Espresso Salted Dark Chocolate Chunk Cookies – a delicious recipe with flour, whole wheat flour, espresso powder, baking soda, salt, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F. Line two baking sheets with parchment paper.
2
In a bowl, sift together flours, espresso powder, baking soda and salt.
3
In a standing mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 5 minutes.
4
Beat in egg until thoroughly incorporated. Mix in vanilla until well combined.
5
Add flour mixture to wet ingredients and stir until just combined. Then add chopped chocolate.
6
Form the dough into tablespoon-sized balls place onto the prepared baking sheets. Leave an inch apart between cookies. Sprinkles sea salt on top of each cookie ball.
7
Bake for 10 to 12 minutes until the edge is slightly brown. Transfer to wire rack and cool completely.
800
kcal
Calories
34
g
Fat
114
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup all purpose flour, 2/3 cup whole wheat flour, 2 teaspoons espresso powder, 1 teaspoon baking soda, and more.
Yes, Espresso Salted Dark Chocolate 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
