CHOCOLATE CHIP ESPRESSO COOKIES RECIPES

Steps:

• 1. Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
  2. Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
  3. Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
  4. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.

Steps:

• You can use regular melted butter or browned butter for this chocolate chip cookie recipe.
• For regular melted butter, melt the butter in the microwave or on the stove, and then cool. When cool to the touch, use the melted butter in the recipe below.
• For browned butter (our favorite), melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly. As it melts, the butter will begin to foam and the color will change from light yellow to golden, and finally to brown. This only takes a minute or two.
• When the browned butter smells nutty and the butter is a light golden brown, transfer the browned butter to a heatproof bowl to cool. When cool to the touch, use the browned butter in the recipe below.
• In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
• In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together. Whisk in espresso powder (optional).
• Switch to a large rubber spatula, and then add the dry ingredients in 3 parts, stirring gently until they disappear. Fold in most of the chocolate chips, saving a handful for adding to the tops of each scooped cookie before baking.
• Heat oven to 325 degrees Fahrenheit (160C) and line a cookie sheet with parchment paper or a silicone baking mat.
• Drop 1 1/2 tablespoon-mounds or use a medium cookie scoop onto baking sheets. Leave 2 inches between the cookies to allow for spreading. (For larger cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches.) Press a few extra pieces of chocolate into the tops of each cookie dough mound.
• Bake the cookies, one sheet at a time and rotate once during cooking, for 12 to 16 minutes. The cookies should be golden brown around the edges but light in the middles. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Before serving, sprinkle a few flakes of sea salt over each cookie (optional).
• Store the baked cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.