Description
Indulge in the delightful flavor of Espresso Chocolate Chip Cookies, a perfect treat for coffee lovers and cookie enthusiasts alike. These cookies combine the rich taste of espresso with gooey chocolate chips, creating a unique twist on the classic chocolate chip cookie. The browning of the butter adds a nutty depth, while chilling the dough ensures a chewy center and crispy edges. Whether enjoyed with morning coffee or as an afternoon snack, these cookies are sure to impress at any gathering.
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, brown the butter over medium heat until it turns an amber color. Scrape into a mixing bowl.
- Stir in the espresso grounds and let cool to room temperature for about 20-30 minutes.
- Whisk in both sugars until well combined.
- Add the egg, egg yolk, and vanilla extract; mix until thoroughly blended.
- Gently fold in flour, baking soda, salt, and chocolate until just combined.
- Scoop onto a parchment-lined baking tray and chill in the freezer for at least 3-4 hours.
- Preheat oven to 350°F (180°C) and bake for about 10-12 minutes or until edges are golden.
- Cool on a wire rack before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg