Espresso Chocolate Chunk Cookies
Serves: 6-7 large cookies
  • 1/2 cup butter
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons instant espresso powder
  • 1 egg
  • 1 cup plus 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark chocolate chunks (I use 62% cacao)
  1. Preheat oven to 375 degrees.
  2. In mixer bowl combine butter and sugars and beat until fluffy.
  3. On medium low mix in vanilla, espresso and egg and mix until combined completely.
  4. On low mix in flour, baking soda and salt.
  5. One all ingredients are mixed well, stir in chocolate chunks. If you want to be sure chocolate chunks are on top of the cookies after being baked, reserve some chocolate chunks and place them on top of each ball of cookie dough so they stay on top.
  6. Scoop 3 tablespoons size dough for the large size cookies I made.
  7. Place cookie dough on a parchment lined baking sheet and bake 13-15 minutes, the very center of the cookies will still be slightly light in color, the outer edge of the cookies will be crispy and golden brown.
  8. Allow cookies to cool on the baking sheet or the cookies will "break' as you move them.
Recipe by Created by Diane at