Court’s Dark Chocolate Chunk Nicaragua Espresso Cookies
Prep Time: 1 hr. 15 min. | Cook Time: 15 min. | Makes: ~27
- 1 cup unsalted butter (softened to room temp)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large yolk
- 2 - 3 tsp. medium-fine ground FRC Organic Nicaragua coffee
- 1/2 tsp. vanilla extract
- 2 1/2 tsp. AeroPress-brewed black coffee (our Organic Nicaragua was already out, so we used that)
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 1/2 cups dark chocolate chunks
- Make sure every baking sheet you own is washed. Their time to shine has come.
- Grease baking sheets.
- Brew a cup of AeroPress Organic Nicaragua. Check out this video to see how. You only need 2 1/2 tsp. of this delicious coffee, so feel free to chug the rest.
- Using a hand mixer, combine the butter and brown and granulated sugars until smooth, but not watery.
- Add in the whole egg (everything except the shell—this isn’t Scandinavian Egg Coffee), and then the yolk. Mix.
- You may be asking, “hey, where’s the coffee?” It’s right here, bucko. Add in the ground coffee, vanilla, and the brewed coffee. Mix until combined.
- Now that all of your wet ingredients have homogenized, slowly incorporate the flour, baking powder, baking soda, and salt until everything is evenly mixed.
- Stir in chocolate chunks by hand to avoid breaking them. This recipe makes Dark Chocolate Chunk cookies, so keep them nice and chunky.
- Preheat oven to 350°F.
- Break out an ice cream scoop or a large spoon and scoop evenly sized cookie balls onto the baking sheets.
- Bake for 15 mins. on the lower rack until done or when the edges are golden brown.
- Enjoy with a cup of coffee!
There’s not much that can make an already perfect cookie better. More chocolate chunks, icing, a little hat? Nope, not even a little hat. As with many things, the answer is coffee. The answer is always coffee. If this were the Dexter’s Laboratory episode, “The Big Cheese,” the answer would still be coffee. Omelette du fromage, mon ami. Adding even just 2 tsp. of freshly brewed black coffee will take your cookies to the next level. You know how kids say adults ruin everything? Let’s ruin (see: vastly improve) cookies.
I’m not a fan of overly sweet desserts. I want to finish my dessert and smile, not labor through it. They call it a “treat” for a reason. Introducing black coffee into your batter will add a pleasant, rich bitterness that mellows out the sweetness. Pair that with a gooey-crumbly texture, and you’ve got yourself a cookie good enough to write home about.
This Dark Chocolate Chunk Nicaragua Espresso Cookie slaps.
Fresh Roasted Coffee diehard fan and baking enthusiast Court Cizek whipped up two full cookie sheets and a comal pan of these quarantine delicacies.
I seldom dunk anything in my Fresh Roasted Coffee, but for these cookies, I can make an exception. Alone, Court’s cookies are flawlessly dense with an ever-so-slight crumbly break. Though they are wonderful with milk, their true power is unlocked when dunked in a cup of coffee. The subtle coffee flavor and acidity are magnified and brought front and center, but the chocolate and salt notes are not lost.
Before you know it, you will have eaten four, even though you brought them in for your coworkers. I don’t apologize. They’re just that good.
Adapted from Frosting & Fettuccine.