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.
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!
Espresso Chocolate Chunk Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp corn starch
- 1/4 cup instant espresso powder
- 1 1/2 cups dark chocolate chunks
Instructions
- Preheat the oven to 350° and spray cookie sheet with nonstick cooking spray or line with parchment paper.
- In the bowl of a stand mixer, or using electric beaters, cream together butter, brown sugar, and regular sugar until fluffy. Add eggs and vanilla and mix to thoroughly combine.
- Add flour, baking soda, salt, cornstarch, and espresso powder and mix to incorporate. Fold in chocolate chunks.
- Scoop dough out using a cookie scoop onto prepared baking sheet. Bake at 350° F for 9-11 minutes or until cookies are just set around the edges and will be still slightly gooey in the center.
- Let cool on baking sheet for 2-3 minutes then remove to wire rack to cool completely.
