Description
A chewy, chocolate-studded cookie infused with bold espresso flavor, perfect for coffee lovers.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup espresso powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup salted sweet cream butter, softened
- ⅔ cup dark brown sugar
- ⅓ cup granulated sugar
- 1 extra-large whole egg, room temperature
- 1 extra-large egg yolk, room temperature
- 1½ teaspoons pure vanilla extract
- 12 oz semi-sweet chocolate chunks
- 1 cup dark chocolate chips
Instructions
- In a medium bowl, whisk together flour, espresso powder, baking soda, baking powder, and salt.
- In a separate bowl, beat butter with both sugars for about 1½–2 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla; beat until no streaks remain.
- Gradually fold in the dry ingredients until just combined.
- Stir in the chocolate chunks and chips. Cover and chill the dough for 30 minutes.
- Preheat oven to 350 °F and line baking sheets with parchment paper.
- Scoop 1½‑tablespoon portions, space them 2 inches apart, and bake for 10–12 minutes.
- Let them rest on the sheet for 2–3 minutes before transferring to a wire rack to cool.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze dough balls for up to 2 months; bake from frozen with a few extra minutes.
- Reheat cookies in a 300°F oven for 5 minutes to refresh.
- Use instant coffee granules if espresso powder is unavailable.
- Experiment with extracts and chocolate types for variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
