Name: Chewy Espresso Cookies With Chocolate Chunks
Prep time: 10 min
Cook time: 9 min
Ingredients: 2¼ cups all-purpose flour; 1 tsp baking soda; 2 sticks unsalted butter (Softened); ¾ cup granulated sugar; ¾ cup light brown sugar (Firmly packed); 1 tsp vanilla extract; 2 eggs; 12 oz dark chocolate chunks; ½ cup cocoa powder; 1½ tbs instant espresso powder

Is there anything better than delicious and chewy chocolate chip cookies? Typically, I’d say no. But that’s before I started making Chewy Espresso Cookies. This type of cookie has recently taken the internet by storm. So what’s the big deal?

The big deal is that when you add chocolate with coffee or espresso, it takes your cookies to a whole other level. The smell alone it creates in your kitchen is enough to make them. If only you could bottle the smell.

Ready to bake? Let’s get to it!

What does espresso do in cookies?

When you add instant espresso or instant coffee into your cookie dough it deepens the chocolate flavor without overpowering it.

Can I use instant coffee instead of espresso powder?

Technically, instant espresso or coffee and espresso powder are not the same thing. Instant espresso is really dehydrated coffee. While espresso powder is made from ground coffee that’s been dark roasted.

With that said, I’m not a snotty baker. Use what you have (or what you like).

Why you’ll become obsessed with espresso cookies

These cookies are easy. They’re pretty much a chocolate chip cookie with a few extra additions. They’re also super rich in flavor and delicious. Not to mention, they’re not fancy cookies to make, but still get the job done. No cookie cutters, no chilling, no piping, just extra flavor and deliciousness!

Chewy Espresso Cookies With Chocolate Chunks

Ingredients

2¼ cups all-purpose flour
1 tsp baking soda
2 sticks unsalted butter Softened
¾ cup granulated sugar
¾ cup light brown sugar Firmly packed
1 tsp vanilla extract
2 eggs
12 oz dark chocolate chunks
½ cup cocoa powder
1½ tbs instant espresso powder
Sea salt

Instructions

Preheat oven to 375°.
In a small bowl, combine the dry ingredients: flour, baking soda, and salt. Set aside.
In large bowl, cream butter, sugars, and vanilla until smooth.
Beat in eggs.
Blend in flour mixture and chocolate chunks.
With a cookie scoop, drop teaspoons onto greased non-stick cookie sheet.
Bake 8-10 minutes.
Place on a cooling rack, sprinkle with sea salt and enjoy!

Print Recipe

5 from 1 vote

Chewy Espresso Cookies With Chocolate Chunks

The espresso in these cookies deepens the flavor of the chocolate without overwhelming the chocolate.

Prep Time10 mins

Cook Time9 mins

Course: Dessert

Cuisine: American

Keyword: Chocolate chip cookies, cookies, espresso chocolate chip cookies, espresso cookies

Servings: dozen

Calories: 147kcal

Ingredients

2¼ cups all-purpose flour
1 tsp baking soda
2 sticks unsalted butter Softened
¾ cup granulated sugar
¾ cup light brown sugar Firmly packed
1 tsp vanilla extract
2 eggs
12 oz dark chocolate chunks
½ cup cocoa powder
1½ tbs instant espresso powder

Instructions

Preheat oven to 375°.
In a small bowl, combine the dry ingredients: flour, baking soda, and salt. Set aside.
In large bowl, cream butter, sugars, and vanilla until smooth.
Beat in eggs.
Blend in flour mixture and chocolate chunks.
With a cookie scoop, drop teaspoons onto greased non-stick cookie sheet.
Bake 8-10 minutes.
Place on a cooling rack, sprinkle with sea salt, and enjoy! Makes about 48 cookies.

Notes

If you're looking for a heavier espresso flavor and lighter on the chocolate, just reduce or eliminate the cocoa powder.

Looking to mix it up more? Try adding instead of . You can also make this a instead of a chunk . I have found that sometimes they can be hard to find.

This recipe makes about 48 cookies.