Dark chocolate chip cookies with espresso frosting—because sometimes, just chocolate isn’t enough. You need that coffee jolt to truly satisfy. These cookies are for the bold, for the people who laugh in the face of simple desserts. The rich, decadent dark chocolate chips paired with a frosty, coffee-kissed topping will have your taste buds doing a happy dance. You’ll get the best of both worlds—sweet, bitter, and everything in between. It’s a cookie that says, “I’m an adult, and I know what I want.” So, go ahead, indulge in this masterpiece. You deserve it.

Dark Chocolate Chip Cookies with Espresso Frosting
These dark chocolate chip cookies are elevated with an espresso frosting that delivers the perfect balance of rich and bitter flavors.
Ingredients
- For the Cookies:
- Unsalted butter softened: ½ cup
- Granulated sugar: ½ cup
- Brown sugar packed: ½ cup
- All-purpose flour: 1 ¼ cups
- Cocoa powder unsweetened: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Dark chocolate chips: 1 ½ cups
- For the Espresso Frosting:
- Instant espresso powder: 2 tablespoons
- Heavy cream: ¼ cup
- Powdered sugar: 1 cup
- Unsalted butter softened: 2 tablespoons
Instructions
- Step 1: Preheat the Oven and Prepare the Baking Sheet
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Mix Dry Ingredients for Cookies
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- Step 3: Cream Butter and Sugars
- Beat butter, granulated sugar, and brown sugar until smooth and fluffy.
- Step 4: Add Wet Ingredients
- Add egg and vanilla extract. Mix until combined.
- Step 5: Combine Wet and Dry Ingredients
- Gradually add dry ingredients into the wet mixture, stirring until just combined.
- Step 6: Stir in Dark Chocolate Chips
- Fold in the dark chocolate chips, making sure they’re evenly distributed.
- Step 7: Shape the Dough
- Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 8: Bake
- Bake for 10-12 minutes, until edges are firm. Cool on the baking sheet.
- Step 9: Make Espresso Frosting
- In a small saucepan, dissolve espresso powder in heavy cream over low heat. Remove from heat.
- Whisk in softened butter and powdered sugar until smooth and creamy.
- Step 10: Frost the Cookies
- Once the cookies have cooled, spread the espresso frosting on top of each one.
Notes
Nutritional Values (Per Serving):
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
Key Vitamins and Minerals (Per Serving):
- Iron: 6% DV
- Calcium: 3% DV
- Vitamin A: 4% DV
- Magnesium: 5% DV
- Potassium: 180 mg
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Espresso Overload: If you want even more coffee goodness, try using freshly brewed espresso instead of instant powder.
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Add Nuts: Throw in some chopped walnuts or hazelnuts for extra crunch and flavor.
- Frosting Variations: Add a pinch of cinnamon or a splash of vanilla extract to the frosting for a twist.