Chocolate espresso snaps

Lots of chocolate and just hint of espresso are combined to create a perfect sugar rolled cookie. Just wait till you try these crunchy sweets.

Chocolate espresso snaps

Chocolate and coffee are a match made in heaven. These super-simple cookies are perfect on their own but even better when added to your whole holiday cookie spread.

Chocolate espresso snaps recipe

Slightly adapted from A Beautiful Bite

Yields about 40 cookies (depends on size)


  • 1-1/2 cups white whole wheat flour
  • 1-1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup shortening, room temperature
  • 2 cups sugar
  • 1/2 dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sugar


  1. Preheat oven to 350 degrees F and prepare baking sheets with Silpat or parchment paper.
  2. In a medium bowl, whisk together both flours, cocoa powder, espresso powder, baking soda and salt, set aside.
  3. In the bowl of an electric mixer add butter, shortening, sugar and brown sugar. Mix together on medium speed until the mixture becomes fluffy.
  4. Mix in vanilla extract and then eggs one at a time until incorporated.
  5. Slowly add in flour mixture until incorporated.
  6. Scoop out dough into 2-inch balls and roll in remaining 1/4 cup sugar.
  7. Add to prepared baking sheet and bake for about 12 minutes until the cookie is slightly soft in the middle. This will result in a crispy edge but chewy center.

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