Use parchment paper or a silicone baking mat on your cookie sheets to keep the cookies from sticking.I learned this trick from the Cloudy Kitchen blog- here’s a video of Erin showing her “scooting” technique. If they still come out of the oven a bit wonky, use a round cookie cutter that’s a bit bigger than the cookie to “scoot” the edges back into a circle. For perfectly round cookies, use a cookie scoop (I like this one from Oxo).Chill your dough for at least half an hour, but preferably a couple of hours or overnight. But trust me when I say that chilling the dough before baking makes a WORLD of difference in the flavor (and in their shape…they spread out less). I know, it’s a pain…you want cookies NOW! I get it, I do. The #1 thing that will ensure your cookies turn out just right is to chill your cookie dough.These cookies aren’t complicated, but there are a few things that will help make sure yours will turn out great. Tips for Making Your Best Espresso White Chocolate Chip Cookies Brown Butter Bourbon & Rye Chocolate Chip Cookies.But feel free to use unsalted if you prefer.Īnd if you fall in love with brown butter like I have, try it in these recipes! Most bakers will tell you to never use salted butter for brown butter…but I love using salted butter! It gets even saltier when you brown it, and that blends perfectly with the sweetness of the white chocolate. I have a whole post on how to make brown butter: click here to check it out! It adds a little more time to your prep, but boy is it worth it! This liquid gold makes everything taste amazing-roasted veggies, seafood, frostings, and, of course, cookies. Enter: brown butter.īrown butter, in case you’re not familiar, is made by heating butter in a saucepan until the butter solids brown, giving it a deliciously complex nutty flavor. All of that coffee certainly helps keep these cookies from getting sickly sweet, but I thought they needed a little more help in that department. White chocolate is notoriously sweet, and can sometimes be kind of cloying. I found it at my local grocery store, but you can also buy it online. For the espresso powder, any type of instant espresso or instant dark roast coffee will work.Whichever way you do it, make sure your espresso or coffee is chilled before you add it to the cookies. If you don’t have either of those, just brew some really strong dark roast coffee. If not, cold press coffee works well too. For the espresso, you can brew your own at home if you have an espresso brewer.Make sure it’s ground nice and fine, so you don’t end up with big chewy bits of coffee grounds in your cookies. For the ground coffee, you want to use a dark roast of some kind-french roast, espresso, or something similar.To get that big coffee flavor, I included THREE types of coffee in these cookies: ground coffee beans, cold brewed espresso, and instant espresso powder. All wrapped up into a chocolate chip cookie. I wanted to make something creamy and sweet (but not too sweet), with big coffee flavor. But every once in a while they make for a delicious treat-sweet, creamy coffee…it’s a lot like a cup of melted coffee ice cream.Īnyway, that was the inspiration for these cookies. I know, I know, they’re incredibly sweet. But when I do, one of the things I especially enjoy is a white chocolate mocha. When I go out for coffee, I don’t often get fancy coffee drinks (I typically go for a decaf Americano, no cream or sugar, just black). What can I say…I know what I like! Case in point: these Espresso White Chocolate Chip Cookies. And it shows in my baking-whenever I think about what recipe to create next, I almost always gravitate to coffee or chocolate (or both). These days, I’ve switched to decaf (and even that I can’t drink after 4pm if I want to sleep at night…gotta love getting older), but I still can’t live without the taste and smell of coffee. In high school, my bestie and I would smuggle flavored coffee creamer into Perkins or Country Kitchen and sit there for HOURS drinking pots of coffee late into the night.
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