Chocolate Espresso Chunk Cookies Recipe

Name: Chocolate Espresso Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. GEVALIA Espresso Roast; 2 Tbsp. water; 2-1/4 cups flour; 1/2 cup unsweetened cocoa powder; 1 tsp. baking soda; 1 cup butter, softened; 1-1/4 cups sugar; 2 eggs; 1 cup BAKER'S Semi-Sweet Chocolate Chunks; 1 cup coarsely chopped PLANTERS Pecans

Servings: persons

3 Tbsp. GEVALIA Espresso Roast
2 Tbsp. water
2-1/4 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup BAKER'S Semi-Sweet Chocolate Chunks
1 cup coarsely chopped PLANTERS Pecans

1
Heat oven to 350 degrees F.
2
Stir coffee grounds and water until blended; set aside.
3
Combine flour, cocoa powder and baking soda.
4
Beat butter and sugar in large bowl with mixer until light and fluffy.
5
Add eggs and coffee; mix well.
6
Gradually beat in flour mixture until blended.
7
Add chocolate chunks and nuts; mix well.
8
Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
9
Bake 11 to 12 min.
10
or until centers are puffed.
11
Cool on baking sheets 2 min.
12
; remove to wire racks.
13
Cool completely.

1297

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbsp. GEVALIA Espresso Roast, 2 Tbsp. water, 2-1/4 cups flour, 1/2 cup unsweetened cocoa powder, and more.

Yes, Chocolate Espresso Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Espresso Chunk Cookies

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