TasteToronto | Espresso Chocolate and Cherry Cookies

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Espresso Chocolate and Cherry Cookies

Easy

Espresso Chocolate and Cherry Cookies

Vicky Tran

Vicky Tran

Group Created with Sketch.
Espresso Chocolate and Cherry Cookies

Method

Espresso Chocolate and Cherry Cookies 9 Steps

  • Step 1

    Preheat the oven to 375°F.

  • Step 2

    Whisk flourkosher saltmilk powder and baking soda in a small bowl; set aside.

  • Step 3

    Begin melting the 100 grams butter in a small pot over medium heat, cook until the butter begins to foam and then brown lightly, about 4 minutes (it will smell very fragrant and nutty). Transfer immediately to a mixing bowl, being sure to scrape down any browned bits from the bottom of the pot. Allow to cool for 1-2 minutes.

  • Step 4

    Dice the remaining 70 grams of butter and whisk one cube at a time to the bowl of the browned butter until entirely incorporated. The butter cubes should melt but not foam when added, if they foam wait another minute or so.

  • Step 5

    Once all butter is melted, add the brown and granulated sugars and whisk, breaking up any clumps, until sugar is incorporated and mix is even.

  • Step 6

    Add egg, egg yolks, vanilla extract and espresso powder and whisk until sugar dissolves and mixture is smooth, about 1 minute.

  • Step 7

    Switch to a rubber spatula, fold the dry ingredients (baking soda, kosher salt, milk powder, flour mix) into the wet ingredient mixture until no dry spots remain, then fold in the chopped chocolate and dried cherries, gently folding until just incorporated. Cover with plastic wrap directly on the surface of the dough and refrigerate for 1 hour.

  • Step 8

    After 1 hour, remove from the fridge, using a 1 ounce (2 tablespoon) ice cream scoop, portion out 22 or so balls of dough and divide between 2 parchment-lined rimmed baking sheets, you should only be baking 12 cookies per tray with approximately 3"-inches of space between each cookie.

  • Step 9

    Bake cookies in the preheated oven for  11-12 minutes until the edges are browned and the centres have risen nicely. Remove from oven and allow to firm up on baking sheets for 5 minutes until cool enough to transfer to a wire rack to continue cooling. Sprinkle each with flaky sea salt if desired.

Tags:

Toronto Recipes

Baking At Home

Cherry Cookies

Espresso Chocolate

Espresso Chocolate and Cherry Cookies

Easy

Espresso Chocolate and Cherry Cookies

Vicky Tran

Vicky Tran

Group Created with Sketch.
Espresso Chocolate and Cherry Cookies

Yields:

Serves 22

Prep Time:

1 hours 20 mins

Cook Time:

0 hours 12 mins

0.0

Rate This Recipe

American

Sweets

Ingredients

Espresso Chocolate and Cherry Cookies

  • 1 1/2 cups (230 grams) all-purpose flour

  • 1 cup (200 grams) brown sugar

  • 3/4 cup (170 grams) unsalted butter, divided into 100 grams and 70 grams

  • 1/4 cup (50 grams) granulated sugar

  • 1 cup (180 grams) dried cherries

  • 150 grams high-quality dark chocolate (between 60-70%), chopped

  • 2 egg yolks

  • 1 whole egg

  • 1 tablespoon milk powder

  • 1 teaspoon espresso powder

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon flaky sea salt (optional garnish)

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Method

Espresso Chocolate and Cherry Cookies 9 Steps

  • Step 1

    Preheat the oven to 375°F.

  • Step 2

    Whisk flourkosher saltmilk powder and baking soda in a small bowl; set aside.

  • Step 3

    Begin melting the 100 grams butter in a small pot over medium heat, cook until the butter begins to foam and then brown lightly, about 4 minutes (it will smell very fragrant and nutty). Transfer immediately to a mixing bowl, being sure to scrape down any browned bits from the bottom of the pot. Allow to cool for 1-2 minutes.

  • Step 4

    Dice the remaining 70 grams of butter and whisk one cube at a time to the bowl of the browned butter until entirely incorporated. The butter cubes should melt but not foam when added, if they foam wait another minute or so.

  • Step 5

    Once all butter is melted, add the brown and granulated sugars and whisk, breaking up any clumps, until sugar is incorporated and mix is even.

  • Step 6

    Add egg, egg yolks, vanilla extract and espresso powder and whisk until sugar dissolves and mixture is smooth, about 1 minute.

  • Step 7

    Switch to a rubber spatula, fold the dry ingredients (baking soda, kosher salt, milk powder, flour mix) into the wet ingredient mixture until no dry spots remain, then fold in the chopped chocolate and dried cherries, gently folding until just incorporated. Cover with plastic wrap directly on the surface of the dough and refrigerate for 1 hour.

  • Step 8

    After 1 hour, remove from the fridge, using a 1 ounce (2 tablespoon) ice cream scoop, portion out 22 or so balls of dough and divide between 2 parchment-lined rimmed baking sheets, you should only be baking 12 cookies per tray with approximately 3"-inches of space between each cookie.

  • Step 9

    Bake cookies in the preheated oven for  11-12 minutes until the edges are browned and the centres have risen nicely. Remove from oven and allow to firm up on baking sheets for 5 minutes until cool enough to transfer to a wire rack to continue cooling. Sprinkle each with flaky sea salt if desired.

Tags:

Toronto Recipes

Baking At Home

Cherry Cookies

Espresso Chocolate

Espresso Chocolate and Cherry Cookies