Espresso Chocolate Chip Cookies
Espresso Chocolate Chip Cookies are a delightful twist on a classic treat, combining rich chocolate with a bold coffee kick for a perfect snack any time of day.
Ingredients
For the dough
- 14 tablespoons unsalted butter
- 1 tablespoon ground espresso
- 1/2 cup light brown sugar plus 2 tablespoons
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cup all-purpose flour plus 1 tablespoon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
Preparation
- In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom turn amber brown, about 10 minutes.
- Pour all the butter into your mixing bowl. Stir in the espresso grounds, then set the bowl aside to cool to room temperature, about 20-30 minutes.
- Whisk in the granulated sugar and brown sugar for one minute until the mixture is well combined.
- Add in the egg, egg yolk, and vanilla, and whisk until smooth.
- Gently fold in the flour, baking soda, salt, and chocolate until just combined.
Chilling and Baking
- Scoop the dough onto a parchment-lined baking tray. Chill the tray in the freezer for at least 3-4 hours, or overnight for the best flavor and texture.
- Preheat the oven to 350°F (180°C). Bake the frozen cookies spaced at least two inches apart for 10-12 minutes, until the edges are golden but the middle is still pale and puffy.
- Let the tray cool on a wire cooling rack and enjoy!
Notes
Store cookies in an airtight container at room temperature for up to a week. You can freeze baked cookies for up to three months, separating layers with parchment paper.