These homemade chocolate chunk espresso cookies are wonderful to make when you’re craving something sweet. Plus, there’s a few ways to make these, depending on when you want to bake them.
Chocolate Chunk Espresso Cookies [Vegan]
Serves
14 large / 18-24 small
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
Preparation
For the Cookies:
- 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”
To Bake 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.