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Espresso Dark Chocolate Chunk Cookies
If you're the kind of person who orders a double espresso and judges people who put milk in their coffee, these are your cookies. They're dark, intense, slightly bitter in the best way, and loaded with big chunks of 70% dark chocolate that puddle into these glossy pools of melted goodness. The espresso powder doesn't make them taste like coffee-flavored cookies (nobody wants that). It deepens everything. The chocolate tastes more chocolatey, the brown sugar tastes more caramelly, and there's this roasty undertone that makes you go 'what IS that?' It's espresso. It's always espresso. The fu*king secret weapon of baking that nobody talks about enough.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp instant espresso powder
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp fine sea salt
- 3/4 cup unsalted butter, melted
- 1 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg plus 1 yolk
- 2 tsp vanilla extract
- 8 oz dark chocolate (70%), chopped into chunks
- 1 tsp flaky sea salt
Instructions
- 1
Mix dry ingredients
Whisk flour, espresso powder, cocoa powder, baking soda, and fine salt together in a bowl. Make sure the espresso powder is fully incorporated with no clumps. If your espresso powder is clumpy, dissolve it in 1 teaspoon of hot water first, then add it to the wet ingredients instead.
- 2
Mix wet ingredients
In a large bowl, whisk melted butter with both sugars until smooth and slightly thick. Add the egg, extra yolk, and vanilla. Whisk vigorously for about 30 seconds until the mixture is glossy and pulls away from the sides slightly. This builds structure.
- 3
Combine
Add the dry ingredients to the wet and fold with a spatula until just combined. The dough will be dark and thick. Fold in the chocolate chunks, saving a few to press into the tops before baking.
- 4
Rest the dough
Let the dough rest at room temperature for 15 minutes. This lets the flour hydrate and the espresso flavor develop. The dough will thicken up and become easier to scoop.
- 5
Bake
Scoop 2-tablespoon balls onto parchment-lined baking sheets, 2 inches apart. Press a reserved chocolate chunk or two into the top of each ball. Bake at 350°F (175°C) for 10-12 minutes until the edges are set and the tops look dry but the centers are still soft when you gently press them.
- 6
Finish
Sprinkle with flaky sea salt immediately. Let cool on the pan for 10 minutes. These are rich, so they're best at a smaller size. But nobody's going to eat just one, so the serving size is a suggestion at best.
Baker's Notes
- Instant espresso powder (not ground coffee) is what you want. Ground coffee won't dissolve and you'll have gritty cookies. Medaglia d'Oro is the brand I use.
- The extra egg yolk adds richness without making the cookies cakey. It's the difference between a cookie and a coffee muffin top. We want cookie.
- Use 70% dark chocolate, not semi-sweet. The bitterness of the dark chocolate plays off the espresso perfectly. Semi-sweet makes them too sweet.
- These pair disgustingly well with a glass of cold milk. Or whiskey. I'm not here to judge your choices.
Nutrition
Calories
220
Fat
12g
Carbs
27g
Protein
3g
Sugar
17g
Serving
1 cookie
Notes
FAQ
Will I taste the coffee?
Can I use instant coffee instead of espresso powder?
What chocolate should I use?
Are these kid-friendly?
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