Chocolate Chunk Cookies with Coffee Extract
This is an old high sugar chocolate chip cookie recipe similar to what was popular back in the early 2000s --- thin, dark, chewy cookies with loads of chocolate. The coffee extract adds background flavor. Feel free to sub espresso powder.
Servings 20 cookies if making large
Cost 5
Ingredients
- 2 sticks unsalted butter, softened (228 grams)
- 1 cup brown sugar, packed (200 grams)
- 1 cup granulated sugar (200 grams)
- 2 teaspoon vanilla
- 1 teaspoon coffee extract or ½ teaspoon espresso powder
- 2 large eggs, bring to room temperature (96 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¼ cups all-purpose flour, good strong brand like KA (300 grams)
- 12 ounces chopped chocolate, good quality
Instructions
- The original version of this recipe started with a pretty intense creaming of the butter and sugar. I used to make it that way, but switched methods because the cookies come out prettier with minimal creaming. The key is to use very, very soft but not melted butter.
- Using low speed of an electric mixer, beat the softened butter and both sugars just until creamy. Beat in the vanilla and coffee extract.
- Add the room temperature eggs one at a time and stir until mixed, then beat for a minute on medium-high just until mixed, scraping bowl. Beat in the baking soda and salt, then add the flour and stir until evenly blended.
- Stir in the chopped chocolate. Be sure to use all of it.
- Drop dough by heaping tablespoons (or use a medium cookie scoop) onto a foil lined plate and chill the dough balls for about 3 hours or until ready to bake. For slightly larger cookies, use a 2 oz scoop.
- Preheat oven to 350 degrees F. Arrange dough balls 2 ½ inches apart on a parchment lined baking sheet and bake for 10-12 minutes or until edges are browned and middles appear almost set. If making larger cookies, bake time will be slightly longer. You can also bake these at 330F using the convection setting. Bake time should still be around 10-12 minutes or longer if making the cookies larger.
- When cookies develop small cracks and appear done, pull from the oven. Carefully slide the parchment paper onto the counter and allow them to cool on the parchment paper set on the counter.
Notes
Flour Tip: These cookies are high in sugar and need structural support. Rather than just add MORE flour, try using a high protein brand such as King Arthur or any other brand mixed with some bread flour.
To make giant cookies, weigh out 5 ounce portions of dough and shape them into tight, thick, 3 inch circles. Put in a 350 degree oven, then turn heat down to 325 and bake for about 20 minutes (check at 17) or until edges are brown. Let cool completely on the baking sheet.