Chewy Chocolate Espresso Cookies

This is my most-requested recipe, no contest. These have the texture of a traditional chewy molasses cookie plus deep chocolate and espresso flavor. You can mix it up in one or two bowls, no mixer needed. These are great for make-ahead and store, freeze and ship well.

You’ll Need:

  • 12 tablespoons unsalted butter melted and slightly cooled
  • 1/2 cup cocoa powder I prefer Nestle
  • 1 teaspoon vanilla extract
  • 1 packets Starbucks Via or 1 teaspoon espresso powder
  • 1 cup sugar
  • 2 tablespoons unsulphered molasses I like Brer Rabbit Mild Flavor
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1/2 cup sugar for rolling


  1. In a large bowl, stir the cocoa and molasses into the warm butter. In medium bowl combine flour, baking soda, and salt. Add 1 c. sugar, egg, vanilla extract and Via (or espresso powder) to the butter mixture. Stir dry ingredients into the wet. Cover and chill dough for as little as an hour or up to 3 days.
  2. When ready to bake, preheat oven to 350 degrees. Roll 1 tablespoon of dough into balls (a cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake cookies, one sheet at a time, for 12-14 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Do not overbake.
  4. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.