These cookies are a variation on my brown butter chocolate chip but with a hit of extra chocolate and coffee for a sort of mocha version. They are also small batch and great for keeping in the freezer
Double Chocolate Espresso Cookies
- 1 stick unsalted butter
- 2 tsp milk powder (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/3 cup rye flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped chocolate
Brown the butter: In a small pot add 1 stick butter. Place on the stove over medium heat. Stir in 2 tsp milk powder if using. Melt completely, swirling the pan frequently. After about 3 minutes you will start to smell the butter and notice the bottom of the pan is covered in brown flecks. This is a great sign! Keep the butter on the heat for another 2 minutes, then put in a separate bowl to cool.
Add 1/2 cup white sugar, 1/2 cup light brown sugar and brown butter to a large bowl, or bowl of a stand mixer. Whisk on a medium-low speed until sugar and butter are combined. Whisk in 1 large egg, 1 tsp vanilla extract, and 1 tsp espresso powder.
Add in dry ingredients: To the mixing bowl, add 1 cup all purpose flour, 1/3 cup cocoa powder, 1/3 cup rye flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Fold with a spatula until there are no more streaks of flour. If using a stand mixer, use the paddle attachment and make sure not to over-mix. Add in 1 cup chopped chocolate and fold until evenly dispersed.
Line a baking tray with parchment paper. Scoop about 2-tbsp-sized balls of dough onto the tray. If you saved some chopped chocolate for the top, here is where you use it. Press a few squares on to the top of the cookie dough balls. Once all the dough has been used, place in the freezer for AT LEAST 25 minutes. I know waiting is the worst but it will be so worth it. In the meantime, preheat your oven to 350ºF.
When the dough balls have been frozen, line a baking tray with parchment paper. Place the dough balls on the tray leaving about 2 inches between each ball. Bake for 13 minutes until the edges are golden, and the center is *almost* set.
Take cookies out of the oven and sprinkle lightly with a pinch of salt on each cookie. Let cool for 5 minutes on the tray, then for another 10 on a cooling rack. Enjoy!!