Espresso Chocolate Chip Cookies


How to Store

Storing these is simple:

  • Be sure to allow to completely cool before storing.
  • We do not frost all of the cinnamon rolls, so we store the frosting in a seperate air tight container.
  • Store rolls in an air tight container, or wrapped in foil.
  • Both may be kept for up to one week, in the fridge.


You may want to make variatons with different flavor profiles

  • Ground chicken will work in this white chili
  • Swap a red or green pepper for the poblano for a more mild version
  • Add diced jalapēno for a kick!

Ingredients for the Peach Cake

  • Flour: Provides structure to the cake.
  • Sugar: Sweetens the cake and adds moisture.
  • Baking Powder: Acts as a leavening agent, helping the cake rise.
  • Salt: Enhances flavor and balances sweetness.
  • Milk: Adds moisture and tenderness to the cake.
  • Sour Cream: Enhances moisture and richness in the cake.
  • Melted Butter: Adds richness and flavor to the cake.
  • Egg: Provides structure and richness.
  • Vanilla Extract: Adds depth of flavor and enhances sweetness.
  • Almond Extract: Provides a subtle nutty flavor that complements the peaches.
  • Lemon Zest: Adds brightness and freshness to the cake batter.

Ingredients for Topping:

  • Juice of Half a Lemon: Adds acidity and brightness to the topping.
  • Melted Butter: Adds richness and helps to bind the topping.
  • Fresh Peaches: Provides the main flavor and texture of the cake.
  • Coarse Sugar: Adds sweetness and texture to the topping, creating a crunchy crust.


Here are three frequently asked questions about chocolate cupcakes with buttercream frosting:

  1. Can I make the cupcakes and frosting ahead of time? Yes, you can! Both the cupcakes and buttercream frosting can be made ahead of time. Simply store the unfrosted cupcakes in an airtight container at room temperature for up to two days, or freeze them for longer storage. The buttercream frosting can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. When you’re ready to enjoy them, allow the cupcakes to come to room temperature and whip the frosting briefly to restore its creamy texture.
  2. Can I use a different type of cocoa powder for the cupcakes? Yes, you can use different types of cocoa powder, but it may affect the flavor and texture of the cupcakes slightly. Dutch-processed cocoa powder is preferred for its smoother, milder flavor and darker color. If you use natural cocoa powder instead, you may need to adjust the leavening agents in the recipe, as natural cocoa powder is more acidic. It’s best to stick to the type of cocoa powder specified in the recipe for the best results.
  3. How do I achieve a smooth and fluffy buttercream frosting? To achieve a smooth and fluffy buttercream frosting, it’s important to start with softened butter and sifted confectioner’s sugar. Beat the softened butter in a stand mixer or with a hand mixer until it’s creamy and smooth. Gradually add the sifted confectioner’s sugar, beating well after each addition, until the frosting is light and fluffy. If the frosting is too thick, you can add a small amount of heavy cream or milk to thin it out to your desired consistency. Be sure to beat the frosting for several minutes to incorporate air and achieve a fluffy texture.

Espresso Chocolate Chip Cookies

Oh, let me tell you about these delightful Espresso Chocolate Chip Cookies that we adored in our home since I was a little kid! It was a regular thing during December, as my mother, Ida would whip up a large batch of these mouthwatering treats. She would keep them in old coffee cans in the freezer, and of course we would find them and sneak some out!

These Espresso Chocolate Chip Cookie Bars have a remarkable resemblance to the beloved Italian treat, biscotti, but with their own unique twist! The espresso, almonds and chocolate come together to form the perfect flavor. These delightful cookie bars possess a special crunchy texture that is simply irresistible.

Just like traditional biscotti, these cookie bars are baked to golden perfection, resulting in a satisfying crunch with every bite. The secret lies in the baking process that allows them to become wonderfully crisp and sturdy, making them perfect for dipping into a warm beverage, just like biscotti.

One of the best things about these cookies was how effortless they were to make. It was almost like magic! My mom would gather the simple ingredients, mix them together, and voilà – the cookie bars would come to life in no time. The aroma of freshly baked cookies, infused with the mesmerizing scent of espresso, would waft through the house, making it even harder to resist reaching for a bite.

Simply mix up the batter, press it in a pan, and cover it with slivered almonds. Slice these espresso chocolate chip cookies while they are still warm, these cookies set up to be a crunchy, treat that will be perfect for dipping into coffee, or milk!

Why you will love these cookie bars:

Rich Coffee Flavor: The inclusion of espresso imparts a deep and bold coffee taste, making these bars a dream come true for coffee enthusiasts who enjoy the robustness of espresso.

Perfect Balance of Sweetness: The combination of chocolate chips and a touch of sugar strikes a perfect balance of sweetness, satisfying both the chocolate lovers and those with a sweet tooth.

Easy to Make: The recipe for espresso chocolate chip bars is often straightforward and simple, making it accessible to both experienced bakers and those trying their hand at baking for the first time.

Pairing Perfection: Espresso chocolate chip bars pair exceptionally well with a hot cup of coffee or a glass of milk, making them an ideal treat for coffee breaks or afternoon indulgence.

espresso almond shortbread

Espresso Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 30 minutes
15 minutes
Total Time: 1 hour
Course: baking
Cuisine: cookies
Keyword: chocolate, cookie bars, espresso
Servings: 30 bars
Calories: 186kcal
Author: Bruce and Dina Miller



  • 1 cup butter
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 Tablespoons Instant Espresso Powder
  • 2 cups flour
  • 2 cups chocolate chips
  • 2/3 cup slivered almonds


  • Preheat oven to 375 F. standard overn or 350 F. convection oven.
  • Cream butter and sugar.
    1 cup butter, 1 cup sugar
  • Add salt, vanilla, almond extract and espresso powder to combine. Add in flour, and mix.
    1/2 teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 2 Tablespoons Instant Espresso Powder
  • Add in flour, and mix.
    2 cups flour
  • Add in chocolate chips. Mix in.
    2 cups chocolate chips
  • Press dough into an ungreased 9 X 13 pan. Sprinkle slivered almonds over top off cookie dough, and press gently. Bake for 25-30 minutes until a golden brown on almonds forms.
    2/3 cup slivered almonds
  • Remove from oven, and allow to sit for 5 minutes. Flip pan over onto a cutting board. This is important: Do not wait LONGER than 5 minutes to cut. You will cut when still slightly warm, otherwise the bars are too hard to cut.
  • Use a sharp knife or a pizza cutter to cut bars. We like to do narrow bars, but any shape will do!
  • Once bars are cut, allow to cool until set up. Bars will become crunchy, once cooled. Do not move cookie bars when they are still warm, or they will break.
  • Store cooled bars in an air tight container.


These bars freeze well.


Serving: 2bars | Calories: 186kcal | Carbohydrates: 22g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 88mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin A: 189IU | Calcium: 19mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!

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Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


  1. Suja md Reply

    5 stars
    One of my favorites! These looks absolutely great! can’t wait to try!

  2. Charla Reply

    5 stars
    Great! These cookies would pair so well with my daily dose of warm almond milk.

  3. Dannii Reply

    5 stars
    These cookies are were amazing. The espresso in it was perfect.

  4. Anjali Reply

    5 stars
    These cookies turned out perfectly the first time I made them!! They were a great afternoon pick-me-up with my coffee too – yum!

  5. Amanda Wren-Grimwood Reply

    5 stars
    Made these for work colleagues and they loved them. Can’t resist the combination of almonds, chocolate and coffee as a pick me up.

5 from 6 votes (1 rating without comment)

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