Description
Delicious and chewy chocolate chunk cookies with a touch of espresso.
Ingredients
Scale
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder
- ¾ cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup dark chocolate chunks
- ¾ cup mini chocolate eggs
- to taste Flaky sea salt for finishing
Instructions
- Melt and Sweeten: Whisk melted butter with both sugars until smooth and glossy.
- Add Eggs and Flavor: Whisk in egg, egg yolk, vanilla, and espresso powder until thick.
- Mix Dry Ingredients: Combine flour, cocoa powder, baking powder, and salt in a bowl.
- Form the Dough: Fold dry ingredients into wet mixture just until combined.
- Add Chocolate: Fold in chocolate chunks and most mini eggs.
- Chill the Dough: Cover and chill dough for 30 minutes.
- Scoop and Bake: Bake at 350°F for 10–12 minutes until edges set.
- Finish with Salt: Sprinkle flaky sea salt and cool briefly before serving.
Notes
- Allow cookies to cool completely for the best texture.
- Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg