Roadtrip Espresso

Espresso Chocolate Chip Cookies with Cinnamon Streusel

These cookies combine the best of two classics: the irresistible streusel topping of coffee cake and the decadence of a rich chocolate chip cookie. The notes from our Roadtrip Espresso perfectly complement the nutty flavour of brown butter and the warm spice of the cinnamon streusel, making this the ultimate choice for grown-up indulgence.

Makes 12 large cookies

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  • Ingredients

    For the cookies

    • 2 ½ cups all-purpose flour
    • 1-½ tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. kosher salt
    • 1 cup unsalted butter 
    • ¼ cup finely ground Roadtrip Espresso
    • 1 cup granulated sugar
    • ¾ cup dark brown sugar, packed
    • 2 large eggs, room temperature
    • 2 tsp. vanilla extract
    • 6 oz. chopped semi-sweet chocolate


    For the cinnamon streusel

    • 4 tbsp. unsalted butter, cold and cubed
    • ¾ cup all-purpose flour 
    • ¼ cup brown sugar 
    • 1 tsp. kosher salt 
    • 2 tsp. ground cinnamon 

     

  • Directions

    1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set aside.

    2. Prepare brown butter by adding unsalted butter in a large saucepan and placing over medium-high heat. The butter will sizzle and crackle and then eventually begin to foam and the milk solids at the bottom of the pan will turn into an amber brown colour. Keep a close eye on your butter, as the milk solids can easily get too dark and burn at this stage.

    3. Remove the butter from the heat and transfer to a large bowl. Let the butter cool slightly before adding sugars and espresso and mixing well to combine.

    4. Add eggs, one at a time, whisking in between additions. Add in vanilla extract and whisk to combine.

    5. Roughly chop 6 oz. of semi-sweet chocolate and set aside.

    6. In a medium bowl, combine flour, baking soda, baking powder and salt. Add the dry ingredients into the wet ingredients and stir to combine, avoid over-mixing. Fold in the chopped chocolate and stir to combine, making sure no dry spots of flour remain.

    7. Transfer the dough to the refrigerator and let chill for at least 30 mins or overnight. The longer you chill the dough, the more flavour will develop.

    8. Meanwhile, make streusel by mixing together cold butter with sugars, flour, salt and cinnamon and use your hands to combine until no dry flour remains and the streusel clumps together when squeezed.

    9. Once the dough has chilled, use a large cookie scoop or two tablespoons to scoop the cookies onto the parchment lined baking sheet. Top each cookie with 1 heaping tbsp of cinnamon streusel, pressing down slightly.

    10. Bake the cookies for 10-12 mins or until the edges are golden brown, the centres have puffed and are slightly gooey and the streusel is golden brown. Take the cookies out of the oven when they look slightly underbaked as they will firm up and set from the residual heat of the pan.

    11. Leave to cool until they are firm enough to handle and serve.

      

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