Imagine a cookie that combines the rich, bold flavor of espresso with the irresistible crunch of Heath bar chunks - a dessert that's not just a treat, but an experience. These Espresso Heath Bar Chunk Cookies are the perfect indulgence for those who crave a sophisticated twist on the classic chocolate chip cookie. Whether you're a coffee enthusiast, a sweet tooth, or someone looking to impress at your next gathering, this recipe promises to elevate your baking game and tantalize your taste buds like never before.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Heath bars
- 1/2 cup espresso powder
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and espresso powder to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chopped Heath bar pieces using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect cookie texture.
- Don't skip creaming the butter and sugars thoroughly; this process creates air and helps produce a lighter, softer cookie.
- Use fresh espresso powder for the most intense coffee flavor. If you can't find espresso powder, strong instant coffee works as a substitute.
- Chop the Heath bars into varied sizes for interesting texture - some smaller pieces, some larger chunks.
- Be careful not to overbake; the cookies should look slightly underdone in the center when you remove them from the oven.
- Let the cookies cool completely before storing to maintain their crisp edges and chewy center.
- For an extra indulgent touch, consider drizzling melted chocolate over the cooled cookies.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 55mg
