Espresso Choco Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
14 tablespoons of unsalted butter, for browning
02 -
1 large egg, at room temperature
03 -
1 egg yolk, at room temperature
04 -
2 teaspoons of vanilla extract (pure)
→ Dry Ingredients
05 -
1 tablespoon espresso powder
06 -
½ cup + 2 tablespoons light brown sugar
07 -
½ cup regular white sugar
08 -
1⅔ cups + 1 tablespoon all-purpose flour (use the proper measuring method)
09 -
1 teaspoon of baking soda
10 -
1 teaspoon salt
→ Mix-ins
11 -
¾ cup chopped semi-sweet chocolate or mini chocolate chips
# Instructions:
01 -
In a stainless steel pan, cook the butter on medium heat until the milk solids turn a deep amber color (around 10 minutes). Pour butter and solids into a mixing bowl.
02 -
Stir in the espresso grounds and allow the butter mixture to cool to room temperature (about 20-30 minutes).
03 -
Whisk together the cooled butter mixture with both sugars until fully blended (about one minute).
04 -
Whisk in the egg, yolk, and vanilla until the mixture is smooth.
05 -
Gradually fold in the flour, baking soda, salt, and chocolate until the dough just comes together.
06 -
Place dough balls on a tray lined with parchment paper and freeze them for at least 3-4 hours, or ideally overnight.
07 -
Preheat the oven to 350°F (180°C). Bake cookies placed 2 inches apart for 10-12 minutes, until the edges are golden and the centers look puffy and pale.
08 -
Transfer the baked cookies to wire racks to cool completely while keeping them on the baking sheet.
# Notes:
01 -
To measure flour accurately, use a spoon to scoop it into the measuring cup, then level it off, or better yet, weigh it with a kitchen scale.
02 -
Letting the dough chill overnight makes the cookies taste better and have a better texture.
03 -
If you want perfect cookie shapes, use a round cutter to adjust the cookies right after they come out of the oven.
04 -
Keep your cookies in an airtight container at room temp—they’ll stay fresh for about 3-4 days.
05 -
You can freeze unbaked dough balls for anywhere from 1 to 3 months.