Slice & Bake Espresso Chocolate Chunk Cookies

close up of slice and bake espresso chocolate chunk cookies.

Slice & Bake Espresso Chocolate Chunk Cookies

These slice & bake espresso chocolate chunk cookies are soft with crispy edges and a ton of coffee flavor! Perfect for when you want a cookie to go with your morning coffee!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Chilling Time 2

Total Time 2 45

Servings cookies

Calories 143kcal

Author Kyleigh Sage

Equipment

Ingredients

1 cup unsalted brown butter room temperature
½ cup light brown sugar
¼ cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons espresso powder
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup dark chocolate roughly chopped
flaky sea salt optional

US Customary - Metric

Instructions

Roughly chop the dark chocolate into chunks and set aside.
Using a stand or hand mixer, cream together the brown butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the egg and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
Stir in the flour, espresso powder, baking powder, and salt and mix until thoroughly combined.
Using a spoon or spatula, gently fold in the dark chocolate chunks.
Roll the dough out into a 15 inch log and wrap tightly with plastic wrap. Place in the fridge to chill overnight, (but a minimum of 2 hours). The dough will keep in the fridge for up to 2 days before slicing.
Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
Remove the dough from the fridge and slice into disks between ¼ and ½ inch thick. Note: If you don't want to make slice & bake cookies, you can just roll out the dough into a ½ inch thick sheet and use cookie cutters instead!
Place the cookies 2 inches apart on the lined baking sheet (you should be able to bake 8-10 at a time).
Bake the espresso chocolate chunk cookies at 350°F for about 15 minutes or until the edges are set and the centers are still soft.
Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
If desired, sprinkle with flaky sea salt and enjoy!
Store cookies in an airtight container at room temperature for up to 4 days.

Notes

To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

Nutrition