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Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies
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Rich and chewy chocolate chip cookies with a subtle coffee kick, perfect for any beginner baker.

Ingredients

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  • 14 tablespoons unsalted butter
  • 1 tablespoon ground espresso
  • 1/2 cup + 2 tablespoons light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 1 2/3 cup + 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

Instructions

  1. Place butter in a stainless steel pan.
  2. Cook butter over medium heat until the butter solids at the bottom are an amber brown color.
  3. Scrape all of the browned butter into your mixing bowl.
  4. Stir in the ground espresso.
  5. Set the bowl aside to cool to room temperature (about 20-30 minutes).
  6. Whisk in the light brown sugar and granulated sugar for one minute until combined.
  7. Whisk in the large egg, large egg yolk, and vanilla extract.
  8. Fold in the all-purpose flour.
  9. Fold in the baking soda.
  10. Fold in the salt.
  11. Fold in the chopped semi-sweet chocolate or mini chocolate chips until just combined.
  12. Scoop the dough onto a parchment-lined baking tray.
  13. Chill the tray in the freezer for at least 3-4 hours (or overnight for best results).
  14. Preheat the oven to 350 F (180 C) when ready to bake.
  15. Place frozen cookie dough balls at least two inches apart on the baking tray.
  16. Bake for 10-12 minutes.
  17. Bake until the edges are golden but the middle is still pale and puffy.
  18. Let the tray cool on a wire cooling rack.
  19. Enjoy your cookies!

Notes

Ensure butter is cooled completely before adding eggs.
Measure flour by spooning it into the cup then leveling off.
Chilling the dough is crucial for flavor and texture.
Do not overmix the flour once added.

Nutrition

Find it online: https://pinchofwarmthbakes.com/easy-espresso-chocolate-chip-cookies/