Chocolate Espresso Chunk Cookies

32 32 servings, 1 cookie (34 g) each
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(1) 1 Review
Prep Time
Total Time

32 servings, 1 cookie (34 g) each

NABOB Espresso Coffee makes these chocolate chunk cookies extra chocolatey and rich.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Stir coffee grounds and water until blended; set aside. Combine flour, cocoa powder and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs and coffee; mix well. Gradually beat in flour mixture until blended. Add chocolate and nuts; mix well.
  • Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
  • Bake 8 to 10 min. or until centres are puffed. Cool on baking sheets 2 min.; remove to wire racks. Cool completely.


Prepare using coarsely chopped walnuts.


  • 32 servings, 1 cookie (34 g) each

Nutritional Information

Serving Size 32 servings, 1 cookie (34 g) each
Calories 190
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 25mg
Sodium 85mg
Carbohydrate 20g
Dietary fibre 2g
Sugars 11g
Protein 2g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jrragan |

    Not terrible cookies, but I won't be keeping the recipe. The dough was VERY tough - I thought it might burn out my stand mixer! My shoulder is even a little sore from scooping the dough. And if you use a cookie scoop like I did, it may be difficult to tell when they're done. My first batch out of the oven was undercooked... yet strangely, dry.