Looking for a cookie that satisfies both your sweet tooth and your coffee cravings? These Chocolate Chunk Espresso Cookies are the ultimate indulgence—chewy in the center, crisp on the edges, and packed with deep espresso flavor and gooey chocolate chunks.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp instant espresso powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet or dark chocolate chunks
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugars together until light and fluffy.
- Add the eggs and vanilla, mixing until well combined.
- In a separate bowl, whisk together flour, espresso powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chunks.
- Scoop dough onto the baking sheet using a cookie scoop or spoon, spacing them 2 inches apart.
- Bake for 10–12 minutes or until edges are golden and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips:
- Chill the dough for 30 minutes if you prefer a thicker cookie.
- Swap espresso powder for finely ground instant coffee if needed.
- Sprinkle a little sea salt on top before baking for an extra flavor boost.
These Chocolate Chunk Espresso Cookies are everything you love in a cookie—bold, balanced, and made to impress. Whether you’re baking for guests or just treating yourself, they’re the perfect pick-me-up any time of day.