Espresso Chocolate Chip Cookies
Soft and chewy espresso chocolate chip cookies with a crisp exterior. The perfect balance of bittersweet, and soft-chewy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 1x
- Category: Cookie
- Method: Easy
- Cuisine: American
Ingredients
Scale
- 110 g Unsalted butter (1/2 cup)
- 2 tbsp Ground coffee (I)
- 100 g Brown sugar (1/2 cup)
- 70 g Granulated sugar (1/3 cup)
- 200 g All purpose flour (1 1/2 cup)
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 Large egg
- 1 Egg yolk
- 200 g Dark Chocolate (3.5 oz)
- 1 tsp Ground coffee (II)
- Flakey salt
Instructions
- In a small saucepan heat the butter over medium heat until dark golden brown (there should be specks of brown milk solids at the bottom of the pan)
- Remove from heat and add ground coffee (I) and stir (careful as there will be splattering)
- Pour browned butter mix through a fine-meshed sieve into a large mixing bowl, and let cool for 5 minutes
- Once cooled add the white sugar, brown sugar, egg, and egg yolk, and whisk to combine
- In another bowl whisk together the plain flour, ground coffee (II), baking powder, and baking soda
- Add the flour mixture to the cooled brown butter, and stir until just combined
- Fold in the chopped dark chocolate
- Cover the bowl with cling wrap and let it chill in the fridge or freezer for 30 minutes
- Line a baking tray with parchment paper
- Preheat the oven to 180C/ 355F
- Remove the dough from the fridge and use a medium cookie scoop or your hands to form 9 even balls
- Evenly space the cookie dough balls on the lined tray, leaving enough space for the cookies to spread slightly
- Bake for 15 minutes
- Remove and cool on a wire rack until room temperature
- Enjoy!
- Store any remaining cookies in an airtight container for up to 2 days.
Find it online: https://zhangcatherine.com/espresso-chocolate-chip-cookies/