Ingredients for Espresso Choco Chunk Cookies
- 2 1/2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- Espresso Granules
- Pure Vanilla Extract
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- 1 large egg and 1 large egg yolk
- Egg Yolk
- Semi Sweet Chocolate Chips
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How to Make Espresso Choco Chunk Cookies
- Preheat oven to 325°F (160°C).
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon salt, and 1 teaspoon baking soda.
- In a small bowl, stir together 2 tablespoons instant espresso powder, 1 teaspoon vanilla extract, and 1 tablespoon hot water. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar and ¾ cup packed brown sugar until light and fluffy.
- Add 1 large egg and 1 large egg yolk; beat until well combined.
- Gradually pour in the espresso mixture and mix on low speed until just combined.
- Add the dry ingredients to the wet ingredients in small batches, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chunks.
- Using a 2-ounce ice cream scoop, drop rounded scoops of cookie dough onto ungreased baking sheets, spacing them 3 inches apart.
- Bake for 18-20 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm with a glass of cold milk for the ultimate indulgence!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
141g
Fat
52g
Carbs
18g
