Name: Easy Espresso Chocolate Chunk Cookie Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: Dry Ingredients:; 250 g (2 cups) all-purpose flour; ½ tsp baking soda; ½ tsp baking powder; ½ tsp salt; 2 tsp finely ground espresso powder (or instant espresso granules); Wet Ingredients:; 115 g (½ cup) unsalted butter, softened; 100 g (½ cup) granulated sugar; 120 g (½ cup packed) light brown sugar; 1 large egg, room temperature; 1 tsp vanilla extract; Mix-ins:; 200 g (7 oz) dark or semi-sweet chocolate chunks (chopped from a bar); Optional: 50 g (½ cup) chopped toasted nuts (hazelnuts, walnuts, or pecans)

Cookies already hold a special place in dessert culture, but when you add espresso and big chunks of chocolate, they turn into something extraordinary. The combination of bittersweet espresso and melty chocolate creates a sophisticated treat that balances richness with depth. Perfect for coffee lovers, these cookies are bold, indulgent, and simple enough to prepare at home in under an hour. Whether you serve them warm with a cup of coffee or as part of a dessert platter, these cookies are guaranteed to impress.

Ingredients

To make about 18–20 cookies, gather the following:

Dry Ingredients:

250 g (2 cups) all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp finely ground espresso powder (or instant espresso granules)

Wet Ingredients:

115 g (½ cup) unsalted butter, softened
100 g (½ cup) granulated sugar
120 g (½ cup packed) light brown sugar
1 large egg, room temperature
1 tsp vanilla extract

Mix-ins:

200 g (7 oz) dark or semi-sweet chocolate chunks (chopped from a bar for uneven, gooey pieces)
Optional: 50 g (½ cup) chopped toasted nuts (hazelnuts, walnuts, or pecans)

Instructions

Step 1: Prepare the dry mixture

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and espresso powder.
Set aside.

Step 2: Cream butter and sugars

In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and creamy (about 2–3 minutes with an electric mixer).
Scrape down the sides to ensure everything mixes evenly.

Step 3: Add wet ingredients

Beat in the egg until fully combined.
Stir in the vanilla extract for added flavor.

Step 4: Combine wet and dry ingredients

Gradually add the dry mixture to the wet mixture, mixing on low speed until just incorporated.
Avoid overmixing, as it can make the cookies tough.

Step 5: Fold in chocolate chunks

Gently fold the chocolate chunks into the dough with a spatula.
If adding nuts, fold them in at this stage as well.

Step 6: Chill the dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Chilling helps control spreading and enhances flavor.

Step 7: Shape and bake

Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
Scoop about 2 tablespoons of dough per cookie, rolling into balls.
Place cookies 2 inches apart on the baking sheet.
Bake for 10–12 minutes, until edges are golden and centers still look slightly soft.
Let cookies rest on the tray for 5 minutes before transferring them to a wire rack.

Conservation and Storage

Room temperature: Store cooled cookies in an airtight container for up to 4 days.
Refrigerator: Keep for up to a week, reheating briefly in the microwave for a warm, gooey texture.
Freezer (dough): Scoop dough balls, freeze on a tray until solid, then store in a freezer bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
Freezer (baked): Store baked cookies in freezer-safe bags for up to 2 months. Thaw and warm before serving.

Tips for Perfect Espresso Chocolate Chunk Cookies

Use real espresso powder: Instant coffee can work, but espresso powder creates a more robust and authentic flavor.
Chop chocolate bars instead of chips: This gives you uneven pieces that melt beautifully into pools of chocolate.
Don’t overbake: Pull the cookies when centers look slightly underdone; they’ll finish setting as they cool.
Chill the dough: This prevents excessive spreading and gives cookies a chewy texture.
Sprinkle with sea salt: A pinch of flaky salt on top before baking enhances both the chocolate and espresso flavors.

Variations

Mocha Cookies: Replace 2 tablespoons of flour with cocoa powder for a deeper, chocolate-forward flavor.
Espresso White Chocolate Cookies: Swap dark chocolate for white chocolate chunks to create a sweet contrast.
Nutty Espresso Cookies: Add chopped toasted walnuts, hazelnuts, or pecans for crunch.
Double Shot Cookies: Increase espresso powder to 1 tablespoon for an extra caffeine kick.
Espresso Caramel Cookies: Drizzle baked cookies with caramel sauce and finish with sea salt.

Serving Suggestions

With coffee: Pair with a cappuccino, latte, or espresso shot for a true café-style experience.
As dessert: Serve warm with a scoop of vanilla or coffee ice cream.
On a platter: Combine with brownies, biscotti, and shortbread for a dessert tray.
For gifting: Wrap in parchment, place in a decorative tin, and gift to friends or colleagues.
Breakfast treat: Enjoy alongside a morning coffee for a sweet pick-me-up.

Conclusion

Easy espresso chocolate chunk cookies are more than just a dessert—they’re a gourmet twist on a timeless classic. With bold espresso, rich chocolate chunks, and a perfectly chewy texture, they balance indulgence with sophistication. The recipe is flexible, easy to store, and endlessly adaptable with variations and mix-ins. Whether you serve them at gatherings, pack them as edible gifts, or simply bake a batch to satisfy your own cravings, these cookies deliver a perfect blend of flavor and comfort. Once you try them, they’ll become a staple in your baking collection.

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Easy Espresso Chocolate Chunk Cookie Recipe

Author: hafsahafsa
Total Time: 32 minutes
Yield: 18–20 cookies 1x
Diet: Vegetarian

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Description

Bold espresso and rich chocolate chunks come together in these chewy, gooey cookies. Perfect for coffee lovers, these cookies strike the balance between indulgence and sophistication, all while being simple enough to prepare at home in under an hour.

Ingredients

Scale

Dry Ingredients:

250 g (2 cups) all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

2 tsp finely ground espresso powder (or instant espresso granules)

Wet Ingredients:

115 g (½ cup) unsalted butter, softened

100 g (½ cup) granulated sugar

120 g (½ cup packed) light brown sugar

1 large egg, room temperature

1 tsp vanilla extract

Mix-ins:

200 g (7 oz) dark or semi-sweet chocolate chunks (chopped from a bar)

Optional: 50 g (½ cup) chopped toasted nuts (hazelnuts, walnuts, or pecans)

Instructions

Dry mix: Whisk flour, baking soda, baking powder, salt, and espresso powder in a bowl.

Cream butter and sugars: Beat butter with granulated and brown sugar until light and fluffy (2–3 minutes).

Add wet ingredients: Beat in egg and vanilla until smooth.

Combine: Gradually add dry mixture to wet mixture. Mix until just combined.

Add chocolate: Fold in chocolate chunks (and nuts if using).

Chill dough: Cover and refrigerate for 30 minutes to prevent spreading.

Shape & bake: Preheat oven to 175°C (350°F). Line tray with parchment. Scoop 2 tbsp dough per cookie. Space 2 inches apart. Bake 10–12 minutes until edges are golden and centers soft.

Cool: Rest 5 minutes on tray before moving to wire rack.