Espresso Chocolate Chunk Cookies are all the rage these days! These cookies put a twist on your normal chocolate chip cookies by adding some amazing espresso flavor. I topped them with flaky sea salt to really enhance the chocolate and espresso (if you’re not already doing that with your chocolate-y cookies, you’re missing out). I also recommend chopping your chocolate rather than using chocolate chips for some more melt-in-your-mouth texture. These are perfect for any coffee or chocolate lover and guaranteed to impress your friends and coworkers!
Espresso Chocolate Chunk Cookies
Ingredients
- 1 3/4 cups all-purpose flour (243g)
- 3/4 cup unsalted butter (170g)
- 1 cup dark brown sugar, packed (165g)
- 1/3 cup granulated sugar (75g)
- 4 oz dark chocolate, roughly chopped
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 1/4 cup espresso powder I recommend Medaglia D'Oro
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- flaky salt for sprinkling
Instructions
- First, brown the butter. Add the butter to a medium saucepan and place over medium heat, stirring constantly. Make sure you monitor this closely, because delicious, browned butter can turn to burnt butter in an instant! Keep stirring until the butter just starts to turn a golden brown, and you should see the little specks of butter solids start to take on some color. As soon as they start to brown, remove from heat, and I recommend pouring the butter into a small heatproof bowl, as the butter will keep cooking in the saucepan otherwise. Allow the butter to cool.
- In the bowl of a stand mixer, add both sugars and the cool (but still liquid) browned butter. Beat on medium-high speed until fully combined (it'll look like wet sand), scraping down the sides as necessary. Add the egg, egg yolk, and vanilla, and again beat on medium-high speed until well combined.
- In a separate medium bowl, add the flour, espresso powder, salt, and baking soda. Whisk well to combine, and then with the mixer on slow speed, slowly add the dry ingredients, and continue mixing until everything is combined. You can fold in the chocolate chunks, but I recommend just slowly pouring them in while the mixer continues to go at low speed, as this dough is pretty firm and can be difficult to fold in the chunks by hand.
- Once everything is combined, cover and refrigerate for at least 30 minutes, or up to overnight. If you refrigerate for more than 30 minutes, allow the dough to sit out at room temp for ~10-15 minutes before baking.
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper, and scoop out 1 oz balls of cookie dough onto the baking sheet, with roughly 2" of space between them. I was able to fit ~24 per baking sheet, so the second sheet won't be entirely full. Bake for 9-11 minutes, just until the edges start to brown, but the center should still be soft and gooey. Remove from the oven and immediately sprinkle with some flaky salt, and then allow to cool for a few minutes in the pan before moving to a wire rack to cool completely.
- Enjoy!
