Nibs are actually the purest form of chocolaty goodness, and in fact, they contain all the nutrition that makes chocolate good for you. Swapping Chocolate Chips: Using cacao nibs instead of nuts adds a healthy and unique crunch to the dough.
Chocolate expresso cookie recipes how to#
How to make coffee cookies: step-by-step instructions Milk Chocolate Chips – I recommend Guittard milk chocolate chips or other craft chocolate chips.Dark Brown Sugar – light brown would work in a pinch.Finely Ground Coffee – I recommend a chocolaty craft coffee, but any dark roast you find at your local coffee shop should do.Why Milk Chocolate?:I made it a point to use milk chocolate chips rather than semisweet or dark chocolate, because the milk in the chips actually caramelizes during the baking process, adding another layer of flavor. Using both white and dark brown sugar makes the dough slightly more moist, and adds to the underlying sweetness. The bitterness from the coffee grounds, vanilla, and nibs make for an overall understated sweetness, while the salt added both inside and on top will keep even the most persnickety palate happy!Įxtra Flavor Complexity: This espresso cookie recipe has about double the vanilla usually used for such a such a recipe, increasing the complexity of the flavor and aroma. I like my coffee cookies like I like my coffee: creamy, bittersweet, and complex. That may seem like a lot to change, but the goal was to make a melty coffee cookie with some give, and not too much in-your-face sweetness. Plus, the chocolate chips get gooey and their pop of sugar is able to stand out even more.īalanced & Bittersweet: The choices that make this coffee cookie recipe so different come down to the vanilla, sugars, cacao nibs, chocolate, and coffee. Soft & Chewy Coffee Cookies: With a few tweaks, these ended up being a soft and chewy cookie recipe rather than crispy, and I keep it that way because it gives the cookies a melty texture when you pop some in the microwave.
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