There are plenty of chocolate chip cookie recipes on this blog, from my favorites to these brown butter chocolate chip cookies, but somehow I felt the need to try one more recipe. You cannot blame me though. Look at these beautiful Espresso Chocolate Chip Cookies!
The flavor is so intense due to using espresso powder. Actually, the espresso works on two levels: one – it adds a nice flavor to the cookies and second – it enhances the taste of chocolate. The chocolate I used has a 60% so it is quite intense, but feel free to play a bit with percentages to reach the exact taste you want. What I would recommend however is to stay away from milk or white because the cookies are quite sweet as they are due to having enough sugar; so adding sweet chocolate will only rise the amount of sugar in the final cookie, making it very difficult to eat and enjoy.
The recipe calls for brown butter as a flavor enhancer and it works great with the espresso powder and dark chocolate. It adds a nutty aroma to the cookies and that is something I always look for in products like these. In fact, I could say just making buerre noisette is an amazing activity in itself – the sizzling, the flavor, the color changing – it’s all so interesting! To make brown butter, first of all melt down the butter then let it boil down all the milk and liquid. Shortly after, the fat that remains will start to sizzle. Keep it on medium to high heat until it starts to look golden brown and it changes the aroma as well. Cool down and use or keep in an airtight container in the fridge just like any other fat. Mind you, you can keep the cookie dough in the fridge as well.
You can also check interesting coffee tips and articles at Daily Espresso!
Espresso Chocolate Chip Cookies
- 140g all-purpose flour
- 105g bread flour
- 4g salt
- 4g baking soda
- 230g brown butter
- 30g water
- 200g dark brown sugar
- 100g white sugar
- 1g instant coffee
- 50g whole eggs
- 30g egg yolk
- 150g chocolate chips 100g chocolate tablette, chopped
- The first step is to brown the butter and let it cool down to room temperature.
- Combine the butter, sugars and coffee in a bowl. Whip until creamy and pale, about 5-7 minutes on high speed. Add the water and mix well.
- Stir in the egg and yolk and whip 2-3 more minutes to combine.
- Add the flours, salt, baking soda and mix at the lowest speed.
- Add both types of chocolate and mix just until combined.
- Place the dough in the fridge, well wrapped in plastic wrap for at least 1 hour.
- Take small pieces of dough and form small balls.
- Place on a baking tray lined with parchment paper and bake in the preheated oven at 180C for 12 minutes.
- Cool down before serving or storing.