Coffee Chocolate Chip Cookies!
I first made these cookies a few weeks ago after coming across them on Pinterest. I have since make some changes to the original recipe to make it my own. Here's the original from Frosting and Fettuccini.
For me, I think browning your butter for cookies is a must. Once you try it you will not want a cookie any other way! That was the first change.
Second, I like chips over chunks. And, I like semisweet chocolate, especially when put with coffee. It gives more balance to the flavors.
Third, the coffee matters! Duh, I am a coffee roaster so of course I am going to say that! But, it's the truth! I has to be freshly ground coffee and I prefer cold brew to hot coffee (I usually have some cold brew in the refrigerator anyways).
So here is the recipe (please keep in mind, I am not a baker or a chef)...also, I usually do a double batch and freeze the dough balls in the freezer!
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large yolk
- 2-4 (or 5) teaspoons freshly ground coffee granules (Finely ground) (be as generous as you want with this)
- 1 teaspoon vanilla
- 3-5 teaspoons brewed black coffee (I use cold brew, but you could use coffee that is left over from the morning) (be as generous as you want with this one too)
- 2.5 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups chocolate chips (I prefer semisweet, I also us 2 cups LOL)
Brown 1 Cup of unsalted butter. Heat butter on low-medium heat until it starts to bubble. Keep stirring until the butter is browned...you will see little brown bits at the bottom. This works best if you have a light colored pan/pot, otherwise it will be hard to tell when the butter is browned.
Let it cool down a little bit. You can use an ice bath to cool it faster. I have started the next step without letting cool and it works out, but you could cause the eggs to cook.
Have the 1 egg and egg yolk, 2 - 4 teaspoons of freshly ground coffee (as much as you want, I do closer to 4-5 tablespoons. I like to have the coffee ground pretty finely (almost like espresso)), and 3-5 teaspoons of brewed coffee.
Put 1 cup of brown sugar and ½ cup of granulated sugar into a mixing bowl (I use a stand mixer). Mix on low speed with the browned butter. When these ingredients are mixed thoroughly add the Ground coffee, Brewed Coffee, egg and egg yolk, and Vanilla extract.
Turn off the mixer. Add the 2 ½ cups of flour, baking soda, baking powder, and salt (I sift these all together before hand). Turn the mixer back on low, slowly increasing speed until the mixture is consistent. Add the 1 ½ (more or less) cups of chocolate chips. Make sure to mix in slowly and consistently.
Scoop out cookies to the desired size (I like big cookies) formed them into round balls and place them on a parchment paper lined cookie sheet. This next step is very important, IMO. Place them in the freezer for 10-20 minutes (or in the refrigerator overnight). At this time you can preheat the oven to 350 degrees F. Take them out of the freezer (or refrigerator) and place directly in the oven. Bake for 12 - 15 minutes or until they are set on the outside and just slightly give in the middle.
Let cool on the cookie sheet for a few minutes (or as long as you can stand it). And eat with a glass of milk (or cup of coffee, I don’t judge).