I had a feeling we would need these cookies this week, friends. Espresso Chocolate Chunk Cookies, emphasis on the chocolate chunk part because I got a little carried away! There are worse things to get carried away with. With which to get carried away? Either way, I have no regrets.
It’s been chilly, rainy, and very gray here lately and these cookies seemed like the perfect treat for this kind of weather. They’re thick and gooey and soft in the middle. The espresso isn’t overpowering (again, emphasis on the chocolate chunk part), but you definitely get a hint of it in each bite. They are IRRESISTIBLE when warm from the oven. Obviously, you shouldn’t take my word on this and make them for yourself.
Espresso Powder vs. Instant Coffee
The only special ingredient you need for these cookies is espresso powder. I used this espresso powder from King Arthur Baking Co, and yes, I highly suggest using espresso powder and not instant coffee.
If you’re familiar with baking and baking ingredients, you probably know that instant coffee and espresso powder are not the same things, but the two are easily confused. Instant coffee is dehydrated ground coffee and pretty mild in terms of flavor when it comes to baking. Espresso powder is ground dark roast coffee that has been brewed, dried, and then very finely ground, which means it has a much more concentrated flavor.
I had some in my pantry already and have been trying to come up with fun things to use it with ~hence~ these cookies. If you can’t get your hands on some espresso powder, you can try instant coffee, just please know that I haven’t tried them this way and the flavor may not come through!
If you are a coffee addict like myself, I hope you’ll give these Espresso Chocolate Chunk Cookies a try! They don’t spread too much while baking, which means they’re thick and dense and perfectly gooey. Checks all the cookie boxes 😍
Espresso Chocolate Chunk Cookies
- ½ cup unsalted butter room temperature
- ¾ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- 2 tsp espresso powder
- 1 tsp baking soda
- 2 tsp cornstarch
- ½ tsp salt
- 2 cups chopped semisweet chocolate divided
- Sea salt for tops
- Preheat oven to 350°F and line two to three baking sheets with parchment paper.
- Cream butter and brown sugar on medium speed with a mixer until combined and fluffy. Add vanilla and egg; mix until just combined.
- Add flour, espresso powder, baking soda, cornstarch, and salt. Mix on low speed until just combined, and then medium speed until completely combined. Fold in half of chopped chocolate.
- Using a cookie scoop, scoop dough onto the prepared baking sheet, arranging 2-inches apart. Press about 5 to 6 additional chocolate chunks onto the top of each ball of dough.
- Bake cookies for 8 to 10 minutes, or until crisp around the edges. Remove from oven and sprinkle with sea salt. Let cookies cool on pans for a few minutes before transferring to a cooling rack.
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