This recipe is flexibility with the types of espresso you can use. My favourite part about this recipe is that there’s no chill required. Paired with the gooey pockets of chocolate and they’re quite literally perfect. The browned butter and espresso pairing brings a next level gourmet richness to the cookies. After making my espresso brownies, I knew I had to make an espresso cookie next. Once firm, you can transfer the dough balls to an airtight, freezer safe container or bag and keep frozen for up to 2 months.Chocolate and coffee is such an underrated combination. Form into single cookie balls and place on a cookie tray and freeze for 10 minutes. Note about making these ahead: you could optionally chill the dough until it’s no longer sticky and thus easier to form into a ball. **Be sure to spoon then level the flour into your measuring cup OR weigh it to prevent packing it in and ending up with too much. Store leftovers in an airtight container on the counter. *European butter is best! It has less water and makes a better cookie, in my opinion.
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