Double Chocolate Chip Espresso Cookies Recipe
Cookies and caffeine finally united, because life’s too short for salads pretending to be meals.
These double chocolate chip espresso cookies whisper decadence while screaming survival fuel.
They’re chewy, rich, and unapologetically bold—basically your new coping mechanism for Monday mornings and Netflix binges.
Espresso deepens the chocolate, making every bite taste like a bakery-level hug laced with sass.
Bake a batch, then watch your willpower vanish faster than your mascara on humid days.
Warning: keep a secret stash unless you enjoy betrayal from family raiding the cookie jar at midnight.
Double Chocolate Chip Espresso Cookies Recipe
Fudgy cookies infused with espresso and loaded with chocolate chips, giving a rich, bold flavor and chewy texture—vegan indulgence perfected.
Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt in a bowl.
- In another bowl, cream vegan butter, brown sugar, and cane sugar until smooth.
- Stir in applesauce, vanilla, and espresso powder until fully incorporated.
- Gradually add dry mixture, stirring gently until dough forms.
- Fold in chocolate chips evenly.
- Scoop tablespoon-sized dough balls onto baking sheet.
- Bake for 10–12 minutes, until edges firm but centers soft.
- Cool cookies on rack before serving.
Notes
Nutritional Values (per serving)
- Calories: 175
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (per serving)
- Iron: 7%
- Calcium: 3%
- Magnesium: 4%
- Potassium: 3%
- Folate: 2%
Additional Notes & Tips
- Use finely ground espresso for deeper flavor.
- Chill dough for thicker cookies with gooey centers.
- Sprinkle flaky sea salt before baking for balance.
- Pair with almond milk for the ultimate cozy treat.
