Let’s talk about double chocolate chip cookies with espresso drizzle, shall we? Because why settle for one chocolate when you can have two? We’ve taken the classic, added an espresso twist, and turned it into something extraordinary. These cookies are loaded with chocolate chips—because, obviously, we all need more of that in our lives—and topped with a bold espresso drizzle. It’s the perfect combo of sweet and bitter. So go ahead, treat yourself. You deserve it… unless you’re avoiding caffeine or sugar, in which case, enjoy your kale smoothie.

Double Chocolate Chip Cookies with Espresso Drizzle

moka coffee pot

These indulgent double chocolate chip cookies are loaded with rich chocolate flavor and topped with a bold espresso drizzle for extra depth.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings 11 cookies

Calories 230 kcal

Ingredients

For the Cookies:

All-purpose flour: 1 ½ cups
Unsweetened cocoa powder: ¼ cup
Baking soda: 1 teaspoon
Salt: ¼ teaspoon
Vegan butter softened: ½ cup
Granulated sugar: ¾ cup
Brown sugar packed: ½ cup
Egg or egg replacer: 1
Vanilla extract: 1 teaspoon
Chocolate chips: 1 cup
Vegan chocolate chunks: ½ cup

For the Espresso Drizzle:

Instant coffee powder: 1 tablespoon
Hot water: 1 tablespoon
Powdered sugar: ½ cup
Cocoa powder: 1 tablespoon

Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
Beat vegan butter with granulated and brown sugar until smooth and creamy.
Step 4: Add Wet Ingredients
Stir in the egg (or egg replacer) and vanilla extract until fully combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients. Mix until dough forms.
Step 6: Add Chocolate Chips
Fold in chocolate chips and chunks.
Step 7: Form Cookies
Scoop dough onto the baking sheet and shape into balls. Flatten slightly.
Step 8: Bake
Bake for 12-15 minutes or until edges are set. Allow to cool on a wire rack.
Step 9: Make Espresso Drizzle
In a small bowl, dissolve coffee powder in hot water. Stir in cocoa powder and powdered sugar.
Step 10: Drizzle and Serve
Drizzle the espresso mixture over cooled cookies and let set.

Notes

Nutritional Values (Per Serving):

Calories: 230
Total Fat: 12g
Saturated Fat: 6g
Carbohydrates: 30g
Fiber: 3g
Protein: 3g

Key Vitamins and Minerals (Per Serving):

Iron: 10% DV
Calcium: 4% DV
Vitamin A: 3% DV
Magnesium: 5% DV
Potassium: 150 mg

Additional Notes/Tips to Enhance the Flavor for the Recipe

Espresso Boost: If you want a stronger coffee flavor, double the espresso drizzle ingredients.
Chewy Texture: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack.
Store: Keep cookies in an airtight container for up to 4 days.

Double Chocolate Chip Cookies with Espresso Drizzle