Espresso Chip Cookies (Print Version)
# Ingredients:
→ Liquid Add-ins
01 -
14 tablespoons of unsalted butter, browned in a pan
02 -
1 large egg, brought to room temperature
03 -
1 yolk from a room-temperature egg
04 -
2 teaspoons of pure vanilla
→ Dry Components
05 -
1 tablespoon of finely ground coffee
06 -
½ cup and 2 tablespoons of soft light brown sugar
07 -
½ cup of regular white sugar
08 -
1⅔ cups plus 1 tablespoon of all-purpose flour, measured correctly
09 -
1 teaspoon of baking soda
10 -
1 teaspoon of salt
→ Extras
11 -
¾ cup semi-sweet chocolate, chopped or use miniature chocolate chips
# Instructions:
01 -
Warm butter in a steel pan over medium heat until it turns golden brown and smells nutty (around 10 minutes). Pour the butter and all bits into a mixing bowl.
02 -
Add ground espresso to the butter and let it cool completely to room temperature, which may take about 20-30 minutes.
03 -
Stir both sugars into the butter mixture for roughly one minute until it’s all perfectly mixed together.
04 -
Mix in the egg, yolk, plus vanilla and whisk until the batter looks smooth and creamy.
05 -
Carefully add in flour, baking soda, salt, and chocolate—don’t overmix; just stir until it all comes together.
06 -
Scoop dough onto a tray lined with parchment paper. Freeze for a minimum of 3-4 hours; best results when left overnight.
07 -
Heat oven to 350°F (or 180°C). Place the frozen dough balls 2 inches apart on the tray and bake 10-12 minutes, until edges are golden but centers look soft.
08 -
Cool cookies on a tray set over a wire rack to stop them from overbaking.
# Notes:
01 -
For accuracy, measure flour using a spoon and level it off, or get a kitchen scale.
02 -
Leaving the dough in the fridge overnight makes the texture and flavor much better.
03 -
For perfectly round cookies, use a round cutter to shape them while still hot.
04 -
To keep cookies fresh, store them in an airtight box at room temperature for up to 3-4 days.
05 -
Freeze uncooked dough balls for as long as 1-3 months if needed.