Salty Vanilla Bean Espresso Chocolate Chip Cookies

Thursday, July 13, 2017

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

In my circle, I’m known for my small batch chocolate chip cookies. I get people hooked on them by doubling or tripling the recipe, and then telling them that the original recipe only makes 1 dozen cookies. So, you know, you won’t really have a chance to over-do it. They’re instantly sold—both on the cookies and the small-batch dessert lifestyle.

My chocolate chip cookies have always had espresso powder in them. You can see the little flecks in the dough, and that’s exactly how you know the cookies on the table came from my kitchen. The little hint of espresso brings out the chocolate in the cookie.

I was just about to make another batch of them last weekend when I realized that I was out of vanilla. I briefly thought about substituting chocolate extract before I spied the vanilla beans in my pantry. I’m not exactly sure why I bought them, but I know that I always seem to be saving them for a special occasion (and nothing short of a wedding anniversary has ever seemed special enough to use them).

I forged on with my vanilla beans in my regular chocolate chip cookie recipe, but then quickly decided that because the vanilla beans were so special, the rest of the cookie could use a quick update.

I quadrupled the espresso powder, amped up the salt in the dough, and grabbed my favorite butter: Kerrygold salted butter—the one in the gold box!

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Salty Vanilla Bean Espresso Chocolate Chip Cookies
Cook:  8-10 Minutes
Ingredients:

6 tablespoons Kerrygold salted butter

1/4 cup dark brown sugar

3 tablespoons granulated sugar

1 large egg yolk

1/2 of a vanilla bean, sliced open and scraped

1/2 cup + 2 tablespoons all-purpose flour

1/4 teaspoon fine sea salt

1 heaping teaspoon instant espresso powder

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/3 cup semisweet chocolate chips

Directions:

Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.

In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.

Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.

Next, add the egg yolk and the insides from the vanilla bean, and beat until just combined.

Whisk together the flour, salt, espresso powder, baking soda and baking powder in a separate bowl.

Sprinkle the flour on top of the butter mixture, and beat just until combined.

Stir in the chocolate chips.

Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.

Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.

Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.