Double Chocolate Espresso Cookies: The Easiest (and Most Delicious) Easter Dessert

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Calling all chocolate lovers and coffee enthusiasts! This Easter, ditch the complicated desserts and whip up a batch of these divine Double Chocolate Espresso Cookies. They’re incredibly easy to make, bursting with rich chocolate flavor, and have a touch of espresso that adds a delightful depth of flavor.


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped dark chocolate (optional)
  • 1 tablespoon instant espresso powder (or strongly brewed coffee)


1. Cream the butter and sugars:

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In a large bowl using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 3 minutes.

2. Beat in the eggs and vanilla:

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Beat in the eggs one at a time, then stir in the vanilla extract until well combined.

3. Dry ingredients:

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In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

4. Combine wet and dry ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!

5. Stir in the chocolate and espresso:

Stir in the semisweet chocolate chips, chopped dark chocolate (if using), and instant espresso powder until evenly distributed.

6. Scoop and bake:

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

7. Bake and cool:

Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.


  • For chewier cookies, bake for 10 minutes. For crispier cookies, bake for 12 minutes.
  • Let the cookie dough chill in the refrigerator for 30 minutes before baking for thicker cookies.
  • Feel free to substitute milk chocolate chips or white chocolate chips for the semisweet chocolate chips.
  • Drizzle melted white chocolate or dark chocolate over the cooled cookies for an extra decadent touch.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

These Double Chocolate Espresso Cookies are the perfect Easter treat that everyone will love. They’re easy to make, incredibly delicious, and sure to satisfy your sweet tooth!

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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