Generous Joes Espresso Chip Cookies
Prep Time: 15 MINUTES
Cook Time: 11 MINUTES
Total Time: 26 MINUTES
Adapted by Dana Huss
YIELD: 72 – .8oz cookies/small cookie scoop (Buy Here)
1 1/2 cup unsalted butter, browned and cooled
2 cup light brown sugar, packed
1 Tbl Molasses
2/3 cup white sugar
2 egg + 2 egg yolk, room temperature
4 teaspoon vanilla extract
1 teaspoon salt
3 1/2 cup all purpose flour
1/2 cup + 2 Tbl Generous Joes Espresso powder (recipe below)
1 teaspoon baking soda
1 bag mini semisweet chocolate chips
- Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool.
- In a large mixing bowl combine the cooled brown butter, brown sugar, and whitae sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In separate bowl mix together the flour, espresso powder, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chunks. Do not over mix.
- Refrigerate the cookie dough for at least a half hour, or overnight.
- When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
- Allow to cool before eating!
Espresso Powder Recipe
Prep Time: 5 MINUTES
Cook Time: 1 HOUR
Total Time: 1 HOUR 5 MINUTES
YIELD: 1 CUP
1 cup Generous Joes Medium or Espresso beans
Preheat oven to 200º F.
Spread espresso beans in a single layer onto a baking sheet. Bake until lightly toasted and dried, about 1 hour. Remove from the oven and grind in batches in a coffee or spice grinder until finely ground.
Pour into a container with a tight fitting lid, such as a small Mason jar or spice jar, and store for up to 6 months.