Nothing beats the Chocolate Chip Cookie.
But, with added espresso, you have never had a better and more robust dessert. Try these Espresso Chocolate Chip Cookies with a big glass of milk to feel the nostalgia from your childhood with the coffee boost you need as an adult.
Ingredients:
Espresso Butter Ingredients:
1 ¼ C Unsalted Butter
¼ C Espresso Grounds
Dry Mix Ingredients:
3 ⅓ C Flour
1 TBSP Espresso Grounds
1 ½ TSP Baking Powder
1 ½ TSP Baking Soda
½ TSP Salt
Wet Mix Ingredients:
1 ½ C Brown Sugar, firmly packed
½ C White Sugar
2 Large Eggs
2 TSP Vanilla
1 ½ C Dark Chocolate Chunks
Directions:
Espresso Butter Directions:
Add the butter to a saucepan on medium heat.
Immediately after the butter has melted turn off the heat.
Add the espresso stirring until it is mixed with the butter.
Continue to mix until the espresso is covered in butter.
Cover the saucepan. Leave it to steep for 20 minutes.
After it has steeped pour it through a mesh trainer over the mixing bowl. Set the bowl aside.
Toss away the grounds in the strainer.
Dry mix directions:
Add the flour, espresso grounds, baking powder, baking soda, and salt to a medium bowl.
Whisk until combined. Set aside.
Wet mix directions:
Add both sugars (brown and white) to the mixing bowl that has the melted butter/espresso in it.
Using the electric mixer beat the mixture together until it is nice and fluffy.
Add each egg, one at a time, beating until combined.
Add in the vanilla, beat to blend.
Add in the flour (all at once) to the mixing bowl.
Using the kitchen towel cover the mixing bowl before turning the mixers on low speed.
Increase the mixer speed and continue to mix until the flour is mostly combined.
Once you no longer have any flour flecks add in the chocolate chunks.
Mix one more time to blend in the chocolate chunks. Cover the bowl with plastic wrap.
Put the bowl in the fridge for about 1 hour or up to 2 days.
Preheat oven to 350 degrees. Prep 2 cookie sheets with parchment paper.
With the cookie, scoop begin to scoop out dough balls. (This may be a little difficult if you just took the dough out of the refrigerator.)
Place each dough ball on a prepared cookie sheet.
Before baking make sure each dough ball is spaced far enough to allow for the cookies to spread.
Transfer the cookie sheet to the oven.
Bake at 350 degrees for 7-8 minutes. (If the dough is still cold it may take up to 10 minutes to bake.)
The cookies should be light to a medium golden brown. ENJOY!
Espresso baked right into the cookie and infused into the butter ensures you get a robust and strong flavor with each bite of your Espresso Chocolate Chip Cookies.
Espresso Chocolate Chip Cookies
Try these Espresso Chocolate Chip Cookies with a big glass of milk to feel the nostalgia from your childhood with the coffee boost you need as an adult.
Ingredients
Espresso Butter Ingredients:
- 1 ¼ C Unsalted Butter
- ¼ C Espresso Grounds
Dry Mix Ingredients:
- 3 ⅓ C Flour
- 1 TBSP Espresso Grounds
- 1 ½ TSP Baking Powder
- 1 ½ TSP Baking Soda
- ½ TSP Salt
Wet Mix Ingredients:
- 1 ½ C Brown Sugar, firmly packed
- ½ C White Sugar
- 2 Large Eggs
- 2 TSP Vanilla
- 1 ½ C Dark Chocolate Chunk
Instructions
Espresso Butter Directions:
- Add the butter to a saucepan on medium heat.
- Immediately after the butter has melted turn off the heat.
- Add the espresso stirring until it is mixed with the butter.
- Continue to mix until the espresso is covered in butter.
- Cover the saucepan. Leave it to steep for 20 minutes.
- After it has steeped pour it through a mesh trainer over the mixing bowl. Set the bowl aside.
- Toss away the grounds in the strainer.
Dry mix directions:
- Add the flour, espresso grounds, baking powder, baking soda, and salt to a medium bowl.
- Whisk until combined. Set aside.
Wet mix directions:
- Add both sugars (brown and white) to the mixing bowl that has the melted butter/espresso in it.
- Using the electric mixer beat the mixture together until it is nice and fluffy.
- Add each egg, one at a time, beating until combined.
- Add in the vanilla, beat to blend.
- Add in the flour (all at once) to the mixing bowl.
- Using the kitchen towel cover the mixing bowl before turning the mixers on low speed.
- Increase the mixer speed and continue to mix until the flour is mostly combined.
- Once you no longer have any flour flecks add in the chocolate chunks.
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