Yield: 6 cookies Preparation: 45 min. (includes chilling) Bake time: 8-10 min.
Cookies 120g all-purpose flour (1 c.) 40g rolled oats (1/2 c.) 1/4 tsp. baking soda 1/4 tsp. salt 1 tbsp. instant espresso 115g unsalted butter, browned and slightly cooled 105g dark brown sugar (1/2 c.) 25g granulated sugar (2 tbsp.) 1 egg, room temperature 1/2 tsp. vanilla extract 1/2 c. mini semi-sweet chocolate chips
In a medium saucepan, continuously stir the butter on medium-low heat until it begins to turn a deep amber color (~5 min). Transfer the butter to a medium-sized heat-safe bowl. Set aside to cool for 10 minutes while you prep the other ingredients.
In a small bowl, whisk together the flour, rolled oats, baking soda, salt, instant espresso, and chocolate chips. Set aside.
Once the butter has slightly cooled, whisk both sugars into the butter until the sugar is well incorporated. Then, add in the egg and vanilla, whisking until well combined.
Add the flour mixture into the butter mixture. Using a rubber spatula, fold the flour into the butter mixture until everything is just combined.
Chill the dough in the fridge for 20 minutes. This would be the perfect time to start pre-heating your oven.
Preheat your oven to 350 F. Line a baking sheet with parchment paper. Use a large cookie scoop (~3 tbsp.) to take out heaping scoops of cookie dough, making sure to place the cookies at least 2 inches apart. Bake cookies on a parchment-lined baking sheet for 8-9 minutes, until the edges are golden brown and the middle is *almost* set. Let cookies cool on the hot baking sheet for 5 minutes before transferring to a wire rack. Enjoy!
Storage Cookies will taste the best on the day they are baked, however, they will last in an air-tight container at room temperature for 3 days.
If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights
Yield: 16 small scones Preparation: 1 hr. (includes chilling time) Bake time: 12-14 min.
Scones 2 c. all-purpose flour 1 tbsp. baking powder 1/4 tsp. salt 1/3 c. granulated sugar 1 tbsp. instant espresso 1/2 c. butter, grated and chilled 1 egg 1/2 c. heavy whipping cream 1 1/2 tsp. vanilla extract 1 tbsp. honey 4 oz semi-sweet chocolate chunks
Glaze 1 1/2 c. powdered sugar 1 oz. strongly brewed espresso
Use the large grates on a grater to grate 1/2 cup of butter, then place in the freezer
In a small bowl, whisk the egg with the heavy whipping cream, vanilla extract, and honey. Set in the fridge.
In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and instant espresso. Add in the frozen grated butter and use two forks to cut the butter into pea-size pieces.
Make a well in the center of the flour mixture, and pour in the liquid mixture and chocolate chunks.
Fold the ingredients together using a rubber spatula until the dough comes together. (You may need to use your hands as well).
Once combined, turn the dough out on to parchment paper and split the dough evenly into two pieces. Flatten each piece into a 1/2″ thick disc, and put in the freezer for 30 minutes.
Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Use a sharp knife to cut one of the discs into 8 triangles. Spread out on a baking sheet and brush the tops with heavy cream. Bake for 12-14 minutes, until the tops are golden brown. Repeat with the other disc.
Glaze In a small bowl, combine the powdered sugar and strongly brewed espresso. If the mixture seems to thin you can add some more powdered sugar until you achieve your desired consistency. Spread on top of the scones once they are cooled. Enjoy!
Storage Scones are best enjoyed on the day they are baked, but will keep at room temperature in an airtight container for 3 days.
If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights