Triple Chocolate Espresso Bean Cookies
Indulge your sweet tooth with these decadent Triple Chocolate Espresso Bean Cookies, a rich, coffee-infused treat that's pure bliss for chocolate lovers. Crafted with three types of chocolate—dark, milk, and white—this recipe layers bold cocoa flavors with the subtle sophistication of ground espresso beans for an irresistible mocha twist. The cookies are perfectly soft and chewy, with a slightly crisp edge, thanks to a balance of creamy butter, sugar, and just the right amount of baking time. Quick and easy to prepare in under 30 minutes, these cookies are ideal for satisfying cravings or elevating dessert spreads. Pair them with a glass of milk or a steaming shot of espresso for a truly indulgent experience. Whether you're a fan of gourmet cookie recipes or looking for a cafe-inspired dessert, these espresso chocolate cookies are the ultimate crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup chopped dark chocolate (70% cocoa or higher)
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 2 tablespoons finely ground espresso beans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure tender cookies.
Fold in the dark chocolate, milk chocolate chips, white chocolate chips, and finely ground espresso beans using a spatula or spoon.
Scoop the dough using a medium cookie scoop or about 2 tablespoons per cookie. Place each scoop onto the prepared baking sheets, ensuring at least 2 inches of space between cookies to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets before transferring them to a wire rack to cool completely.
Serve with a cold glass of milk or a cup of espresso for the ultimate chocolate experience. Enjoy!
Nutrition Facts
Calories |
7965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.5 g | 581% | |
| Saturated Fat | 278.4 g | 1392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 956.8 g | 348% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 595.7 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1294 mg | 100% | |
| Iron | 57.2 mg | 318% | |
| Potassium | 5734 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
