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Irresistible Chewy Coffee Cookies with Dark Chocolate Chunks

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These chewy coffee cookies with dark chocolate chunks are bold, rich, and perfectly textured. They deliver a deep roasted coffee flavor that pairs beautifully with bittersweet chocolate, making them an irresistible treat for coffee lovers.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 2 tablespoons instant espresso powder
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) dark chocolate chunks (60-70% cacao)
  • Flaky sea salt for sprinkling (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. In a small saucepan over low heat, melt the butter. Remove from heat and whisk in the instant espresso powder. Let sit for 2 minutes to bloom.
  2. Pour the butter-espresso mixture into a large mixing bowl. Add brown sugar and granulated sugar. Beat with an electric mixer on medium speed for about 2 minutes until smooth and slightly thickened.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix.
  5. Fold in dark chocolate chunks (and nuts if using) with a rubber spatula until evenly distributed.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each) and place 2 inches apart on prepared baking sheets. Optionally press extra chocolate chunks on top.
  8. Bake for 10-12 minutes, rotating sheets halfway through. Cookies are done when edges are set and lightly golden, centers still slightly soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt while warm if desired.

Notes

For best flavor, bloom espresso powder in melted butter. Use room temperature eggs. Measure flour correctly by spooning and leveling. For thicker, chewier cookies, chill dough for 30 minutes to 1 hour. Cookies taste even better the next day.

Nutrition

Keywords: coffee cookies, chewy cookies, dark chocolate cookies, espresso cookies, easy cookie recipe

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