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Espresso Chocolate Chunk Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 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.
  • Enjoy!


All images and text ©Bethcakes.