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    Home » Recipes » Desserts

    Double Chocolate Chip Espresso Nut Cookies

    Published: Jul 16, 2019 · Modified: Oct 12, 2020 by Karin and Ken · This post may contain affiliate links. 2 Comments

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    Our Double Chocolate Espresso Nut Cookies recipe makes the best, super soft, thick and chewy double chocolate chip cookie with espresso EVER! 

    Double Chocolate Cookies Recipe

    If you are craving a chocolate treat then these Double Chocolate Espresso Nut Cookies are for you!  I just love how soft, chewy and chocolaty each bite is, with or without nuts, and so will you!

    For chocolate and coffee lovers, these amazing, thick cookies are totally satisfying. That being said, I am not a coffee drinker and would make these espresso chocolate chip cookies every day.

    My waistline just won't allow it and I imagine it is possible to get sick of them? Maybe? I would hate to take that challenge to find out if it is possible to get sick of these tasty chocolate espresso cookies.

    I always say that this soft chocolate cookie recipe is total chocolate cookie perfection! You'll love the texture and the taste. 

    These chocolate espresso cookies will become a favorite of yours too. Just you wait and see.

    Espresso Cookies

    If you are not a fan of pecans, or have nut allergies, you can definitely use your favorite nut in these easy espresso cookies or skip them all together! 

    These cookies can never disappoint. I think it's impossible and I'm not even kidding.

    My close friend uses coconut to make hers and her espresso cookies are terrific.

    We have used roughly chopped walnuts, peanuts, almonds and no nuts at all. All just taste great.

    Make these chocolate espresso cookies big or small, for your family or an event. They'll disappear lightening fast and every bite will be enjoyed.

    Kids and adults alike.

    Espresso Chocolate Chip Cookies

    My son loves these soft, chewy chocolate cookies and now he makes them for himself.  He likes to add everything from M&M's, peanut butter chips, caramel chips, Smarties and who knows what else! 

    The point is this soft chocolate cookie recipe is so versatile. You won't believe it yourself.

    He likes to include as many things as possible, just like I do!  I can't wait to hear what  you all decide to add to your cookies, if anything at all!

    Chocolate Espresso Cookies

    Soft Chocolate Cookie Recipe

    I always make these Double Chocolate Espresso Nut Cookies pretty big in size, almost every time I make them. 

    Depending on the size you decide upon you will know when they are done because the tops will be cracked and the middle or center of each cookie will look under done.

    The key, I believe, is letting these cookies cool on the pan, on top of your oven.  Do not over bake them, if at all possible.

    Ingredients for Soft Double Chocolate Espresso Cookies

    • pecans, walnuts or your favorite
    • semi-sweet chocolate
    • bittersweet or unsweetened chocolate
    • espresso powder
    • vanilla
    • sugar
    • salt
    • baking powder
    • eggs
    • flour
    • butter

    How to make Double Chocolate Espresso Nut Cookies

    Using a heavy bottomed saucepan, melt the butter and then add the semisweet chocolate.  

    In a medium sized bowl, whisk together the flour, baking powder and salt. 

    In a large bowl, using a hand held mixer, beat together the eggs, sugar, espresso powder and vanilla. 

    Beat in the melted chocolate mixture, then the flour mixture. 

    Stir in the bittersweet or unsweetened chocolate and nuts. 

    Using between 3 and 4 tablespoons of dough for each cookie, spoon the dough onto your prepared baking sheets, forming about 6 cookies per sheet.

    Bake until the cookies are cracked on top and moist in the center.   

    If you are like me and always on the lookout for more cookie recipes, I have included some of my favorites below.  Just in case these Double Chocolate Espresso Pecan Cookies aren't for you!

    Delicious Cookie Recipes for you to Try

    Perfect Peanut Butter Cookies

    Chocolaty Chocolate Macadamia Nut Cookies

    Chocolaty Macadamia Nut Cookies

    Simple Stuffed Cookies

    Grandma’s Oatmeal Chocolate Raisin Toffee Cookies

    Glazed Mint Chocolate Chip Cookies

    White Chocolate Turtle Cookies

    The Best Peanut Butter Chocolate Chunk Cookies

    Chocolaty Cherry Cheesecake Cookies

    Molasses Oatmeal Chocolate Raisin Cookies

    The Ultimate Chocolate Chunk Cookie

    White Chocolate Brownie Cookies

    Double Chocolate Espresso Nut Cookies Video

    Double Chocolaty Espresso Pecan Cookies

    Double Chocolate Espresso Nut Cookies

    Our Double Chocolate Espresso Nut Cookies recipe makes the best, super soft, thick and chewy double chocolate chip cookie with espresso EVER!
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Equipment

    • rimmed baking sheet

    Ingredients
      

    • 3 tblsp espresso powder instant -
    • 2 cups pecans, chopped or your favorite
    • 3 cups semi-sweet chocolate, chopped or 1 pound
    • 2 cups bittersweet or unsweetened chocolate, chopped
    • 1 tblsp vanilla
    • 1 ½ cups sugar
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 4 large eggs
    • ¾ cups all-purpose flour
    • ½ cup butter 1 stick

    Instructions
     

    • Preheat your oven to 325 degrees. Prepare a large rimmed baking sheet with parchment paper and set aside.
    • In a large, heavy bottomed saucepan, melt the butter and then add the semisweet chocolate,  over medium-low heat until smooth, between 5 and 7 minutes. Stir regularly.  
    • In a medium sized bowl, whisk together the flour, baking powder and salt. 
    • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand held mixer, beat together the eggs, sugar, espresso powder and vanilla until blended and slightly foamy, between 1 and 2 minutes. 
    • Beat in the melted chocolate mixture, then the flour mixture. 
    • Stir in the bittersweet or unsweetened chocolate and nuts. 
    • Using between 3 and 4 tablespoons of dough for each cookie, spoon the dough onto your prepared baking sheets, forming about 6 cookies per sheet.
    • Bake until the cookies are cracked on top and moist in the center, between 20 and 25 minutes, depending on the size of your cookies.  Do not over bake. 
    • Allow the baking sheet(s) to cool with the cookies on them completely. 
    • Remove the cookies gently using a spatula. Store in an airtight container in your refrigerator. Enjoy!

    Notes

    Keyword chocolate, cookie, easy recipe, espresso, pecan, walnut
    Tried this recipe?Let us know how it was!

     

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    Reader Interactions

    Comments

    1. Avonelle Maddron

      August 14, 2016 at 11:08 pm

      Everything looks delish, but I thought I was signing up for low carb recipes, sorry.

      Reply
      • Karin and Ken

        August 14, 2016 at 11:27 pm

        No problem. We are currently working on getting all of our family recipes on this site. Some recipes are low carb and some are not. Our focus will slightly change in the next few months to build up our gluten free and low carb sections. I urge you to check back sometime in the future to see what we have been doing! Regardless we are glad you stopped by! Take care and all the best. Karin

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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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