For a more intense espresso flavor, use finely ground espresso powder in addition to the brewed espresso. If you don't have dark chocolate chunks, you can use chopped dark chocolate or chocolate chips. Chilling the dough is essential for preventing the cookies from spreading too thin. If you're short on time, chill the dough for at least 30 minutes. Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Espresso Chocolate Chunk Cookies
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 5 mins
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SERVING24 People
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VIEWS13
Elevate your cookie game with these decadent Espresso Chocolate Chunk Cookies. A sophisticated twist on a classic, these treats boast a rich, coffee-infused dough studded with generous chunks of dark chocolate and a hint of flaky sea salt for the perfect balance of sweet and savory.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol23 mg
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Fiber0 g
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Protein2 g
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Saturated Fat5 g
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Sodium242 mg
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Sugar13 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside. (5 minutes)
02
StepIn a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy. (2-3 minutes)
03
StepAdd the cooled espresso, egg, and vanilla extract to the butter mixture and beat until well combined. (1 minute)
04
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (2 minutes)
05
StepFold in the dark chocolate chunks until evenly distributed throughout the dough. (1 minute)
06
StepCover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. This step is crucial for preventing the cookies from spreading too thin during baking. (30 minutes minimum)
07
StepPreheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. (10 minutes)
08
StepUsing a spoon or a 1-ounce ice cream scoop, portion the chilled dough into 1-inch balls. Place them on the prepared baking sheets, leaving at least 2 inches between each cookie. (10 minutes)
09
StepGently press the tops of the cookie dough balls and sprinkle each with a pinch of flaky sea salt. (2 minutes)
10
StepBake in the preheated oven for 9-11 minutes, or until the edges are just beginning to turn golden brown and the centers are still slightly soft. (9-11 minutes)
11
StepRemove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
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Chris Simonis
Jun 18, 2025The dough was a little sticky, but chilling it really helped. The cookies came out perfectly!
Claudie Kerlukerolfson
Jun 10, 2025I've made these cookies several times, and they're always a hit. The flaky sea salt on top is the perfect finishing touch.
Shaina Schinner
Jun 8, 2025These cookies are amazing! The espresso flavor is subtle but definitely there, and the chocolate chunks are so decadent.