Espresso Chocolate Chip Cookies
Ingredients
Espresso Butter Mixture
-
1 ¼
cup
unsalted butter
-
¼
cup
espresso grounds
Dry Mix
-
3 ⅓
cups
all-purpose flour
-
1
tablespoon
espresso grounds
-
1 ½
teaspoons
baking powder
-
1 ½
teaspoons
baking soda
-
½
teaspoon
kosher salt
Wet Mix
-
1 ½
cups
firmly packed brown sugar
-
½
cup
granulated sugar
-
2
large
eggs
-
2
teaspoons
vanilla extract
-
12
ounces
dark chocolate chunks or semi-sweet chocolate chips
-
to taste
large flakes
salt (such as Maldon or Jacobson)
Instructions
- Melt the butter in a saucepan, then turn off the heat and stir in the espresso, allowing it to steep for 20 minutes.
- Strain the butter mixture through a fine mesh strainer and discard the espresso grounds.
- In a separate bowl, whisk together the flour, additional espresso grounds, baking powder, baking soda, and salt.
- In the bowl with the melted butter, beat together the brown sugar and granulated sugar until fluffy, then add the eggs one at a time and mix in the vanilla.
- Gradually add the dry ingredients and mix until just combined, then fold in the chocolate chunks.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop out balls of dough and place them on the prepared baking sheets, spacing them apart.
- Bake for 7 to 10 minutes until golden brown, then sprinkle with salt before serving.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
110
Total fat
7g
Total carbohydrates
12g
Total protein
1g
Sodium
79mg
Cholesterol
17mg
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