Espresso Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
Unsalted butter (14 tablespoons, for browning)
02 -
Room temperature large egg (1)
03 -
Room temperature egg yolk (1)
04 -
Pure vanilla extract (2 teaspoons)
→ Dry Ingredients
05 -
Ground espresso (1 tablespoon)
06 -
Light brown sugar (½ cup + 2 tablespoons)
07 -
Granulated sugar (½ cup)
08 -
All-purpose flour (1⅔ cups + 1 tablespoon, properly measured)
09 -
Baking soda (1 teaspoon)
10 -
Salt (1 teaspoon)
→ Mix-ins
11 -
Semi-sweet chocolate, chopped (or mini chocolate chips) (¾ cup)
# Instructions:
01 -
Cook butter in a stainless steel pan over medium heat until the butter solids turn amber brown (about 10 minutes). Transfer all butter and browned bits to mixing bowl
02 -
Mix in espresso grounds and let the mixture cool to room temperature (approximately 20-30 minutes)
03 -
Whisk both sugars into the cooled butter mixture for one minute until well combined
04 -
Whisk in egg, egg yolk, and vanilla extract until smooth
05 -
Gently fold in flour, baking soda, salt, and chocolate until just combined
06 -
Scoop dough onto parchment-lined baking tray and freeze for at least 3-4 hours (preferably overnight)
07 -
Preheat oven to 350°F/180°C. Space frozen cookies 2 inches apart and bake for 10-12 minutes until edges are golden but center remains pale and puffy
08 -
Let cookies cool on the baking tray placed on a wire cooling rack
# Notes:
01 -
For perfect flour measurement, use the spoon-level method or ideally, a kitchen scale
02 -
Overnight chilling develops better texture and flavor
03 -
Use a round cookie cutter to reshape cookies immediately after baking for perfect circles
04 -
Cookies stay fresh for 3-4 days in an airtight container at room temperature
05 -
Unbaked cookie dough balls can be frozen for 1-3 months