Thick Espresso Chocolate Chip Cookies Recipe

These espresso chocolate chip cookies include espresso powder and browned butter. The cookies are rich and delicious with crisp edges. An additional egg yolk makes them chewier.

Ingredient

– 1 cup Unsalted butter browned – ¼ cup Espresso powder high quality divided – 1 ¼ cup Brown sugar light or dark packed – ⅓ cup White granulated sugar – 2 Large eggs room temperature – 2 Egg yolk room temperature – 2 teaspoon Pure vanilla extract – 2 ¼ cups All-purpose flour – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 1 ¾ cup Chocolate chips semi-sweet or dark

Direction

Butter melts in a medium-heat pan. Stir until butter foams and milk deposits separate. Amberize the butter. Stop cooking immediately. This occurs fast.

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Place brown butter in a glass liquid measuring cup. Mix in ⅛ cup of espresso powder. Let it sit 10-15 minutes. Pass butter through a fine mesh sieve. Toss chunks.

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Heat the oven to 350F. Parchment two cookie sheets. Set aside.Sift flour, baking powder, baking soda, remaining ⅛ cup espresso powder, and salt inside a mixing basin.

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Mix browned butter, brown sugar, and sugar in another basin. Smoothly mix. Mix in vanilla, eggs, and yolks. Combine.Mix in dry ingredients. Just blend. Next, add chocolate chips.

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To get the dough, use a 3oz cookie scoop. Make use of a big scoop. Put six big balls of cookie dough on the baking sheet to line it.

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13–16 minutes in the oven. The cookies are done when the sides turn golden brown and the centers are just about done. The cookies should stay on the pan for five minutes. Cover it with more chocolate chips. Move to a rack to cool down.

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also see

also see

M&M Cookie Ice Cream Sandwiches Recipe