Salted Espresso Cookies with Two Chimp Coffee


Serves - recipe makes 14 cookies



50g granulated sugar
100g dark brown sugar
70g light brown sugar
125g salted butter, softened
1 egg
Double shot espresso or 60ml very strongly brewed coffee
200g plain flour
75g cocoa powder
1/4 tsp bicarbonate of soda
1 tsp baking powder
1 tsp Cornish Sea Salt Flakes, plus extra for sprinkling
85g dark chocolate, chopped into chunks
75g white chocolate, chopped into chunks


Take double chocolate cookies to the next level with freshly brewed espresso coffee and flavour-enhancing Cornish Sea Salt. You won’t be able to resist these morish cookies from Two Chimps Coffee – just try them and see!


  1. Put the sugars to a bowl with the butter and beat with an electric whisk until light and fluffy.
  2. Add the egg and coffee from Two Chimps and mix well.
  3. Sift together the flour, cocoa powder, bicarbonate of soda and baking powder and add this to the wet mixture along with a pinch of Cornish Sea Salt Flakes. Mix gently until everything is incorporated.
  4. Fold in the chocolate, then chill for at least 1 hour.
  5. Heat the oven to 180C/160C fan/gas 4.
  6. Line two large baking trays with baking paper and roll the mixture into 14 balls. Place on the tray, leaving space between them for spreading. Sprinkle on a little extra sea salt and press the flakes down gently.
  7. Bake the cookies for 12-14 minutes, then remove from the oven, tapping the tray firmly on the work surface to flatten out the cookies. Leave to cool for 10 minutes before transferring the cookies to a wire rack to cool completely. Finish with a final pinch of Cornish Sea Salt Flakes.

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