Unfortunately fall also means school is in full force now. Physics and organic chemistry together are draining the life out of me, but these cookies definitely give me the boost I need. There's nothing quite as soothing as a sweet treat and a cup of coffee.
For these cookies, I adapted a recipe from A Cozy Kitchen. She steeps the butter in coffee grounds, which imparts a beautiful fragrance of coffee throughout the cookies. I tried amping up the coffee flavor by making a coffee syrup, but it kinda failed and I ended up making something like crystallized coffee sugar. Which I still added anyway, because it's just coffee and sugar after all.
These are definitely my new favorite chocolate chip cookies. The mellow coffee flavor makes the cookies almost toffee like, and also enhances the chocolate running through the dough. The texture was also spot on, crisp on the outside, chewy and soft in the middle. I don't think I can go back to normal chocolate chip cookies!
Adapted from A Cozy Kitchen
Makes about 18 cookies
Espresso Butter Mixture
1/2 cup and 2 TB unsalted butter
2 TB coffee grounds
1.75 cup + 1.5 TB flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla
6 oz dark chocolate, chopped
Coffee Syrup: (optional)
1/4 cup coffee
1/4 cup sugar
1 tsp vanilla
Add sugar and coffee to a small pot on medium heat. When the mixture starts boiling, reduce heat to low and simmer for 7 min, stirring occasionally. When mixture has reduced to half, add vanilla and remove from heat. Cool to room temperature.
Melt butter in a small pot over medium heat. Once melted, turn off the heat. Add the coffee grounds and mix so that all the coffee is soaked. Cover the pot and allow to steep for 20 min. Pour mixture into a large bowl.
Whisk flour, baking powder + soda, and salt together.
Add both sugars to bowl with butter, mix well. Add egg. Add vanilla extract.
Add dry mixture to wet mixture. Mix in flour until you can’t see any more flour. Then add your chocolate chunks and combine. Chill the dough in the fridge for at least 30 minutes, or overnight.
Preheat oven to 350 F. Line baking sheet with parchment paper.
Scoop dough out onto sheet, spacing them out. Bake for 8-11 minutes, depending on how cold your dough is.