Chocolate Chunk Espresso Cookies

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You better watch out, you better not cry, you better not pout, I’m telling you why: Christmas cookie baking is in full swing. Woohoo! I spent a good amount of this last weekend in a kitchen whirlwind and these chocolate chunk espresso cookies were one of the first items that popped out of the oven.

While they aren’t a traditional Christmas cookie, they are definitely something to celebrate. The flavor of chocolate (as the Barefoot Contessa will tell us) is amplified with two flavors: vanilla and coffee; and these cookies have both. The coffee flavor comes from espresso powder, which can usually be found in the coffee section of most grocery stores (I used Megdalia D’oro).

These bad boys are rich, dense, and go fabulously with a chilled glass of milk. Leave them under the tree on Christmas eve and Santa will surely lick the plate clean.

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Chocolate Chunk Espresso Cookies

Yield: 3 dozen cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons instant espresso powder
  • 2 tablespoons pure vanilla extract
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, plus one large egg yolk
  • 7 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 4 ounces white chocolate chips

Directions

1. Preheat the oven to 325 degrees. Line cookie sheets with parchment paper and set aside.

2. In a small bowl mix together the espresso powder and vanilla. Set aside.

3. In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until fluffy, about 3 minutes. Add in the egg and egg yolk, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla/espresso mix and beat until well-combined.

4. Whisk together the dry ingredients (flour, cocoa powder, baking soda, and salt) in a medium-sized bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture until just combined. Gradually fold in the chocolate pieces.

5. Drop the dough in even spoonfuls (I used a 1.5 inch ice cream scoop) onto the cookie sheets and flatten slightly with your hand. Bake for about 15 minutes, or until the cookies are just set. Remove from oven and place on cooling rack before transferring to parchment paper to cool completely.

6. Store in an airtight container for 1 week or freeze for 3 months.

Source: Adapted from Martha Stewart

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12 thoughts on “Chocolate Chunk Espresso Cookies

  1. Hi Lolly,

    This is Lindsay (Hadley’s friend). I just made this yesterday for a dinner party and they were such a hit. Everyone raved about them. They also made my kitchen smell amazing! If I were to cut the recipe in half, do you think I should just add one whole egg and forget about the second egg yoke?

    • Hi Lindsay! So good to hear from you and glad the cookies were a hit. If you want to cut the recipe in half, I would recommend putting the 1 egg yolk in a bowl, whisking it together, and then adding half of it to the dough. I think leaving it out completely would impact the texture of the cookie. Hope this helps- good luck!

      • Thanks Lolly. Just so I’m clear, one whole egg and half of one yoke or only half of one yoke (and totally eliminate the whole egg)?

      • Hey Lindsay- I would actually do half a beaten egg and half a beaten egg yolk. I know it’s a little wasteful. Or you could always make the whole batch and freeze half of it for a later use. The dough freezes great!

  2. you had me at “Chunk”……keeping my figers crossed these will be arriving at my door? A little sample of a few delights will be arriving tomorrow via fedex …..to your door….oh the poundage,just did a dive into your mom’s goodies,i dont care what anyone says,i love her fruitcake….its the new bacon,or, cupcake….

      • it arrived!!! 0oh man the ginger grahm crackers are devine! ok,and the soft sugar cookies are a close second!!! havent totally pigged out with the rest yet,the mochas are gonna drop like flys tomorrow! and the delicate pinwheels are going to be saved for my holiday dinner party this saturday! im gonna recrisp the candy corn(pick out the m&ms first) in oven,is that how you made it? finished off in oven? wonderful! btw,I loved the packaging!! thank you so very much!!!

      • Oh yeah! So glad it made it. I left the caramel corn out overnight and it got a little soft- so putting it in the oven at 250 would probably crisp it back up! Hope you like everything. 🙂

  3. Those cookies look the same as you sent to the cookie exchange. I just had one last night and they are delicious ! I could taste the coffee flavor.

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