Chocolate Espresso Cookie Cups

Chocolate Espresso Cookie Cups

I originally found this recipe in Demolition Desserts. When I described the cookbook, I noted that it really encourages you to be creative, so while I did make the recipe as written, I also experimented with the size and shape of the cookies in the book. My favorite variation I baked up was for Chocolate Espresso Cookie Cups. These two-bite cookies are baked in mini muffin cups, which gives them a cute look an a fantastic texture. They’re fudgy and soft in the center, not unlike a good brownie, but still retain some of that “crispy on the outside edge” feel when they’re fresh from the oven that ordinary chocolate chip cookies have.

The original recipe called for using a little bit of real coffee grounds in the cookies to give them their espresso flavor. I opted to use instant espresso powder (instant coffee is fine) because I think it it actually lends more flavor to the cookies and I like the way that it fully incorporates without leaving any gritty little bits behind. I actually don’t mind a bit of texture, but I know plenty of people who do. It adds a nice coffee note and makes the cookies seem a little bit darker and richer. The cookies will sink a bit in the center as they cool, so don’t worry if they loose some of their muffin-like dome after taking them out of the oven. It’s just a sign that they’re going to have a nice, moist middle.

I used a combination of chocolate chips here. If you don’t want to mix them all up, I would probably lean towards milk chocolate chips for this recipe because they add some extra sweetness to a fairly dark chocolaty cookie, but dark chocolate chips would provide a little bit more of an intense chocolate flavor if that’s what you prefer.

Chocolate Espresso Cookie Cups
(adapted from Demolition Desserts)
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
3/4 cup plus 2 tbsp dark brown sugar
1/2 cup plus 1 tbsp white sugar
2 tsp instant espresso powder
1 large egg
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
1 cup milk chocolate chips

Preheat oven to 350F. Line a mini muffin cup with paper liners (or grease well).
In a medium. bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Blend in instant espresso powder, egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture. Mix until no streaks of dry ingredients remain. Stir in chocolate chips.
Bake for 10 minutes. Cool cups in the pan for 10 additional minutes, then remove from pan and transfer to a wire rack to cool completely.

Makes about 3 dozen.

24 comments

  1. Well, I guess I have to make these this coming weekend.

  2. Those look wonderful, and since they are bite size I am sure the calories don’t count.

  3. Those look great! Is it wrong that I want one with a cup of coffee? :)

  4. This is when those silicone mini muffin pans really come into play. I love the crustiness of no paper liners but metal can get sticky and hard to get the muffins or brownies out of the pan. If I spray the silicone ones, even if they stick a little, the flexible cup allows me to get the brownies or muffins out without losing that crust. I can’t wait to try these. Love the chocolate/coffee recipes. Thanks, Nicole.

  5. Cookie Cups are such a cute idea! I used my silicone mini cups recently for the first time for chocolate cupcakes and forgot to spray, which completely ruined the cupcakes. They absolutely would not come out even after cooling for a while. The cookies are probably a lot different though. Just remember to spray!

  6. Hi.. I saw these and just had to try them. The flavor is amazing, but unfortunately mine sank ALOT in the center! Any ideas why that happened? Thanks!

  7. These look great…I wonder how they would work out as regular cookies.

    Nic, have you thought about making a pie with a meringue crust? I have been making a lot of pavlovas lately, and I’ve become a little obsessed with the idea of making mini pumpkin pies in a meringue crust. I can’t find anything online except lemon meringue pies upside down with the crust being the meringue. I’m wondering how you would bake them to get the meringue to cook without getting soggy from the filling. Any thoughts?

  8. These look great…I wonder how they would work out as regular cookies.
    Nic, have you thought about making a pie with a meringue crust? I have been making a lot of pavlovas lately, and I’ve become a little obsessed with the idea of making mini pumpkin pies in a meringue crust. I can’t find anything online except lemon meringue pies upside down with the crust being the meringue. I’m wondering how you would bake them to get the meringue to cook without getting soggy from the filling. Any thoughts?

  9. All I can say is YUMMMM! I think I may add some more chocolate to this by putting a swirl of ganache in the center…

  10. Can these be made on a baked on a cookie sheet?

  11. These look delicious! I love that they are bite size:)

  12. I bought one of these from her bakery. SO AMAZING.

  13. These look SO Yummy! I can’t wait to try!

  14. Cookie cups are such a delightful concept! As for chocolate and espresso, it doesn’t get much better.

  15. nicole! i applaud you on this recipe. it is just great!!i made it in my metal mini muffin pan & used all semi sweet chocolate & they little sweeties popped out perfectly! i ate a bunch already…YUM YUM! going to freeze some of the scooped dough for bake offs! thanks!

  16. I love the sound of cookie cups!

  17. Just tried this recipe today and did three variations in terms of baking:

    1. Baked in mini muffin tins with paper liners
    2. Baked as cookies
    3. Baked in mini muffin tins without paper liners

    By far, I liked #3 the best. It had a nice crust and was soft on the inside. I baked these for a little longer 12-14 minutes and then let them cool in the pan for another 10 minutes and they came out great. I baked #1 for 10 minutes and let them cool in the pan for another 10 minutes and they were too soft and didn’t have the nice crust around the edge. I baked # 2 (cookies) for 12 minutes. They were ok. Still great flavor, but my husband said they were dry. He liked the mini muffins MUCH better. He said they were awesome as mini muffins.

    Happy baking!

  18. These just came out of the oven – I got distracted and forgot to set the timer, I hope they aren’t burnt!
    I did note that the recipe does not say how full to fill the cups (or did I miss it?). I noticed I should have filled them full, but at least I’ll have a few more!

  19. I think these are some great recipes for the kids to do with Christmas and Thanksgiving coming up. They will be excited to be able to cook any kind of cookies.

  20. I think these are some great recipes. The kids will be ecstatic to make any kind of cookies. They will love this and I will let you know how it all goes with them baking cookies.

  21. I tried these, but used just dark chocolate chips, and they were wonderful.

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