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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.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 1 cup vegan butter
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup brown sugar
  • ½ cup cane sugar
  • ¼ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 tbsp instant espresso powder
  • 1 ½ cups vegan chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
  2. Whisk flour, cocoa powder, baking soda, and salt in a bowl.
  3. In another bowl, cream vegan butter, brown sugar, and cane sugar until smooth.
  4. Stir in applesauce, vanilla, and espresso powder until fully incorporated.
  5. Gradually add dry mixture, stirring gently until dough forms.
  6. Fold in chocolate chips evenly.
  7. Scoop tablespoon-sized dough balls onto baking sheet.
  8. Bake for 10–12 minutes, until edges firm but centers soft.
  9. 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.