Ingredients

1 1/4 cup unsalted butter

1/4 cup espresso grounds

3 1/3 cups all-purpose flour

1 tablespoon espresso grounds

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

1 1/2 cups firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs (at room temperature)

2 teaspoons vanilla extract

12 ounces dark chocolate chunks or semi-sweet chocolate chips

Large flakes of salt (such as Maldon or Jacobson), for sprinkling

Instructions

Step 1: In a medium saucepan over medium heat, melt the butter. Once melted, turn off the heat and stir in 1/4 cup espresso grounds until fully coated. Cover and allow to steep for 20 minutes, then strain the mixture through a fine mesh sieve into a large bowl or stand mixer bowl. Discard the used espresso grounds.

Step 2: In a separate medium bowl, whisk together the flour, 1 tablespoon espresso grounds, baking powder, baking soda, and kosher salt. Set aside.

Step 3: To the espresso butter bowl, add the brown sugar and granulated sugar. Beat with a paddle attachment or by hand until fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each, then beat in the vanilla extract.

Step 4: Add the dry ingredients to the wet mixture all at once. Cover your mixer with a towel and mix on low speed until the flour is mostly incorporated, then increase speed until no flour streaks remain. Stir in the chocolate chunks until evenly distributed.

Step 5: Transfer the dough to the refrigerator to chill for at least 1 hour, or up to 2 days, to develop flavor and make scooping easier.

Step 6: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7: Use a medium cookie scoop to portion the dough into balls. If dough is firm, pack it tightly into the scoop before releasing. Place 6-7 dough balls per baking sheet, spacing them well apart to allow for spreading.

Step 8: Bake cookies for 7-8 minutes, or up to 10 minutes if very chilled. Look for light to medium golden edges. Remove from oven and immediately sprinkle with large flakes of salt. Repeat until all dough is baked.

Tips & Variations

Use freshly ground espresso for a more pronounced coffee flavor, or substitute with instant espresso powder if preferred.

Chill the dough longer for thicker cookies that spread less during baking.

Try mixing in white chocolate or milk chocolate chunks for a sweeter contrast to the espresso.

For a vegan version, substitute butter with a plant-based alternative and use flax eggs instead of regular eggs.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed freezer-safe bag for up to 3 months. To freeze dough, place balls on a baking sheet until firm (about 20 minutes), then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to baking time.

FAQs

Can I use instant espresso powder instead of espresso grounds?

Yes, you can substitute instant espresso powder for the grounds to achieve a strong coffee flavor without the texture of grounds in the dough.

Why do I need to steep the espresso grounds in butter?

Steeping the espresso grounds in melted butter infuses the fat with rich coffee flavor, enhancing the overall taste of the cookies while keeping the texture smooth.