Espresso Chocolate Chip Cookies
Browned butter, finely ground espresso, and semi-sweet chocolate flavor a dough that is portioned and frozen before baking.
Ingredients
For the Cookie Dough
- 14 tablespoons unsalted butter Browned until amber color.
- 1 tablespoon ground espresso
- 1/2 cup plus 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 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- Brown 14 tablespoons butter over medium heat, watching the solids. Transfer all amber butter and solids to a heatproof bowl; stir in espresso and cool about 30 minutes.
- Whisk in granulated sugar and the full brown-sugar measure, followed by egg, yolk, and vanilla.
- Fold in the complete flour measure, baking soda, salt, and chocolate just until combined.
- Make about 24 equal small portions and freeze 4 hours until firm; keep covered for an overnight hold.
- Preheat to 350°F. Bake twelve frozen portions per tray with 2-inch spacing for 10–12 minutes, using two consecutive trays.
- Let cookies firm on their trays, then finish cooling before storing.
Notes
Include the extra 2 tablespoons brown sugar and 1 tablespoon flour. Freeze portions four hours before the 350°F bake; allow both tray bakes and cooling.