Affogato with Brown Butter and Espresso Cookies
Affogato with Brown Butter and Espresso Cookies
Ingredients
For the Brown Butter and Espresso Cookies
- 115 g unsalted butter
- 150 g granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 180 g plain flour
- 1 tablespoon espresso powder
- 100 g dark chocolate, chopped into chunks
- 100 g blonde chocolate, chopped into chunks
- 1/2 teaspoon fine sea salt
For the Affogato
- 4 scoops vanilla ice cream
- 4 shots espresso, freshly brewed
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper.
⏱️ 10 min•🌡️ 180
- 2
In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich amber color and emits a nutty aroma. This should take about 5-7 minutes. Immediately remove from heat to prevent burning.
⏱️ 7 min
- 3
In a large mixing bowl, combine the granulated sugar, vanilla extract, and the large egg. Whisk until well combined and slightly pale.
⏱️ 3 min
- 4
Carefully pour the warm brown butter into the wet ingredients. Whisk quickly until fully incorporated.
⏱️ 2 min
- 5
In a separate bowl, whisk together the plain flour, espresso powder, and fine sea salt.
⏱️ 1 min
- 6
Add the dry ingredients to the wet mixture. Using a spatula, fold until just combined. Be careful not to overmix.
⏱️ 2 min
- 7
Fold in the dark chocolate chunks and blonde chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min
- 8
Scoop generous portions (about 2 tablespoons each) of cookie dough onto the prepared baking tray, leaving ample space between each for spreading.
⏱️ 3 min
- 9
Bake for 10-12 minutes, or until the edges are golden brown and crisp, and the centers are still slightly soft and chewy. The cookies will firm up as they cool.
⏱️ 12 min•🌡️ 180
- 10
Remove the baking tray from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. This helps them set.
⏱️ 15 min
- 11
To assemble the affogato, scoop one generous portion of vanilla ice cream into each of four serving glasses or bowls.
⏱️ 1 min
- 12
Immediately brew four fresh shots of hot espresso.
⏱️ 2 min
- 13
Pour one hot espresso shot directly over the ice cream in each glass.
⏱️ 1 min
- 14
Serve immediately with a warm brown butter and espresso cookie on the side or placed gently on top of the affogato.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Affogato with Brown Butter and Espresso Cookies
For the Brown Butter and Espresso Cookies
- 115 g unsalted butter
- 150 g granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 180 g plain flour
- 1 tablespoon espresso powder
- 100 g dark chocolate, chopped into chunks
- 100 g blonde chocolate, chopped into chunks
- 1/2 teaspoon fine sea salt
For the Affogato
- 4 scoops vanilla ice cream
- 4 shots espresso, freshly brewed
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper.
⏱️ 10 min•🌡️ 180 - 2
In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich amber color and emits a nutty aroma. This should take about 5-7 minutes. Immediately remove from heat to prevent burning.
⏱️ 7 min - 3
In a large mixing bowl, combine the granulated sugar, vanilla extract, and the large egg. Whisk until well combined and slightly pale.
⏱️ 3 min - 4
Carefully pour the warm brown butter into the wet ingredients. Whisk quickly until fully incorporated.
⏱️ 2 min - 5
In a separate bowl, whisk together the plain flour, espresso powder, and fine sea salt.
⏱️ 1 min - 6
Add the dry ingredients to the wet mixture. Using a spatula, fold until just combined. Be careful not to overmix.
⏱️ 2 min - 7
Fold in the dark chocolate chunks and blonde chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min - 8
Scoop generous portions (about 2 tablespoons each) of cookie dough onto the prepared baking tray, leaving ample space between each for spreading.
⏱️ 3 min - 9
Bake for 10-12 minutes, or until the edges are golden brown and crisp, and the centers are still slightly soft and chewy. The cookies will firm up as they cool.
⏱️ 12 min•🌡️ 180 - 10
Remove the baking tray from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. This helps them set.
⏱️ 15 min - 11
To assemble the affogato, scoop one generous portion of vanilla ice cream into each of four serving glasses or bowls.
⏱️ 1 min - 12
Immediately brew four fresh shots of hot espresso.
⏱️ 2 min - 13
Pour one hot espresso shot directly over the ice cream in each glass.
⏱️ 1 min - 14
Serve immediately with a warm brown butter and espresso cookie on the side or placed gently on top of the affogato.
⏱️ 1 min