Chocolate Chunk Espresso Cookies
A delightful blend of rich chocolate and bold coffee flavors, these cookies are soft, chewy, and perfect for coffee lovers.
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.
Notes
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. 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.