• 2 1/2 cups whole wheat pastry flour
  • 2 tablespoons freshly ground espresso powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon finely ground sea salt
  • 1/2 cup natural cocoa or cacao powder, not dutched
  • 1 cup unsalted butter, room temperature (soft to the touch)
  • 2 cups fine-grained granulated sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 8 ounces chocolate covered espresso beans


  1. Preheat your oven to 375 degrees.
  2. Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside.
  3. Assemble the wet ingredients: In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar – it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.
  4. Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.
  5. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) – and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking – I never roll them into perfect balls or anything like that – this way each cookie will have a bit of unique personality.
  6. Place the cookies in the oven: Bake for about 10 minutes on the middle rack. You don’t want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool.