Chocolate Chunk Espresso Cookies

Chocolate chunk espresso cookies, oh yeah! But as delicious as this sounds, they are a gazillion times more luscious tasting than even the most drool worthy description.

Here’s the thing though, I am not a coffee drinker. I never have been. Yes, I know lots of you are now fainting or stunned. haha

BUT I DO LOVE these tender and chewy, firm but ooey gooey, absolutely frigging amazing vegan cookies!!

I know you will too, so let’s get started.

The first part centers around (of course) the chocolate.

I have been baking these cookies throughout the summer, and now fall, and I have used a variety of chocolates with great success.

Also try my Chocolate Chunk Espresso Brownies

These are a few of the brands and type of chocolate that I keep on hand:

Enjoy Life Semi-Sweet Chocolate Mega Chunks (vegan brand).

Guittard is not a vegan brand, but some of their products are dairy and egg free, like their Semisweet Chocolate Baking Wafers.

Note: their dark chocolates have just the teeniest wisp of sweetness, so for these espresso cookies, I mix their Bittersweet Chocolate Baking Wafers with some of the Enjoy.

(I used Enjoy mini chocolate chips and Guittard bittersweet wafers in the cookies below.)

Next is the Espresso part of these chocolate chunk cookies. The amount you use will determine the flavor.

1 to 2 teaspoons of espresso adds a richer depth to the cookies, without the taste of coffee.

3 teaspoons and more of the powder adds a deeper brown color and mocha taste.

The Espresso Powder I Use

If you use more espresso, then you might want to use a sweeter chocolate- unless you prefer a stronger bold flavor, without much sweetness. I guess like black coffee.

Which reminds me of one of the batches I baked. I used 1 tablespoon of espresso powder, plus lots of dark chocolate.

The aroma was intoxicating. My kitchen smelled like rich coffee brewing, while chocolate chip cookies were baking in the oven.

Next is the type of butter, oil, or shortening you use- or a mix.

The very first photo in this post, I used Miyoko’s European Style Cultured Vegan Butter + solid coconut oil.

For the cookies above, I used Earth Balance buttery baking sticks, paired with vegan shortening. Here are two brands: Spectrum Organic vegetable shortening, or Nutiva.

*Cookies with more butter + coconut oil spread more and are thinner. So if you want thicker cookies, choose the less butter + shortening option.

Another factor is how you shape the cookies. I know. That really sounds…umm, out there. haha

It is true though. Form your cookies so they are a little taller than they are wide, and they will be thicker. That’s how I shaped them above.

Another way to get thicker cookies is freezing them for 10 minutes before you bake them. That will help keep them from spreading as much. (Just skip this if you want thinner cookies.)

Some of these steps may seem fussy, but they do make a difference.

You don’t have to follow all or any of them, but again… they do make a difference. Like letting the cookie dough rest.

You can skip this part too, but resting the dough overnight lets the brown sugar and vanilla combine into a deeper, caramelized undertone

What I have shared are steps that work best for me, but feel free to play around with this recipe to find what’s right for you.

The taste of these chocolate chunk espresso cookies will still be amazing. Enjoy!

P.S. You can also freeze the cookie dough, so you can enjoy fresh and hot cookies whenever you like. I love this option!

Vegan Chocolate Chunk Espresso Cookies

Print Recipe

Serves: 14 large / 18-24 small or medium cookies Cooking Time: 8-16 minutes cooking (not including prep)

Ingredients

1 3/4 cups all purpose flour
1/4 cup bread flour
1 teaspoon cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1 to 3 teaspoons finely ground espresso powder
1/4 to 1/2 teaspoon salt, your taste preference
1/2 cup (8 tablespoons) vegan stick butter very slightly softened (and)
2 tablespoons solid refined coconut oil*
-OR- 6 tablespoons vegan stick butter very slightly softened (and)
4 tablespoons solid vegetable shortening
3/4 cup packed organic brown sugar
1/2 cup granulated sugar**
1/4 cup egg replacement
2 teaspoons pure vanilla extract
1/8 teaspoon peppermint extract (optional)
2/3 cup non-dairy dark chocolate chunks or chocolate wafers, or a mix
1/3 slightly heaping cup chopped walnuts

Instructions

Whisk the flours, cornstarch, baking powder, baking soda, espresso and salt in a medium bowl; set aside.

Add both sugars and butter to a large mixing bowl, and press the butter into the sugars with a spatula. Add the coconut oil or shortening and cream on medium speed for about 2 minutes. Add egg replacement and beat for about 30 seconds. Don't overmix, or your cookies will end up flat.

Stir in vanilla and peppermint extract (if using), and then stir in flour mixture just until combined. It will come together, so don't be tempted to add more liquid. When just combined, fold in chocolate and nuts.

Baking Now: Skip to instructions "Both Methods"

Baking Later: Scrap dough into a lidded container and refrigerate 24 hours up to 48 hours. Then remove dough from fridge and set on counter for 10 minutes; go onto steps "Both Methods."

Both Methods: Portion out dough: larger (1/4 -1/3 scoop), medium (2-3 tablespoons), or small (1 1/2 to 2 tablespoons), and then roll into balls. The balls should be a little taller, than wide, for less cookie spread.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats; set aside.

Place cookie dough balls on a cookie sheet or large plate lined with parchment or wax paper; freeze for 10 minutes.

Remove enough cookies to fill the cookie sheet, while still leaving about 2 to 3 inches of space around each ball.

Bake according to the times below. Place the plate or sheet, with remaining balls, in the fridge until time to bake.

Baking times: large- 13-16 minutes / medium 10-13 minutes / small 8-10 minutes. Bake until cookies are set at the edges, and the middles look just slightly under-baked. They will set as they cool.

Remove hot pans to a cooling rack, and allow cookies to cool down completely on the pan- if using parchment liners. If using silicone mats, remove the cookies from the pan after 5 minute and place on cooling racks.

Notes

*Chill in fridge for 1 to 2 minutes until it's solid but soft. You don't want the coconut oil hard or liquid.

**You can add up to 4 tablespoons more- depends on chocolate darkness, how much espresso used, and sweetness preference.

I roughly chopped a dark chocolate bar with orange peel for this cookie, and I also used Earth Balance butter + half coconut oil and half shortening.

Next time I’ll try it with Miyoko’s butter, because that will change the texture. I do like the oil/shortening mix though. A little puffy and very chewy.