Love and Olive Oil

Chocolate Espresso Fudge Cookies

get fresh recipes via email:

Chocolate Espresso Fudge Cookies

Another cookie my dad would love. Or did love. Yes, lucky guy, he got some of these too.

These cookies are irresistible. Dense and chewy, a brownie in cookie form. With a shot of espresso. Chocolate and espresso have a way of bringing out the best in each other, never has that been more apparent than in this recipe. The espresso makes the chocolate taste darker, richer. The chocolate makes the espresso sweeter and more robust. Just don’t eat them before bedtime.

But what you’re probably wondering is, what’s with the influx of cookie recipes, lately? I’m backlogged with them, I tell you. I think, over the holidays, I had the realization that this blog was seriously lacking in the cookie section. Cupcakes? 49. Cookies? 19. I sense a gross injustice.

Don’t think this is the end of it either. I’ve got more cookies waiting in the wings. You have to give me some credit for trying to space them out in between soups and salads and such, but oh, I’ve got plenty of cookies. Call it equal-opportunity baking, if you will.

You’ll thank me next November.

Chocolate Espresso Fudge Cookies


3 ounces unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips
8 tablespoons unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 teaspoons instant espresso powder
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts (optional – I left these out)


Preheat oven to 350°F and grease two large heavy baking sheets.

In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and espresso on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.

Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.

Recipe from Epicurious.

All images and text © Lindsay Landis /

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

That's My Jam: Four Seasons BUNDLE and save!

28 Comments Leave a Comment »

  1. mmm thanks for the recipe! bout to make these for my pops for his bday.

  2. a cookie after my own heart! these look scrumptious!

  3. Love these. And your mug, too. YUM. But definitely not before bed.

  4. First time on your blog and I love it! Im def going to try these cookies.

    I would like to link u to my cooking blog if you’d like. Let me know

    – Dani

  5. They look terrific! Keep ’em coming…we will all be looking for them in November :)

  6. Those just look amazing. I love the crinkle tops; crinkle-top cookies automatically taste better!

  7. Wish I had for breakfast with MY coffee right now!!! Serisously

  8. I’m sold! Another thing for the to do list this weekend!

  9. do you think i could sub instant coffee powder?

    LOVE that mug by the way!

  10. These cookies look sooo amazing!! I love espresso powder in baked goods. Mmmm…I can’t wait to give these a try! :)

  11. Cookies are about home, mom, love, life. One can never have too many cookies. This one looks delicious. Served too strong coffee to your mom and dad this morning, will be perfect for these cookies. Happy Birthday!

  12. I just made cookies a few days ago, but I think I have to give these a try. I just love chocolate and coffee.

  13. Now this looks like my kind of wake up call!

  14. These look delicious! I’ve been baking cookies lately too, for a while it seemed like bread recipes were taking over my blog

  15. I love the idea of these cookies, but I have a strong aversion to powdered coffee. Do you think I could use real espresso?

  16. Made these cookies today, I am officially the best mom on the planet today, thanks for the recipe……devine!!

  17. I couldn’t resist. Went and bought espresso powder and these cookies are AH-mazing!

  18. I’m such a sucker for crinkly outside cookies. These sound so yummy!

  19. this sounds like my kind of cookie!

  20. I <3 cookies. Especially brownies that are disguised as cookies. With espresso. Droooollll

  21. WOW. Stunning picture. I will be dreaming about these cookies!

  22. I love this mug! where did you find it!??

  23. Just made these last night and they’re SOOOOOO delicious! Like brownie and cookie form. Though I did make the mistake of munching on a few samples before bed… and two hours later I was still awake… WORTH IT! :)

  24. Absolutely lovely – you know, they work with gluten-free flour!!

    In another note – I have been looking for a mug like that for ages – can you tell me where you got it??

    • Mug was a gift from my aunt – we also have one that says “BEGIN”. Maybe if she’s reading she can chime in… Sal? Care to share?

  25. I made these today and they are addictive, gorgeous, and so ridiculously tasty. My sweetheart loves them, too! The irresistible scent of chocolate and espresso filled the entire kitchen while in the oven… thank goodness they bake so quickly. ;) Amazing recipe!

Leave a Reply

Your email address will not be published.