Flour & Fern

Espresso Chocolate Chunk Cookies

This recipe can be made dairy free by subbing vegan butter for the regular butter! Already nut free and corn free. 🙂

Espresso Chocolate Chunk Cookies

Espresso Chocolate Chunk Slice & Bake Shortbread Cookies
Prep Time 10 mins
Cook Time 15 mins
Resting Time 20 mins
Total Time 45 mins


  • 1 Cup Unsalted Butter soft
  • 1/3 Cup Granulated Sugar
  • 1/3 Cup Brown Sugar
  • pinch Salt
  • 1 Egg Yolk
  • 1 tsp Vanilla Extract
  • 1 Tbs Espresso Powder or Finely Ground Coffee
  • 2 Cups Gluten Free 1-1 Flour (I use Bob's Red Mill)
  • 1/2 Cup Chocoalte chopped


  • Place butter, sugars, egg yolk, vanilla, salt, and espresso powder in the bowl of a stand mixer.
  • Mix until no more butter clumps remain.
  • Add in flour and mix until fully incorporated.
  • Mix in chocolate chunks.
  • Form dough into a roll that is 2” in diameter and wrap in plastic wrap.
  • Place in the freezer for 20 minutes or in the fridge for at least 2 hours. (You can store in the fridge for up to 2 days).
  • Preheat oven to 325 degrees f.
  • Slice into 1/3" rounds and place on parchment or baking mat lined baking sheet, 1" apart.
  • Bake for about 15 minutes or until edges just start to turn golden brown.
  • Allow to cool on baking sheet for about 5 minutes before removing.