Sunday Morning Cookie (Milk Bar Style)

Sunday Morning Cookie (Milk Bar Style)

If cozy Sunday mornings conjure up thoughts of espresso, cinnamon, toasted sugar, and chocolate chips then the Sunday Morning Cookie is you!

Cozy Sunday mornings are a thing of magic. Whether it’s breakfast in bed, French toast in PJ’s, or brunch with family and friends, I think we can all agree Sunday mornings are magic. It’s the smell of French toast, cinnamon, coffee, and sometimes chocolate that makes me think of a cozy Sunday morning. It’s the other six days of the week that make me long for Sunday. But if I smell cinnamon, in my heart I am back on Sunday. My goal with designing this cookie was to capture the magic of cozy Sunday mornings.

As soon as you bite into this Sunday morning cookie, you will taste espresso and cinnamon, quickly followed by toasted sugar and chocolate chips. There is a sight cereal crunch giving this cookie texture and sweetness.

We loved these cookies so much that we ate 20 over the course of three days. Once we were done we decided to detox and ate my favorite vegan salad, Strawberry, Dried Apricots, and Pistachios Salad (Spring Mix Salad Recipe).

Stack of seven Sunday morning cookies with espresso chips and Cinnamon Toast Crunch cereal scattered.
Sunday Morning Cookie Stack

Sunday Morning Cookie Origins

The inspiration from this cookie comes from the Corn Flake Chocolate Chip Marshmallow Cookie sold by Milk Bar. The Sunday Morning Cookie is based on the same technique used in the Cork Flake Chocolate Chip Marshmallow Cookie (that’s a mouthful). I have to admit, this technique is mind-blowing good!

Techniques to Make your Cookies Great

Making this cookie follows the same technique as most cookies, but with a couple of extra steps (or lack of). These techniques take this cookie from good to great and are worth the extra work.

Technique #1 – Cinnamon Toast Crunch -crunch: To give these cookies an extra edge, the Cinnamon Toast Crunch cereal is tossed with milk powder, cinnamon (yep, I added more), sugar and butter. The mixture is then baked for 20 minutes. By following this step, you are creating a crunch texture and intensifying the flavor within your cookie. This step might seem too extra, but trust me, it is worth it!

Technique #2 – Creaming butter and sugar for 10 minutes: When making cookies it is important to cream the butter using a stand-up mixer and sugar for 2-3 minutes, then add the liquid (egg and vanilla extract) and continue creaming for another 6-7 minutes. This step is key to creating a lighter cookie. Because the Sunday morning cookie is heavy in flavor, this step is very important for the overall texture of the cookie.

Technique #3 – Mix the dry ingredient until just barely mixed: This technique is true for all types of baked goods. By just barely mixing the flour you are restricting the stretching of gluten in the flour. Something we all want (right?)

Sunday Morning Cookie, two cookies stacked and one tipped on the side.
Sunday Morning Cookie Close Up

Specific Ingredient Notes

Cinnamon Toast Crunch – This cereal contains the Sunday morning flavors I wanted to capture within this cookie recipe.

Espresso Chips – These chips have a strong espresso flavor. I love it, however, it might be too much for some. If that is the case, increase the number of grams of mini chocolate chips and reduce espresso chips in equal portions.

Mini Chocolate Chips – I strongly recommend using mini chips to ensure equal distribution of chips within the batter. These chips will help to sweeten and offset the bitterness in the espresso chips.

Unsalted Butter – Two things about butter and baking…. 1. Always use unsalted butter. This will allow you to control how much salt is in your recipe. 2. Use cultured, also known as European, butter if possible. This butter is slightly more expensive, however, it adds a richness to your bakes that is unmistakable.

Non-Fat Dry Milk – Milk powder or powdered milk is milk in its most concentrated form. This powder allows you to add all the extra flavor, without changing the liquid content in a cookie. 

  • This excerpt from Epicuirous sums up why using non-fat dry milk makes a BIG difference…. Chef Christina Tosi, author of Momofuku Milk Bar and Milk Bar: Kids Only, says she can’t think of a dessert that milk powder wouldn’t improve. “Milk powder has an amazing way of adding a terrific baseline flavor,” she explains. “It can make ice creams milkier, denser, silkier—and cookies chewier.” It’s the sort of “secret weapon ingredient” that doesn’t taste like anything special straight out of the container, but works magic when it’s included in a recipe. Tosi says you can experiment, adding a tablespoon of milk powder to your dry ingredients in any baking project: “It just makes things taste better.”
Cinnamon Toast Crunch - crunch ingredients. A bowl of cinnamon toast crunch, butter, salt, cinnamon and non-fat dry milk
Cinnamon Toast Crunch – Crunch Ingredients
Cookie dough batter ingredients.  Sugar, brown sugar, butter, vanilla, flour, baking soda, baking powder, espresso chips, mini chocolate chips and egg
Cookie Dough Batter Ingredients

Sunday Morning Cookie Video

Sunday Morning Cookie (Milk Bar style) by lifeonwesterlycreek on Jumprope.

Storage

There are a couple of different ways to store this cookie and its components. The first is the crunch, the dough, and then the baked cookie.

  1. The Cinnamon Toast Crunch.- Crunch should be stored in an airtight container at room temperature for one week or the refrigerator or freezer for one month. 
  2. The cookie dough should be stored in an air-tight container in your refrigerator for three days or in your freezer for one month. If you freeze the cookie dough, roll the cookie dough into balls and store the balls in a sealed ziplock bag. Place that bag in an air-tight container in your freezer. When you’re ready to bake, place the cookie dough balls in the refrigerator overnight to bring to the correct temperature before baking.
  3. Baked cookies stay fresh at room temperature in an air-tight container for five days. If you want to freeze the cookies, place them in an air-tight container and store them for up to one month. (Warning, we tried that at our house and we ate them frozen. They are that good.)
Sunday Morning Cookie up close with a cup of coffee off to the side.
Sunday Morning Cookie and Coffee



Great British Baking Show Bake
Season 2, Episode 4, Signature – Biscuits

If you’re reading this and wondering why I am crediting a cookie bake as a biscuit bake, it is because a biscuit in England is a cookie in America. To make things more confusing a scone in England is a biscuit in America. But we all agree that cake is cake.

About this bake: At the start of April, I began taking a Milk Bar baking class. My first assignment was a cookie. To create this cookie the class focused on creating a “flavor story”. The story can be about a day, date, or period in time and associated flavors. I wanted to capture Sunday morning because I have always loved brunch or breakfast in bed. In this cookie, I set out to create those flavors.

What I loved/learned about this bake: Through the class, I feel like I grew and stretched myself to expand my options. I am so excited about how this cookie turned out because it is unlike any other cookie I have ever had.

GBBO Count: 20 down, 260 to go!


Sunday Morning Cookie stack of seven cookies

Sunday Morning Cookie

If cozy Sunday mornings conjure up thoughts of espresso, cinnamon, toasted sugar, and chocolate chips then the Sunday Morning Cookie is you! 
No ratings yet
Prep Time 40 mins
Cook Time 35 mins
Course Cookies, Dessert, Snack
Cuisine American
Servings 20 Cookies

Equipment

  • Stand Mixer
  • Baking Sheets
  • Kitchen Scale
  • Small and medium bowls or mixing containers
  • Spatula
  • Parchment paper
  • Cookie Scoup (I used 2 ¾ oz sized for large cookies)

Ingredients
  

Cinnamon Toast Crunch – Crunch

  • 130 grams Cinnamon Toast Crunch
  • 30 grams non-fat milk powder
  • 30 grams sugar
  • 3 grams salt (1/3 teaspoon)
  • 100 grams butter

Cookie Dough Batter

  • 225 grams unsalted butter (room temperature)
  • 250 grams sugar
  • 150 grams dark brown sugar
  • 1 egg
  • 2 grams vanilla extract (1/2 teaspoon)
  • 260 grams all purpose flour
  • 2 grams baking powder (1/2 teaspoon)
  • 1.5 grams baking soda (1/2 teaspoon)
  • 5 grams salt (1½ teaspoon)
  • 125 grams mini chocolate chips
  • 75 grams espresso chips

Instructions
 

Cinnamon Toast Crunch – Crunch

  • Preheat the oven to 275° F (135° C).
  • Pour the Cinnamon Toast Crunch cereal into a medium bowl. Using your hands crush the cereal into small pieces (about ½ to ? of the orgional size).
  • Add the milk powder, sugar, and salt and stir to evenly mix the ingredients.
  • Melt the butter and evenly coat througout the mix.
  • Spread the mix across a baking sheet and bake for 20 minutes. The final product should be a golden brown and smell buttery.
  • Set aside and allow to fully cool.

Cookie Dough Batter

  • Preheat the oven to 375° F (190° C).
  • Combine the butter and sugars in the bowl of a stand mixer. Using a pabble attachment cream together on medium-high speed for 2 to 3 minutes.
  • Add the egg and vanilla. Continue to beat on high for 7 to 8 minutes.
  • While the butter and sugars are mixing, prepare your dry ingredients. In a separate bowl, using a whisk combine baking powder, baking soda, and salt together to ensure all the ingredients are evenly distributed.
  • Add your dry ingredients and set mixer speed to low. Mix just until the ingredients are evenly distributed, or for about 15-45 seconds. It is critical here not to over mix. In fact, the dough should look shaggy.
  • Add the Cinnamon Toast Crunch, mini chocolate chips, and espresso chips to your batter. Mix on low speed until mix-ins are just barely incorporated, no more than 30 to 45 seconds.

Preparing your Cookies

  • Scoop your cookie dough onto parchment-lined sheet pans 3 inches apart.
  • Using your palms, pat the tops of the cookie dough domes flat.
  • Wrap the sheet pan tightly in plastic wrap and refrigerate for 1 hour or up to 1 week. I

Baking your Cookies

  • Preheat oven to 375° F (190° C).
  • Bake cookies for 12 – 14 minutes. Cookies should be golden brown when done. There might be some caramelization from the brown sugar.

Notes

Recipe Notes:
  • The Cinnamon Toast Crunch.- Crunch can be stored in an airtight container at room temperature for one week or the the refrigerator or freezer for one month. 
  • The cookies are placed in the refrigerator to help with shape.  If cookies are baked from room temperature they will spread and flatten. 
Credit:  This cookie was adapted using the recipe from Milk Bar’s Corn Flake Chocolate Chip Marshmallow cookie.
 
Keyword Chocolate, Chocolate Espresso Macarons, Cinnamon Toast Crunch, Cookie, Cookies, Milk Bar
Tried this recipe?Let us know how it was!

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Just look at how cute these double chocolate chip cookies are!
I mean who does not love pink in their cookies?
Doesn’t that make you smile?

These cookies so perfect for the chocolate lover in your life! What is better, they take less than 35 minutes from start to finish!

As I write this Valentine’s day is right around the corner and I used Valentine’s M&M’s. But these can be made with any color M&M! Because they are such a favorite in my house, I will probably be making St. Patrick’s day, Easter, 4th of July, and Fall editions. I will also be making them with traditional M&M colors. However, if you’re not feeling M&M’s, there are many variations of this cookie you can make.

If your making this for Valentine’s day and want to make it a full meal, I recommend pairing these double chocolate cookies with my favorite, pasta puttanesca with kalamata olives and capers or vegetarian pot pie with mushrooms and thyme.

Lets Get Started Making Double Chocolate Chip Cookies

These cookies are so simple to make. It’s basically a chocolate chip cookie recipe with cocoa powder and M&M’s. Feel free to swap out the M&M’s with other types of candy. Some tasty options include:

  • Reese’s pieces
  • Butterfinger pieces
  • Crunch bar pieces
  • Rolo’s
  • Almond Joy’s
  • Crushed Oreo’s
  • Whoppers
  • Twix
  • Snickers

What I Love About These Cookies

  • They are sooooo easy to make!
  • Always taste great. Scratch that. They always taste amazing!
  • It is easy to bake just what you need and to freeze the rest for later. (Instructions on how to do that below)
  • They can be made festive by using M&M or other candies that coordinate with the current holiday.
  • My family always thinks I am a great baker when I make them, but that is because they do not know how easy they are to make (shhhhh, our secret!)
Double Chocolate Chip Cookies on Rack
Double Chocolate Chip Cookies on Rack

Step One: Gather Ingredients

  • 1 cup of butter (2 sticks) at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups flour (all purpose)
  • 2/3 cups cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1.5 cups chocolate chips
  • 1/2 cup M&M’s
  • 1/2 cup M&M’s set aside to place on top of cookies
Double Chocolate Chip Cookies Ingredients
Double Chocolate Chip Cookies Ingredients

Step Two: Cream Ingredients

At medium speed, beat together butter, sugar, brown sugar, eggs, and vanilla in either a stand-up mixer (using the flat beater attachment) or a hand mixer. You will want to ensure the ingredients are well incorporated and smooth. In order to achieve this, your butter has to be at room temperature.

Step Three: Add Dry Ingredients

At low speed, add flour, cocoa powder, baking soda, and salt to the mixture. I recommend giving it a good mix by hand first. This will keep the powder from flying all over the place like a dust storm 🙂 (yes, this did happen to me.)

At this step, you will want to mix the ingredients until they are just mixed. I know that sounds weird, but it is easy to over-mix at this step. If you do the result will be flat cookies. Which honestly, flat cookie tastes just as good to me!

Step Four: Add the M&M’s or Other Candy

Once the dry ingredients are incorporated, add the M&M and chocolate chips combination to your batter by hand. In this process, your M&M’s might become cracked here. It’s ok, I think it adds character and they will also crack in the baking process. However, if you want to avoid this use mini M&M’s. They might still crack, but overall they tend to hold up better.

Step Five: Scoop and Bake

Line two baking sheets with parchment paper or a silicone mat.

Scoop dough into balls that about 2 – 3 teaspoons in size. Then place, the dough balls evenly spaced on the baking sheets. This batch should yield 3 dozen cookies, but that can vary depending on the size of cookie balls.

Place the cookies into an oven that has been preheated to 350 degrees for 11 – 13 minutes. The time can vary depending on your oven and your personal taste. I like my cookies more on the done side so I cook them for the full 13 minutes.

Step Six: Add Remaining M&M”s in by Hand

When the cookies are done baking, remove them from the oven and immediately place the remaining M&M’s by hand. It is important to do this right when the cookies come out of the oven so that the M&M’s stay in place.

Making Double Chocolate Chip Cookies Visual Steps

How to Make Double Chocolate Chip Cookies Video on Jumprope

Valentines Chocolate Chocolate Chip Cookies With M&M’s by lifeonwesterlycreek on Jumprope.

Freezing Cookie Dough

This recipe makes 36 cookies and it’s more than we would eat in a couple of days. My solution is to freeze some of the cookie dough so we can enjoy it later with friends and family. (Ok, or just the two of us — and I tend to eat these frozen and raw– shhhhhh — I know it is bad and I do not recommend eating raw cookie dough.)

To freeze the dough:

  1. Scoop the dough into balls as if you were making cookies.
  2. Place the dough balls on parchment paper
  3. Freeze cookie dough balls for an hour.
  4. Once the dough is frozen, place the cookie balls into a freezer bag and zip shut.
  5. Allow the dough to come to room temperature (about 1 – 2 hours) before baking.

The dough can be stored for three months in the freezer.

Double Chocolate Chip Cookies Bite
Double Chocolate Chip Cookies Bite
Double Chocolate Chip Cookies with M&Ms

Double Chocolate Chip Cookies

There is only one word to describe Double Chocolate Chip Cookies with M&M's — YUMMMMMMMMMMMM!!!
No ratings yet
Prep Time 10 mins
Cook Time 13 mins
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • Standing Mixer or Hand Mixer
  • Baking Sheets

Ingredients
  

  • 1 cup butter (2 sticks) at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs (large at room temp)
  • 2 tsp vanilla extract
  • 2 cups flour (all-purpose)
  • 2/3 cups cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 cup M&M's – 1/2 cup mixed with chocolate chips and 1/2 cup set aside for decoration after baking.

Instructions
 

  • Beat together on medium speed butter, sugar, brown sugar, eggs, and vanilla in either a stand-up mixer (using the flat beater attachment) or a hand mixer. These are your wet ingredients.
    * You will want to ensure the ingredients are well incorporated and are smooth.
  • Using a whisk, mix the flour, cocoa powder, baking soda, and salt. These are your dry ingredients.
  • Add the dry ingredients to the wet ingredients and mix at low speed, just enough to add ingredients.
  • Once the dry ingredients are incorporated into the wet ingredients, add the M&M and chocolate chips combination to your batter and mix by hand.
  • Line two baking sheets with parchment paper or a silicone mat.
  • Scoop dough into balls that about about 2 – 3 teaspoons in size. Then place, the dough balls evenly spaced on the baking sheets.
  • Place the cookies into an oven that has been preheated to 350 degrees for 11 – 13 minutes. The time can vary depending on your oven and your personal taste.
  • Remove from the oven and place the M&M's that were set aside on top of each cookie for decoration while the cookies are hot.
  • This batch should yield 3 dozen cookies, but that can vary depending on the size of cookie balls.

Notes

  • If possible, set out the butter and eggs two-four hours before starting to mix the wet ingredients. This will allow the ingredients to fully blend together.
  • You want to mix the dry ingredients by hand first to ensure the baking soda is evenly distributed. This ensures an even rise across all cookies.
  • I used pink and red M&M’s for these cookies because Valentine’s day is right around the corner. Use any color or the color that fits the upcoming holiday of your choice.
Products used or recommended
Keyword Chocolate Chocolate Chip Cookies, Cookies, Double Chocolate Chip Cookies, Double Chocolate Chip Cookies with M&M’s
Tried this recipe?Let us know how it was!

Double Chocolate Chip Cookies with M&M’s

Double Chocolate Chip Cookies with M&M’s

There is only one word to describe Double Chocolate Chip Cookies with M&M’s — YUMMMMMMMMMMMM!!!

These cookies are rich, chocolaty, and sure to put a smile on your face. What is better, they take less than 35 minutes from start to finish and you will be saying YUMMMMMMMMMMMM!!

To make these, I used a two cup combo of M&M’s and mini chocolate chips. It was what I had on hand. Some left over Halloween M&M’s and some vegan chocolate chips. (I normally use vegan chocolate chips because they have even more sugar!)

I would recommend using any combination you prefer of chocolate chips, mini chocolate chips, M&M’s and/or mini M&M’s. They all taste great!

Lets Get Started making Double Chocolate Chip Cookies with M&M’s

This cookies are so simple to make. It’s basically a chocolate chip cookie recipe with coco powder and M&M’s. Feel free to add other types of candy. Some tasty options include:

  • Reese’s pieces
  • Butterfinger pieces
  • Crunch bar pieces
  • Rolo’s
  • Almond Joy’s
  • Crushed Oreo’s
  • Whoppers
  • Twix
  • Snickers

Step One: Gather Ingredients

  • 1 cup of butter (2 sticks) at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract

  • 2 cups flour (all purpose)
  • 2/3 cups coco powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups M&M and chocolate chips combo
  • A few M&M’s separated and saved in a separate dish for decoration.
Double-Chocolate-Chip-Cookies-with-MM-Ingredients
Double-Chocolate-Chip-Cookies-with-M&M’s-Ingredients


Step Two: Cream Ingredients

Beat together butter, sugar, brown sugar, eggs and vanilla in either a stand up mixer (using the flat beater attachment) or a hand mixer. You will want to ensure the ingredients are well incorporated and smooth. In order to achieve this, your butter has to be at room temperature.


Step Three: Add Dry Ingredients

Add flour, coco powder, baking soda and salt to the mixture. I recommend giving it a good mix by hand first. This will keep the powder from flying all over the place like a dust storm 🙂 (yes, this did happen to me.)

At this step you will want to mix the ingredients until they are just mixed. I know that sounds weird, but it is easy to over mix at this step. If you do the result will be flat cookies. Which honestly, a flat cookies tastes just as good to me!

Once the dry ingredients are incorporated, add the M&M and chocolate chips combination to your batter by hand. In this process your M&M’s might become cracked here. It’s ok, I think it adds character and they will also crack in the baking process. However if you want to avoid this use mini M&M’s. They might still crack, but overall they tend to hold up better.


Step Four: Scoop and Bake

Line two baking sheets with parchment paper or a silicone mat.

Scoop dough into balls that about about 2 – 3 teaspoons in size. Than place the dough balls evenly spaced on the baking sheets. This batch should yield 3 dozen cookies, but that can vary depending on the size of cookie balls.

Place the cookies into an oven that has been preheated to 350 degrees for 10 – 12 minutes. The time can vary depending on your oven and your personal taste. I like my cookies more on the done side so I cook them for the full 12 minutes.

Freezing Cookie Dough

This recipe makes 36 cookies and it’s more than we would eat in a couple of days. My solution is to freeze some of the cookie dough so we can enjoy it later with friends and family. (Ok, or just the two of us —- shhhhhh)

To freeze the dough:

  1. Scoop the dough into balls as if you were making cookies.
  2. Place the dough balls on parchment paper
  3. Freeze cookie dough balls for an hour.
  4. Once the dough is frozen, place the the cookie balls into a freezer bag and zip shut.
  5. Allow the dough to come to room temperature (about 1 – 2 hours) before baking.

The dough can be stored for three months in the freezer.

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In the Mood for Something Else? Try One of These Recipes Instead



Double Chocolate Chip Cookies with M&Ms

Double Chocolate Chip Cookies

There is only one word to describe Double Chocolate Chip Cookies with M&M's — YUMMMMMMMMMMMM!!!
No ratings yet
Prep Time 10 mins
Cook Time 13 mins
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • Standing Mixer or Hand Mixer
  • Baking Sheets

Ingredients
  

  • 1 cup butter (2 sticks) at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs (large at room temp)
  • 2 tsp vanilla extract
  • 2 cups flour (all-purpose)
  • 2/3 cups cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 cup M&M's – 1/2 cup mixed with chocolate chips and 1/2 cup set aside for decoration after baking.

Instructions
 

  • Beat together on medium speed butter, sugar, brown sugar, eggs, and vanilla in either a stand-up mixer (using the flat beater attachment) or a hand mixer. These are your wet ingredients.
    * You will want to ensure the ingredients are well incorporated and are smooth.
  • Using a whisk, mix the flour, cocoa powder, baking soda, and salt. These are your dry ingredients.
  • Add the dry ingredients to the wet ingredients and mix at low speed, just enough to add ingredients.
  • Once the dry ingredients are incorporated into the wet ingredients, add the M&M and chocolate chips combination to your batter and mix by hand.
  • Line two baking sheets with parchment paper or a silicone mat.
  • Scoop dough into balls that about about 2 – 3 teaspoons in size. Then place, the dough balls evenly spaced on the baking sheets.
  • Place the cookies into an oven that has been preheated to 350 degrees for 11 – 13 minutes. The time can vary depending on your oven and your personal taste.
  • Remove from the oven and place the M&M's that were set aside on top of each cookie for decoration while the cookies are hot.
  • This batch should yield 3 dozen cookies, but that can vary depending on the size of cookie balls.

Notes

  • If possible, set out the butter and eggs two-four hours before starting to mix the wet ingredients. This will allow the ingredients to fully blend together.
  • You want to mix the dry ingredients by hand first to ensure the baking soda is evenly distributed. This ensures an even rise across all cookies.
  • I used pink and red M&M’s for these cookies because Valentine’s day is right around the corner. Use any color or the color that fits the upcoming holiday of your choice.
Products used or recommended
Keyword Chocolate Chocolate Chip Cookies, Cookies, Double Chocolate Chip Cookies, Double Chocolate Chip Cookies with M&M’s
Tried this recipe?Let us know how it was!

Chocolate Macarons — with Espresso — So Good!

Chocolate Macarons — with Espresso — So Good!

Chocolate macarons with espresso are melt in your mouth nuggets of French perfection!

Baking macarons will test your patience, but learning how to get these little nuggets right is worth the work! Macarons are great on their own, as accents to your cakes and other deserts. While I am certainly not an expert on macarons, I learned so much baking these chocolate macarons with espresso that I feel like I can help you get started.

First, choose the flavor you like. I chose chocolate macarons with espresso because it’s the prefect flavor. I felt like I needed simplicity as a beginner. However it is important to note that macarons are versatile. You can use a variety of flavors, colors and fillings to create your perfect macaron once you get the basics down.

Let’s get started….

First, start with egg whites. These will need at least 1 hour to come to room temperature. However if possible give the egg whites more time, some sites recommend leaving them out overnight. I was not ready to take that leap and left mine out for 2 – 3 hours.

Tip: There are lots of ways to separate egg whites. I find that if I separate the yolk from the whites between my fingers I have a cleaner separation and I am able to have more whites.

Next, assemble the ingredients and equipment. The basic items you will need for this recipe are listed in the yellow block on the right. I have found that I like to have every thing out and measured. before I start. This way when I bake it’s more relaxing, organized and leaves less room for errors.

Speaking of measurement, for this recipe I used the volume method of measurement. While I prefer the weight method, I wanted to keep this recipe easy for beginners and I was not sure everyone would have a scale. When measuring, be sure your cups, tablespoons, etc are level. Macarons are temperamental and you will want your measurements to be accurate.

The next step is to combine the flour, powdered sugar, coco powder and espresso powder. What’s important here is that everything is blended in a food processor and sifted three times. Even though the almond flour might say “super fine” it still needs to be blended and sifted. This will allow you to achieve the super smooth dome macarons are famous for.

After blending and sifting, it’s on to your egg whites. Here you want to use a mixer and blend the egg whites until they are foamy. I mean really foamy. This will help you to achieve the stiff peaks.

Once foamy, add the sugar to your egg whites one spoonful at a time. Adding sugar slowly is necessary to form stiff peaks. (Whatever you do, do not pour it in all at once. Macrons are temperamental and there are no short cuts.)

The next step is to add about 1/3 of the sifted mixture to the egg whites at a time. You will want to use a spatula and gently fold together the ingredients. This is known as macaronage.

As with all things macarons, macaronage is tricky. You will want to fold together until you see a figure 8, roughly about 25 – 35 turns. Once the batter starts to form ribbons you are close. The ultimate test is to make a figure 8 with the batter and the shape holds while you hold your spatula stop there. However, if you see a figure 8 and it quickly disappears you have over mixed. If you cannot make a figure 8 keep mixing.

Photo Credit: Reality Bakes https://realitybakes.com/macarons-with-lemon-curd-buttercream/
(I was too excited when I achieved this and forgot to grab my camera)

Great British Baking Show Bake

Season 1, Episode 2,
Show Stopper

These chocolate macarons with espresso were my greatest baking challenge to date!

Background, the third bake of S1E2 consisted of three challenges (Petit fours; Meringues, Choux Pastry and Macrons), being realistic and wanting to enjoy the journey I made only one of the challenges, macarons.

These little chocolate macarons took me three tries to get close to the ideal.

* The first attempt I over mixed the batter and the chocolate macarons were runny. The result was no feet and just blobs. But they still tasted great.

* The second attempt I under mixed the batter and the chocolate macaron batter was too thick. The domes separated and the feet spread out.

* The third attempt was better, I had domes and feet. But the overall look was good, but not macaron perfect.

All and all I am happy with how the chocolate macarons came out and I am even happier I did not give up. I felt like this was something I would get better at over time. I also wanted to get better at making macarons in general. I always see them as accents on cakes and I want to be able to do that someday (soon)

Count: 6 down and 272 to go!

Chocolate Macarons with Espresso Ingredients and Equipment

Ingredients
* Almond flour
* Powdered sugar
* Coco powder
* Espresso powder
* Egg whites
* Sugar
* Butter
* Milk
* Vanilla

Equipment
* Food processor
* Mixer
* Cookie sheet
* Parchment paper

Now your ready to pipe! You have a couple of options here. You can purchase a silicone baking sheet with the macaron template on it or even an entire macaron kit. I opted to use a template printed from the internet and traced on to the parchment paper. I then turned the parchment paper over so that the cookies would not bake with ink on them. (Yep, I actually had to learn that the hard way on my second batch. I still ate them, ink and all.)

When it comes to piping use a 1/2 tip or something close to that size. Pipe the batter out at a slight angle, pressing into it a little so you form a dollop rather than making a circle (if you try to make a circle you will see the lines and it looks like, well you know). This took me several tries before I was better at it. After you have piped the circle you will have have a tip on each cookie. Simply dip your finger in water and gently rub over the tip. This will help to give you a smooth dome.

Once you are done piping, tap the tray on a hard surface five times. Don’t be gentle here, but don’t be violent either. This step will help to release air bubbles.

Let the macarons sit at room temperature until you can gently slide your finger over the top. By following this step, you are forming the dome that allows the infamous macarons feet to grow from underneath while baking. This step can take anywhere from 15 minutes to an hour. I live in Denver where it is dry and it took about 35 minutes.

Than bake at 300 degrees for 17 minutes and allow to cool. Once cooled pipe in the butter cream in the center of a macaron and sandwich two sides together. It’s best to wait until the next day to eat the macaron. But if your like me, you will eat a few right away. In fact we ate half the batch of chocolate macarons with espresso right then and there — and we didn’t feel bad about it!

So good and Ella (my dog) is
praying for a crumb to drop:)

In the mood to bake something different? Try one of these instead.

* Perfect Biscuits
* Tres Leche Mango Cake
* Ugly Delicious Cinnamon Rolls

Chocolate Macarons with Espresso

Chocolate Macarons with Espresso

Chocolate macarons with espresso are melt in your mouth nuggets of French perfection!
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Prep Time 30 mins
Cook Time 17 mins
Course Cookies, Dessert
Cuisine French

Equipment

  • Stand Mixer
  • Hand Mixer

Ingredients
  

Macarons

Buttercream Filling

Instructions
 

Macarons

  • Line two sheet pans with parchment paper or silicone baking sheet.
    *I used parchment paper and a template from the internet to draw out 1.5 inch circles.
  • Combine the powdered sugar, almond flour, espresso powder and cocoa powder. This is the dry mixture. Than using a food processor, pulse the mixture. The goal here is to create as fine as a dust as possible. You cannot over due this step.
  • Than using a food processor, pulse the mixture. The goal here is to create as fine as a dust as possible. You cannot over due this step.
  • Sift the dry mixture 2 – 3 times. This step is necessary to have a smooth dome.
  • Using a mixer with a whip attachment whip the egg whites until foamy. Than slowly, one spoonful at a time, add the sugar.
    * Adding sugar slowly is necessary to form stiff peaks. (Whatever you do, do not pour it in all at once. Macrons are temperamental and there are no short cuts.)
    Whip on medium-high speed until stiff peaks forms, about 5-7 minutes.
  • Add about 1/4 of the dry ingredients to the egg whites. Use a spatula to GENTLY fold until combined. Continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  • Transfer batter into pastry bag.
  • Place 4 dots of the batter in each corner of the baking sheet, and place a piece of parchment paper over it. This will keep the baking sheet in place.
  • Pipe the macarons into the circles on the baking sheet.
  • Once pipped, tapped the baking sheet on counter three times to release any air bubbles trapped in the batter.
  • Let macarons rest for 30 – 60 minutes until you can gently glide your finder across the top.
  • Preheat oven to 300 degrees.
  • Bake the macarons for 17 minutes, until the feet have risen and the macarons don’t stick to the parchment paper.
  • Transfer the macarons to a wire rack to cool completely before filling.

Buttercream Filling

  • Using a mixer, beat the butter on medium to high speed until creamy. This takes about 2 minutes.
  • Reduce speed to medium and add the confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until fluffy, about 5 minutes.
  • Add milk 1 – 2 tsp at a time as needed.
  • Add vanilla, and beat until smooth.

Assembly

  • Transfer the buttercream into a piping bag.
  • Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich (like an oreo). Repeat with remaining macaron shells and buttercream.
  • Place in an air tight container for 24 hours. (if you can wait that long)
Keyword Chocolate Chocolate Chip Cookies, Chocolate Espresso Macarons, Chocolate Macarons, Macarons
Tried this recipe?Let us know how it was!