Chocolate Coffee Cookies
These Chocolate Coffee Cookies have a soft and chewy center with a slightly crispy edge, and are enhanced with espresso powder.
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Equipment
- mixing bowls
- rubber spatula
- 2 tbsp ice cream scoop
- kitchen scale optional but recommended
- deep light colored pot
- cooling rack
Ingredients
- 1 cup unsalted butter 226 g
- 1 cup brown sugar, packed 200 g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tsp vanilla or coffee extract
- 2 ¼ cup all purpose flour 270 g
- 1 tsp espresso powder
- ½ tsp fine sea salt
- ¼ tsp baking soda
- ¾ cup chocolate morsels or 4oz chopped chocolate bar
- flaky sea salt optional for topping
Instructions
Browning Butter
- Brown the butter in a light colored medium sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.
- About half way through the butter will begin to foam up a bit, but you only need to take your rubber spatula and give it a stir to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
- You will notice the along the edges browning, and if you stir the butter there will be small browned pieces at the bottom. Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.
- Remove from heat and pour into heat safe bowl. Be careful! It is very hot!!
Chocolate Coffee Cookies
- Combine cooled brown butter, brown sugar and vanilla or coffee extract. Whisk until well combined - about 1 minute.
- Add egg and egg yolk and whisk until well combined.
- Add flour, espresso powder, fine sea salt and baking soda. Fold into batter until fully incorporated.
- Fold into batter until fully incorporated.
- Add chocolate morsels and fold into batter. Cover bowl with plastic wrap and place in refrigerator for 20 - 30 minutes.
- Preheat oven to 350 F. Remove from refrigerator and use 2 tbsp cookie scoop to scoop out dough and place on baking sheet.
- Bake between 11 to 12 minutes. Remove from oven and place on cooling rack.
- Use large round cookie cutter to scoot cookie. Top with flaky sea salt.
Notes
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Room Temperature Ingredients. Make sure the eggs are room temperature, and the butter has cooled (warm but not hot).
Brown The Butter. Its helps elevate the flavor of the cookie and allows for a tastier cookie. You can make in advance, and will keep in the refrigerator for at least 1 week.
Add extra chocolate morsels or chopped chocolate on top of the dough ball before baking for added flavor.
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