 1/2-inch pieces (recommended: Ghirardelli))
  • 2 tablespoons unsalted butter (at room temperature)
  • 1/3 cup dark chocolate-covered espresso beans
  • 1 cup flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup sugar
  • 2 eggs (at room temperature)
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)


  1. Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
  2. In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
  3. In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
  4. In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.



per serving
Amount/Serving % Daily Value
39 grams
4 grams
15 grams
Saturated Fat
9 grams
Trans Fat
1 grams
35 milligrams
99 milligrams
3 grams
25 grams
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5 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen - Oct 11

    @Ka it makes 12 cookies!

  • Author's avatar image
    Ka - Oct 11

    Serves 12 = how many cookies?

  • Author's avatar image
    William Duel - Jun 09

    Made them twice now. I doubled the recipe each time. Found in my oven it took 325 degrees for 21 minutes. Plus I make the about half the size in the recipe. It is a great recipe.

  • Author's avatar image
    Cheryl Wilson - Jun 09

    Boy are these good! Will be making them many more times.

  • Author's avatar image
    Danielle Britz - Jun 09

    I try it new new double chocolate espresso cookies

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