Description
Delightful cookies with a rich espresso and chocolate combination, perfect for cozy afternoons.
Ingredients
Scale
- 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 teaspoons 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
- Cook the butter in a stainless steel pan over medium heat until it turns amber brown, about 10 minutes.
- Scrape the butter into your mixing bowl.
- Stir in the ground espresso, then set aside to cool for 20-30 minutes.
- Whisk together the brown sugar and granulated sugar for one minute until combined.
- Add the egg, egg yolk, and vanilla extract, whisking until fully incorporated.
- Fold in the flour, baking soda, salt, and chopped chocolate until just combined.
- Scoop the dough onto a parchment-lined baking tray and chill in the freezer for at least 3-4 hours.
- Preheat the oven to 350°F (180°C).
- Bake cookies for 10-12 minutes or until edges are golden.
- Let cool on a wire rack and enjoy!
Notes
Chill the dough overnight for enhanced flavor and texture. Store cookies in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg