Espresso Butter Mix:
- 1 1/4 cup Unsalted Butter
- 1/4 Coffee Granules
- 3 1/3 cups all-purpose flour
- 1 tablespoon coffee granules
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- Pinch of salt
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chunks or semi-sweet chocolate chips
Espresso Butter Mix
- To a medium saucepan, set over medium heat, add the butter. When the butter has melted, turn off the heat. Stir in the espresso and mix until it’s covered in the butter. Cover the saucepan and allow to cool for 20 minutes. When it’s done, pour it through a fine mesh strainer, into a large bowl.
- Grab the large bowl with the melted/espresso butter in it. To that bowl, add the brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
- Add the flour to your mix. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
- Preheat oven to 180oC. Line two baking sheets with parchment paper.
- Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact.
- Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Repeat until you’ve baked all the cookies.