Espresso Chocolate Chunk Cookies
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!
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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