Description

Experience a sophisticated twist on a classic treat with these rich espresso-infused cookies featuring the deep, nutty aroma of browned butter. These sturdy yet tender cookies offer a perfect balance of bold coffee notes and melty semi-sweet chocolate in every bite.

Ingredients

14 tablespoons unsalted butter
1 tablespoon finely ground espresso
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chunks or mini chips

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Instructions

Cook the butter in a stainless steel pan over medium heat for about 10 minutes until the solids turn amber brown and smell nutty, then scrape into a mixing bowl.
Stir the ground espresso into the hot browned butter immediately and allow the mixture to cool to room temperature.
Whisk in the granulated sugar and light brown sugar for approximately one minute until the mixture is smooth and cohesive.
Add the whole egg, extra egg yolk, and vanilla extract, whisking until the dough appears glossy and thick.
Gently fold in the flour, baking soda, and salt until just combined, then stir in the chocolate chunks or mini chips.
Use a two-tablespoon scoop to portion the dough onto a parchment-lined tray and freeze for at least 3 to 4 hours.
Preheat your oven to 350 F (180 C) and bake the frozen dough balls for 10-12 minutes until edges are golden and centers are slightly puffy.

Notes

For the best results, ensure your espresso is finely ground so it dissolves completely into the warm butter for a smooth texture. If you have leftovers, store them in an airtight container with a slice of bread to keep the cookies soft for several days.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American