These espresso chocolate chunk cookies are the perfect combination of sweet from the chocolate and savory from the espresso - made easy with instant espresso powder and a foolproof chocolate chip cookie recipe, these are sure to be a new favorite!
Preheat the oven to 350° and spray cookie sheet with nonstick cooking spray or line with parchment paper.
In the bowl of a stand mixer, or using electric beaters, cream together butter, brown sugar, and regular sugar until fluffy. Add eggs and vanilla and mix to thoroughly combine.
Add flour, baking soda, salt, cornstarch, and espresso powder and mix to incorporate. Fold in chocolate chunks.
Scoop dough out using a cookie scoop onto prepared baking sheet. Bake at 350° F for 9-11 minutes or until cookies are just set around the edges and will be still slightly gooey in the center.
Let cool on baking sheet for 2-3 minutes then remove to wire rack to cool completely.