Milk Chocolate Espresso Cookies Recipe

Indulge in the rich, decadent flavor of these Milk Chocolate Espresso Cookies! A delightful twist on a classic, this recipe (adapted from Rachel Thebault of Tribeca Treats) combines the intense bitterness of espresso with the creamy sweetness of milk chocolate for an unforgettable treat. Perfect for coffee lovers and chocolate enthusiasts alike, these cookies are easy to make and even easier to devour. Make a batch today and experience cookie perfection!

Prep Time 20 mins
Cook Time 20 mins
Calories 146.4 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Milk Chocolate Espresso Cookies 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Milk Chocolate Espresso Cookies

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How to Make Milk Chocolate Espresso Cookies

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 4 tablespoons instant espresso powder, and 1 teaspoon baking powder.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using a stand mixer or hand mixer until light and fluffy (about 5 minutes).
  4. Beat in 1 teaspoon vanilla extract, then add 2 large eggs one at a time, mixing well after each addition.
  5. Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in 2 cups milk chocolate chunks.
  7. In a shallow dish, combine ½ cup granulated sugar and 1 tablespoon instant espresso powder. Mix well.
  8. Scoop rounded tablespoons of cookie dough and roll them in the sugar-espresso mixture.
  9. Place cookies 2 inches apart on the prepared baking sheets.
  10. Bake for 10-12 minutes, or until edges are set. One sheet at a time.
  11. Cool completely on a wire rack before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

50g

Fat

18g

Carbs

6g

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