Description
Chewy, coffee-infused cookies with crisp edges and gooey chocolate pockets, perfect for pairing with coffee or as a decadent dessert. Rich buttery dough is elevated with instant espresso for a deep, nutty flavor.
Ingredients
1 cup unsalted butter, softened
3/4 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 large egg yolk
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
4 cups chopped dark chocolate (60-70% cocoa)
2 tablespoons instant espresso granules
Instructions
Bake the butter in a saucepan over medium heat until golden brown with caramelized milk solids, 10-15 minutes.
Whisk flour, cornstarch, baking soda, and salt in a bowl; set aside.
Stir espresso into warm browned butter
Beat butter mixture with both sugars until creamy.
Blend in 1 large egg, 1 large egg yolk, 2 tablespoons light brown sugar, and 1 teaspoon vanilla extract.
Gradually add dry ingredients to wet ingredients until fully incorporated.
Fold in chopped chocolate and 2 more tablespoons of brown sugar.
Chill dough for at least 1 hour (minimum) or refrigerate up to 3 days.
Preheat oven to 350°F (175°C).
Portion dough into 24 equal balls, spacing 2 inches apart on parchment-lined baking sheets.
Bake 8-10 minutes until edges are golden and centers remain soft.
Let cool completely before serving.
Notes
Browning butter enhances flavor significantly
Use instant espresso (not coffee) for optimal infusion
Chopped chocolate creates better melt pockets than chips
Dough can be refrigerated up to 5 days for enhanced depth
Store cooled cookies in airtight containers for 5-7 days
- Prep Time: 25
- Cook Time: 10
- Category: dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg