Chocolate Espresso Cookies
Chewy, chocolatey cookies with toasted almonds and dark chocolate chunks — elevated with NORSE concentrate.
Chewy, chocolatey cookies with toasted almonds and dark chocolate chunks — elevated with Nørse cold espresso concentrate.
Ingredients
- Unsalted butter, softened225 g
- Light brown sugar100 g
- Granulated sugar100 g
- Eggs2
- Vanilla extract1 tsp
- Nørse cold espresso concentrate 8:130 ml
- All-purpose flour250 g
- Cocoa powder30 g
- Baking powder½ tsp
- Baking soda½ tsp
- Salt¼ tsp
- Dark chocolate (70%+), chopped200 g
- Almonds, toasted and chopped100 g
- Flaky sea salt, for topping1 pinch
Method
- 01
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 02
Beat butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
- 03
Add eggs one at a time, then mix in vanilla extract and Nørse cold espresso concentrate.
- 04
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- 05
Combine wet and dry ingredients until just incorporated. Fold in chopped dark chocolate and almonds.
- 06
Scoop 1½-tablespoon balls of dough onto prepared sheets, spacing 2 inches apart. Press a pinch of flaky salt onto each.
- 07
Bake for 11–13 minutes until edges are set but centres look slightly underdone. Cool on the pan for 5 minutes before transferring.
NORSE Note
Dissolve the NORSE 8:1 concentrate into the wet ingredients. 2 tbsp (30 ml) replaces 2 tsp of espresso powder with a smoother, deeper flavour.
NORSE Cold Brew
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