Chocolate Chunk Espresso Cookies are a delightful blend of rich chocolate and bold coffee flavors. With every bite, you get a soft and chewy texture that pairs perfectly with a cup of coffee or tea. These cookies are easy to make and are guaranteed to impress friends and family.
Why Make This Recipe
These cookies are perfect for coffee lovers who enjoy a little extra kick in their sweets. The addition of espresso powder enhances the chocolate flavor and gives the cookies a unique twist. Plus, they’re quick to make! Whether it’s a cozy night in or a bake sale, these cookies are always a hit.
How to Make Chocolate Chunk Espresso Cookies
Ingredients:
- 1 C Unsalted Butter (2 Sticks), melted
- ¾ C (150 g) Dark Brown Sugar
- ½ C (110 g) Granulated Sugar
- 2 ½ C (350 g) All Purpose Flour
- 1 tsp Baking Soda
- ¼ tsp Baking Powder
- ½ tsp Salt
- 2 TBSP Espresso Powder
- 1 Lg Egg + 1 Egg Yolk at room temperature
- 2 tsp Pure Vanilla Extract
- 1 C (200 g) Dark Chocolate Chips
- 4 oz Semi Sweet Chocolate Bar, chopped (or ½ C Chocolate Chunks)
Directions:
- In a large bowl, whisk the melted butter and sugars together until smooth.
- Add the egg, egg yolk, and vanilla extract. Whisk until you get a glossy paste-like consistency.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and espresso powder.
- Combine the dry ingredients with the wet mixture, mixing until just combined. There should be some streaks of flour remaining.
- Gently fold in the chocolate chips and chunks.
- Using a large cookie scoop, place the cookie dough onto a cookie sheet lined with parchment paper.
- Let the dough chill for at least 30 minutes, or up to overnight in the fridge.
- When you’re ready to bake, preheat your oven to 350°F (175°C). Bake about 7-8 cookies at a time for 10 minutes.
- When done, remove the cookies from the oven and gently bang the pan on the counter a couple of times to help flatten them.
- Let the cookies sit on the hot pan for 2 minutes before transferring them to a cooling rack.
- Optionally, sprinkle flaky salt on top for an extra touch.
How to Serve Chocolate Chunk Espresso Cookies
These cookies taste great on their own but pair exceptionally well with coffee or milk. You can serve them warm or at room temperature. For a special treat, serve with a scoop of vanilla ice cream on top!
How to Store Chocolate Chunk Espresso Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze the cookies in a sealed container for up to three months.
Tips to Make Chocolate Chunk Espresso Cookies
- Don’t skip the chilling time; it helps the cookies maintain their shape.
- Use good quality chocolate for the best flavor.
- Feel free to adjust the amount of espresso powder to suit your taste.
Variation
For a fun twist, you could add nuts like walnuts or pecans for crunch. You can also substitute the dark chocolate with white chocolate or milk chocolate.
FAQs
- Can I use instant coffee instead of espresso powder?
- Yes, you can use instant coffee, but the flavor may be slightly different.
- What if I don’t have unsalted butter?
- If you only have salted butter, you can still use it, but reduce the salt in the recipe to avoid overpowering the cookies.
- How can I make the cookies chewier?
- For chewier cookies, try adding an extra egg yolk or reducing the amount of flour slightly.
Chocolate Chunk Espresso Cookies
Ingredients
Wet Ingredients
- 1 C Unsalted Butter, melted 2 Sticks
- ¾ C Dark Brown Sugar Packed
- ½ C Granulated Sugar
- 1 Lg Egg at room temperature
- 1 Lg Egg Yolk at room temperature
- 2 tsp Pure Vanilla Extract
Dry Ingredients
- 2 ½ C All Purpose Flour 350 g
- 1 tsp Baking Soda
- ¼ tsp Baking Powder
- ½ tsp Salt
- 2 TBSP Espresso Powder
Chocolate Ingredients
- 1 C Dark Chocolate Chips 200 g
- 4 oz Semi Sweet Chocolate Bar, chopped or ½ C Chocolate Chunks
Instructions
Preparation
- In a large bowl, whisk the melted butter and sugars together until smooth.
- Add the egg, egg yolk, and vanilla extract. Whisk until you get a glossy paste-like consistency.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and espresso powder.
- Combine the dry ingredients with the wet mixture, mixing until just combined. There should be some streaks of flour remaining.
- Gently fold in the chocolate chips and chunks.
- Using a large cookie scoop, place the cookie dough onto a cookie sheet lined with parchment paper.
- Let the dough chill for at least 30 minutes, or up to overnight in the fridge.
Baking
- Preheat your oven to 350°F (175°C).
- Bake about 7-8 cookies at a time for 10 minutes.
- When done, remove the cookies from the oven and gently bang the pan on the counter a couple of times to help flatten them.
- Let the cookies sit on the hot pan for 2 minutes before transferring them to a cooling rack.
- Optionally, sprinkle flaky salt on top for an extra touch.
