Description
Delightfully sweet and chewy cookies with the bold addition of espresso, perfect for a cozy treat any time of the day.
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
- In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom are an amber brown color (about 10 minutes).
- Scrape all of the butter into your mixing bowl.
- Stir in the ground espresso, then set the bowl aside to cool to room temperature (about 20-30 minutes).
- Whisk in the brown sugar and granulated sugar together 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, spacing them apart, and chill for at least 3-4 hours (overnight for best results).
- Preheat the oven to 350°F (180°C) and bake the cookies spaced at least two inches apart for 10-12 minutes.
- Let the tray cool on a wire rack and enjoy!
Notes
For the best flavor, allow the dough to chill overnight before baking. Store leftovers 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: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg