Chocolate Chunk Cookies
Jump to recipe
These cookies have a star ingredient- espresso powder. I was always hesitant to add this, thinking how could this really work? After a few tests, I realized this adds a noticeable complexity of flavor to the cookies. It amplifies the nuttiness of the oats and caramelization of sugars, while taking on the rich flavors of the chocolate. Overall bringing out flavors that set this cookie apart from the rest.
Second order of business Pressing down the cookies before they’re baked. The high ratio of oats to fat add structure to the cookie- so it won’t spread like a traditional cookie. By pressing down it ensures an even bake and makes the cookies look like, well, cookies. Reserving chocolate for the tops of the cookies gives them that melty chocolaty look that we all love!
Chocolate Chunk Cookies
Prep time: 15 minutes
Cook time: 9 minutes
Yields: 12 cookies
Author: Ireland Lindsay
Ingredients:
150 g (2/3 cup) melted unsalted butter
200 g (3/4 cup + 2 1/2 tablespoons) light brown sugar
70 g (1/3 cup) granulated sugar
1 large egg cold
2 teaspoons vanilla extract
1 teaspoon of espresso powder, optional but highly recommended
280 g (2 1/4 cups) all-purpose flour
150 g (1 cup + 2.5 tablespoons) rolled oats
1 teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
170 g (1 cup) rough chopped dark chocolate (70% or higher)
FOR THE COOKIES:
PREHEAT oven to 350 F/180 C and prepare a baking sheet with parchment paper.
POUR melted butter it into a large bowl, then add the sugars, and whisk until combined. Whisk in the egg, followed by the vanilla extract and espresso powder, until smooth and glossy. Add in dry ingredients and mix till combined, avoiding over mixing. Pour in rough chopped chocolate reserving a few chunks for the top.
TAKE a 2-inch ice cream scoop and portion out onto a baking sheet about 2 inches apart. Top with remaining chocolate chunks. Then, take 2 fingers to slightly press down and form a cookie disk (about 1 inch in width). Bake in a 350 F/180 C oven for 9-12 minutes or until golden brown around edges.
LET cool for 3 minutes. Finish with flaky salt and enjoy! Store remaining cookie dough in freezer for up to 3 months- highly recommend keeping a stash ;)
Recipe by @IreBakes
