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- 1 cup unsalted butter, softened - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1/2 cup cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon instant espresso powder - 1 cup dark chocolate chunks - Sea salt flakes for topping The main star here is the instant espresso powder. It brings a rich coffee flavor to the cookies. This flavor pairs well with the chocolate. It gives you a nice boost too! Next, we have dark chocolate chunks. I prefer using chunks over chips. Chunks melt beautifully and add gooey pockets of chocolate in every bite. Butter is key for texture. Softened butter makes the cookies soft and chewy. Brown sugar adds moisture and a slight caramel flavor. Granulated sugar helps create that perfect crisp edge. Lastly, the sea salt flakes on top? They balance the sweetness and enhance the flavors. A sprinkle makes all the difference! If you do not have unsalted butter, you can use salted butter. Just skip the added salt in the recipe. For a lower sugar option, swap half of the brown sugar with applesauce. This change can make your cookies a bit softer. Prefer a different chocolate? You can use milk chocolate or even white chocolate. Each will give a unique twist to the flavor. If you want a gluten-free option, try using almond flour or a gluten-free flour blend. Just make sure it has a good binding agent. {{ingredient_image_1}} Start by gathering all your ingredients. You will need butter, sugars, eggs, and more. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps the cookies not stick. 1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until it becomes light and fluffy. 2. Next, add the eggs one at a time. Mix well after each egg. Stir in the vanilla extract for extra flavor. 3. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder. Make sure everything is well combined. 4. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix the dough. 5. Now, fold in the dark chocolate chunks. Make sure they are evenly spread throughout the dough. 6. Use a cookie scoop or a tablespoon to drop dough balls onto the prepared baking sheets. Leave some space between each cookie. 7. To finish, sprinkle a pinch of sea salt flakes on top of each cookie. This adds a nice touch! 8. Bake in your preheated oven for 10 to 12 minutes. The edges should be set, but the centers should still be soft. 9. Once baked, let the cookies cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. To get the best texture, remember these points: - Cream the butter and sugars well for a light cookie. - Don’t overmix the dough; this keeps cookies soft. - Let the dough rest for a bit. This helps the flavors blend. - Use high-quality chocolate for richer taste. Following these steps will help you create the perfect espresso chocolate chunk cookies! Start with a clean kitchen. Gather all your ingredients before you begin. This helps you stay organized. Measure your ingredients accurately. Use dry measuring cups for flour and cocoa powder. Use liquid measuring cups for sugar and butter. Cream the butter and sugars until light and fluffy. This step adds air and makes cookies soft. Avoid using cold butter. Softened butter mixes better and creates a nice texture. Don't skip the sea salt flakes on top. They add a nice flavor contrast. Be careful not to overmix the dough. Overmixing can make cookies tough. Keep the cookie balls equal in size for even baking. Chilling the dough is a game changer. It helps the flavors develop and keeps cookies thick. Chill for at least 30 minutes. You can also add nuts or spices for extra flavor. Try adding a dash of cinnamon for warmth. The dark chocolate chunks give a rich taste, so don’t skimp on them. Pro Tips Use Quality Chocolate: For the best flavor, opt for high-quality dark chocolate chunks. It enhances the richness of the cookies. Chill the Dough: If you have time, chill the cookie dough for 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor. Experiment with Espresso: Adjust the amount of instant espresso powder to suit your taste. More espresso will intensify the coffee flavor! Store Properly: Keep leftover cookies in an airtight container to maintain their softness. They can also be frozen for longer storage. {{image_2}} You can easily change up the taste of your cookies. Adding nuts gives a nice crunch. Chopped walnuts or pecans work well. You can also mix in spices. A dash of cinnamon adds warmth. If you like heat, try some cayenne pepper. It gives a fun kick! Want a gluten-free version? Use almond flour or a gluten-free blend. This keeps the texture nice. For a vegan option, swap the butter for coconut oil. Use flax eggs instead of real eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can make these cookies fit any season. For fall, add pumpkin spice. It gives a cozy feel. During the holidays, try peppermint extract. It adds a festive twist. You can also sprinkle crushed candy canes on top for a pop of color. These small changes make each batch unique and fun! To keep your Espresso Chocolate Chunk Cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place parchment paper between layers to keep them soft. You can also add a slice of bread to the container. This keeps the cookies moist and tasty. Store them at room temperature for up to five days. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag or airtight container. You can keep them frozen for up to three months. Just remember to label the bag! When you’re ready to enjoy your cookies, reheating them can bring back their fresh-baked taste. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for 5 to 7 minutes. You can also microwave them for about 10 to 15 seconds if you're in a hurry. Enjoy your warm cookies with a cup of coffee for the best experience! To make Espresso Chocolate Chunk Cookies from scratch, first, gather your ingredients. You need butter, sugars, eggs, vanilla, flour, cocoa powder, baking soda, salt, espresso powder, and dark chocolate chunks. Start by creaming the butter and sugars until light. Add the eggs and vanilla, mixing well. In another bowl, mix the dry ingredients. Slowly combine the wet and dry mixtures. Fold in chocolate chunks. Scoop dough onto baking sheets. Bake at 350°F for 10-12 minutes. Yes, you can use instant coffee. It will give a similar taste. However, espresso powder has a richer flavor. If you use instant coffee, adjust the amount for the best taste. Start with 1 tablespoon and see how it works. Store your cookies in an airtight container. This keeps them fresh longer. You can also use parchment paper between layers. This prevents them from sticking together. Keep them in a cool, dry place to maintain texture. Espresso Chocolate Chunk Cookies last about one week at room temperature. If you refrigerate them, they can last longer, about two weeks. For best taste, enjoy them fresh. Yes, you can make the dough ahead of time. Chill it in the fridge for up to three days. You can also freeze the dough for up to three months. Just scoop the dough balls, freeze them, and then bake straight from the freezer. Adjust the baking time slightly. In this article, we explored how to make delicious Espresso Chocolate Chunk Cookies. We covered key ingredients and their roles, plus substitutions to enhance your cookies. The step-by-step instructions guide you through preparation and baking with tips for perfect texture. You learned how to avoid common mistakes and enhance flavors. We also discussed fun variations and best storage practices. Enjoy these cookies fresh or frozen. With these tips, you will bake the best cookies every time!

Espresso Chocolate Chunk Cookies

Delicious cookies infused with espresso and loaded with dark chocolate chunks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon instant espresso powder
  • 1 cup dark chocolate chunks
  • to taste sea salt flakes for topping

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder until well combined.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  • Fold in the dark chocolate chunks until evenly distributed throughout the cookie dough.
  • Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, leaving space between each cookie.
  • Sprinkle a pinch of sea salt flakes on top of each cookie for added flavor.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm on a decorative plate, perhaps next to a small cup of espresso for an indulgent coffee break experience.
Keyword chocolate, cookies, espresso