Creeach Fam Recipes
Espresso Chocolate Chip Cookies
24 servings
porciones25 minutes
tiempo activo50 minutes
tiempo totalIngredientes
1 cup unsalted butter
1/3 cup instant espresso
2 1/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon sea salt
1 cup brown sugar (firmly packed)
3/4 cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
2 teaspoons vanilla extract
1 cup chopped chocolate
Instrucciones
Heat the butter in a saucepan until it is all melted, dark amber in color, and the milk solids are caramelized. The butter should smell nice and nutty. Remove from heat and place in your bowl.
Stir the instant espresso into the butter and set aside to cool.
Mix together the flour, cornstarch, baking soda, and salt together in a small bowl and set aside.
Beat the butter and both sugars until well-combined.
Add in the egg, yolk, and vanilla. Beat well.
Stir in the flour mixture and mix until just combined,
Fold in the chopped chocolate.
Portion the cookie dough into balls that are 2 tablespoons big and set aside to chill in the refrigerator for at least an hour, preferably overnight up to three days.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Place the cookie dough 2-inches apart on your baking sheets and bake for 8 - 10 minutes, or until golden brown.
Allow the cookies to rest on the baking sheet for one minute before transferring to a wire rack to cool completely. Top with flaky sea salt while still warm
Nutrición
Tamaño de la Porción
-
Calorías
227 kcal
Grasa Total
11 g
Grasa Saturada
7 g
Grasa No Saturada
3.5 g
Grasa Trans
0.3 g
Colesterol
36 mg
Sodio
151 mg
Carbohidratos Totales
30 g
Fibra Dietética
1 g
Azúcares Totales
18 g
Proteína
2 g
24 servings
porciones25 minutes
tiempo activo50 minutes
tiempo total