Bakery-Style Espresso Cocoa Nib Chocolate Chip Cookies
Makes 10 large bakery cookies
Ingredients
- 300 g all-purpose flour
- 20 g bread flour.
- 1 tsp baking soda
- 3/4 tsp baking powder
-
1 tsp Diamond Crystal kosher salt
(or 3/4 tsp Morton) - 1 tbsp milk powder (optional but excellent)
- 227 g unsalted butter
- 2 tbsp espresso powder
- 220 g dark brown sugar
- 70 g granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 170 g semi-sweet chocolate chips or fèves
- 85 g chopped semi-sweet or bittersweet chocolate
- 45–55 g cocoa nibs
Optional finishing:
- flaky salt
- a few extra cocoa nibs pressed on top before baking
Method
1. Brown the butter
Cook butter over medium heat until deeply golden and nutty. Stir frequently near the end.
You want it noticeably browned, not just melted.
Transfer to a bowl to cool.
After about a minute, stir in the espresso powder until dissolved.
Let cool another 10–15 minutes.
2. Mix sugars
Whisk brown sugar and granulated sugar into the butter thoroughly.
It should look glossy and thick.
3. Add wet ingredients
Whisk in:
- egg
- egg yolk
- vanilla
Whisk until smooth and slightly lighter.
4. Add dry ingredients
Fold in:
- flour
- baking soda
- baking powder
- salt
- milk powder
Mix until almost combined.
5. Add chocolate + nibs
Fold in:
- chocolate chips
- chopped chocolate
- cocoa nibs
The dough should be soft but not loose. If dry, add 1tbsp water or milk.
If it feels greasy/warm, chill briefly before scooping.
6. Scoop + chill
Portion into large cookies:
- about 95–105 g each
For bakery texture, form rough tall mounds rather than smooth balls.
Chill at least 4 hours, ideally overnight.
Bake
Bake at:
- 375°F
- 13–16 minutes
Bake until:
- edges are browned
- centers still look slightly underdone
- tops are crinkled
Immediately after baking, optionally use a round cutter or bowl to swirl them into perfect circles.
Finish with flaky salt.
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