Espresso Chocolate Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 large egg, room temperature
02 -
1 egg yolk, room temperature
03 -
14 tablespoons of unsalted butter, to be browned
04 -
2 teaspoons of vanilla extract, pure
→ Dry Ingredients
05 -
1 tablespoon of espresso, finely ground
06 -
Half a cup of light brown sugar, plus 2 extra tablespoons
07 -
1 teaspoon of baking soda
08 -
1 teaspoon of salt
09 -
Half a cup of white sugar
10 -
1⅔ cups and a tablespoon of all-purpose flour (don't pack it tightly!)
→ Mix-ins
11 -
¾ cup of chopped semi-sweet chocolate (or tiny chocolate chips)
# Instructions:
01 -
On medium heat, cook butter in a metal pan until the solids turn golden brown (takes around 10 minutes). Scrape everything, including the browned bits, into a bowl.
02 -
Add the espresso grounds to the butter and let it rest until it cools, about 20–30 minutes.
03 -
Add both sugars to the cooled butter mixture and whisk vigorously for a minute so it blends well.
04 -
Stir in the vanilla, egg, and yolk until the texture is smooth.
05 -
Carefully mix the flour, salt, baking soda, and chocolate chunks just enough to bring the dough together.
06 -
Scoop the dough onto a baking sheet lined with parchment, then freeze for a minimum of 3–4 hours—or overnight if you can.
07 -
Warm up your oven to 350°F/180°C. Bake the frozen cookies for 10–12 minutes, leaving 2 inches between each. Edges should look golden while the centers stay soft.
08 -
Place the baked cookies on a wire rack to cool right on their baking sheet.
# Notes:
01 -
Use a kitchen scale or spoon-and-level method for perfect flour meaurement.
02 -
Letting the dough chill overnight amps up the flavor and makes the texture even better.
03 -
For neat cookie shapes, press a round cutter over warm cookies.
04 -
Keep cookies fresh for 3–4 days in a sealed container at room temperature.
05 -
Unbaked cookie portions freeze well for up to 3 months.