Absolutely! Here's a rewritten version of your tips and storage instructions with the same content, just rephrased for clarity and flow:
Properly measure your flour. This is the most important baking tip! Never dip your measuring cup directly into the flour bag or container—doing so almost always results in too much flour, which can lead to dry cookies. Instead, use the spoon-and-level method: first, fluff the flour with a spoon, then gently spoon it into your measuring cup and level it off with a flat edge. For the most accurate and consistent results, a kitchen scale is highly recommended.
Chill the dough overnight. As tempting as it may be to bake the cookies right away, letting the dough rest in the fridge overnight truly enhances both flavor and texture. The chill time allows the ingredients to meld, resulting in richer, chewier, and more flavorful cookies.
Reshape cookies right after baking. If your cookies come out of the oven looking a bit uneven or lopsided, you can fix that! While they’re still hot, gently place a round cookie cutter or glass around each cookie and swirl it in a circular motion to tuck in the edges. This will give you perfectly round, bakery-style cookies.
Storage tips: Store fully baked cookies in an airtight container at room temperature. They’ll stay fresh for 3 to 4 days.
Freezing instructions: After scooping the dough and freezing it on a tray, transfer the dough balls to a freezer-safe container or resealable bag. Frozen cookie dough can be stored for 1 to 3 months and baked straight from the freezer when needed.
Espresso Chocolate Chip Cookies
Espresso chocolate chip cookies blend bold coffee flavor with rich chocolate in a soft, chewy treat that’s perfect for any coffee lover. With easy customization options and a deep, satisfying flavor, these cookies are a gourmet twist on a timeless classic.
Ingredients
- 14 tablespoons unsalted butter
- 1 tablespoon finely ground espresso
- ½ cup plus 2 tablespoons light brown sugar packed
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1⅔ cups plus 1 tablespoon all-purpose flour see measuring tips in notes below
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- Sure! Here's the rewritten version of your recipe instructions, keeping all the same content but with a smoother flow and consistent tone:
- In a stainless steel saucepan, melt the butter over medium heat, cooking until the milk solids at the bottom turn a deep amber brown—this usually takes about 10 minutes. Once browned, pour all of the butter, including the browned bits, into a mixing bowl.
- 14 tablespoons (196 g) unsalted butter
- Stir in the ground espresso until evenly combined, then set the bowl aside to cool to room temperature. In most kitchens, this cooling process takes around 20 to 30 minutes.
- 1 tablespoon ground espresso
- Once the mixture has cooled, whisk in the light brown sugar and granulated sugar for about 1 minute, or until fully combined and smooth.
- ½ cup + 2 tablespoons (128 g) light brown sugar, ½ cup (100 g) granulated sugar
- Next, whisk in the egg, egg yolk, and vanilla extract until the mixture is glossy and emulsified.
- 1 large egg (54 g), 1 large egg yolk (18 g), 2 teaspoons vanilla extract
- Using a spatula or wooden spoon, fold in the flour, baking soda, salt, and chopped chocolate or mini chips until just combined—be careful not to overmix.
- 1⅔ cups + 1 tablespoon (212 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, ¾ cup (76 g) chopped semi-sweet chocolate or mini chocolate chips
- Scoop the cookie dough onto a parchment-lined baking sheet. Place the entire tray in the freezer to chill for at least 3 to 4 hours—overnight is ideal for maximum flavor and texture development.
- When you're ready to bake, preheat your oven to 350°F (180°C). Arrange the frozen cookie dough balls on a baking sheet, spacing them at least 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers remain pale and slightly puffy.