Espresso Chocolate Chunk Cookies
Bold espresso-infused cookies loaded with oversized chocolate chunks. Crispy, chewy, and designed to keep you awake and happy.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 2 tbsp instant espresso powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups dark chocolate chunks
Instructions
Prepare the Dough:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in eggs and vanilla until fully combined.
- Whisk flour, espresso powder, baking soda, and salt in another bowl.
- Slowly blend dry ingredients into the wet mixture.
- Fold in chocolate chunks, ensuring every bite has melty goodness.
Bake the Cookies:
- Scoop dough onto the prepared baking sheet, leaving space between each.
- Bake for 9–11 minutes until edges turn golden brown.
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack and try not to eat them all immediately.
Notes
Nutritional Values (Per Cookie)
- Calories: ~190
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Calcium: 2%
- Iron: 4%
- Potassium: 2%
Additional Notes/Tips
- Use high-quality chocolate for extra indulgence.
- Sprinkle flaky sea salt on top before baking for a sweet-salty balance.
- Freeze unbaked dough balls for instant cookie cravings.
- Pair with espresso for maximum caffeine overload.