We did two batches: the first went straight into the oven, the other was baked after we refrigerated the dough for 12 hours (thank you New York Times for the suggestion). After a blind taste test, the second batch (the one on the left) was a clear winner. Had the perfect texture and was still moist in the center. Just the way I like it!
Ingredients:
1/2 cup (1 stick) unsalted butter, softened (at room temperature)
1 cup light brown sugar
3 tablespoons white sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground Blue Bottle Coffee
1 bag of chocolate chips
Directions:
- Preheat oven at 300F
- Mix together the dry ingredients (flour, baking powder, baking soda, salt, ground coffee)
- Cream butter and sugar until fluffy
- Beat in egg and vanilla extract
- Add the dry ingredients into the butter mixture in 2 phases
- Mix all together at slow speed
- Add in chocolate chips and mix with spatula
- Bake for 16 mins for more moist (chewier) cookies or 18 mins for crunchier ones
Posts
Yum, I had some espresso chocolate chip cookie from Trader Joe's the other day. This recipe looks great!
ReplyDeleteI love these - you guys always make them so yummy! Good tip about refrigerating the dough! Good job on your guest post Porgy! :-)
ReplyDeleteYum. Love the addition of coffee.
ReplyDeleteI think I will make these this weekend:) My sister-in-law has a great recipe for chocolate ganache cupcakes with espresso. The combo goes so well together. I will follow your tip on refrigerating the dough. Thanks for the recipe!
ReplyDeleteI love coffee and chocolate together, but never thought of adding ground coffee to chocolate chip cookies. I'm definitely bookmarking this and will try it as soon as I get more butter! :) Thanks for posting the recipe!
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