Coffee Chocolate Chip (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
Softened egg yolk (1, room temperature)
02 -
Unsalted butter (14 tablespoons, to brown)
03 -
Large egg (1, at room temperature)
04 -
Vanilla extract (2 teaspoons, pure)
→ Dry Ingredients
05 -
White sugar (½ cup)
06 -
Espresso powder (1 tablespoon, finely ground)
07 -
Brown sugar (½ cup plus 2 tablespoons, light)
08 -
All-purpose flour (1⅔ cups plus 1 tablespoon, measured properly)
09 -
Table salt (1 teaspoon)
10 -
Baking soda (1 teaspoon)
→ Mix-ins
11 -
Chopped semi-sweet chocolate or mini chocolate bits (¾ cup)
# Instructions:
01 -
Melt butter in a stainless steel pan over medium heat until golden brown bits form (around 10 minutes). Pour the butter and all browned solids into a mixing bowl.
02 -
Add in espresso powder, then let the butter-coffee mixture come to room temp (about 20-30 minutes).
03 -
Mix the cooled butter with both sugars for a minute or so until everything’s combined nicely.
04 -
Whisk in the egg, vanilla, and the yolk until smooth and creamy.
05 -
Lightly mix the flour, soda, salt, and chocolate pieces into the wet mixture. Don't overdo it.
06 -
Use a cookie scoop to portion dough onto parchment paper-lined trays. Freeze for at least 3-4 hours or overnight for better results.
07 -
Set your oven to 350°F (180°C). Place the frozen dough balls 2 inches apart on a tray and bake for 10-12 minutes, until the edges are golden but the centers are still soft.
08 -
Place the baked cookies on the tray and let them cool completely on a wire rack.
# Notes:
01 -
To measure flour correctly, level it with a spoon or ideally weigh it.
02 -
Letting the dough chill overnight improves the flavors and overall texture.
03 -
Quickly reshape cookies with a round cutter once they're out of the oven for picture-perfect rounds.
04 -
Store cookies at room temp in an airtight container for 3-4 days.
05 -
Unbaked dough can remain frozen for up to 3 months before baking.