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Pandemic PantryDouble Chocolate Espresso Cookies

Double Chocolate Espresso Cookies

Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

Coffee and chocolate come together perfectly in these delicious cookies! But be warned: the finished product is heavy on the coffee flavor. For this reason, it’s a good idea to stick with a light or medium roast. The coffee is finely ground, then bloomed in warm browned butter, so it’s definitely a big part of the flavor profile of these yummy cookies. 

Another way these cookies are unique, is in their density. This is achieved by literally banging the air bubbles out of them, midway through baking.

Intrigued? Let’s get to baking.


  • 3 Tbsp finely ground coffee
  • 1 cup brown sugar
  • ⅔ cup cane sugar
  • 1 cup unsalted butter
  • 2 eggs
  • 2 egg yolks
  • 1 Tbsp vanilla extract
  • 2 ½ cups organic unbleached white all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 cups semi-sweet chocolate chips
  • ¼ cup course turbinado (raw) sugar
  • Flaky sea salt (for topping)


  1. In a large mixing bowl, whisk the coffee and sugars together in a large mixing bowl.
  2. Melt the butter in a light-bottomed saucepan. Once the butter has fully melted, increase the heat to high. 
  3. Pay close attention as it boils, swirling and stirring occasionally. Look for the bubbles to quickly turn into a foam. There will be a change in sound too, as the crackling bubbles turn to foam. The color will change from pale yellow to golden brown, and the smell will become nutty like caramel. Once all of this happens, quickly pour the browned butter into the sugar mixture. Whisk to combine.
  4. Add the eggs and vanilla to the butter mixture. Whisk to combine.
  5. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. 
  6. Roughly chop 1 cup of chocolate chips. Stir the chopped chocolate piece and the remaining whole chocolate chips into the cookie batter. Cover and chill in the refrigerator for at least 1 hour. The longer the dough rests (up to 12 hours), the better the texture and flavor turns out.
  7. Preheat the oven to 350 F°. Roll the dough into small balls (2 Tbsp) and then roll in the raw sugar. 
  8. Bake on a parchment-lined tray for 10 minutes. At the 10 minute mark, remove the cookie sheet from the oven and firmly bang it on the countertop a few times. This will make the puffed cookies to crack and collapse. Sprinkle with flaky sea salt (don’t skip this step!) and bake for an additional 4–5 minutes. 
  9. Let cool for 5 minutes on the baking sheet before transferring the cookies a rack to cool completely.

The post Double Chocolate Espresso Cookies appeared first on Healthy Holistic Living.


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