Double-Chocolate Espresso Cookies

Name: Double-Chocolate Espresso Cookies
Cook time: 11 min
Total time: 1470 min
Yield: 35
Cuisine: American
Ingredients: 1 ⅓ cup Unsalted Butter (1⅓ cups (305 g) unsalted or salted butter, softened or melted (see recipe below, I always use salted butter)); 1 ½ cup Light Brown Sugar (1½ cups packed (300 g) light brown sugar); 1 cup Granulated Sugar (1 cup (200 g) granulated sugar); 2 pieces Egg (2 large eggs); 1 tbsp Vanilla (1 tablespoon pure vanilla extract); 3 cup All-Purpose Flour (3 cups (384 g) unbleached all-purpose flour); ¼ cup Dutch Processed Cocoa Powder (¼ cup (28 g) Dutch processed cocoa powder, see notes above); 1 ½ tsp Kosher Salt (1.5 teaspoons Diamond Crystal kosher salt (or half as much if using Morton)); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 2 tsp Coffee Bean (2 teaspoons finely ground coffee beans or espresso powder, see notes above); 12 oz Bittersweet Chocolate Chips (12 ounces bittersweet chocolate chips); 0 pieces Sea Salt (flaky sea salt for sprinkling, optional) — optional

Double-Chocolate Espresso Cookies - Cookie (American)

1470 minAmerican

Servings35

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Ingredients

For 35 servings

Unsalted Butter1 ⅓ cup · 1⅓ cups (305 g) unsalted or salted butter, softened or melted (see recipe below, I always use salted butter)
Light Brown Sugar1 ½ cup · 1½ cups packed (300 g) light brown sugar
Granulated Sugar1 cup · 1 cup (200 g) granulated sugar
Egg2 pieces · 2 large eggs
Vanilla1 tbsp · 1 tablespoon pure vanilla extract
All-Purpose Flour3 cup · 3 cups (384 g) unbleached all-purpose flour
Dutch Processed Cocoa Powder¼ cup · ¼ cup (28 g) Dutch processed cocoa powder, see notes above
Kosher Salt1 ½ tsp · 1.5 teaspoons Diamond Crystal kosher salt (or half as much if using Morton)
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Coffee Bean2 tsp · 2 teaspoons finely ground coffee beans or espresso powder, see notes above
Bittersweet Chocolate Chips12 oz · 12 ounces bittersweet chocolate chips
Sea Salt0 pieces · flaky sea salt for sprinkling, optional · optional

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Steps

1Method 1: Softened Butter
2Cream butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Scrape the bowl, beat again on high for one minute. Add the eggs and vanilla and beat until well blended, about another minute on medium-high speed. Whisk flour, cocoa, salt, baking soda, and ground coffee beans together in a separate bowl. Add to butter mixture and combine with a spatula or wooden spoon (or very briefly with paddle attachment) until just blended. Add the chocolate chips and stir till combined. The dough will be stiff.
3Method 2: Melted Butter | One Bowl
4Melt the butter in a small saucepan. Place the sugars in a large bowl. Pour the melted butter over the sugars and whisk to combine. Whisk in the eggs one at a time, followed by the vanilla. Whisk in the salt, baking soda, espresso powder, and cocoa powder. Add the flour, and use a spatula to incorporate it into the dough. Fold in the chocolate chips.
5Portion and Bake:
6Portion the dough into 48-gram sized balls. This is a tedious task, but it makes for beautiful and uniform cookies that bake evenly. If you have a digital scale, this is easy; if you have no scale, use a small ice cream scoop or some other uniform measuring device. Chill the portioned balls for at least one hour but preferably 24 hours. Keep portioned balls in the fridge for up to 1 week or freeze for months.
7Preheat oven to 375°F. Place six of the balls nicely spaced on an ungreased or parchment-lined sheet pan. Press down gently on the balls to secure them in place. Bake for 11 minutes. Keep a close watch. You want to remove the cookies from the oven when they still look slightly raw—you will think you are removing them too early. The cookies will continue cooking as they sit on the tray out of the oven. Sprinkle with sea salt if using. Let cookies cool completely on the tray before removing. I find these cookies taste best once they are completely completely cool — several hours after baking. They really firm up and taste, well, just so darn good. When they are warm, they are still a little too soft for my liking (though others disagree).