Espresso Chocolate Chunk Cookies Recipes

ESPRESSO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
• Beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla and beat until combined, scraping the bowl as needed.
• In a separate bowl, combine flour, baking powder, baking soda, salt, and espresso powder.
• Add the dry ingredients to the butter mixture and mix on low speed until just combined. Stir in 1 cup of chocolate chips.
• Roll the dough into 1½tablespoon balls (I use a cookie scoop). Set on the prepared cookie sheets, leaving a couple of inches in between for spreading. Using the remaining ½ cup of chocolate chips, press several chocolate chips onto the tops of the mounds of dough (this will help the chocolate chips be more visible). Bake for 9-12 minutes, until the edges are set but the centers of the cookies are still under baked. Place the baking sheets on wire racks and cool completely. Sprinkle with flaky sea salt, if desired. The cookies will firm up as they cool.

CHEWY ESPRESSO CHOCOLATE CHIP COOKIES

Steps:

• Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool.
• In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
• In separate bowl mix together the flour, espresso powder, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chunks. Do not over mix.
• Refrigerate the cookie dough for at least a half hour, or overnight.
• When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
• Allow to cool before eating!

ESPRESSO CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 300 degrees F.
• Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
• In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
• Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
• Serve warm with a glass of milk.