Triple Chocolate Espresso Bean Cookies Recipe

Indulge in the rich, decadent flavor of our Triple Chocolate Espresso Bean Cookies! This recipe combines the intense bitterness of espresso with three types of chocolate for an unforgettable treat. Perfect for satisfying your chocolate cravings, these cookies are incredibly versatile. Make a batch ahead and freeze the dough for baking later – simply pop frozen dough balls onto a baking sheet for a quick and delicious dessert anytime!

Prep Time 20 mins
Cook Time 25 mins
Calories 3159.4 kcal
Protein 85g
Rating 4.8 (6 Reviews)
Triple Chocolate Espresso Bean Cookies 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Triple Chocolate Espresso Bean Cookies

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How to Make Triple Chocolate Espresso Bean Cookies

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and both sugars until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the chocolate chips, semi-sweet chocolate chunks, and espresso beans.
  7. Roll the dough into 1-inch balls and place them onto the prepared baking sheets, leaving some space between each cookie.
  8. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. If baking from frozen, add 2-3 minutes to the baking time.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

67 g

Sugar

1136g

Fat

452g

Carbs

143g