Recipes

Brown Butter Espresso Chocolate Chunk Cookies

I’ll start off by saying, I am not a baker. I can follow a baking recipe and 8/10 times it will be successful. I can also manage any boxed or pre packaged baking mix pretty successfully. However, when it comes to developing baking recipes, I have always been terrified. The science behind baking has always been very confusing to me. Rather than shy away from a challenge, I decided to face it head on. Lots of researching & failed batches of cookies later, I have my very first cookie recipe!

There are a lot of things in this world that scare us. But growth comes from being in uncomfortable situations. You’ll never know if you’re good at something if you never attempt it! Now that I’m done being a motivational speaker, lets get to the cookies!

There are two key components to the success of these cookies:

  1. Don’t over mix the cookie dough. Once it has just come together, it’s good to go.
  2. Give these cookies time to chill in the fridge. Allowing them to chill helps them retain their shape so they don’t spread too much when baking. This is a technique you can use for most cookie recipes!

Now that we have the important stuff covered, lets get baking.

Brown Butter Espresso Chocolate Chunk Cookies

Yield: 32 cookies

Ingredients:

  • 1 cup browned butter, chilled to room temperature*
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 egg + 1 yolk
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules
  • 2 cups all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups espresso chocolate chunks**

Instructions:

  1. In the bowl of a stand mixer, fitted with the paddle attachment, (or using a hand mixer) combine butter, brown sugar, and white sugar on medium speed until fully combined.
  2. Next, add the eggs one at a time making sure to mix on low until fully combined.
  3. Add the vanilla extract and coffee granules, then mix to combine.
  4. In a separate bowl, combine flour, baking powder, baking soda and salt.
  5. Slowly add the flour mixture to the butter and sugar mixture, mixing on low speed until just combined. Make sure to not overmix the dough because this will result in your cookies spreading too much when baking.
  6. Once the dough has come together, add the chocolate chunks and mix using a spatula until just combined.
  7. Using a 1 ½ tablespoon cookie scoop (a tablespoon measure works just as well!) scoop the cookie dough onto a parchment lined baking sheet or plate then place in the fridge to chill for at least an hour, but up to overnight. 
  8. Once the cookies have chilled, transfer them to a baking sheet if they’re not already on one & bake in a 350 degree oven for 12-13 minutes. 
  9. Let the cookies rest for 15 minutes on a cooling rack, then enjoy! 

Notes:

*To make brown butter, melt the butter in a medium skillet over medium heat until melted. Once the butter has melted swirl the pan over the heat until the butter turns a nutty brown color & begins to smell toasted. Remove from heat and set in the fridge for 30 minutes, or until it returns to a room temperature state again.

**If you can’t find espresso chocolate chunks (I found tollhouse espresso chocolate chunks at target), use regular chocolate chunks & add an extra teaspoon of coffee granules. 

Want more cookies?

Come join in on the fun that is #VirtualCookieParty2019! Today bloggers all around the globe are sharing their favorite cookie recipes on their blogs & on Instagram! Cosette Posko ( https://cosetteskitchen.com ) is the one to thank for setting up this year’s Virtual Cookie Party so make sure to head to her blog to check out the recipe she’s sharing! So many amazing people are taking part in this exciting event so you’re in for a real treat this holiday season! You can see all the delicious recipes by checking out the hashtag #VirtualCookieParty2019 on instagram. Below is a short list of some of my favorite recipes from this year!

Recipes

Chocolate & Walnut Pumpkin Bread

As I mentioned in a previous post (Pumpkin Pancakes), pumpkin bread is something I like to make every fall. I like to try different recipes every year to keep things interesting in my kitchen. This year, as I do every year, I scoured Pinterest to find this year’s recipe. I knew I wanted to add chocolate chips because the combination of pumpkin & chocolate is truly magical. I came across Sally’s Baking Addiction & knew this was the one.

After making pumpkin pancakes last weekend, I realized that not only do pumpkin & chocolate go incredibly well together, but adding walnuts created the most delicious, deeply autumnal flavor that I was really excited about. So naturally, I threw some walnuts into the pumpkin bread.

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It’s a fairly simple recipe that uses ingredients you probably have in your pantry or fridge already! It’s a great recipe to have on hand during the holidays because it’s simple to throw together, easy to make multiple loaves & travels well to bring to all your holiday parties!

I recently started baking using my kitchen scale to measure ingredients. Most recipes these days will have two measurements to go off of. You’ll see ingredients measured in teaspoons, tablespoons, or cups. Then you’ll also see ingredients measured in grams or milliliters. I made this recipe using my scale to weigh the ingredients. Weighing your ingredients gives you a much more accurate measurement & ensures your baked goods come out perfectly every time. Start by measuring out your dry ingredients in a large bowl.

Next, you’ll measure out your wet ingredients in a separate bowl. Then add the wet ingredients into the dry ingredients & stir to combine using a rubber spatula or wooden spoon. Stir until just combined making sure not to over mix the bread.

The recipe doesn’t include this step, but whenever I’m adding chocolate chips or nuts of any kind to a batter, I like to mix the chocolate or nuts with a tablespoon or so of flour. Mix together to coat the chocolate & nuts in the flour before tossing them into the batter. This step ensures that the chocolate & nuts don’t sink to the bottom of whatever you’re baking. The flour helps to keep the chocolate & nuts suspended in the batter making sure they’re evenly distributed throughout the bread. I recommend doing this anytime you have chocolate chips or nuts in any baking recipe!

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Pour the batter into a greased 9X5 loaf pan & bake in a 350 degree oven for about 60-70 minutes, until a toothpick inserted into the center comes out clean. Halfway through the baking, cover the bread with foil so it doesn’t get too brown. Once the bread is finished baking, set it on a wire rack (in the loaf pan) to cool completely before removing it from the pan.

I made two versions of this recipe. One with chocolate chips & walnuts (pictured above) to take to a work meeting. And a plain version (pictured below) to keep at home.

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Ingredients:

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice
  • 2/3 cup (120g) semi-sweet chocolate chips

*The recipe didn’t call for nuts but I added about 1/3 cup of chopped walnuts!

For the full recipe, check out Sally’s Baking Addiction