I think I’ve mentioned before that chocolate chip cookies are not my favorite cookie. I would rather have a chip-less cookie, oatmeal cookie, sugar cookies (sans frosting), or basically another other cookie.

Like I will literally seek out the chocolate chip cookie with the least amount of chips, make a batch without them, or pick any other cookie in the box.

With that being said, I have perfected our families chocolate chip cookie recipe. My kids love them so I bake them and eat them almost whenever they ask.

This most recent time, though, I wanted to switch it up a bit and decided to put some espresso powder in the batter and use chocolate chunks instead of chips – oh, big change, I know… haha!

I still made a batch of regular cookies for the kids, but these espresso chocolate chunk cookies were definitely a keeper, for sure.

This recipe is basically another riff on my regular chocolate chip cookie but just as, if not more, delicious. Though I do have some friends that will argue that my toffee butterscotch cookie might just be the best one. And I won’t disagree with them. 

What is Espresso Chocolate Chunk Cookies?

Espresso Chocolate Chunk Cookies are a delightful twist on the classic chocolate chip cookie. By incorporating instant espresso powder, these cookies offer a subtle coffee flavor that perfectly complements the rich, dark chocolate chunks. This recipe is perfect for those who enjoy the combination of coffee and chocolate, providing a sophisticated and indulgent treat.

Why You’ll Love this Recipe

These cookies are not just your average dessert. The addition of espresso powder elevates the flavor profile, making them a hit among coffee enthusiasts. Plus, the use of dark chocolate chunks instead of regular chocolate chips adds a luxurious touch. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are sure to impress.

Ingredients

• Unsalted Butter: Provides a rich, creamy base and helps achieve a tender texture.
• Light Brown Sugar: Adds moisture and a deep, caramel-like flavor.
• Granulated Sugar: Balances the sweetness and contributes to the cookie’s structure.
• Large Eggs: Bind the ingredients together and add richness.
• Vanilla Extract: Enhances the overall flavor with a sweet, aromatic note.
• All-Purpose Flour: Forms the structure of the cookies, giving them their shape and texture.
• Baking Soda: Acts as a leavening agent, helping the cookies rise and become fluffy.
• Salt: Balances the sweetness and enhances the other flavors.
• Corn Starch: Adds softness and a slight chewiness to the cookies.
• Instant Espresso Powder: Infuses the cookies with a rich coffee flavor that pairs perfectly with chocolate.
• Dark Chocolate Chunks: Provide bursts of intense chocolate flavor and a satisfying texture contrast.

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Substitutions & Additions

If you don’t have instant espresso powder, you can use finely ground coffee as a substitute, though the flavor may be slightly different. For those who prefer milk chocolate, feel free to swap out the dark chocolate chunks. Additionally, you can add a handful of chopped nuts for extra texture and flavor.

How to Make this Recipe

Start by preheating your oven to 350° F and lining a baking sheet with parchment paper.

In the bowl of a stand mixer or using electric beaters, cream together butter and sugars until fluffy. Add eggs and vanilla and mix together.

Add in flour, baking soda, salt, cornstarch, and instant espresso powder. The espresso powder give it a nice coffee flavor without being too overwhelming and also without having to brew coffee and using extra liquid in the batter.

Mix all that to incorporate and just until all the flour streaks are gone from the batter. Then fold in the chocolate chunks. You could beat them in too but they’ll break that way and not be so chunky.

Scoop cookies by 1-2 Tbsp full onto prepared baking sheet. Bake at 350° F for 9-11 minutes until the cookies just looks set on the edges. I have found that 9 minutes is perfect for my oven.

Let cool on the baking sheet for 2-3 minutes before moving to cooling rack to cool completely. The cookies will set more while on the baking sheet if you think they don’t look done enough when you pull them out.

Grab a glass of milk and dunk and enjoy!

Cooking Tips & Tricks

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and better texture.

Don’t Overmix: When adding the dry ingredients, mix until just combined to avoid tough cookies.

Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking.

Watch the Baking Time: Keep a close eye on the cookies as they bake. They should be slightly underbaked in the center for a gooey texture once cooled.

Serving Suggestions

These cookies are best enjoyed fresh out of the oven with a glass of cold milk or a hot cup of coffee. For an extra indulgent treat, serve them with a scoop of vanilla ice cream.

Storage Suggestions

Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the dough balls and bake them as needed.

Recipe FAQ

Can I use regular coffee instead of espresso powder? Yes, but the flavor may be less intense.

Can I freeze the cookie dough? Absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to 3 months.

How do I know when the cookies are done? The edges should be set, but the centers will still look slightly underbaked. They will continue to cook as they cool on the baking sheet.

Can I add nuts to this recipe? Yes, chopped nuts like walnuts or pecans can be a great addition.

What type of chocolate is best? Dark chocolate chunks are recommended for a rich flavor, but you can use milk or semi-sweet chocolate if you prefer.

In summary, these Espresso Chocolate Chunk Cookies are a must-try for any coffee and chocolate lover. Their unique flavor and gooey texture make them an irresistible treat.