A Deep Dive into Decadence: Coffee & Chocolate
Prepare your taste buds for an adventure into rich, intense flavor. These Espresso Dark Chocolate Chunk Cookies are designed for those who appreciate the finer notes of chocolate, amplified by a subtle, yet profound, hint of espresso. The coffee doesn’t make them taste like coffee cookies, but rather it deepens and enhances the cocoa notes, creating a complex, dark, and utterly satisfying experience.
Prep Time
20 minutes (plus 1 hour chilling)
Cook Time
11-13 minutes
Servings
20 cookies
Cuisine: American (Dessert) | Diet: None | Skill Level: Intermediate | Cost: Moderate
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons instant espresso powder (or strong instant coffee powder)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (about 6 oz) dark chocolate chunks (60-70% cacao)
- 1/2 cup semi-sweet chocolate chips (optional, for variety)
👨🍳 Chef’s Tips
- 1. Quality Chocolate: Use high-quality dark chocolate chunks (60-70% cacao) for the best flavor and melting consistency. Chopping a chocolate bar yourself often yields better results than pre-packaged chips.
- 2. Instant Espresso: Ensure you use *instant* espresso powder, not ground espresso beans. The powder dissolves seamlessly into the dough.
- 3. Don’t Overbake: To maintain a soft and chewy center, remove these cookies when they still look slightly underdone in the middle. The residual heat will continue to cook them.
Preparation
- Bloom Espresso Powder: In a small bowl, dissolve the instant espresso powder in the vanilla extract. Let it sit for a minute to fully bloom and intensify its flavor. This helps distribute the coffee flavor evenly.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and dark brown sugar on medium speed until light and fluffy, about 2-3 minutes. The dark brown sugar adds extra moisture and a deeper, molasses-like flavor.
- Add Egg and Espresso Mix: Beat in the egg until fully incorporated. Then, add the espresso-vanilla mixture, mixing until well combined and fragrant. You’ll notice a rich, almost earthy aroma starting to develop.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until uniformly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop when no dry streaks of flour remain. The dough will be thick and slightly sticky.
- Fold in Chocolate Chunks: Gently fold in the dark chocolate chunks (and semi-sweet chips if using) until evenly distributed. Ensure you have plenty of chocolate in every cookie.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling is essential for these cookies as it prevents excessive spreading, concentrates flavors, and creates a chewier texture. The cold dough will also be easier to handle.
Cooking
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Portion Dough: Using a 1.5-2 tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For a bakery-style look, press a few extra chocolate chunks onto the top of each dough ball.
- Bake: Bake for 11-13 minutes, or until the edges are set and lightly golden, but the centers still look soft and slightly puffed. The rich chocolate aroma combined with coffee notes will be wonderfully intoxicating. The cookies should have a slight give when gently pressed.
- Cool: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows the centers to fully set and the chocolate to firm up just enough.
Serving
Serve these sophisticated cookies slightly warm, allowing the dark chocolate to remain wonderfully melty. They are excellent with a strong cup of coffee or a glass of red wine.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4-5 days. They tend to get even chewier and more flavorful the next day.
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 12g |
The Ultimate Indulgence for Chocolate Lovers
These Espresso Dark Chocolate Chunk Cookies are a testament to the power of a well-balanced flavor profile. The bitterness of dark chocolate, the robust notes of espresso, and the perfect chewiness make for a truly adult and immensely satisfying cookie experience. Get ready to impress!
Tags: Dark Chocolate Cookies, Espresso Cookies, Gourmet Chocolate, Chewy Cookies, Rich Dessert
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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