So pretty much I just took a great chocolate chip cookie base recipe and added instant espresso to the dough and THEN, instead of adding chocolate chunks, I chopped up chocolate covered espresso beans. It really brings the coffee factor up to optimal levels, methinks.
The cookies were chewy and fairly firm, yet gooey (when warm), and seriously...if you like cookies...espresso...and chocolate, you're gonna be a fan. Michael tried one to assure me that they were good. And Uncle Jim seemed very pleased with his gift! I'm pretty pleased with this recipe. I think you will be too <3
Espresso Chocolate Chunk Cookies
Adapted from Exceptional Chocolate Chip Cookies
Makes 24 cookies.
- 18 tbsp. unsalted butter, browned and cooled
- 1 and 1/2 cups dark brown sugar
- 2 eggs, room temperature
- 1 tbsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt (+ extra kosher or sea salt for sprinkling)
- 3 tsp. instant espresso powder
- 2 cups (or 12 oz.) chopped chocolate covered espresso beans
- 1 and 3/4 cups oat flour (to make homemade oat flour, process oats in a food processor until a fine, flour like consistency)
- 2 and 1/4 cups all purpose flour
- At least a couple hours before you're ready to bake the cookies:
- Brown the butter: Place butter in a (preferably light colored) saucepan and melt over medium heat. Whisk constantly as the butter foams, bubbles, and eventually turns an amber color and small brown bits form. Immediately remove from heat and pour into a large, heatproof, bowl (make sure to scrape in all the little brown bits). Let cool until it becomes solid, but still soft, again.
- Preheat oven to 375 degrees and prepare a large cooking sheet (spray with cooking spray or line with parchment paper or silicone baking mat).
- Beat together the cooled browned butter with brown sugar until light and fluffy, about 5 minutes.
- Beat in the eggs, one at a time, until fully incorporated. Beat in the vanilla.
- Mix in baking soda, baking powder, salt, and espresso powder. Mix in chopped chocolate covered espresso beans.
- Mix in oat flour until fully combined, then carefully stir in all purpose flour-do not overmix!
- Scoop large rounds of cookie dough onto prepared baking sheet. Sprinkle with kosher or sea salt.
- Bake about 9 minutes, until firm around the edges.
- Cool on sheet for 5 minutes. Transfer to a rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.