This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Mar 18, 2014

Chocolate Espresso White Chocolate Chunk Cookies

Chocolate Espresso White Chocolate Chunk Cookies

The recipe for these chocolate espresso white chocolate chunk cookies calls for just 1/4 C plus 1 T of flour... for 24 three inch cookies. How do you get 24 three inch cookies with 1/4 C of flour? My mission (someone has to make the sacrifice) was to find out.

Chocolate Espresso White Chocolate Chunk Cookies

Assembling this dough was pretty easy, but forming the cookies made me pretty nervous because the dough does not really behave "dough-like." It's super sticky and melty, even after a long rest in the refrigerator. It was really difficult to divide and form into balls, but in the end, it was worth getting my hands covered in chocolate.

Chocolate Espresso White Chocolate Chunk Cookies

The texture of these cookies is more like an airy chocolate truffle flavored with espresso and studded with white chocolate chunks. Think bittersweet chocolate, espresso, and white chocolate chunks in a cookie that is both rich and light.

Chocolate Espresso White Chocolate Chunk Cookies

Why am I making these cookies? Why are these chocolate cookies filled with espresso? Because it's time for the Creative Cookie Exchange!

The theme this month is Wake from Winter with Coffee and Tea--

Chocolate Espresso White Chocolate Chunk Cookies


5 ounces bittersweet chocolate, coarsely chopped
1/2 C unsalted butter, cut into 1/2 inch cubes
1/4 C plus one tablespoon of unbleached all purpose flour
2 T unsweetened cocoa powder
3/4 C sugar
1/8 tsp salt
2 large eggs
1 heaping T of instant espresso dissolved in one T of hot water
1 1/2 tsp vanilla extract
8 ounces of white chocolate chunks or white chocolate chips


  1. Over a double boiler, melt the bittersweet chocolate and the butter until just melted. Set aside. 
  2. In a small bowl, whisk the flour and cocoa powder together. 
  3. In the bowl of a stand mixer, or in a large bowl with a hand mixer, mix the sugar, salt, eggs, espresso, and vanilla for about 3 minutes on high, until light and thickened. 
  4. Add the chocolate mixture and beat until blended. Add the flour and cocoa mixture and mix until blended. Stir in the white chocolate chunks. 
  5. Refrigerate the dough for at least 90 minutes. 
  6. Preheat the oven to 350 degrees F and line baking sheets with good parchment paper. 
  7. Divide the dough into 24 equal parts and, with oiled hands, roll the dough into balls (next time I make these, I might try using an oiled 1 1/2 inch cookie scoop instead of my hands). 
  8. Place the dough balls 3 inches apart on the parchment lined baking sheets. I baked six cookies per sheet, four cookie sheets total (you can re-use cooled baking sheets). 
  9. Bake the cookies, one sheet at a time in the middle of your oven for 9 to 12 minutes, until barely firm in the middle. 
  10. Move the baking sheet to a wire rack and let cool for 3 minutes. Drag the cookies, parchment and all, onto the wire rack, and allow the cookies to cool completely before removing them from the parchment. 
  11. Peel the parchment off of the cookies and store in an airtight container for up to four days. 
  12. These cookies are best when fresh.  
This recipe has been adapted from The All-American Cookie Book by Nancy Baggett. So far, every recipe that I have tried from this book has been excellent. I've always had a love/hate relationship with cookie recipes, but this book has been completely reliable. I highly recommend it.

Would you like to comment?

  1. I really like the sound of you cookies, what could be better the coffee and chocolate.

  2. 2 kinds of chocolate and espresso? I'm in! And the lighter the cookie, the less calories consumed. Right ?

  3. Thanks for persevering, Karen, despite the difficult dough. These cookies look like they are definitely worth all the effort! Pinning on my Recipes to Try board!

  4. I really understand why bakers get nervous with wet sticky cookie doughs. I face this challenge all year round. It's hot here most part of the year and humid throughout. But then we got to do what is needed and that is bake! Espresso, bittersweet chocolate and white chocolate chunks...well how can they not taste good?

  5. I am glad you gave this a try, the low amount of flour would have had me wondering too. I think the flavors of chocolate and espresso are divine and your cookies must have disappeared quickly!

  6. Such a gorgeous looking cookie, they would be so full of wonderful flavor. The coffee just heightens the chocolate experience for me!!

  7. Great looking cookies, the flavor has to be super intense thanks to the coffee

  8. Have to try them, Looks delicious !

  9. Fantastic presentation Karen! They look delicious!!

  10. I love how the cookies have a glossy top. It's also my favorite thing about brownies! Coffee and chocolate are heavenly. Great job, Karen!

  11. These look so yummy! Chocolate and coffee are two ingredients that I think were born to go together. I will definitely have to try them out! :)

  12. Yum! These must have been like a flourless chocolate cake in cookie form, and with the addition of coffee - a definite winning combination.

  13. Drooling over your cookies and wishing I had one or five right about now. Totally worth getting your hands covered in chocolate to make these beauties! Pinned.

  14. Love chocolate cookies with a big glass of milk. Yours look delish!

  15. Oh my! These are so tempting!!! Chocolate truffle you say? I'll take a baker's dozen please!


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.