Espresso Chocolate Chip Cookies
Delightful chewy cookies enriched with espresso and chocolate, perfect for coffee lovers.
Equipment
- mixing bowl
- Cookie sheet
- cookie scoop
Ingredients
Wet Ingredients
- ¾ cups unsalted butter browned and cooled
- 1 cup dark brown sugar packed
- ⅓ cup white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- ½ teaspoon salt
- 1 ¾ cups all purpose flour
- ¼ cup espresso powder
- ½ teaspoon baking soda
Chocolate
- 4 ounces dark chocolate roughly chopped
Instructions
Preparation
- Brown the butter over medium heat, stirring constantly until foamy and golden brown. Allow to cool.
- In a mixing bowl, combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed. Add the egg, egg yolk, and vanilla extract. Mix well.
- In a separate bowl, mix together the flour, espresso powder, salt, and baking soda. Gradually mix the dry ingredients into the wet mixture until combined. Fold in the chocolate chunks.
- Refrigerate the cookie dough for at least 30 minutes or overnight.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper. Scoop the dough into balls, placing them 2 inches apart on the sheet. Bake for 11 minutes or until the edges are golden and the centers are still gooey.
- Allow to cool before eating!
Notes
Espresso powder can usually be found in the baking aisle or by the instant coffee. We love Dellalo’s!
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 13gVitamin A: 300IUCalcium: 20mgIron: 1mg
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