Giant Chocolate Espresso Cookies
Thick, fudgy bakery-style cookies with crisp golden edges and a
gooey center, deepened with real espresso and cocoa powder. The
cold butter method and frozen dough technique are what set these
apart from every other chocolate cookie you've made.
Servings 10 cookies
Calories 375kcal
Equipment
- Stand mixer with paddle attachment (or hand mixer)
- Large mixing bowl
- Small bowl for wet ingredients
- Whisk
- 1/3-cup measuring cup or large cookie scoop
- Sheet pan or large plate (for freezing dough)
- Zip-lock freezer bag for storage
- Large rimmed baking sheet
- Parchment paper
- Wire rack
Ingredients
Dry
- 3 cups all-purpose flour
- 1/4 cup cocoa powder
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Fat & Sugar
- 2 sticks 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
Mix-Ins
- 1.5 cup semi-sweet chocolate chips
Wet
- 2 large eggs
- 1.5 tsp vanilla extract
- 2 shots espresso (3 fl oz, cooled to room temperature)
- Flaky sea salt for topping generous pinch per cookie
Instructions
MAKE THE DOUGH
- Add cold, cubed butter to the stand mixer bowl fitted with the paddle attachment. Beat on LOW for 30 to 45 seconds until the butter just starts to break down. It should look rough and chunky. Do not cream it.
- Add brown sugar and granulated sugar. Mix on LOW until just combined, about 15 to 20 seconds. Scrape down the bowl.
- Add flour, cocoa powder, baking powder, baking soda, and salt all at once. Mix on LOW until incorporated. The mixture will look dry and crumbly, like streusel. This is correct.
- In the small bowl, whisk together eggs, vanilla, and cooled espresso until combined.
- With the mixer running on LOW, slowly pour the egg mixture into the dough. Mix until the dough fully comes together, about 1 minute. It will look like traditional cookie dough.
- Add chocolate chips. Mix briefly until distributed.
FREEZE THE DOUGH
- Scoop dough into balls using a 1/3-cup measuring cup or large cookie scoop. Place on a sheet pan or plate.
- Freeze until completely solid, at least 2 hours or overnight. Can transfer to a zip-lock bag once frozen.
BAKE
- Preheat oven to 350°F.
- Line a large rimmed baking sheet with parchment paper.
- Place frozen dough balls 2 inches apart on the baking sheet.
- Top each with a generous pinch of flaky sea salt.
- Bake for 15 minutes. Rotate the pan 180 degrees. Bake for an additional 10 minutes (25 minutes total).
- Remove from oven. Edges will be golden and set. Centers will look slightly underdone. This is correct.
- Cool on the pan for 10 to 15 minutes before eating.
- Centers will continue to set as they cool.
Notes
- Do not skip the freeze. It is what keeps the cookies thick,
tall, and gooey in the center. Frozen dough goes straight
into the oven, no thawing needed. - Butter must be cold. Softened or room-temperature butter
will cause the cookies to spread flat. - No espresso machine? Substitute 3 oz of strong brewed
coffee. Note: liquid espresso or coffee adds moisture and
creates a slightly cake-like texture. For a chewier, denser
cookie, use 1 1/2 tsp espresso powder or instant coffee
added directly to the dry ingredients instead. - Frozen raw dough balls keep in a zip-lock bag for up to
1 month. Bake directly from frozen whenever the craving hits. - Baked cookies keep in an airtight container at room
temperature for up to 4 days. Microwave for 15 to 20 seconds
to refresh.
