These Espresso Chocolate Chunk Cookies are the ultimate treat for coffee and chocolate lovers! Soft and chewy, they’re packed with rich espresso flavor and studded with gooey dark chocolate chunks. Best of all, they’re easy to make in just one bowl!
These Espresso Chocolate Chunk Cookies are a variation of my classic Brown Butter Chocolate Chunk Cookies with the added kick of coffee. With the perfect balance of rich espresso flavor and gooey chocolate chunks, these cookies are chewy, decadent, and irresistible.
Whether you need a pick-me-up or a crowd-pleasing dessert, this recipe delivers big on flavor with minimal effort. Made in one bowl with simple ingredients, these cookies are perfect for any occasion.
For more brown butter treats try my brown butter brownies, brown butter oatmeal cookies or brown butter peanut butter cookies.
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Why You Will Love This Recipe
- Coffee & Chocolate Combo: The bold espresso with the nutty brown butter enhances the chocolate flavor, creating a cookie that’s rich and indulgent, perfect for coffee lovers.
- Easy to Make: No mixer needed! This recipe comes together quickly in just one bowl with simple ingredients.
- Chewy Perfection: These cookies have crisp edges and soft, chewy centers.
- Customizable: Swap out chocolate chunks for chips or chocolate covered espresso beans for an extra crispy texture.
- Freezer-Friendly: The dough or baked cookies can be stored for later, making it perfect for planning ahead.
Ingredient Notes
- Unsalted Butter: Browning the butter gives it a toasty, nutty flavor that enhances the richness of the cookies. Be sure to let the browned butter cool slightly before mixing with the sugars.
- Instant Espresso Powder: A small amount of espresso powder intensifies the coffee flavor without overpowering the cookies. You can use instant coffee powder as well.
- Light Brown Sugar: Provides moisture and a chewy texture.You can use dark brown sugar as well.
- Granulated White Sugar: White sugar gives these cookies sweetness as well as crispy edges.
- Chocolate Chunks: I like to use chopped up dark chocolate bars.This is what gives these cookies those melty pools of chocolate.Opt for high-quality dark chocolate chunks for the best flavor, but semi-sweet chocolate works well too.
- Pure Vanilla Extract: Enhances the overall flavor and balances the espresso.
- All-Purpose Flour: Creates the perfect structure for chewy cookies.
- Eggs: Helps bind the ingredients together while adding richness.Use room temperature large egg.
- Baking Soda: Ensures the cookies rise and have a soft, chewy texture.
- Flaky Sea Salt: Optional for sprinkling on top the cookies.
Step-by-Step Instructions
Here is how to make these espresso chocolate chunk cookies.You can use a stand mixer fitted with a paddle attachment or a large mixing bowl with a hand mixer.Line two large baking sheet with parchment paper.
Step 1:Brown the Butter. Heat the cubed butter in a small saucepan over medium heat. The butter will melt and bubble vigorously which is normal. After about 8 minutes, the top will be completely covered in foam. Stir the butter continuously at this point so you can see when the butter has browned. After another 2 minutes, the bottom of the butter should be speckled with amber-brown bits. Take the pan off the heat and pour the butter into a heatproof bowl to cool.
Step 2:Mix Wet Ingredients: In a large bowl, whisk together the browned butter, brown sugar, granulated sugar, and espresso powder until smooth. Add the egg, egg yolk and vanilla extract, and mix until combined.
Step 3:Combine Dry Ingredients: Sift in the flour, baking soda, and salt. Mix until just combined.
Step 4:Add Chocolate Chunks: Fold in the chocolate chunks, reserving a few for topping.
Step 5:Scoop & Chill: Use a cookie scoop to form 1.5-tablespoon-sized balls of dough. Chill in the refrigerator for a minimum of 2 hours.
Preheat your oven to 350°F (175°C)
Step 6:Bake cookies: Arrange the cookie dough balls on the prepared baking sheet, spacing them about 2-3 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
Step 7:Cool: Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.Optionally sprinkle the cookies with flaky salt while they are cooling.
Tips & Tricks
- Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
- Chill the Dough: For thicker cookies, chill the dough at least an hour before baking.
- Use a Cookie Scoop: This ensures uniform cookies that bake evenly.
- Add Extra Chocolate: Press a few chocolate chunks on top of each cookie before baking for a bakery-style look.
- Measure flour properly:The flour needs to be spooned and leveled. If you scoop using the measuring cup directly into the flour, it will be compacted. Too much flour means no spread with your cookies.For best results use a kitchen scale to measure all your ingredients.
- Make sure the butter is not hot: Ensure the browned butter has cooled to room temperature; otherwise, the cookies will spread too thin.
FAQs
Yes, but the flavor may be less intense. Dissolve the instant coffee in a teaspoon of water before adding to the dough.
Although I haven’t tested these with alternative flours you can try to substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Avoid over baking. Remove the cookies from the oven when the edges are set, but the centers are still soft.
Absolutely! Milk chocolate will make the cookies sweeter and less intense. You can even experiment with using espresso chips .
Yes you can use regular melted butter but you’ll miss out on the rich, nutty aroma and flavor that browned butter brings to these cookies.Without the browned butter these would just be regular cookies.
Sure. These cookies will still be delicious with all chocolate chips. However, chocolate chips have stabilizers added to them don’t melt in the same way that a chopped chocolate bar does so you wont get those pools of chocolate.
Storage & Freezing
Storage: Store baked espresso chocolate chip cookies in an airtight container at room temperature for up to 5 days.
Freezing Dough: Scoop the cookie dough into balls and freeze on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
Freezing Baked Cookies: Allow the cookies to cool completely, then freeze in a single layer in a freezer-safe container or ziploc bag for up to 3 months. Thaw at room temperature before serving.
More Cookie Recipes You Will Love
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Recipe
Espresso Chocolate Chunk Cookies
Equipment
- 2 large baking sheets
Ingredients
- 10 tablespoons unsalted butter
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg + egg yolk at room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 2 teaspoon espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dark chocolate chunks or semi-sweet
- Flaky Sea Salt
Instructions
- In a small saucepan, melt the butter over medium heat until golden brown and nutty in aroma. Remove from heat and let cool slightly.
- In a large bowl, whisk together the browned butter, brown sugar, granulated sugar, and espresso powder until smooth. Add the egg, egg yolk and vanilla extract and whisk until well combined.
- Sift in the flour, baking soda, and salt. Mix until just combined. Do not overmix.
- Gently fold in the chocolate chunks, reserving a few for topping.
- Using a cookie scoop, portion the dough into 1.5-tablespoon-sized balls and place them on the prepared baking sheet about 2 inches apart.chill the dough for 2 hours.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Press a few reserved chocolate chunks on top of each cookie. Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.Optionally sprinkle the tops of the cookies with flaky sea salt.
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