Cuban Coffee Cookie Recipe

3/4 cup light brown sugar, divided. 1/4 cup and 1/2 cup
2 3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon instant espresso powder (or dark roasted instant coffee)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 large egg yolk
1 tablespoon vanilla extract
1 cup white chocolate chips
1 cup milk chocolate chips

In a medium saucepan, combine the Cuban Coffee Stout and 1/4 cup brown sugar. Set over medium heat and cook, stirring frequently, until the mixture has reduced and is thick and syrupy. You should about 1/3 cup. Transfer to heatproof bowl and cool slightly.

Sift the flour, cocoa powder, espresso powder, baking powder, baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and remaining 1/2 cup of brown sugar on medium speed until light and fluffy, about 3 minutes. One at a time, add the eggs and egg yolk, beating well after each addition. Mix in the vanilla. With the mixer on low, slowly add the cooled Cuban Coffee Stout syrup and beat until incorporated. Add the dry ingredients in two additions, mixing just until everything comes together. Mix in the white chocolate chips and milk chocolate chips until evenly distributed throughout the dough. Cover the bowl and chill the dough in the refrigerator for at least 3 hours, or up to 3 days.

When you’re ready to bake, preheat oven to 325° F. Line a baking sheet with parchment paper.

Using a small cookie scoop (we used a 2 tablespoon scoop), portion the dough into balls. Place them 2 inches apart on the prepared baking sheet. Bake for 12-15 minutes, or until edges are set (the centers may be a little soft, they’ll continue to cook after being removed from the oven). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before removing them to the racks to cool completely.