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Recipes: Double chocolate espresso cookies with browned butter

Okay I know that title is a mouthful, but I swear to you it’s worth it. These are the most indulgent, addictive cookies I have ever eaten. They are rich and delightful and I would likely sacrifice a limb if that’s what was required to keep them in my life. I have been baking up a storm the last few months, but these are probably the most enjoyable to eat of anything I’ve made recently.

(Note that I got this recipe from FoodGal, who got it from Sarah Kieffer’s book 100 Cookies, and only made minor tweaks. All credit to them for the original recipe!)

Ingredients:

  • 1.5 cups flour
  • 1/2 cup unsweetened cocoa powder (please try to use fair trade if you can!)
  • 2-3 tsp. ground espresso (I usually use a tablespoon and just don’t fill it all the way)
    • Note: I don’t drink coffee, so I don’t typically keep good beans on hand. If you do drink coffee, I’d recommend fresh grinding a quality roast for the best flavor. If you’re like me, then the best pre-ground, store-bought, actually-tastes-pretty-good one is Cafe Bustelo
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 10 tbsp. plus 4tbsp. butter, at room temp (you will be using these separately, so I recommend separating them while they’re still cold)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, lightly packed
  • 1 tbsp. (plus a small splash) vanilla extract
  • 3/4 tsp. salt
  • 1 egg plus 1 egg yolk
  • 5 oz. (about 1 cup) semisweet chocolate chips

Instructions:

  1. Brown the butter:
    1. Put 10 tbsp. butter in a pan over a low to medium heat.
    2. Cook until there are caramel-colored pieces and it gives off a strong nutty aroma (it will likely have a foam on the top, which you can just stir to see through). (Pro tip: If you’re nervous about burning it, go low and slow. I usually do this and it takes ~10 minutes for the butter to brown. Also sorry the picture isn’t super clear haha.)IMG-3877
  2. While butter is browning, whisk together flour, cocoa powder, espresso, baking powder, and baking soda in a separate bowl (aka not the one that your other 4 tbsp. of butter are in).IMG-3864
  3. Once butter is browned, pour it into the bowl over the remaining 4 tbsp. of room temperature butter, and stir until it’s all melted and combined.
  4. Mix in sugars and vanilla.IMG-3879
  5. Mix in egg and yolk thoroughly. This isn’t one that you need to be afraid of overmixing.
  6. Slowly mix in flour mixture until no dry spots are remaining, then mix in chocolate chips.IMG-3881
  7. Roll dough into balls (about 2 tbsp. each), place in parchment paper-lined container, and refrigerate for at least 1 hour (I usually do a minimum of 2-3 hours). The dough will last several days in the fridge.IMG-3882
  8. Preheat oven to 350°F, place cookies on baking sheet, and bake 9-11 minutes. (Pro tip: I only bake the amount I want for that night because these cookies are at their prime when fresh and warm from the oven. Trust me.)
  9. Enjoy!IMG-2946

Costs about $7, makes about 20 cookies (6-7 servings).

This is my favorite dessert recipe right now, and I love how much it feels like a treat without being too much more complicated than normal chocolate chip cookies. It’s a perfect recipe to impress someone when enjoying a night in (that is, if you’re willing to share). Think of it like a sophisticated comfort food.

What have you been baking lately? Let me know in a comment below or on Twitter @ohgrowup. Thanks for reading, and happy adulting!

*Cost was again a real rough estimate because basically all of the ingredients are regularly stocked in most houses. Sorry if the cost is off, but the point is it definitely isn’t pricey.