Rich Chocolate Coffee Blend (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
14 tablespoons of unsalted butter (to brown)
02 -
1 large egg at room temperature
03 -
1 room temperature egg yolk
04 -
2 teaspoons of pure vanilla extract
→ Dry Ingredients
05 -
1 tablespoon of ground espresso
06 -
½ cup plus 2 tablespoons of light brown sugar
07 -
½ cup of white sugar
08 -
1⅔ cups and 1 tablespoon of all-purpose flour (properly measured)
09 -
1 teaspoon of baking soda
10 -
1 teaspoon of salt
→ Mix-ins
11 -
¾ cup of chopped semi-sweet chocolate or mini chocolate chips
# Instructions:
01 -
In a stainless steel pan over medium heat, cook the butter until the solids turn dark golden (about 10 minutes). Pour it all, including the browned bits, into a bowl.
02 -
Stir in the ground coffee and leave it alone to cool down to room temperature (roughly 20 to 30 minutes).
03 -
Whisk brown and white sugars together with the cooled butter mix for one minute until blended.
04 -
Whisk the egg, extra yolk, and vanilla into the sugar-butter mixture until smooth.
05 -
Carefully fold in the flour, baking soda, salt, and chocolate, stopping as soon as everything comes together.
06 -
Portion the dough out onto a baking sheet with parchment paper, then freeze it for 3 to 4 hours minimum (longer is better, overnight if you can).
07 -
Heat your oven to 350°F (180°C). Leave 2 inches between frozen dough balls on the baking tray and cook them for 10–12 minutes. The edges should look golden while the centers stay pale and puffy.
08 -
Set the baking tray on a cooling rack and let the cookies cool down there.
# Notes:
01 -
Measure the flour precisely using a spoon to fill the measuring cup, or weigh it on a kitchen scale for best results.
02 -
Chilling overnight improves both texture and flavor.
03 -
When the cookies are fresh out of the oven, use a cookie cutter to make them perfectly round.
04 -
Store cookies in an airtight container at room temperature for 3 to 4 days, and they'll stay fresh.
05 -
Freeze uncooked dough balls for up to 3 months.