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To make these delightful espresso chocolate chunk cookies, gather the following ingredients: - 1 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour, sifted - 1/2 cup unsweetened cocoa powder, sifted - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 tablespoon instant espresso powder - 1 cup dark chocolate chunks, roughly chopped - Flaky sea salt for topping For extra flavor, consider adding these: - 1/2 cup chopped nuts, like walnuts or pecans - 1 teaspoon cinnamon for warmth - 1 tablespoon coffee liqueur for a deeper coffee taste You can swap some ingredients if needed: - Use coconut oil instead of butter for a dairy-free option. - Replace brown sugar with coconut sugar for a healthier choice. - Use almond flour instead of all-purpose flour for gluten-free cookies. - Instant coffee can work if you don’t have espresso powder. These choices let you customize your cookies while keeping them tasty! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This ensures even baking. Next, line two baking sheets with parchment paper. This helps the cookies not stick and makes cleanup easy. In a large mixing bowl, add 1 cup of softened butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer on medium speed. Mix until the mixture is light and fluffy, around 2-3 minutes. This step is key for a soft cookie. In another bowl, whisk together 2 cups of sifted all-purpose flour, 1/2 cup of sifted cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of fine sea salt, and 1 tablespoon of instant espresso powder. Make sure there are no lumps. Gradually add this dry mix to the wet mix. Mix on low speed just until combined. Don't overmix; it keeps the cookies tender. Gently fold in 1 cup of dark chocolate chunks using a spatula. This ensures even chocolate bites in each cookie. Drop rounded balls of dough onto the prepared baking sheets, leaving 2 inches between each. Sprinkle a pinch of flaky sea salt on top of each cookie. Bake for 10-12 minutes. The edges should be set, but the centers should remain soft. Let them rest on the sheets for 5 minutes before moving them to a wire rack to cool completely. To bake the best cookies, I suggest using room temperature ingredients. This helps them mix better. Always measure your flour correctly. Too much flour can make cookies dry. I like to spoon flour into the measuring cup and level it off with a knife. For perfect chocolate chunks, chop your chocolate into even pieces. This way, they melt evenly. You can also melt some chocolate before folding it into the dough for a gooey center. Just be careful not to overheat it. Baking at 350°F (175°C) is key for these cookies. Keep an eye on them for the last few minutes. The edges should look set, while the center stays soft. Remove them from the oven and let them rest on the baking sheet for five minutes. This helps them finish baking without getting hard. Pro Tips Chill the Dough: For thicker cookies that hold their shape, refrigerate the dough for at least 30 minutes before baking. Use Good Quality Chocolate: The flavor of your cookies greatly depends on the quality of the chocolate used; opt for high-quality dark chocolate chunks for the best results. Experiment with Espresso: Adjust the instant espresso powder to your taste; a little more can intensify the coffee flavor without overpowering the chocolate. Store Properly: Keep leftover cookies in an airtight container at room temperature to maintain freshness; they can also be frozen for longer storage. {{image_4}} You can boost the flavor of your cookies by adding nuts. Chopped walnuts or pecans give a nice crunch. You can swap dark chocolate for milk chocolate or white chocolate. Each type brings its own unique taste. For a fun twist, try using chocolate chips instead of chunks. They melt differently, which can change the cookie's texture. Want to mix things up? Add a splash of mint extract for a fresh taste. It pairs well with chocolate and espresso. You can also add a bit of orange zest. This brings a bright, citrus note that balances the rich flavors. Just a teaspoon of either will do the trick. Experimenting with these flavors can make your cookies stand out. You can make these cookies gluten-free easily. Swap the all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum for the best texture. This will help keep your cookies soft and chewy. Always check the labels on your ingredients to ensure they are gluten-free. This way, everyone can enjoy these delicious treats! To keep your espresso chocolate chunk cookies fresh, store them in an airtight container. Line the container with parchment paper to absorb moisture. This helps keep cookies soft. You can also place a slice of bread in the container. This adds moisture and keeps cookies from drying out. Store the cookies at room temperature for up to one week. Freezing is a great way to save cookies for later. First, let the cookies cool completely. Next, place them in a single layer on a baking sheet. Freeze for about one hour until firm. Once frozen, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When you want to enjoy them, just thaw at room temperature. For the best taste, reheat your cookies before enjoying. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. This makes them warm and soft again. You can also use the microwave. Heat for about 10 seconds. Be careful not to overheat, or they may get tough. Enjoy your cookies with a fresh cup of espresso! Yes, you can. Use finely ground coffee instead. It won't give the same strong flavor, but it will work. You might need to adjust the amount. Taste the dough to find the right balance. If your cookies are dry, try adding a bit of milk. Start with one tablespoon. Mix it in gently and check the texture. You can also reduce the flour in your next batch. To make chewy cookies, try these tips: - Use more brown sugar than white sugar. - Don’t overbake them. Remove them while they are still soft. - Chill the dough before baking. This helps them stay thicker. Sure! You can use coconut sugar or even honey. Keep in mind, honey adds moisture. You may need to reduce other liquids in the recipe. Adjust to achieve the right texture. In this blog, we covered essential cookie ingredients and their precise measurements. We explored tips for perfect texture and baking process to ensure your cookies are delicious. We also discussed creative variations and storage tips for freshness. Remember, following these steps leads to delightful cookies every time. Now, get ready to bake and enjoy your treats!

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 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar, preferably light or dark
  • 1 2 granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1 2 unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1 2 fine sea salt
  • 1 tablespoon instant espresso powder
  • 1 cup dark chocolate chunks, roughly chopped
  • 1 pinch flaky sea salt for sprinkling on top

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time, mixing completely before adding the next. Then add the vanilla extract and mix until fully blended.
  • In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, fine sea salt, and instant espresso powder until combined.
  • Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined.
  • Gently fold in the dark chocolate chunks using a spatula.
  • Drop rounded balls of dough onto the prepared baking sheets, allowing at least 2 inches of distance between each.
  • Lightly sprinkle a pinch of flaky sea salt on top of each cookie.
  • Bake in the preheated oven for 10-12 minutes until the edges are set and centers are slightly soft.
  • Let the cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with a cup of freshly brewed espresso for an indulgent treat.
Keyword chocolate, cookies, dessert, espresso