Espresso Chocolate Cookies with Colombian Chocolate
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Time to read 4 min
Slick cookies with a roasty kick
Yes, you're ready. These aren't your average chocolate chunk cookies; these use hunks of our Colombian dark chocolate with a touch of espresso, blending complex, fruity notes with acidic coffee flavour.
The secret lies in using real Colombian chocolate—not just cocoa powder or generic chips. This 85% dark chocolate brings notes of dried cherries and chocolate pudding that perfectly complement the robust coffee flavors. The result? Cookies with complex, grown-up flavors that satisfy both your caffeine and chocolate cravings.
What you'll love about this recipe
We're lucky -- our neighbours up the street in east-end Toronto, Pilot Coffee Roasters in Leslieville, make some of the city's best coffee roasts.
While we'd love to recommend their top-notch coffee for the recipe, we're going to use this space for a watch out!
This recipe calls for espresso powder -- which is very much not the same thing as ground coffee from beans. The powdered espresso is the instant kind and will dissolve into your mixture.
Ground espresso beans, on the other hand -- will remain awkwardly crunchy and not really enjoyable even after mixing and baking!
Details to love about this recipe:
- Bold coffee flavor that doesn't overpower the chocolate
- Premium Colombian chocolate creates rich, complex taste layers
- Perfect chewy texture with slightly crisp edges
- Simple technique that guarantees bakery-quality results
Baking with Colombian Single-Origin Chocolate
Colombian chocolate transforms these cookies -- the 85% cacao content provides intense chocolate flavor without excessive sweetness, while the natural fruit notes complement the coffee beautifully.
"The Colombian cacao we buy from the Huila region has these incredible dried cherry and chocolate pudding notes that pair perfectly with acidic coffee. When you bake with an 85% cacao content bar those flavors become concentrated bites of chewy dark semi-sweetness."
Recipe details
15 minutes
12 minutes
24 cookies
Cookies
Dominican
Dry Ingredients
1 ⅓ cups all-purpose flour
⅓ cup buckwheat flour
1 tablespoon espresso powder
¼ teaspoon baking soda
1 teaspoon kosher salt
⅔ cup light brown sugar
½ cup granulated white sugar
Wet ingredients
- 10 tablespoons unsalted butter
- 1 large egg
- ½ teaspoon vanilla extract
Mix-ins:
- 2 bars rough chopped Soul Chocolate Colombia 85% Dark Chocolate
- Flake salt for sprinkling
Instructions
- Prepare your setup. Preheat oven to 350°F and line baking sheets with parchment paper.
- Combine dry ingredients. Whisk all dry ingredients into a medium bowl. Set aside for now.
- Mix wet ingredients. In a large bowl, whisk melted butter with both sugars until smooth. Add egg, egg yolk, and vanilla, mixing until fully combined.
- Build the dough. Add dry mixture to wet ingredients, stirring just until combined. Fold in chopped Colombian chocolate pieces. Snack a little. No one will notice.
- Shape for baking. Scoop 2-tablespoon portions of dough onto prepared sheets, spacing 2 inches apart. Lightly flatten each portion.
- Bake to soft. Bake 12-14 minutes until edges are set but centers still look slightly underbaked. Don't overbake—cookies continue setting on the hot pan.
- Cool and serve. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
Why choose this recipe
Bold Coffee Taste: Instant espresso powder provides concentrated coffee flavor without adding moisture that could affect texture.
Dark Chocolate Depth: Using Colombian single-origin chocolate instead of simple chocolate chips means more chocolate flavor from coffee's place of origin.
Texture Balance: The amount of butter plus an egg creates cookies that stay chewy while developing those coveted crispy edges. Yes please.
Used in this recipe
Baking Chocolate Spotlight:
Using cacao from ancient trees on Finca Casa Blanca, Colombia's oldest cacao farm dating back to the 1820s, this chocolate brings authentic regional flavors that elevate these cookies beyond ordinary. Taste notes of cherry and—of course, coffee—in this bite.
Meet the author : Kyle, owner of Soul Chocolate
I started Soul Chocolate in 2017 with my partner, Katie. We knew we needed to create chocolate responsibly using ethically-sourced ingredients from international farmers we trust. I still make chocolate everyday, get creative with new recipe development, manage sourcing with our favorite partners, and help our staff with day-to-day operations. My focus is on quality, traceability, and showing people what real chocolate should taste like. Join us for a chocolate making workshop with your friends, team, or family and get a new appreciation for craft quality chocolate.
Frequently Asked Questions
Can I use regular cocoa powder instead of espresso powder?
Sure, but while cocoa powder adds chocolate flavor, it won't provide the coffee kick that makes these cookies special. Instant espresso powder is key for authentic coffee flavor.
What if I can't buy Colombian chocolate?
Any high-quality 70-85% dark chocolate will work, though you'll miss the unique dried cherry notes that make Colombian cacao special. Look for single-origin chocolates for best results.
Can I make these cookies ahead of time?
You bet. Scoop the dough, freeze on baking sheets until solid, then store in freezer bags for up to 3 months. Bake directly from frozen, adding 2-4 extra minutes. Watch carefully.
Are these cookies bitter?
A little, yes. (We like that.) These aren't classic chocolate chip cookies like Ultimate Chewy Flaked Salt Cookies are. If the flavor feels too intense, try 70% dark chocolate and use half the espresso powder.
