These cookies have a few extra surprises, just like your mother’s recipe! Serve chilled with milk or plunge into your preferred coffee beverage.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup packed light brown sugar
- ¾ cup unsalted butter, softened
- ½ cup white sugar
- 1 shot brewed espresso
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups dark chocolate chunks
- 1 teaspoon flaky sea salt
Instructions
- Whisk flour, baking soda, and kosher salt together in a medium bowl.
- Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
- Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
- Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.
- These crispy, yet chewy, cookies will spread a good amount during baking.
- Cookies may appear soft at first but will firm up as they cool.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 242 mg |
| Sugars | 13 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made this just as written and cookies were excellent! I will definitely make these again, as the espresso added just a little more complexity of flavor to a perfect chewy chocolate chunk cookie. The recipe didn’t mention how many cookies it makes, but I got 22 using a heaping Tbsp scoop. Also I had instant espresso, but needed to look up what amount a “shot” was. These details would have been appreciated.
I followed the recipe as directed with exception of the flaky salt topper. I did chill the dough over night and noticed that the cookies that I placed earlier (colder dough) spread less than the cookies that I placed later (the dough had a chance to warm a bit). They were a HUGE hit at my neighborhood block party! I will definitely make these again!
did not turn out looking like that. the butter flattened them out like frisbees. Wasted ingredients, time and electricity.
Totally awesome to maake and eat !!