Introduction
There’s something magical about the combination of rich chocolate and the bold flavor of espresso. These Chocolate Chunk Espresso Cookies are a delightful treat for any occasion, blending the robust essence of coffee with gooey, decadent chocolate chunks. Whether you’re enjoying them with a morning cup or as an afternoon pick-me-up, these cookies are sure to bring a smile to your face.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
- 1 cup chocolate chunks
- 1/2 cup chopped nuts (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract to the sugar mixture and whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and instant espresso powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chunks and chopped nuts if using.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes or Tips
- For a richer flavor, use dark chocolate chunks.
- Feel free to experiment with different nuts, such as walnuts or pecans.
- Store cookies in an airtight container for up to a week to maintain freshness.
Cooking Techniques
These cookies come together easily, making use of classic baking techniques. Be sure to properly cream the butter and sugars to incorporate air for a lighter texture. Mixing the dry and wet ingredients separately ensures an even distribution of flavors without overmixing, which can lead to tough cookies.
FAQ
- Can I use regular coffee instead of espresso powder? Yes, but the flavor will differ slightly.
- What can I substitute for the eggs? Flax eggs or applesauce can work as a substitute.
- Can I freeze the cookie dough? Absolutely! Just scoop the dough onto a baking sheet and freeze. Once solid, transfer to a ziplock bag for up to 3 months.
Conclusion
These Chocolate Chunk Espresso Cookies are not just cookies; they are a warm hug in dessert form. Perfect for coffee lovers and sweet tooths alike, they offer a wonderful balance of flavors and textures that will leave everyone reaching for seconds. Enjoy the baking process, share with loved ones, and indulge in the simple pleasure of a freshly baked cookie!