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Chocolate Chunk Espresso Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes + 30 minute chill
  • Yield: 15 Cookies 1x


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.