There are few things better for getting over that mid afternoon hump than espresso and dark chocolate – wrap them up in a soft, chewy, crispy-edged cookie and I’m all yours. These little dreams are made with extra dark chocolate, chopped into chunks so that you get that range of big pieces and itty bits dispersed throughout the brown sugar dough. Instant espresso takes the place of vanilla, giving it a coffee kick without keeping you up all night. Although if you do find yourself awake, these do make a mighty fine midnight snack, served with a cold glass of milk.
Espresso Chocolate Chunk Cookies
3/4 cup butter, at room temperature
1 cup packed brown sugar
1/4 cup sugar
1 large egg
2 tsp. instant espresso, dissolved in 2 tsp. water
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
6 oz. dark or semi-sweet chocolate, chopped into chunks
Preheat oven to 350F.
In a large bowl, beat the butter and sugars until pale and almost fluffy. Beat in the egg and espresso.
Add the flour, baking soda and salt and stir or beat on low until almost combined; add the chocolate chunks and stir just until blended.
Drop dough by the spoonful onto a parchment-lined (or buttered) sheet and bake for 10-14 minutes (depending on their size) until golden around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes about 1 1/2 dozen large cookies.