Double Chocolate Easter Cookies That Secretly Taste Like Fudge

I never expected the key to these cookies to be the splash of espresso powder I tossed in. It sounds odd, but it amplifies the cocoa’s richness, almost gives it a little depth you don’t see coming. The dough smells like melted dark chocolate and a hint of roasted coffee, and the texture? Crispy edges with a gooey center that reminded me of brownie batter.

This season feels like a sweet, messy celebration made for chocolate lovers. And these cookies—baking in the oven—bring a sense of ordinary chaos. No fuss, just a tray of dark, shiny cookies waiting to be devoured. It’s the kind of treat that’s perfect for sneaking a handful after the kids are asleep or sharing during a lazy brunch.

Why I Love This Recipe (And You Will Too)

• It’s simple enough to make last-minute, but feels fancy enough to impress at Easter brunch.
• The addition of espresso makes the chocolate taste more intense without tasting coffee-ly.
• They remind me of my grandma’s fudge—only in cookie form, which is kinda dangerous.
• This recipe is my way of sneaking extra chocolate into my day, no shame.
• Plus, you can freeze the dough and bake just a few—perfect for whenever those chocolate cravings hit.

It’s not about perfection, just a little bit of chocolate chaos on a cookie sheet.

Chocolate Espresso Cookies

These cookies feature a rich cocoa flavor enhanced by a splash of espresso powder, resulting in a deep, intense chocolate taste. The dough is mixed until smooth, then baked to achieve crispy edges with a gooey, brownie-batter-like center. The final cookies are shiny, dark, and slightly crackled on top, with a texture that balances crunch and chewiness.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsweetened cocoa powder preferably Dutch-processed
• 1/2 teaspoon espresso powder instant variety
• 1 cup granulated sugar
• 1/2 cup brown sugar packed
• 1/2 cup unsalted butter melted and cooled slightly
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips optional, for extra chocolatey bites

Equipment

• Mixing bowls
• Whisk
• Baking sheet
• Parchment paper
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a large mixing bowl, whisk together the cocoa powder, espresso powder, granulated sugar, and brown sugar until well combined. This helps evenly distribute the powders and creates a smooth base.
   1 cup unsweetened cocoa powder, 1/2 teaspoon espresso powder, 1 cup granulated sugar, 1/2 cup brown sugar
3. Add the melted butter to the dry mixture and whisk until it forms a thick, chocolatey paste with a glossy appearance.
   1/2 cup unsalted butter
4. Beat in the eggs one at a time, mixing well after each addition until the batter is smooth and slightly shiny.
   2 large eggs
5. In a separate bowl, sift together the flour, baking powder, and salt to ensure there are no lumps.
   1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to overmix to keep the cookies tender.
7. Stir in the chocolate chips if using, distributing them evenly throughout the dough.
   1/2 cup semi-sweet chocolate chips
8. Scoop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
9. Bake for 10 to 12 minutes, or until the edges are crispy and the centers look slightly soft but set. The aroma of chocolate and coffee will fill your kitchen.
10. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, which helps them firm up around the edges.
11. Transfer the cookies to a wire rack to cool completely — they will be shiny, crackled on top, with a soft, gooey center.
12. Enjoy these rich, chocolatey cookies with a glass of milk or your favorite coffee!

Notes

You can freeze the dough for later baking. Store baked cookies in an airtight container for up to a week.

Honestly, sometimes I wonder if I should just keep a jar of this dough in the freezer. Will probably do that next time. Anyway, these cookies are here to stay for a while. They just feel right—rich, a touch messy, and always worth the cleanup.