Espresso Chocolate Chip Cookies
Photo by Mark Weinberg
MAKES
12 large cookies
TAKES
Prep time: 1 hour (includes chill time)
Cook time: 15 minutes
Total: 1 hour 15 minutes
✻ ABOUT THIS RECIPE
Instant espresso powder packs a huge flavor punch (with very little effort) inside these huge bakery style chocolate chip cookies. These cookies are thin and crisp at the edges, giving way to a perfect amount of chew in the middle. This is a time to chop chocolate yourself instead of using chocolate chips - small pieces disperse beautifully throughout the dough and larger pieces become those melty, chocolatey pockets we all love.
INGREDIENTS
113 g / ½ cup unsalted butter
4 g / 2 teaspoons instant espresso powder
106 g / ½ cup light brown sugar
99 g / ½ cup granulated sugar
56 g / 1 large egg
10 g / 2 teaspoons vanilla extract
120 g / 1 cup all purpose flour
3 g / ½ teaspoon baking soda
1 g / ¼ teaspoon fine sea salt
More Sweet Stuff This Way:
METHOD
1. Preheat the oven to 350°F / 175°C with oven racks in the upper and lower thirds of the oven.
2. In a medium saucepan, melt the butter over medium heat. Turn off the heat and stir in the espresso powder. Transfer the mixture to a medium heat-safe bowl, and let cool for about 5 minutes.
3. Add the brown sugar and granulated sugar to the butter and whisk until well combined.
4. Add the egg and vanilla extract and whisk well to combine.
5. With a silicone spatula, add the flour, baking soda, and salt, and stir the mixture just until it is fully incorporated.
6. Stir in the chocolate chunks, then cover the bowl with plastic wrap and refrigerate the dough for 25 to 30 minutes.
7. Line two baking sheets with parchment paper. Scoop the dough into ¼ cup / #16 scoop onto the prepared baking sheets, leaving at least 1 ½ inch / 4 cm between each cookie to allow room for spreading.
8. Bake the cookies until they are set around the edges, 12 to 15 minutes. Cool completely on the baking sheet.
NOTES
Don’t be tempted to skip the chill time - it’s essential to these cookies getting that “just right” amount of spread in the oven!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
