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close-up of coffee chocolate chip cookies with coffee beans around

Espresso Chocolate Chunk Cookies

  • Author: Kim |
  • Prep Time: 15 minutes + steeping time
  • Cook Time: 10 minutes
  • Total Time: 25 minutes + steeping time
  • Yield: 15 cookies


Espresso Chocolate Chunk Cookies with layers upon layers of coffee and dark chocolate flavor and a hefty sprinkling of flaky espresso salt to top them off.


For Coffee-Infused Butter:

For Cookie Dough:

For Topping:


  1. Infuse the Butter: In a small saucepan set over medium heat, melt 1 cup (2 sticks / 227 grams) unsalted butter. Once melted, stir in  ½ cup coffee or espresso beans, remove from the heat, cover and steep for 30-60 minutes (the longer you allow the butter and beans to steep, the more intense the coffee/espresso flavor you’ll get). Pour the butter and beans through a fine-mesh strainer set over a heatproof bowl. Discard beans. Place butter in refrigerator for 30 minutes
  2. Prepare the Cookie Dough: Preheat the oven to 400ºF (200ºC). Line two baking sheets with silpats or parchment paper and set aside. In the bowl of a stand mixer with the paddle attachment affixed, add the chilled butter, brown and white sugars. Beat on medium speed for 3-4 minutes until light and fluffy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Add the egg and egg yolk and mix on medium speed for another minute until fully incorporated. With the mixer off, scrape down the sides and bottom, then add the espresso powder, vanilla and brewed espresso. Mix on medium until incorporated. With the mixer off, add in the flour, baking powder, baking soda, and salt. Stir on low speed just until incorporated, stopping to scrape down the sides of the bowl as needed. Add in the chopped chocolate and stir just until incorporated. Using a ¼ cup (2 ounce) cookie scoop, scoop dough onto prepared baking sheets, about 6 per sheet, spacing dough about 2 inches apart. Gently press chunks of dark chocolate into the tops of each cookie. In a small bowl, mix together the espresso powder and flaky salt and sprinkle liberally on top of each cookie
  3. Bake: Bake in a preheated oven for 4-5 minutes, rotate baking sheets and continue baking for 4-5 minutes more just until cookies are starting to brown at the edges and no longer look raw in the middle. Remove from the oven and allow to cool for at least 10 minutes on the baking sheets. Move cookies to a cooling rack and bake remaining cookies


  • Store baked and cooled cookies in an airtight container for up to 5 days. I recommend warming them slightly in the microwave at ½ power for 30-45 seconds before serving
  • Cookie dough may be frozen for up to 3 months. Place scooped cookie dough onto a sheet tray in a single layer and freeze for at least an hour, then place frozen cookie dough into a freezer-safe storage bag in the freezer. Thaw at room temperature for at least 30 minutes prior to baking. Place chopped chocolate and espresso sea salt on top of cookies just prior to baking
  • Flaky espresso sea salt comes from
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

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