I’m not going to lie to you—sometimes when I crave something sweet in the late afternoons in the test kitchen, I whip up these cookies. A nice twist on a classic, these cookies are certainly addicting. I hope they become a staple in your cookie repertoire, too. I like the depth of flavor these cookies have—and what’s more satisfying than chocolate? If you’re making them for children, feel free to leave out the espresso powder and coffee extract if you’d like.
Melissa L. Brinley, Test Kitchen Professional
- 2 1/4 cups all-purpose flour
- 2 tablespoons espresso powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons coffee extract
- 1 1/2 cups semisweet chocolate chunks
- 1 1/2 cups milk chocolate morsels
- 1 cup cocoa nibs
- 1 tablespoon sea salt
- Preheat oven to 350°. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, espresso powder, baking soda, and salt.
- In a large bowl, beat butter and sugars with a mixer at medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and coffee extract, beating to combine. Gradually add flour mixture, beating until combined. Stir in chocolate chunks, chocolate morsels, and cocoa nibs.
- Using a 1 3/4-inch spring-loaded scoop, scoop dough onto prepared pans 2 inches apart. Sprinkle with sea salt. Bake for 10 to 12 minutes or until edges are lightly browned. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers at room temperature for up to 5 days.