30-Minute Espresso Chocolate Chunk Cookies
Rich double chocolate cookies infused with instant espresso and warm cinnamon create an irresistible coffee shop treat. The combination of cocoa powder and dark chocolate chunks delivers intense chocolate flavor, while espresso powder adds depth without overpowering sweetness. Perfect for afternoon coffee breaks or dessert parties, these cookies have a tender, chewy texture with slightly crispy edges. The dough can be made ahead and chilled for convenience, making them ideal for entertaining or weekend baking projects.
Ingredients
- 2 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
check blend contains xanthan gum
- ½ cup unsweetened cocoa powder, natural or Dutch
- 1 teaspoon cinnamon
- 1 ½ teaspoons instant espresso powderinstant coffee powder1:1dietary
milder coffee flavor
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups dark chocolate chunks or dark chocolate chipssemi-sweet chocolate chips1:1preference
sweeter flavor
Instructions
- 1
Preheat oven and line two large baking sheets with parchment paper or foil
- 2
Whisk together flour, cocoa powder, cinnamon, instant espresso powder, baking powder, baking soda, and salt
- 3
Beat butter and both sugars until creamy using stand mixer with paddle attachment
- 4
Beat in vanilla, then add eggs one at a time on lowest speed until blended
- 5
Increase mixer speed and beat for 30 seconds, scraping bowl sides
- 6
Add flour mixture on lowest speed and stir until fully blended
- 7
Stir in chocolate chunks or chips
- 8
Scoop dough by 1/4 cupfuls for large cookies or use medium cookie scoop for normal size
- 9
Space dough mounds about 3 inches apart on prepared baking sheets
- 10
Bake until cookies are puffed and just slightly firm to the touch
- 11
Cool for 5 minutes on baking sheet, then transfer to rack to cool completely
Tips
Chill shaped dough mounds before baking for better texture and easier handling. You can bake a few immediately and chill the rest.
Use parchment paper or foil to line baking sheets for easy cleanup and prevent sticking.
Space cookies 3 inches apart as they will spread during baking, especially if using the large 1/4 cup portions.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be scooped and chilled for up to 3 days before baking
Serve at room temperature with coffee, milk, or as dessert
Common Mistakes
Don't overbake to avoid dry cookies - they should be just slightly firm to touch
Chill dough before baking to prevent excessive spreading and maintain shape
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
check blend contains xanthan gum
General Alternatives
milder coffee flavor
sweeter flavor
FAQ
Can I freeze the cookie dough?
Yes, scoop dough balls and freeze for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.
What if I don't have instant espresso powder?
Substitute with instant coffee powder using the same amount, though the coffee flavor will be milder than with espresso powder.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.