These espresso chocolate chunk cookies are just like Tollhouse but with the amp turned up. Way up. Basically a more mature version of a household staple. Which means you don’t have to share with the kids.
These espresso chocolate chunk cookies are cause for celebration among lovers of coffee as well as chocolate. Both freshly ground coffee beans and chocolate-covered espresso beans contribute to these soft and chewy chocolate chunk cookies being the perfect afternoon (or anytime, really) pick-me-up. Alongside a cup of coffee, natch.–Angie Zoobkoff
Espresso Chocolate Chunk Cookies
- Quick Glance
- 45 M
- 3 H, 30 M
- Makes 2 to 3 dozen
- 1 cup plus 2 tablespoons (135 g) all-purpose flour
- 1/2 teaspoon (2 g) baking soda
- 1/4 teaspoon plus 1/8 teaspoon (2 g) salt
- 9 tablespoons (4 1/2 ounces or 127 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (107 g) firmly packed light brown sugar
- 1 tablespoon plus 1 teaspoon (5 g) finely ground dark roast coffee beans
- 1/2 teaspoon (2 ml) vanilla extract
- 1 large egg
- 1 cup good-quality milk, semi-sweet, or dark chocolate broken into 1/2-inch (1-cm) chunks (about 6 ounces or 170 g)
- 1 cup (100 g) walnut pieces, toasted if desired
- 1/2 cup (80 g) finely chopped chocolate-covered espresso beans*
- 1. In a large bowl, whisk together the flour, baking soda, and salt.
- 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 2 minutes. Gradually add the granulated and brown sugars and beat on high speed until well blended and light, 2 to 3 minutes. Add the ground coffee beans, vanilla, and egg and mix on medium speed until blended, scraping down the sides of the bowl as necessary. Reduce the speed to low and add the flour mixture, 1/3 at a time, mixing until almost completely incorporated before adding the next addition. Remove the bowl from the mixer and, using a wooden spoon or rubber spatula, stir in the chocolate, walnuts, and chocolate-covered espresso beans. Cover the bowl and refrigerate for at least 2 hours and up to overnight before baking.
- 3. Preheat the oven to 375°F (190°C). Line 3 rimmed baking sheets with parchment paper.
- 4. Remove the dough from the refrigerator and let it soften at room temperature for 15 to 20 minutes. Scoop the dough out by well-rounded tablespoonfuls or a 1 1/2-tablespoon scoop onto 1 of the prepared baking sheets, spacing the blobs of cookie dough about 2 inches (5 cm) apart. Wet your palm and use it to flatten the mounds into discs that are about 1/2 inch high. Bake the cookies for 9 to 11 minutes, until slightly puffed in the center and browned at the edges. While the cookies are baking, scoop the dough onto a second baking sheet for the next batch, bake, and repeat again with the remaining dough on the third baking sheet. Let the cookies cool on the baking sheet on a wire rack. (The cookies will flatten somewhat as they cool and that’s okay.) You can store the cookies in an airtight container at room temperature for up to 1 week.
*HOW TO CHOP CHOCOLATE-COVERED ESPRESSO BEANS
- Some of us found that coarse chunks of chocolate-covered espresso beans were a touch too much of a bitter jolt in these chocolate chunk cookies. So we suggest smashing them into smallish pieces in varied sizes rather than leaving them in massive chunks. We also found that rather than attempting to chop the roly poly chocolate-covered espresso beans on a cutting board with a knife, it’s vastly easier (not to mention safer!) to dump them in a resealable plastic bag and smash them with a rolling pin or the bottom of a heavy pan—that cast-iron skillet you inherited from your grandma will do quite nicely. You could instead toss them in a mini food processor and pulse, though it lacks the lovely release that comes with banging something hard.