These espresso chocolate chunk cookies are a lot like Tollhouse chocolate chip cookies but amped up. Way up. They’re basically a more mature version of a household staple. Which means you don’t have to share with the kids.
*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 emotional release that comes with banging something hard.
Espresso Chocolate Chunk Cookies
- Quick Glance
- Quick Glance
- 45 M
- 3 H, 30 M
- Makes 24 to 36
In a large bowl, whisk together the flour, baking soda, and salt.
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.
Preheat the oven to 375°F (190°C). Line 3 rimmed baking sheets with parchment paper.
Remove the dough from the refrigerator and let it warm a little 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. (You can store the cookies in an airtight container at room temperature for up to 1 week.) Originally published February 13, 2017.
Recipe Testers' Reviews
Wowee! These cookies are really going to blow your socks off if you love chocolate and coffee—and who doesn’t love both? I’d say they are like Tollhouse with the amp turned up. Way up. Basically a more adult or mature version of a household staple. They’re cakey in consistency with some great crunch from the chopped espresso beans and the walnut pieces. And the ground coffee beans plus the chocolate-covered espresso beans ensure that the flavor is as advertised. I doubt kids would dig the coffee flavor, so you just might be able to fend them off and savor a special adults-only treat!
I personally prefer dark chocolate, and for me, that pairs better with coffee, so I opted for Guittard extra-dark chocolate chips. I’d recommend taking a few extra minutes to toast the walnuts, too, because raw walnuts can come off a little “green” and bitter in flavor. I weighed out 1-ounce dough balls for baking after the dough was refrigerated. I baked off 2 cookies after the dough chilled for 2 hours in the refrigerator and I baked off the rest after 1 day of refrigeration. I couldn’t tell any difference. If you bake 2 sheets at same time as I did, swap the sheets on the bottom and top racks midway through. Because the cookies don’t spread a ton, you can easily bake them 12 to a tray. I got a yield of 26 cookies.
I loved enjoying them right out of the oven but they are also great cooled the next day.
These are a nice chewy cookie loaded with nuts, chocolate, and espresso in every bite. The espresso gave the cookies wonderful flavor and mellowed the sweetness of the chocolate. The coffee aroma was lovely and filled the air from the moment it was mixed into the dough through baking. These are a very satisfying cookie thanks to the coffee, the crunchy nuts, and the melting chocolate.
I was a bit concerned that I wouldn't be able to incorporate all the espresso beans, nuts, and chocolate chunks into the dough but they mixed in easily. I left some of the espresso beans in larger chunks and I would chop them up smaller for a nicer texture. Also, I would probably use semi-sweet rather than milk chocolate for personal preference.