Dark Chocolate Espresso Cookies
Chocolate and espresso might be one of the best combinations in baking. Check out these dark chocolate espresso cookies, a perfect pick me up (literally), esprecially if you don't have access to a cup of coffee.
Ingredients
Method
- Brown your butter in a saucepan over medium heat, making sure to continuously stir until the butter foams and begins to slightly brown. The butter will get a bit darker as it cools.
- Combine the brown butter, white sugar, and brown sugar, and use a hand mixer to mix well. Then add in the egg, egg yolk, and vanilla extract and mix until well-combined.
- In a separate bowl, sift together your flour, baking soda, salt, and espresso powder.
- Add your dry ingredients to your wet ingredients and gently fold together until fully combined. Gently fold in your chopped dark chocolate.
- Refrigerate the dough for at least a few hours, but preferrably overnight.
- When ready to bake, scoop dough into 2 tbsp balls. Slightly flatten the cookie dough ball to help it spread in the oven. Place on lined parchment paper with at least 2 inches apart. Bake for 10 minutes.
The butter should start smelling nutty while it's foaming. Make sure to keep stirring otherwise, you'll burn your butter
Make sure not to overmix! Only gently combine just until you can't see the dry ingredients.
It's okay if the cookies are not fully set when you take them out of the oven. They will harden as they cool!
Notes
Yes, I am fully aware that 30 grams of espresso powder is a lot. You are absolutely more than welcome to adjust to your preference. I personally just enjoy these cookies as a boost of energy. I’ve made them with half and a quarter of the espresso powder and they come out just as yummy!
One of the biggest lessons I’ve learned as a home baker, is the important of letting your cookie dough rest in the fridge. As a self-proclaimed impatient person…I am sad to share that it unfortunately does need lots of chilling (the more, the better) for it to have optimal results.