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.
Right?! It adds such a pleasant nutty flavor! Let me know what you think of this espresso addition :) Thank you so much for being here, Barbara!!! xoxo
Great question! Unfortunately that wouldn't work and here's why: instant espresso is brewed espresso that has been dehydrated into granules. Instant espresso allows us to introduce the coffee flavor to our cookie dough, without adding any moisture. Coffee beans won't add the same level of flavor, they won't dissolve in the dough, and they'll be quite unpleasant in the dough.
If you don't have the instant powder, I'd suggest skipping it overall, or maybe substituting it with a tablespoon of cocoa powder. Hope this makes things a bit clearer :) Once again, great question, I should've mentioned something about that in the post! xx
If you have wholebeans, you can infuse the butter with the flavour, but it’s recommended that you use a darker roast for this sort of thing. Refer to James Hoffman’s Coffee cake video for the finer details
Hi Carolina. I'm here because my friends made and served these cookies at a lovely gathering last night and I woke up thinking about the cookies. If I closed my eyes and meditated deeply enough, I could taste them again. I asked my friend if this was a family secret or was I allowed to know - she sent me this link. Thank you for bringing this masterpiece into the world and sharing it.
Brandon, this comment made my whole week! These messages remind me why I do what I do, it's so surreal how food brings us all together. So happy to hear it, grateful to have you here xx
Could I adapt this recipe so I could use up some of my sourdough discard? I’m thinking reduce the flour by however many grams of discard im using and omit the cream?
Great question! I can’t really predict what would happen with this particular recipe, so my best advice is to use an already tested sourdough discard cookie recipe that you like and incorporate elements from my recipe, such as cocoa powder, dark brown sugar and espresso powder to get a similar flavor profile, I think this is the safest way to go about it :) I think the sourdough discard tanginess would be delicious with these other flavors xx
These cookies look amazing. What would you recommend for the instant espresso powder substitute? In my country I only find instant coffee, would this work? also, can I use pure cocoa powder if I can't find dutch processed cocoa?
I made these tonight for my husband’s birthday and they were DELISH. I made them slightly smaller and just watched them in the oven. I didn’t get much of a crunch but we didn’t eat them fresh out of the oven, maybe that was it. The flavor, though, is amazing. I used vanilla bean paste instead of extract and 72% dark chocolate. Will make again!
Made this today and they turned out great! Only left it in the fridge for 2 hours and the dough was already tough enough. Thank you for also mentioning the regular measurements (grams, that made it a lot easier bc I am from Europe! Loved the recipe and definately making it more often :)
Ive had this recipe saved for so long and finally got around to making them, and omg they’re amazing. I brought half to work and they disappeared, and when I got home the rest were almost gone too-my family loved them too. Definitely make!
I love your recipes. I lost 3 hours of my work day yesterday just watching you cook 😂. Btw you are adorable! I’m looking forward to making these cookies. What type of chocolate chips do you use?
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
Right?! It adds such a pleasant nutty flavor! Let me know what you think of this espresso addition :) Thank you so much for being here, Barbara!!! xoxo
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!
Great question, there sure is! Baking soda requires a type of acid to react with, in order to activate and help our baked goods rise :)
If you don’t use both ingredients is it okay?
Made these tonight and they were amazing!! Thanks for the recipe!
So happy to hear they were a success, Kath! xx
Can I make it eggless? Will it come out well ?
I think a flaxseed egg would be a great substitute in this recipe!
I agree
I use flaxseed eggs and they have worked for me on all my baking recipes very well.
so excited to make this tonight! can i use espresso beans or actual espresso in this instead of instant powder?
Great question! Unfortunately that wouldn't work and here's why: instant espresso is brewed espresso that has been dehydrated into granules. Instant espresso allows us to introduce the coffee flavor to our cookie dough, without adding any moisture. Coffee beans won't add the same level of flavor, they won't dissolve in the dough, and they'll be quite unpleasant in the dough.
If you don't have the instant powder, I'd suggest skipping it overall, or maybe substituting it with a tablespoon of cocoa powder. Hope this makes things a bit clearer :) Once again, great question, I should've mentioned something about that in the post! xx
Thanks so much!
I’m makes sense. I’ll go buy some at Walmart. It’s so close by.
That'll do it!
Oh I am wondering this too. I don’t have instant powder either.
Hi Maria, I just posted a response to that question :)
If you have wholebeans, you can infuse the butter with the flavour, but it’s recommended that you use a darker roast for this sort of thing. Refer to James Hoffman’s Coffee cake video for the finer details
Hi Carolina. I'm here because my friends made and served these cookies at a lovely gathering last night and I woke up thinking about the cookies. If I closed my eyes and meditated deeply enough, I could taste them again. I asked my friend if this was a family secret or was I allowed to know - she sent me this link. Thank you for bringing this masterpiece into the world and sharing it.
Brandon, this comment made my whole week! These messages remind me why I do what I do, it's so surreal how food brings us all together. So happy to hear it, grateful to have you here xx
should I use regular choc chips or milk chocolate? Thanks!
use whichever ones you prefer, they will both work :)
Could I adapt this recipe so I could use up some of my sourdough discard? I’m thinking reduce the flour by however many grams of discard im using and omit the cream?
Great question! I can’t really predict what would happen with this particular recipe, so my best advice is to use an already tested sourdough discard cookie recipe that you like and incorporate elements from my recipe, such as cocoa powder, dark brown sugar and espresso powder to get a similar flavor profile, I think this is the safest way to go about it :) I think the sourdough discard tanginess would be delicious with these other flavors xx
They look delicious! What types of brown/white sugar are these? Muscovado and caster? Thanks.
Muscovado and caster indeed!
Can I sub buttermilk for the heavy cream and vinegar?
yes, that should totally work :)
These cookies look amazing. What would you recommend for the instant espresso powder substitute? In my country I only find instant coffee, would this work? also, can I use pure cocoa powder if I can't find dutch processed cocoa?
Instant coffee will work, it won’t be as strong as the espresso, but it will do the job. And yes, regular cocoa powder is perfect!
I made these tonight for my husband’s birthday and they were DELISH. I made them slightly smaller and just watched them in the oven. I didn’t get much of a crunch but we didn’t eat them fresh out of the oven, maybe that was it. The flavor, though, is amazing. I used vanilla bean paste instead of extract and 72% dark chocolate. Will make again!
Made this today and they turned out great! Only left it in the fridge for 2 hours and the dough was already tough enough. Thank you for also mentioning the regular measurements (grams, that made it a lot easier bc I am from Europe! Loved the recipe and definately making it more often :)
salivating at this cookie porn.... thank you!
Ive had this recipe saved for so long and finally got around to making them, and omg they’re amazing. I brought half to work and they disappeared, and when I got home the rest were almost gone too-my family loved them too. Definitely make!
I love your recipes. I lost 3 hours of my work day yesterday just watching you cook 😂. Btw you are adorable! I’m looking forward to making these cookies. What type of chocolate chips do you use?
you’re so kind! I used Guittard chocolate wafers, they’re great :)