Ingredients
Scale
- 14 tablespoons unsalted butter
- 1 tablespoon ground espresso
- 1/2 cup + 2 tablespoons light brown sugar
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- In a stainless steel pan, brown the butter over medium heat until it turns amber (about 10 minutes). Transfer to a mixing bowl.
- Stir in ground espresso and let cool to room temperature (20-30 minutes).
- Whisk in both sugars until well combined, about one minute.
- Add egg, egg yolk, and vanilla extract; whisk until fully incorporated.
- Fold in flour, baking soda, salt, and chocolate chips until just combined.
- Scoop dough onto a parchment-lined baking tray and chill in the freezer for at least 3-4 hours (overnight is best).
- Preheat oven to 350°F (180°C). Bake cookie dough balls spaced apart for 10-12 minutes until edges are golden.
- Cool on a wire rack before enjoying.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 30mg