Viet Iced Coffee Cookies

These soft, crispy, chewy cookies are flavored with real espresso and rippled with both white and dark chocolate chips to resemble the rich taste of Vietnamese coffee with condensed milk on ice!

The big secret to these cookies – they don’t actually have Vietnamese coffee in them! Incorporating ground coffee would give it a granular texture, and incorporating lots of brewed coffee to give it that flavor is a no-go for cookies, so I decided to use a ton of good-quality espresso powder instead. Doing that gives it a strong, robust coffee flavor that resembles the intensity of black Vietnamese coffee!

Ingredients

Makes about 12 cookies

8 Tbsp (1 stick) unsalted butter

1 cup (125g) all-purpose flour

1/2 tsp baking soda

3 Tbsp (10g) espresso powder

Pinch of salt

1/2 cup (113g) brown sugar

2 tbsp (25g) granulated sugar

1 large egg

1.5 oz (3 tbsp) bittersweet chocolate

4 oz (1/2 cup) white chocolate

Instructions

Cook butter in a medium saucepan over medium heat, stirring periodically, until it foams, then browns. It’ll smell nutty and caramelly and you should see brown solids.

Pour into a large bowl, make sure to get all those delicious solids, and let cool slightly, about 10 minutes.

Meanwhile, whisk flour, espresso powder, baking soda, and salt in a medium bowl.

Beat the sugars together with the browned butter until incorporated. Beat in eggs and vanilla until mixture lightens and thickens.

Mix in flour mixture with a spatula until just combined, don’t overmix.

Mix in chocolates. Refrigerate dough for 15 minutes. Cookie dough can also be frozen, let it thaw for an hour.

Preheat oven to 375F. Using a 1 oz cookie scoop, scoop out balls of dough and place on parchment-lined baking sheet. Make sure it’s parchment – I’ve used silicon baking mats and the cookies’ edges split.

Bake cookies for 6 minutes. Take out baking sheet and bang sheet once on the oven rack to create chewy ripples and edges. Bake for another 4-5 minutes until edges are form and the top isn’t wet.

Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely.