Coffee Chocolate Cookies (Printable Version)
# What You'll Need:
→ Wet Ingredients
01 -
Melted unsalted butter (14 tbsp, browned)
02 -
Large egg at room temp (1)
03 -
Single egg yolk at room temp (1)
04 -
Natural vanilla extract (2 tsp)
→ Dry Ingredients
05 -
Espresso powder (1 tbsp)
06 -
Brown sugar, light (½ cup + 2 tbsp)
07 -
White sugar (½ cup)
08 -
Regular flour (1⅔ cups + 1 tbsp, correctly weighed)
09 -
Baking soda (1 tsp)
10 -
Table salt (1 tsp)
→ Mix-ins
11 -
Chopped semi-sweet chocolate (or tiny chocolate chips) (¾ cup)
# Preparation Steps:
01 -
Heat butter in a steel pan on medium until the bits turn golden amber (takes about 10 mins). Pour everything including the browned bits into your mixing bowl
02 -
Stir the espresso grounds into the butter and let it cool down completely (about 20-30 mins)
03 -
Beat both types of sugar into your cooled butter mix for a full minute until everything's nicely combined
04 -
Beat in the egg, yolk, and vanilla until the mixture looks smooth
05 -
Carefully fold in your flour, baking soda, salt, and chocolate chunks just until mixed
06 -
Drop spoonfuls of dough onto a paper-lined tray and stick in the freezer for 3-4 hours at least but overnight works better
07 -
Heat your oven to 350°F/180°C. Put the frozen dough balls 2 inches away from each other and bake for 10-12 mins until the edges turn golden but centers stay puffy
08 -
Allow your cookies to sit on the baking sheet placed on a wire rack
# Additional Tips:
01 -
Get your flour right by using the spoon and level trick or better yet, weigh it
02 -
Freezing overnight makes them taste way better
03 -
Want perfectly round cookies? Push a cookie cutter around them right after baking
04 -
They'll stay good for 3-4 days if you keep them in a sealed container
05 -
You can freeze the raw dough balls for up to 3 months