These chewy espresso chocolate chunk cookies are on top of the world. I mean it. Chocolate & coffee are such a match made in heaven. Are you ready to take your chocolate chip cookies to the next level? They are perfectly soft and chewy and filled with a rich chocolate & espresso flavor in every single bite. I use many different tricks that result in a chocolate chip cookie with the best qualities that one looks for – softness, chewiness, thickness and slightly crisp edges. By far, I’ve never had luck with coming across a recipe that uses all of these tips and tricks. The flavor and texture of these cookies is thus unparalleled making them the perfect treat for any time of the day!
Ingredients you’ll need:
- Brown butter: To brown butter, make sure you start with a little more (around 1/4th cup or 30g) than you need as it’s quantity will reduce while browning. If you are a few spoons short of brown butter, you can add water instead (trust me, it’s okay!)
- Dark brown sugar: You can use either light or dark brown sugar to make this recipe. This recipe uses more brown sugar than granulated sugar which gives more moisture and softness to the cookies.
- Granulated sugar: Along with adding sweetness, granulated sugar helps the cookies hold their perfect shape and structure.
- Egg: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your cookies and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cookie dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
- Extra Egg yolk: These cookies are chewy yet so soft and moist. One of the secret to that is this extra egg yolk which adds more moisture to your cookies along with also being a binding agent.
- Vanilla: I highly recommend that you use a high quality, pure vanilla extract. This helps in giving a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
- All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
- Espresso powder: This makes these cookies the best chocolate chunk cookies in the world. When combined with chocolate, it truly does bring out the most amazing flavor in them.
- Chocolate: You must use good quality baking chocolate chips or chocolate (I use callebaut) to get the best flavor. You can definitely substitute with a dark chocolate brick if you have to, your cookies may not turn out to be the best, but they will still be delicious!
FAQ
To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven. Cookies are very soft when taken out of the oven.
These chocolate chunk cookies are incredibly soft, chewy and moist at the same time. This is because of a few reasons. Firstly, the amount of brown sugar in this cookie recipe is more than the granulated sugar. This adds softness and moisture to these cookies. Another very important tip would be to take out these cookies under-baked. Yes, you read it right! These cookies continue to bake as they cool. Taking them out when almost done is the best way to ensure that they stay soft. Lastly, chill your cookie dough. This is so important to prevent your cookies from over spreading and instead helping them to rise above and result in thicker cookies.
Yes you can freeze the cookie dough as well as baked cookies. Wrap the dough or cookies in a plastic wrap or ziploc bag and freeze them. If you are freezing the chocolate chip cookie dough, transfer it to the refrigerator a night before you want to bake it. If you are freezing cookies, bake them in the oven until warm for about 5 minutes. Make sure to freeze cookies only once they are completely cooled.
Other Cookie recipes you’ll love:
- Fudgy Espresso Brownie Cookies
- Dark Chocolate Tahini Thumbprint Cookies
- Small Batch Chewy Chocolate Chip Cookies
Some other tips to make this recipe:
- Take out your cookies from the oven when they are almost baked to help them remain soft and moist. Transfer them to a wire rack and allow them to cool completely. They will continue to bake while they cool.
- These small batch chewy cookies taste the best when sprinkled with some flaky sea salt. However, you can leave it out if you desire to! Be careful not to sprinkle it with any iodised salt.
- Make sure not to over-mix your cookie dough. Also, I do not recommend skipping the chill time. Freezing the cookie dough ensures that they do not spread too much in the oven.
- If you would like a more crisp cookie, I recommend swapping out half of the all-purpose flour with bread flour. This will add crispness and chewiness to your cookies. A downside of using bread flour would be that these cookies dry out when stored, so it’s recommended to store them with a slice of bread in your container to help them retain moisture.
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
Happy Baking!
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Chewy Espresso Chocolate Chunk Cookies
- Total Time: 40 minutes
- Yield: 12 cookies 1x
Description
These chewy espresso chocolate chunk cookies are on top of the world. I mean it. Chocolate & coffee are such a match made in heaven. Are you ready to take your chocolate chip cookies to the next level?
Ingredients
- ½ cup (113g) unsalted butter, browned
- ¾ cup (150g) dark brown sugar
- ¼ cup (50g) dark brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1½ teaspoons pure vanilla extract
- 1¼ cup (166g) all-purpose flour
- ¼ cup (25g) espresso powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup (60g) dark chocolate chips or chunks
- flaky sea salt, for topping
Instructions
- To get half cup of browned butter, start with taking ¾ cup (170g) in a heavy bottomed saucepan. Over medium heat, brown the butter by stirring constantly until the butter begins to foam & turns golden brown leaving a nutty aroma in your kitchen.
- At this point, immediately remove the butter from heat and transfer to a measuring jug. If you are still below the half cup mark, add a few spoons of water to it.
- Preheat oven to 350°F (177°C). Meanwhile, line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, add the cooled brown butter, brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg, egg yolk and vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
- In a separate bowl, combine the flour, espresso powder, baking soda and salt.
- Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick. Don’t over beat the dough.
- Fold in the dark chocolate chips or chunks into the dough. Keep a handful for adding on top later. Now beat the dough on low speed until combined. You can also do this using your hands. Make sure not to overmix as the butter will start melting.
- Wrap the chocolate chip cookie dough in a plastic wrap and let it chill in the refrigerator for atleast half an hour. This is very important to avoid your cookies from over-spreading while baking in the oven.
- Scoop the dough (about 2 tablespoon for each cookie) on to the lined baking sheet. Take the leftover chocolate chips or chunks and press a few on top of each cookie.
- Bake cookies at 350°F (177°C) for 14-15 minutes or until edges start to brown. Take them out of the oven slightly under-baked to help them remain soft and moist. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
- Transfer cookies to a wire rack immediately and let them cool completely. Sprinkle with flaky sea salt on top while they cool if desired. These cookies will continue to bake while they cool.
- Store these cookies in an airtight container at room temperature for upto 2 weeks. If using bread flour (see notes), I would recommend storing them with a slice of bread to help cookies retain their moisture.
Notes
- Make sure not to over-mix your cookie dough. Also, I do not recommend skipping the chill time. Freezing the cookie dough ensures that they do not spread too much in the oven.
- If you would like a more crisp cookie, I recommend swapping out half of the all-purpose flour with bread flour. This will add crispness and chewiness to your cookies. A downside of using bread flour would be that these cookies dry out when stored, so it’s recommended to store them with a slice of bread in your container to help them retain moisture.
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Chocolate, Espresso, Cookies
- Cuisine: American
Keywords: chocolate chip cookies, espresso chocolate chip cookies, mocha cookies
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