Discover the secret to these indulgent chocolate espresso cookies – our Espresso Brava Sea Salt. White sea salt is infused with aromatic ground espresso beans, making it easy to add bold and refreshing coffee flavor to any dessert.

Prep time: 20 min

Cook time: 20 min

Total time: 40 min

Chocolate Espresso Cookies
Copyright Recipe © 2015 Woodland Foods


Makes about 30 cookies

  • 3 Ounces Unsweetened Chocolate

  • 2 Cups Semisweet Chocolate

  • 1/2 Cup Butter

  • 3 Eggs

  • 1 Cup Granulated Sugar

  • 2 1/4 Teaspoons Instant Espresso Powder

  • 3/4 Cup All-Purpose Flour

  • 1/3 Teaspoon Baking Powder

  • 2 Teaspoons Espresso Brava Sea Salt


  1. Preheat oven to 350ºF, and grease cookie sheets.

  2. Melt together unsweetened chocolate, 1 cup semisweet chocolate and butter in top of double broiler (this can also be done in microwave oven on low setting). Stir occasionally until melted.

  3. Beat eggs and sugar in medium bowl until thick and light, about 3 minutes. Stir in espresso powder. Add chocolate mixture and mix well. Sift together flour and baking powder, and fold into egg mixture. Carefully fold in remaining chocolate chips.

  4. Drop dough, 1 tablespoonful at a time, spacing 2 inches apart, onto prepared cookie sheets and sprinkle with Espresso Brava Sea Salt.

  5. Bake until cookies have crackled appearance, about 8 to 9 minutes. Set aside until cool.