Coffee Chocolate Cookie Treats (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
Brown 14 tablespoons unsalted butter
02 -
1 large egg at room temp
03 -
1 egg yolk at room temp
04 -
2 teaspoons vanilla extract
→ Dry Ingredients
05 -
1 tablespoon ground espresso coffee
06 -
½ cup plus 2 tablespoons light brown sugar
07 -
½ cup white sugar
08 -
1⅔ cups plus 1 tablespoon all-purpose flour, correctly measured
09 -
1 teaspoon baking soda
10 -
1 teaspoon salt
→ Mix-ins
11 -
¾ cup chopped semi-sweet chocolate or tiny chocolate chips
# Instructions:
01 -
Heat butter in a steel pan on medium until the solids turn golden amber, taking about 10 minutes. Pour everything including the brown bits into your mixing bowl
02 -
Stir the espresso grounds into the butter and let it sit until it cools down completely, around 20-30 minutes
03 -
Beat both sugars into your cooled butter mix for a full minute until they're totally blended
04 -
Add your egg, yolk, and vanilla, then whisk everything till it looks smooth
05 -
Carefully mix in your flour, baking soda, salt, and chocolate bits just until everything comes together
06 -
Drop scoops of dough onto a parchment-covered tray and stick in the freezer for 3-4 hours at least, but better if left overnight
07 -
Heat your oven to 350°F/180°C. Put the frozen dough balls 2 inches from each other and bake 10-12 minutes until the edges turn golden but the middle stays light and puffy
08 -
Leave the cookies on the baking sheet and place it on a wire rack to cool down
# Notes:
01 -
Get the most accurate flour amounts by scooping with a spoon then leveling, or better yet, using a kitchen scale
02 -
Letting dough rest overnight makes the cookies taste way better
03 -
Want perfectly round cookies? Push a cookie cutter around them right after they come out of the oven
04 -
They'll stay good for 3-4 days if you keep them in a sealed container at room temp
05 -
You can freeze the raw dough balls for up to 3 months