07/29/2026
Double Chocolate Espresso Bark Cookies 🍪☕
If you’re a fan of rich, fudgy cookies and bold coffee flavor, this recipe is for you. These soft double chocolate cookies are loaded with chocolate chips and chunks of Gig Harbor Candy Company Espresso Bark, giving every bite the perfect balance of deep chocolate, crunchy espresso bark, and just the right amount of sweetness. They’re the kind of bakery-style cookies that disappear fast.
Ingredients
½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (100g) packed light or dark brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 cup (125g) all-purpose flour
⅔ cup (55g) unsweetened cocoa powder
1 tsp baking soda
⅛ tsp salt
1 Tbsp milk
1 cup semi-sweet chocolate chips
1 cup Gig Harbor Candy Company Espresso Bark, chopped into bite-sized pieces
Instructions
Beat the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg and vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.
Mix in the milk, then fold in the chocolate chips and chopped Espresso Bark.
Cover and chill the dough for at least 3 hours (overnight is even better).
Preheat the oven to 350°F and line baking sheets with parchment paper.
Scoop about 1½ tablespoons of dough into balls and place them 2–3 inches apart on the baking sheet.
Bake for 11–12 minutes, until the edges are set and the centers are still soft.
Let cool for 5 minutes before transferring to a wire rack. For an extra bakery-worthy finish, gently press a few more pieces of chopped Espresso Bark into the tops while the cookies are still warm.
Save this recipe for your next baking day and don’t forget to tag us if you give them a try! 🤎