Will I ever stop developing cookie recipes? Probably not. But, is anyone mad about it? Doubt it – especially when we’re talking about chocolate chunk espresso cookies. The only thing in my opinion that can make a chocolate chunk cookie better is a subtle hint of espresso. Not in your face coffee flavor, just a hint so subtle you might miss it. It’s what makes people go, “wow what’s your secret!?” These chocolate chunk espresso cookies are ooey gooey in the middle and packed with chocolate, but have that crunchy edge that we all love.
They do require a bit of dough chilling, but just 30 minutes! Chilling the dough really helps achieve the perfect chewy texture and I can’t stress enough how important it is not to skip it. Trust me, I wouldn’t make you wait longer for cookies if it wasn’t worth it. Let’s make ’em!
Tips for Baking Perfect Cookies
- Measure the flour properly. Ahhh here I am again, saying the same thing I always say. But seriously, the best way is to use a kitchen scale and measure your ingredients by weight. If you don’t have one, be sure to scoop the flour into a measuring cup then level it off with a flat edge. Don’t, I repeat, DON’T scoop it out of the bag with the measuring cup.
- Use high quality chocolate. It’s time to kiss those Tollhouse chips goodbye. They aren’t doing anything good for your cookies. For these cookies, I used Ghirardelli Semi Sweet Chips and Trader Joe’s Chocolate Chunks. Some of my other favorites for cookie baking are: Guittard, Beyond Good Chocolate Bars, and Callebaut.
- Add an extra egg yolk. You’ll notice that in this – and a lot of my cookie recipes – I use an egg and an egg yolk. This helps to achieve that chewy texture we all love in a good chocolate chip cookie.
- Slightly under bake them. When you take your cookies out of the oven, they should still look wet in the center. Leave them on the hot baking sheet to cool and you’ll end up with crisp edges and an ooey gooey center.
How to Make THE BEST Chocolate Chunk Esspresso Cookies
In a large mixing bowl, whisk the melted butter, dark brown sugar, and granulated sugar until well combined. Whisk in the egg, egg yolk, and vanilla extract until it reaches a glossy paste-like consistency. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and espresso powder. Fold in the dry ingredients until just combined.
Fold in the chocolate chips and chunks. Use a large cookie scoop to portion the dough. Place the cookie dough balls on a parchment lined baking sheet and chill in the fridge for 30 minutes. (Or up to overnight.)
When ready to bake, preheat oven to 350. Bake 7-8 cookies per parchment lined cookie sheet, leaving room for the cookies to spread. Remove the cookies from the oven and bang the pan on the counter a couple times to help flatten the cookies a bit. Use a small spatula to scoot any edges back it that spread too far. Let sit on the hot pan to finish cooking for 5 minutes before transferring to cooling rack. Top with flaky salt, optional – but also liiike not optional?
Chocolate Chunk Cookie Frequently Asked Questions
- Do I have to let the dough chill? Yes. Chilling the dough serves two purposes. First, it allows the flour and sugars to be fully absorbed resulting in a cookie that has serious depth of flavor. And second, if the dough is too warm, the cookies will spread too much in the oven.
- Can I use all chocolate chips and skip the chocolate bar/chocolate chunks? Sure. These cookies will still be delicious with all chocolate chips. However, chocolate chips don’t melt in the same way that a chopped chocolate bar does. Those pools and rivers of chocolate you see throughout these cookies are thanks to the chunks.
- Can I bake smaller cookies? You could use a standard 1 TBSP cookie scoop for these cookies, but the center won’t stay quite as doughy as if you use a large cookie scoop.
The perfect espresso chocolate chunk cookies with crisp edges and a doughy center.
- 1 C Unsalted Butter (2 Sticks) melted
- ¾ C (150 g) Dark Brown Sugar
- ½ C (110 g) Granulated Sugar
- 2 ½ C (350 g) All Purpose Flour
- 1 tsp Baking Soda
- ¼ tsp Baking Powder
- ½ tsp Salt
- 2 TBSP Espresso Powder
- 1 Lg Egg + 1 Egg Yolk at room temperature
- 2 tsp Pure Vanilla Extract
- 1 C (200 g) Dark Chocolate Chips
- 4 oz Semi Sweet Chocolate Bar, chopped (or 1/2 C Chocolate Chunks)
- In a large bowl, whisk the melted butter and sugars.
- Add the egg, egg yolk, and vanilla and whisk until it reaches a glossy paste-like consistency.
- In a separate bowl, whisk the flour, baking powder, baking soda, salt, and espresso powder.
- Add the dry ingredients and mix until just combined, with a few streaks of flour remaining.
- Fold in the chocolate chips and chunks,
- Scoop the cookie dough onto a cookie sheet lined with parchment paper, using a large cookie scoop.
- Let dough chill for at least 30 minutes, up to overnight.
- When ready to bake, preheat oven to 350. Bake 7-8 cookies at a time for 10 minutes. Remove cookies from oven and bang the pan on the counter a couple of times to help flatten out the dough.
- Let sit on the hot pan to finish cooking for 2 minutes before transferring to cooling rack.
- Top with flaky salt, optional.
Keywords: chocolate chunk cookies, chocolate espresso cookies, chocolate chunk espresso cookies, soft chocolate chunk cookies
If you loved the recipe for these Chocolate Chunk Espresso Cookies, be sure to tag @buuckfarms bakery on Instagram and leave a star rating and review below.