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.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Espresso Butter Ingredients:
- 1 1/4 C Unsalted Butter
- 1/4 C Espresso Grounds
Dry Mix Ingredients:
- 3 1/3 C Flour
- 1 TBSP Espresso Grounds
- 1 1/2 TSP Baking Powder
- 1 1/2 TSP Baking Soda
- 1/2 TSP Salt
Wet Mix Ingredients:
- 1 1/2 C Brown Sugar firmly packed
- 1/2 C White Sugar
- 2 Large Eggs
- 2 TSP Vanilla
- 1 1/2 C Dark Chocolate Chunk
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.
Keyword Espresso Chocolate Chip Cookies