Drinks & Beveragesbrokenovenbaking5.0
Salted Espresso Chocolate Chip Cookies
Whip up a small batch of jumbo Salted Espresso Chocolate Chip Cookies! They're easy and delicious, made with brown butter and finely ground espresso beans!
👥 9 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 10 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
📝 Preparation Steps
1
In a small/medium pan over low/medium heat, cook the butter while stirring until brown bits form on the bottom and it gives off a nutty aroma.Remove from heat and stir in the espresso grounds. Transfer it to a heatproof bowl and let cool until it's a soft solid. This can be sped up by placing it in the refrigerator, but you'll want to stir and check on it every once in a while so it doesn't get hard.
2
Preheat oven to 350°F while the butter cools.
3
Mix the cooled espresso butter with the brown sugar on medium speed for ⏱️ 2-3 minutes. Add the egg and vanilla extract and mix well.
large egg (room temperature)1vanilla extract1 teaspoon
4
Stir the flour, baking soda, and salt into the wet ingredients just until most dry streaks disappear. Then, fold in the chocolate chips.
5
Place large dough balls (3-4 tablespoons each) on a cookie sheet, 2-3 inches apart, and bake until the edges are lightly golden (⏱️ 9-12 minutes).
6
Sprinkle flaky salt on the warm cookies, then let cool on the pan until firm enough to transfer to a wire rack.
Nutrition Facts
calories
298 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sugar Content
22 g
sodium Content
206 mg
protein Content
3 g
trans Fat Content
0.4 g
cholesterol Content
50 mg
carbohydrate Content
37 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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