Espres(oat) Chocolate Chunk Cookies

Oatmeal Raisin cookies are hands down my favorite cookie, of all time. But they get a bad rep in the cookie world. Sure, raisins might be weird, and if that’s your motto, let’s replace them with chocolate chunks!

And while we’re at it, we’re going to balance all of the rich flavors and hearty texture with espresso (even the more reason to have these for breakfast!)

This batch of cookies is perfectly moist and has a slightly cakey texture (thanks to some added oat flour)-with thick chocolate chunks beaded within, giving you mocha vibes in every single bite.

Grab your fine espresso, flaky sea salt, and enjoy!

Espress(oat) Chocolate Chunk Cookies

Yield: half a dozen 2oz cookies; one dozen 1oz cookies

Time: 40 minutes + chill time (overnight reccomended)

INGREDIENTS

• 2/3 cup all-purpose flour

• 1/3 cup oat flour (1/3 cup rolled oats blended into a fine consistency)

• 1 tablespoon fine coffee grounds

• 1/2 teaspoon baking powder

• 1/2 tsp cornstarch

• 1/4 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup + 2 tablespoons dark brown sugar, firmly packed

• 1/4 cup granulated sugar

• 1 flax egg (or regular egg at room temperature)

• 1/2 teaspoon vanilla extract

• 1/2 cup dark chocolate chunks

• 3/4 cup rolled oats 

DIRECTIONS

1. In a medium bowl, whisk together the flour, oat flour, baking powder, cornstarch, and coffee grounds until combined. Set aside

2. In a large bowl, cream together the softened butter and sugars until light and fluffy (about 1-2 minutes). Add the flax egg and vanilla extract and beat until just combined (about 1 minute).

3. Fold the dry ingredients into the wet until combined. Add the dark chocolate chunks and rolled oats and combine.

4. Using a wet cookie scoop, portion the cookie dough on a dish. This recipe was tested using a 2oz cookie scoop, but a 1/4 measuring cup works as well. You can attempt to use a 1oz cookie scoop as well for smaller, less dense cookies.

5. Wrap the dough with plastic wrap and chill for a minimum of 2 hours (preferably overnight)

6. Preheat oven to 350F. While oven preheats, place cookies on a parchment-lined baking tray and let them come to room temperature.

7. Bake for 14-16 minutes until edges are golden brown. Rotate the trays halfway through bake time. If cookies were placed on the top rack and they haven’t spread as much as those on the bottom rack, lightly bang the cookie tray from the top rack to help flatten them a bit, then place on the bottom rack for remaining bake time.

8. Let cookies cool. Optional but recommended: Garnish with a chocolate drizzle and/or flaky sea salt.

9. Dive in!