Espresso Chocolate Chunk Cookies

Chewy Brown Butter Chocolate Chunk Cookies are filled with Espresso Powder and dunked in more Espresso Powder before they are baked to perfection

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

There’s nothing better than a warm chocolate chip cookie, okay maybe cheesecake or creme brulee or maybe all three are my dream?! Yes all three.

Specifically, these cookies though. Damn Gina. I ain’t a coffee lover but I love coffee flavored things, and these hit the spot.

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

 

First I started with browning my butter, and let’s be honest you know it’s going to be a winner just knowing brown butter is involved.

Then I mixed in some room temperature butter, added in brown sugar and granulated sugar and beat the mixture for 2 minutes then let the batter sit for 30 seconds beat for another 2 minutes and repeated that for 3 more times.

 

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

 

Then I added in the eggs and vanilla extract.

While that was mixing I added flour, salt, baking soda, cornstarch and espresso powder to a large bowl and whisked to combine.

 

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

Next I added the flour mixture, mixing just to combine and folded in the chocolate chunks. Chilled the dough for 3o minutes.

And lastly rolled the dough into balls and dunked the balls in espresso powder before baking for 9-11 minutes or until golden brown.

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

With Espresso in the cookies its only natural to have these for breakfast 🙂

Espresso Chocolate Chunk Cookies

Ingredients

  • 2oz Butter, browned
  • 2oz Butter, at room temp.
  • 150 Grams/ 3/4 Cups Brown Sugar, packed
  • 55 Grams/ 1/4 Cup Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 2 Teaspoons Vanilla Extract
  • 320 Grams/ 2.5 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 2 Teaspoons Espresso Powder
  • 2 Teaspoons Cornstarch

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and brown the butter. The butter will began to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
  3. Then add the eggs and vanilla extract and beat for 2 more minutes.
  4. In a seperate bowl mix together the flour, salt, baking soda, espresso powder and cornstarch.
  5. Slowly add flour mixture to the butter mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  6. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  7. Scoop 2 tablespoons balls of dough and dip/ roll in espresso powder, bake for 9-11 minutes or until golden brown.
http://confessionsofabakingqueen.com/espresso-chocolate-chunk-cookies/

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

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