Espresso Chocolate Chunk Cookies

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chewy cookies infused with bold espresso and loaded with chunks of bittersweet chocolate for an irresistible treat. This American-inspired recipe, ready in about 27 minutes, layers unsalted butter, granulated sugar, packed light brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 170 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 24 American cuisine 170 cal/serving

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Ingredients

1 cup (2 sticks), softened unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups bittersweet chocolate chunks

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Instructions

Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper. In a large bowl, cream together 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar with an electric mixer until light and fluffy, about 3 minutes.
Step 2: Beat in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract, mixing until combined.
Step 3: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 2 teaspoons instant espresso powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in 1 1/2 cups bittersweet chocolate chunks with a spatula.
Step 5: Scoop tablespoons of dough onto the prepared baking sheets, spaced 2 inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
Step 6: Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.