Espresso Chocolate Chunk Cookies
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.
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon plus 1/8 teaspoon salt
- 9 tablespoons (4 1/2 oz) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon plus 1 teaspoon finely ground dark roast coffee beans
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup (6 oz) good-quality milk, semi-sweet, or dark chocolate broken into 1/2-inch (1-cm) chunks
- 1 cup walnut pieces, toasted if desired
- 1/2 cup finely chopped chocolate-covered espresso beans*
Instructions
- 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.)
Nutrition
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 55mg | Fiber: 1g | Sugar: 13g