Triple Chocolate Espresso Cookies are deliciously rich, fudgy, ultra-chocolatey cookies, accented by the perfect balance of espresso. These yummy treats are the perfect mid-morning or afternoon pick-me-up to bust through any chocolate craving. Pair with coffee, if you dare, for an extra dose of caffeine. But these cookies really beg to be washed down with a cool glass of milk.

A dash of espresso powder is often used to deepen chocolate flavor. But just the right amount more creates a tantalizing mocha compliment to this already rich chocolate experience.

Espresso powder is basically just espresso that’s been brewed, dried, and then ground into a fine powder – similar to the process to create instant coffee. Instant coffee can be subbed in a pinch, but it will provide a slightly different and less intense flavor profile. I’d recommend a 1-to-1 swap with instant coffee, if needed. That won’t provide the same mocha flavor intensity, but additional coffee could result in a slight bitterness.

All of that being said, espresso contains caffeine. If you’re making cookies for or with the kiddos, consider adjusting the expresso powder (for your own sanity). Try making half of the dough with espresso and half without for the kids. Just adjust step 5. Divide both the chocolate mixture and the flour mixture in half. Add half of the recommended espresso (2 teaspoons) to one half of the flour mixture and proceed to mix two separate batches of dough. Just don’t forget which cookies are which after baking!!