Ingredients
- 282.5g (2 ½ sticks) Butter
- 34g (½ cup) Dark Roast Coffee Beans
- ½ Vanilla bean, Split and Scraped
- 225g (1 cup) Dark Brown Sugar
- 185g (1¾ cup) Granulated Sugar
- 100g (approx. 2) Eggs
- 325g (2 cup 1 tbsp) All Purpose Flour
- 25g (2 tbsp) Tapioca Starch
- 12g (2½ tsp) Salt
- 5g (1 tsp) Baking Soda
- 3.5g (1½ tsp) Carboxymethylcellulose (CMC)
- 250g (1 â…” cup) Semi Sweet Chocolate Chips
- 42g (6 Tbsp) Cocoa Nibs
Equipment
- Immersion Circulator
- Stand mixer With a Paddle Attachment
- 1.5oz Ice Cream Scoop or 2 Spoons
- Sheet Pan lined with Baking Paper
- Whisk
- Large Bowl
- 250 Micron Superbag
Timing
Active time: 20 Minutes
Total time: 2 Hours
Yield
24 Cookies
-
Infuse Butter, Prepare Dry Ingredients
Preheat the oven to 325°F and a water bath to 180°F.
In a small vacuum seal bag or resealable bag place the butter, coffee beans, and vanilla bean. Seal and cook in a water bath for 1 hour.
Sift together all purpose flour, tapioca starch, baking soda, carboxymethylcellulose, and salt in a bowl.
Remove the butter from the water bath and strain through a 250 micron strainer. The vanilla should pass through the strainer with the butter. The butter should have the aroma of coffee, and vanilla. Allow it to cool slightly before proceeding.
-
Mix Cookie Dough
In a stand mixer equipped with a paddle attachment mix together infused butter, brown sugar, and granulated sugar,. Mix for 5 minutes or until the mixture lightens in color and looks fluffy.
Add in the eggs and continue to mix until smooth. Add in flour mixture until it forms a smooth dough. At this time, mix in the chocolate chips and cocoa nibs.
Because of the CMC these cookies do not need to be rested or chilled.
-
Bake Cookies, Serve and Store
Line a cookie sheet with baking paper. Using 2 spoons scoop a golf ball sized amount of cookie dough (1.5oz) onto the cookie sheet.
We prefer to stagger our cookies on the sheet pan like this; row of 3, row of 2, row of 3. Try to keep all cookie dough balls at least 2-3 inches away from each other and the edge of the pan. If you can’t fit 8 cookies on each pan then keep it to 6 per tray.
Bake cookies for 25 minutes at 325 and rotate halfway through baking (around 12 minutes).
Cool the cookies on the tray for 10 minutes. Then remove cookies from the tray and cool completely before eating. About an hour.To store the cookie dough simply scoop the remaining dough into the 1.5oz golf ball shapes mentioned above. Place them on a pan or plate and freeze them solid. Remove them from the pan or plate and store them in a resealable bag. These cookies can be cooked directly from frozen.
Based on 2 Review(s)
10 Comments.
I made this recipe and the coffee flavor was pretty subtle. I was reading back over the recipe and wondering if the bean is supposed to be ground before being infuse in the butter. It doesn’t say to grind it, I just wondered if that was left out?
We didn’t ground the beans. You can if you’d like but you’ll need a 100 micron superbag to strain out the solids.
what is the purpose of the tapioca starch?
Hi,
which preservative would you recommend for frozen cookie dough? From my understanding it will last for 3 months in the freezer with out any additive, but any longer than that would require a preservative.
The only preservative I can suggest would be potassium sorbate. The ratio is minimal, about 0.01% of the total weight of the total weight of the recipe.
Approximate baking time?
Bake cookies for 25 minutes at 325 and rotate halfway through baking (around 12 minutes). Updating the blog!
I thought it was just a little too salty maybe do 8g-6g of salt.
Same as the earlier question. What is the purpose of the tapioca starch?
It’s to improve the texture