Double Chocolate Chunk Espresso Cookies
 
Prep time
Cook time
Total time
 
Rich and decadent cookies MADE for chocolate lovers. Espresso powder and sea salt take these cookies to the next level! Serve with a big glass of milk (or a bowl of ice cream)!
Author:
Recipe type: Dessert
Serves: about 24 cookies
Ingredients
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 2 Tbsp instant espresso powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup (1 stick) butter, room temperature
  • ½ cup shortening
  • ½ cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1½ tsp vanilla extract
  • 200 g high-quality dark chocolate, broken into ½-inch chunks
  • Sea salt
Instructions
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
  2. In a small bowl, mix together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside.
  3. In a large mixing bowl, beat the butter and shortening until smooth. Add the sugars and cream until light and fluffy. Add in eggs and vanilla and beat until smooth.
  4. Add dry ingredients into the wet ingredients, mixing until just incorporated. Stir in the chocolate chunks.
  5. Drop tablespoon-sized (or bigger for bigger cookies!) balls or dough onto prepared baking sheets, 2 inches apart. Flatten slightly with the back of your hand, then sprinkle with sea salt.
  6. Bake for 14-16 minutes until cookies are puffed. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Avoid over baking! If you're unsure about timing, always err on the side of caution and take your cookies out of the oven earlier than you might think. Remember, the cookies will continue to cook and firm up as they cool!
Recipe by Port and Fin at https://portandfin.com/double-chocolate-chunk-espresso-cookies/