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Chocolate Espresso Cookies

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“These are a thin, wafer type cookie. For a chewier cookie, slice them a bit thicker and bake them a shorter time. Using a combination of butter and margarine makes a tender cookie, but keeps the fat down. Do not use diet or soft margarine.”
1hr 30mins
40-45 cookies

Ingredients Nutrition


  1. Mix flour, cocoa, baking soda, and salt in a medium bowl. Set aside.
  2. In a small bowl, combine brown sugar, granulated sugar, and coffee. Mix with fingers to press out lumps.
  3. In a medium mixing bowl, beat butter and margarine together until creamy. Add the sugar mixture and vanilla extract. Beat on high speed for about one minute. Beat in egg white.
  4. On low speed, beat in flour mixture just until incorporated. Knead with hands briefly until smooth.
  5. Form dough into a cylinder 9–10 inches long and about 1¾ inches in diameter. Wrap securely in waxed paper. Chill at least 45 minutes or until needed. Dough can be prepared to this point and refrigerated up to three days, or it can be wrapped, airtight, and frozen up to three months.
  6. Lightly coat baking sheets with nonstick cooking spray.
  7. Place oven racks in the upper and lower thirds of oven and preheat to 350°F Use a sharp knife to slice rounds ¼ inch thick from the chilled dough. Place one inch apart on prepared baking sheets. Bake 10 to 14 minutes. (Rotate baking sheets from top to bottom and front to back about halfway through baking to ensure even baking. Cookies will puff and crackle on top and then begin to settle down slightly when done).
  8. Transfer cookies to a wire rack to cool completely before storing. Store, airtight, up to two weeks, or freeze up to two months.

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