Espresso chocolate chip cookies

Chocolate chip cookies are iconic. They’re most people’s favorite cookie, and they’re undeniably delicious. But I’m irreverent of tradition, and if it ain’t broke, you can probably make it even better somehow, especially if coffee is involved.

espressocookie5

At the start of testing, the two main things I wanted to do with these cookies were (1) diversify the flavor profile and (2) make a cookie that wasn’t too sweet. Adding espresso was the best way to fit both of those criteria, but halfway through my first test I realized I was low on chocolate chips. I went in my pantry to see if there was a good substitute, and I decided to chop up some 100% cacao baking chocolate and toss it into the dough.

espressocookie1

The first test went well, but I had some things I wanted to change. The cookies were chewier and crispier on the edges than I wanted, and I still wanted more depth of flavor. For the second (and successful) batch, I browned the butter and added some cinnamon. I also changed the brown to granulated sugar ratio from 3:1 to 1:1, which gave the cookies a cakey texture in the middle. They were perfect. They are perfect. These cookies are the pinnacle of cookie.

espressocookie2

It’s been a while since I’ve done an all out unhealthy recipe complete with all purpose flour, cane sugar and butter. But traditional baking is something I really do enjoy, and felt like I wanted to do more. If you don’t want to look at these ~terrifying~ real cookies, then close the window. If you wanna have fun, make them.

espressocookie4

Ingredients

  • 1 cup browned butter
  • 1 cup golden brown sugar
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 ½ tablespoons espresso powder
  • 2 ¼ cups all purpose flour
  • 2 ounces 100% cacao chocolate, chopped*
  • 2 ounces semisweet chocolate chips**

Instructions

Brown the butter in a small saucepan, then transfer to a heatproof bowl and chill in the fridge for 30 minutes. If you’re short on time, you could put it in the freezer for 10 minutes instead.

Once the butter is cool and thickened, mix with both sugars until combined, then mix in the eggs one at a time.

Add the vanilla, baking soda, sea salt, cinnamon and espresso powder, and mix until incorporated.

Gently fold in the flour and chocolate, then chill the dough for at least 30 minutes.

In the meantime, preheat the oven to 375º F.

Scoop the cookies and bake for 11-13 minutes until the edges are golden brown and the middles are still soft.***

Let cool completely before serving.

 

*I used Ghirardelli 100%

**I used Equal Exchange semisweet baking chips

***using my scoop, this recipe makes 14-15 cookies—they’re pretty big 

 

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