SCRAPS

Share this post

Espresso Chocolate Chip Cookies

carolinagelen.substack.com

Espresso Chocolate Chip Cookies

SCRAPS #19: brown butter, espresso chocolate chip cookies

Carolina Gelen
Sep 2, 2022
159
70
Share

This is one of my favorite cookie recipes I have ever developed. I like to describe it as an upgrade to your classic chocolate chip cookie. It has a similar flavor profile and texture to your favorite chocolate chip cookie, but the following elements take this dessert to the next level: brown butter and espresso powder.

Using brown butter is one of the easiest ways to achieve a more complex and robust flavor in your baked goods. To achieve this, bring the butter a little past its melting point. The milk solids in butter start to caramelize and develop a nutty, toasty, caramel-like flavor. It’s such an easy upgrade that only takes you an extra 6 to 8 minutes.

I usually have a jar of instant espresso or instant coffee somewhere in the back of my pantry. Espresso powder has a characteristic bitterness and depth I like to take advantage of when it comes to often overly sweet desserts like brownies and cookies. A touch of espresso powder in cookie dough or brownie batter balances out the sweetness of the dessert and enhances the rich, chocolatey undertones. Once again, a modest ingredient that’ll make a huge difference in the final dessert.

The final cookie this recipe yields has crispy edges, and a soft, gooey center. The overall flavor is rich, not too sweet, not too chocolatey, and packed with nutty, toasty caramel notes. A light sprinkle of flaky salt at the end will complement the sweetness and richness of the cookies, so make sure you don’t skip on that. It’s absolutely delicious! This cookie paired with a cup of coffee or glass of milk is the ultimate sweet treat!

Thanks for reading SCRAPS! Subscribe for free to receive new posts and support my work.

RECIPE

Makes: 10 to 12 cookies
Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 12 minutes

INGREDIENTS

  • 1 1/2 sticks (168 grams) butter

  • 2 tablespoons (5 grams) instant espresso (or instant coffee)

  • 3/4 cup (150 grams) brown sugar

  • 1/3 cup (60 grams) white sugar

  • 1/2 teaspoon kosher salt

  • 1 tablespoon (7 grams) Dutch-processed cocoa powder

  • 2 tablespoons (30 grams) heavy cream

  • 2 teaspoons vanilla extract

  • 1 large egg

  • 1 1/4 cups + 2 tablespoons (185 grams) all purpose flour

  • 1/4 teaspoon baking powder 

  • 1/8 teaspoon baking soda

  • 1/2 teaspoon vinegar or lemon juice

  • 2 handfuls (100 grams) chocolate chips

INSTRUCTIONS

  1. Add the butter to a saucepan on medium heat. Cook the butter, stirring occasionally, until it foams, and eventually browns, for 6 to 8 minutes. You’ll know the butter is ready once it reaches a golden amber color. Pour the butter in a large mixing bowl. 

  2. Add in the instant espresso powder, brown sugar, white sugar, salt, cocoa powder, heavy cream, vanilla extract, vinegar or lemon juice and baking soda. Whisk to combine. 

  3. Add the egg and whisk again, until you’re left with a smooth, runny batter. 

  4. Add the flour and baking powder and mix with a spoon or spatula until incorporated, or until there are no visible dry flour spots. Add the chocolate chips and mix to incorporate. 

  5. Place the cookie dough in the fridge to harden, for at least 2 hours, preferably overnight. If you were to bake it right away, without chilling the dough, the cookie will bake into a flat pancake. 

  6. Heat the oven at 350°F or 175°C. 

  7. Line a large baking sheet with parchment paper. 

  8. Once hardened, scoop out the cold cookie dough using an ice cream scoop (I used a 3 tablespoon-sized scoop), and place the cookie dough on the baking sheet. Don’t flatten the cookie dough, keep it nice and round. Leave a 3 inch, or 7 cm space in between cookies. 

  9. Bake for 10 to 12 minutes in the oven, until golden brown and crisp looking. 

  10. Take the cookies out the oven and let them set for 2 to 5 minutes at room temperature, after that, they’re ready to be served. Finish the cookies off with a light sprinkle of flaky salt. Dunk them in coffee for a nice morning treat. 

  11. Store the cookies in an airtight container or ziplock bag, at room temperature, in a dry spot.

Thanks for reading SCRAPS! Subscribe for free to receive new posts and support my work.

159
70
Share
Previous
Next
70 Comments
Barbara
Sep 2, 2022Liked by Carolina Gelen

I just happened to have made chocolate chip cookies this Thursday, and I decided to browned butter for a change. The cookies were delicious and had a distinct crunch and a deeper flavor. I am eager to try espresso the next time I make chocolate chip cookies.

I enjoy watching you and trying your recipes!

You are also adorable!!!

Barbara

Expand full comment
Reply
1 reply by Carolina Gelen
Marie
Sep 3, 2022Liked by Carolina Gelen

Hello,

Is there a chemistry behind adding lemon/vinegar or is it purely for flavor? And, I was wondering what chocolate chips you use? They are huge!

Expand full comment
Reply
2 replies by Carolina Gelen and others
68 more comments…
Top
New
Community

No posts

Ready for more?

© 2023 Carolina Gelen
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing