Chewy and crisp cookies studded with gooey chunks of dark chocolate, filled with flavors of espresso, and with a perfect balance of salty and sweet.
These vegan Salted Dark Chocolate Chunk Espresso Cookies are decadently chewy in the middle and crisp on the edges. They are filled with flavors of espresso, dark chocolate, and flaky sea salt.
Everyone needs a favorite cookie flavor, and I think this is my new favorite. It’s all the best flavors combined into one chewy and crisp treat: espresso, dark chocolate, and sea salt. I seriously can’t stop eating these!
Plus, these cookies are incredibly easy to make with simple, easy-to-find ingredients, including vegan butter, espresso grounds, instant espresso powder, non-dairy milk, sugar, vanilla extract, flour, corn starch, baking soda, salt, and dark chocolate.
These vegan Salted Dark Chocolate Chunk Espresso Cookies are everything a cookie should be and more – crisp, chewy, with a perfect balance of salty and sweet.
How to Make Salted Dark Chocolate Chunk Espresso Cookies:
- Melt butter in a small saucepan over medium heat. Once melted, whisk in espresso grounds. Cover and let steep for 30 minutes.
- In a large mixing bowl, whisk together the butter/espresso mixture, sugars, non-dairy milk, and vanilla until creamy. Use a wooden spoon or rubber spatula to fold in flour, corn starch, instant espresso powder, baking soda, and salt until a soft dough forms. Fold in chopped chocolate until well distributed.
- Line a large baking sheet with parchment paper. Use a 1.5-2 tbsp cookie scoop to scoop dough on to the lined baking sheet. Cover baking sheet with plastic wrap and refrigerate dough for at least 8 hours or overnight. This is important for flavor and texture!
- Preheat the oven to 350°F. Place dough onto a lined baking sheet, evenly spaced apart (about 6 cookies on a large baking sheet). Bake for 10 minutes until edges are crisp. The middle may seem slightly soft, but that’s ok.
- After you take the cookies out of the oven, tap the baking sheet down on to a flat surface, this will help flatten the cookies a bit. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
Why these Salted Dark Chocolate Chunk Espresso Cookies will be your new favorite:
- Chewy and crisp. AKA the hallmark of a good cookie texture. The center of these cookies are beautifully chewy from the combination of dark brown sugar, granulated sugar, and the right amount of melted butter.
- Rich in chocolate and espresso flavor. Do you ever see chocolate cake recipes call for instant espresso powder? It’s because espresso naturally emphasizes the flavor of chocolate. The combination of ground espresso, instant espresso powder, and dark chocolate in this recipe makes for a beautifully rich and delicious flavor.
- Easy and simple. These cookies are incredibly easy to make with simple, easy-to-find ingredients – most of them being pantry staples.
- Irresistibility delicious. I mean, you can’t go wrong with a gooey cookie. You might find yourself wanting to devour the whole plate.
These Salted Dark Chocolate Chunk Espresso Cookies are great to bring to a potluck, share as a gift, or wow your guests at a dinner party.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, but feel free to do some testing yourself! A 1-1 gluten-free flour may work.
What espresso should I use for this recipe?
Any medium-dark roast espresso beans should work! Just make sure they are ground.
What chocolate do you recommend?
My go-to for baking are the large Pound Plus dark chocolate bars from Trader Joes.
If you’re looking for more vegan cookie recipes, you’ll also love The Best Vegan Chocolate Chip Cookies, these Pistachio, Macadamia Nut, and Choc Chunk Cookies, and these Double Chocolate Oatmeal Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations.
Chewy and crisp cookies studded with gooey chunks of dark chocolate, filled with flavors of espresso, and with a perfect balance of salty and sweet.
- ½ cup vegan butter (I used Country Crock)
- 2 tbsp espresso grounds
- ½ cup (111g) packed dark brown sugar
- ¼ cup (52g) granulated sugar
- 2 tbsp unsweetened, non-dairy milk
- 2 tsp vanilla extract
- 1 ¼ cups (175g) all-purpose flour
- 1 tbsp corn starch
- 1 ½ tsp instant espresso powder
- ½ tsp baking soda
- 1 tsp kosher salt (or ¾ tsp sea salt)
- 5 oz. dark chocolate, chopped
- Flaky sea salt
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NOTE: THESE COOKIES DO REQUIRE AN OVERNIGHT CHILL.
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Melt butter in a small saucepan over medium heat. Once melted, whisk in espresso grounds. Cover and let steep for 30 minutes. If you want less of a strong espresso flavor, then strain butter mixture over a fine mesh strainer. Use the strained butter in the recipe, discard espresso grounds.
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In a large mixing bowl, whisk together the butter mixture, sugars, non-dairy milk, and vanilla until creamy. Use a wooden spoon or rubber spatula to fold in flour, corn starch, instant espresso powder, baking soda, and salt until a soft dough forms. Fold in chopped chocolate until well distributed.
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Line a large baking sheet with parchment paper. Use a 1.5-2 tbsp cookie scoop to scoop dough on to the lined baking sheet. Cover baking sheet with plastic wrap and refrigerate dough for at least 8 hours or overnight. This is important for flavor and texture!
-
Preheat the oven to 350°F. Place dough onto a lined baking sheet, evenly spaced apart (about 6 cookies on a large baking sheet). Bake for 10 minutes until edges are crisp. The middle may seem slightly soft, but that's ok.
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After you take the cookies out of the oven, tap the baking sheet down on to a flat surface, this will help flatten the cookies a bit. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
