Espresso Chocolate Chip Cookies
A sophisticated, chewy treat with bold coffee notes and rich browned butter.
Ingredients
- 14 tbsp Unsalted Butter
- 1 tbsp Ground Espresso fine
- 1/2 cup + 2 tbsp Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Large Egg room temperature
- 1 Large Egg Yolk
- 2 tsp Vanilla Extract
- 1 2/3 cup + 1 tbsp All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup Semi-Sweet Chocolate chopped or mini chips
Instructions
- Melt the unsalted butter in a stainless steel pan over medium heat, stirring constantly until amber bits form and it smells nutty.
- Pour the hot browned butter into a large bowl and stir in the ground espresso to bloom the flavor, then let it cool to room temperature.
- Whisk in the light brown sugar and granulated sugar until well combined.
- Add the egg, egg yolk, and vanilla extract, whisking until the batter is smooth and pale.
- In a separate bowl, whisk the flour, baking soda, and salt, then gently fold into the wet ingredients using a spatula.
- Fold in the semi-sweet chocolate chips or chunks until evenly distributed.
- Scoop the dough into balls and freeze on a lined tray for at least three to four hours.
- Bake at 350°F (180°C) until the edges are golden brown but the centers remain soft.
Notes
• Always measure flour using the "spoon and level" method to avoid dry, crumbly cookies.
• Ensure the eggs are at room temperature so they incorporate easily into the butter mixture.
• Chilling the dough is essential; it prevents the cookies from spreading too thin in the oven.
• Ensure the eggs are at room temperature so they incorporate easily into the butter mixture.
• Chilling the dough is essential; it prevents the cookies from spreading too thin in the oven.