Espresso Chocolate Chunk Cookies

Steps

1. Preheat the oven to 180°C (350°F). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and instant espresso powder until evenly combined.
3. In a large bowl, beat the unsalted butter at 20–22°C with the brown sugar and granulated sugar using a hand mixer for 2–3 minutes, until light and fluffy.
4. Add the eggs, one at a time (each at 20–22°C), beating well after each addition, then mix in the vanilla extract until smooth.
5. Add the dry ingredient mixture to the butter mixture and mix on low speed just until no dry streaks of flour remain. Do not overmix to keep the cookies tender and chewy.
6. Fold in the chocolate chunks with a spatula until evenly distributed throughout the dough.
7. Scoop about 30–35 g of dough per cookie (roughly 2 tablespoons) and place on the prepared baking sheets, spacing them about 5 cm apart to allow for spreading.
8. Bake one sheet at a time for 10–12 minutes, until the edges look set and lightly golden, the centers appear slightly puffed and soft, and the tops show a few small cracks.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cookies will be soft in the center when warm and become thick, chewy inside with crisp edges as they cool.