For all the "Coffee Lovers" out there treat yourself to my Easy Espresso Chocolate Chunk Cookie Recipe! These cookies blend rich coffee and yummy chocolate chunks for a delicious combo. They've got crisp edges on the outside, soft inside, and perfect with a cup of coffee or as a sweet snack. Get ready to enjoy every bite!
This is the most perfect cookie recipe, I guarantee they'll turn out being the best cookies you've tried in your life!
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Espresso Chocolate Chunk Cookies are a favorite treat all year round! While they're perfect for any occasion, they can be especially popular during the holiday season, and for those cozy gatherings. Whether it's a festive family gathering, a holiday party with friends, or simply a cozy night in by the fireplace, these cookies are next level I promise you that!
This was inspired by these other recipes on my site: Oreo Cheesecake Truffles and Date Snickers.
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Ingredients
- All Purpose Flour
- Espresso Powder
- Cornstarch
- Baking Soda
- Salt
- Butter, softened to room temperature
- Golden Brown Sugar
- Granulated White Sugar
- Eggs
- Vanilla Extract
- Semisweet Milk Chocolate Bar
- Optional: Flaky Sea Salt
See recipe card for quantities.
Instructions
Cut up the chocolate into chunks.
Prepare the dough & wrap in plastic wrap. Store in fridge overnight.
Make small balls & bake for 23 minutes.
Sprinkle flaky salt over top, cool & serve.
1. Prepare the dry ingredients: In a medium bowl, mix together the flour, espresso powder, cornstarch, baking soda, and salt until well combined. Set aside.
2. Cream the butter and sugars: In separate bowl mix, either with a stand mixer or a hand mixer, beat the softened butter and sugars on medium-high speed until the mixture becomes light, fluffy, and pale yellow, which should take about 2 minutes. Remember to scrape down the sides of the bowl occasionally.
3. Combine the wet and dry ingredients: Add the egg and vanilla to the creamed mixture, and beat on medium speed until they are well combined, about 30 seconds. Gradually add the dry ingredient mixture and beat on medium-low speed until just combined. Use a spatula or wooden spoon to fold in the chocolate chips until evenly distributed.
4. Chill the dough: Transfer the dough to an airtight container and refrigerate it overnight.
5. Preheat the oven and prepare the baking sheet: Preheat the oven to 350°F. Prepare parchment paper lined baking sheet.
6. Bake the cookies: Once the cookie dough is thoroughly chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter and place them on the prepared baking sheet. Bake for approximately 10-12 minutes, or until the edges are slightly crispy and the tops are lightly golden. The centers may still appear slightly undercooked. Allow the cookies to cool on the baking sheet for about 5 minutes before serving. Optionally, but if so the best part, sprinkle a pinch of flaky salt on top before serving.
Substitutions for Easy Espresso Chocolate Chunk Cookie Recipe
All-Purpose Flour: Whole wheat flour, Gluten-free flour blend, Almond flour (for a gluten-free option), Oat flour
Espresso Powder: Instant ground coffee, Strongly brewed espresso or coffee (reduced to a syrup-like consistency)
Cornstarch: Arrowroot powder, Potato starch, Tapioca starch
Baking Soda: Baking powder (use 3 times the amount of baking powder compared to baking soda), Self-rising flour (reduce or eliminate salt if using self-rising flour)
Salt: Sea salt, Himalayan pink salt, Kosher salt (reduce the amount if using finer table salt)
Butter, softened to room temperature: Margarine, Coconut oil (solid at room temperature)
Golden Brown Sugar: Light brown sugar, Dark brown sugar (for a richer flavour), Coconut Sugar
Granulated White Sugar: Cane sugar, Coconut sugar, Maple sugar
Eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg), Chia eggs (1 tablespoon chia seeds mixed with 3 tablespoon water per egg), Unsweetened applesauce (¼ cup per egg)
Vanilla Extract, store-bought or homemade: Vanilla bean paste, Almond extract, Maple extract
Semisweet Milk Chocolate Bar: Milk chocolate chips, Dark chocolate chips, Cocoa Powder
Optional: Flaky Sea Salt: Coarse kosher salt, Himalayan pink salt flakes
**Always keep in mind that substitutions may alter the taste, texture, and appearance of the final product, so it's advisable to experiment and adjust quantities accordingly.
Equipment
- Large Baking Sheet
- 1 Small Bowl and Medium Sized Bowl
- Hand Mixer or Stand Mixer
- Whisk
- Spatula
- Parchment Paper
- Plastic Wrap
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Cooling Rack
How to Store & Reheat
To maintain their freshness and flavor, store your Espresso Chocolate Chunk Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies in a zip-top bag or airtight container for up to 2-3 months.
When reheating, simply remove the desired number of cookies from the freezer or refrigerator and let them come to room temperature for about 10-15 minutes. For a warm and gooey treat, you can also reheat the cookies in a preheated oven at 350°F for 2-3 minutes or in the microwave for about 45 seconds. Enjoy these delightful cookies whenever the craving strikes!
3 Top Tips for Success
1. Chill the Dough: After mixing the cookie dough, refrigerate it for at least a few hours or preferably overnight. Chilling the dough helps solidify the fat in the cookies, which prevents them from spreading too much during baking. This results in thicker, chewier cookies with a better texture.
2. Use Quality Ingredients: Opt for high-quality ingredients, especially when it comes to the espresso powder, chocolate chunks, and vanilla extract. Using good quality espresso powder will enhance the coffee flavor, while high-quality chocolate chunks will provide rich, melty pockets of chocolate throughout the cookies. Additionally, pure vanilla extract adds depth of flavor that complements the other ingredients.
3. Don't Over bake: Keep a close eye on the cookies while they're in the oven, as they can quickly go from perfectly golden to over baked. Remember that cookies continue to cook slightly after being removed from the oven due to residual heat, so it's okay if they look slightly underdone when you take them out. Aim for slightly crispy edges and a soft, chewy center for the perfect texture.
FAQ's for Easy Espresso Chocolate Chunk Cookie Recipe
Yes, you can substitute instant coffee for espresso powder. Dissolve 1 tablespoon of instant coffee granules in 1 tablespoon of hot water for each teaspoon of espresso powder called for in the recipe.
Absolutely! You can scoop the cookie dough into balls and freeze them on a baking sheet until solid. Then transfer the frozen dough balls to a zip-top bag or airtight container and store them in the freezer for up to 2-3 months. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Of course! Feel free to use your favorite type of chocolate in place of semisweet chocolate chips. You can use milk chocolate, dark chocolate, or even white chocolate if you prefer. Chop the chocolate into chunks or use chocolate chips, whichever you prefer.
Related
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Pairing
These are my favourite dishes to serve with Easy Espresso Chocolate Chunk Cookie Recipe:
Easy Espresso Chocolate Chunk Cookie Recipe
Equipment
- Large Baking Sheet
- Small Bowl
- Medium Sized Bowl
- Hand mixer Stand Mixer
- Spatula
- Measuring Cups and Spoons
- Cooling Rack
- Parchment Paper
- Plastic Wrap
Ingredients
- 2 cups All-Purpose Flour
- 3 tablespoon Espresso Powder
- 2 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter, softened to room temperature softened to room temperature
- ½ cup Golden Brown Sugar
- ½ cup Granulated White Sugar
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 cup Semisweet Chopped Chocolate Chunks
- Flaky Sea Salt optional
Instructions
- Prepare the dry ingredients: In a medium bowl, mix together the flour, espresso powder, cornstarch, baking soda, and salt until well combined. Set aside.
- Cream the butter and sugars: In separate bowl mix, either with a stand mixer or a hand mixer, beat the softened butter and sugars on medium-high speed until the mixture becomes light, fluffy, and pale yellow, which should take about 2 minutes. Remember to scrape down the sides of the bowl occasionally.
- Combine the wet and dry ingredients: Add the egg and vanilla to the creamed mixture, and beat on medium speed until they are well combined, about 30 seconds. Gradually add the dry ingredient mixture and beat on medium-low speed until just combined. Use a spatula or wooden spoon to fold in the chocolate chips until evenly distributed.
- Chill the dough: Transfer the dough to an airtight container and refrigerate it overnight.
- Preheat the oven and prepare the baking sheet: Preheat the oven to 350°F. Prepare parchment paper lined baking sheet.
- Bake the cookies: Once the cookie dough is thoroughly chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter and place them on the prepared baking sheet. Bake for approximately 10-12 minutes, or until the edges are slightly crispy and the tops are lightly golden. The centers may still appear slightly undercooked. Allow the cookies to cool on the baking sheet for about 5 minutes before serving. Optionally, but if so the best part, sprinkle a pinch of flaky salt on top before serving.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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