Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Double Chocolate Espresso Cookies

Double Chocolate Espresso Cookies
  • Prep 30 min
  • Total 2 hr 35 min
  • Servings 36
Give your day a sweet kick-start with these chocolate espresso cookies. Betty Crocker™ double chocolate chunk cookie mix will delight chocolate lovers as brewed espresso is added to the dough before shaping it into balls and placing them on a baking sheet. Try your hand at our made-from-scratch chocolate espresso buttercream frosting to top off this intense and tender chocolate espresso cookie.
Updated November 24, 2020

Ingredients

Cookies

  • 1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
  • 1/2 cup butter, softened
  • 1 tablespoon brewed espresso coffee or very strong coffee, cooled
  • 1 egg

Frosting

  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 2 tablespoons unsweetened baking cocoa
  • 4 teaspoons brewed espresso coffee or very strong coffee, cooled
  • 1 teaspoon vanilla

Decoration

  • 3 tablespoons shaved semisweet chocolate baking bar

Steps

  • 1
    Heat oven to 375°F.
  • 2
    In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • 3
    Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • 4
    In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. Spread 1 teaspoon frosting on top of each cookie. Sprinkle with shaved chocolate. Let stand about 1 hour or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

  • Try topping cookies with chocolate-covered espresso beans for extra espresso kick.
  • For best results, bake cookies on middle oven rack, one sheet at a time. Shiny aluminum cookie sheets with a smooth surface and no sides reflect heat and allow cookies to bake evenly and brown properly, so save your rimmed ones for sheet-pan dinner recipes. Allow cookie sheet to cool completely between batches. Otherwise, cookies will spread too much.
  • For this recipe, you will need about 3/4 oz from a 4-oz semisweet chocolate baking bar. Use a vegetable peeler to shave chocolate easily.
  • No espresso maker? Dissolve 3 teaspoons instant espresso granules in 1/4 cup water. Measure out the amounts called for in the recipe.
  • Adding espresso to these cookies doesn’t provide an “espresso flavor” but gives the chocolate additional depth and the cookie more chocolaty flavor.

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
90mg
4%
Potassium
10mg
0%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
11g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved