Ingredients
- 0.75 cup unsalted butter, melted and slightly cooled (170 g)
- 2 tsp instant espresso powder
- 0.5 cup packed light brown sugar (100 g)
- 0.33 cup granulated sugar (65 g) or allulose/monk fruit for low-sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp brewed espresso (or milk)
- 2 tsp vanilla extract
- 1.75 cups all-purpose flour (210 g)
- 0.75 tsp baking soda
- 0.75 tsp fine sea salt
- 1 cup dark chocolate chips or chunks (170 g)
- flaky sea salt, for finishing (optional)
Equipment
- mixing bowl
- whisk
- cookie scoop (2 tbsp)
- Parchment paper
- baking sheets
- kitchen scale (recommended)
- wire cooling rack
Method
- Whisk melted butter with espresso powder until dissolved.
- Whisk in brown and granulated sugar until glossy; add egg, yolk, brewed espresso, and vanilla and whisk to combine.
- Fold in flour, baking soda, and salt just until combined (do not overmix).
- Stir in chocolate. Chill 20–30 minutes (optional) for thicker cookies.
- Heat oven to 350°F (175°C); line baking sheets with parchment.
- Scoop 2-tbsp dough balls, spacing 2 inches apart. Bake 10–12 minutes until edges set and centers look slightly underbaked.
- Cool 5–10 minutes on the sheet; finish with flaky sea salt if desired, then transfer to a rack.
Nutrition
Calories: 165kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.8gTrans Fat: 0.1gCholesterol: 25mgSodium: 95mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 25mgIron: 1.2mg
Notes
Low-Sugar: Replace granulated sugar with allulose or monk fruit blend; reduce total sweetener by 25–30%.
No-Sugar: Use 3/4 cup allulose + sugar-free dark chocolate.
Low-Carb: 2 cups almond flour + 2 tbsp coconut flour; sweeten with 3/4 cup erythritol/monk fruit; chill 45 minutes; bake 9–11 minutes.
Gluten-free: Use 1:1 GF flour; dough may need 1–2 tsp milk.
Air Fryer (small batch): 320°F (160°C) for 7–9 minutes on parchment.
Chill Option: Chill dough 20–30 minutes (or up to 24 hours) for thicker cookies and deeper flavor.
Equipment: Bowl, whisk, cookie scoop, parchment, baking sheets, kitchen scale recommended.
No-Sugar: Use 3/4 cup allulose + sugar-free dark chocolate.
Low-Carb: 2 cups almond flour + 2 tbsp coconut flour; sweeten with 3/4 cup erythritol/monk fruit; chill 45 minutes; bake 9–11 minutes.
Gluten-free: Use 1:1 GF flour; dough may need 1–2 tsp milk.
Air Fryer (small batch): 320°F (160°C) for 7–9 minutes on parchment.
Chill Option: Chill dough 20–30 minutes (or up to 24 hours) for thicker cookies and deeper flavor.
Equipment: Bowl, whisk, cookie scoop, parchment, baking sheets, kitchen scale recommended.
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