Salted Dark Chocolate Chunk Espresso Cookies
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.
Ingredients
- 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
Instructions
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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!
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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.