“`html
If you adore the rich flavors of chocolate paired with a subtle coffee kick, then you are going to fall head over heels for this Espresso Chocolate Chip Cookies Recipe. These cookies combine the nutty depth of browned butter, the bold complexity of espresso, and the comforting sweetness of semi-sweet chocolate chips, creating a perfectly balanced treat that’s soft on the inside with just the right amount of crispiness on the edges. Whether you’re baking for an afternoon pick-me-up or impressing friends at your next get-together, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
Behind every delicious cookie is a handful of simple ingredients that play essential roles—from flavor to texture to that golden color we all love. Each key ingredient in this Espresso Chocolate Chip Cookies Recipe is chosen to bring out the best in every bite.
- Unsalted butter (14 tablespoons or 1¾ sticks): Browning it unlocks a rich, nutty aroma that’s unmatched in cookie baking.
- Ground espresso or espresso powder (1 tablespoon): Adds a wonderful coffee depth without overpowering the chocolate.
- Light brown sugar (½ cup plus 2 tablespoons): Brings moisture and caramel notes for a soft, chewy texture.
- Granulated sugar (½ cup): Provides sweetness and helps create crisp edges on the cookies.
- Large egg and egg yolk (room temperature): The yolk adds richness while the egg helps bind everything together perfectly.
- Vanilla extract (2 teaspoons): Enhances the overall flavor with a warm, familiar touch.
- All-purpose flour (1â…” cups plus 1 tablespoon): The base that provides structure to the dough.
- Baking soda (1 teaspoon): Gives the cookies a light lift and perfect spread.
- Salt (1 teaspoon): Balances the sweetness and heightens the chocolate flavor.
- Semi-sweet chocolate chips or chopped chocolate (¾ cup): The star ingredient for melty, gooey chocolate pockets throughout each cookie.
How to Make Espresso Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by melting the butter in a stainless steel pan over medium heat. Stir it constantly until it turns a gorgeous amber brown and releases a nutty aroma. This step is pure magic—it infuses your cookies with a deep, almost caramel-like flavor that is simply irresistible. Once browned, remove the pan from heat and stir in the espresso powder. Allow this mixture to cool to room temperature before moving forward so it won’t cook the eggs.
Step 2: Mix Sugars and Wet Ingredients
Into a bowl, whisk the cooled browned butter together with the light brown sugar and granulated sugar until well combined. Next, add the egg, egg yolk, and vanilla extract, whisking everything until the mixture is smooth and glossy. This stage is where your dough begins to take form and the promise of deliciousness starts to build.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, and salt. Folding this mixture gently into the wet ingredients creates the cookie dough. Then stir in the chocolate chips or chopped chocolate, ensuring every spoonful of dough will carry that perfect chocolate hit.
Step 4: Chill the Dough
For the best texture, scoop the dough onto a baking sheet and refrigerate it for at least 3-4 hours or ideally overnight. Chilling lets the flavors deepen and the dough firm up, which prevents the cookies from spreading too much and keeps them thick and chewy.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Arrange the chilled dough balls 2-3 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, watching for golden edges and a slightly soft center—the hallmark of a perfectly baked cookie. This window helps secure a tender, yet crisp-edged texture.
Step 6: Finish and Cool
Optional but highly recommended—sprinkle with flaky sea salt immediately after baking to heighten that savory-sweet contrast. Let the cookies cool right on the baking sheet before transferring them to a wire rack, allowing them to set and preserve their perfect chewiness.
How to Serve Espresso Chocolate Chip Cookies Recipe
Garnishes
A light dusting of powdered sugar or a pinch of flaky sea salt elevates your cookies from irresistible to unforgettable. These small touches highlight the espresso’s rich notes and the chocolate’s sweetness, creating a flavor balance that surprises and delights in every bite.
Side Dishes
Pairing these cookies with a scoop of vanilla bean ice cream or a small glass of cold milk makes for a classic combination that never fails to satisfy. Alternatively, a steaming cup of coffee or a chocolate mocha only enhances the espresso undertones and makes your treat feel like a little luxury break.
Creative Ways to Present
For a fun twist, sandwich two cookies with a generous spoonful of coffee-infused buttercream or mascarpone cream cheese filling. You can also crumble them over a bowl of homemade pudding or yogurt parfait to add crunch and flavor. Presentation like this makes the Espresso Chocolate Chip Cookies Recipe perfect for parties, gifts, or indulgent self-treats.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days, making it easy to enjoy them throughout the week without losing any of their charm.
Freezing
You can freeze the cookie dough balls separately on a sheet pan before transferring to a freezer-safe bag for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then bake as usual. You can also freeze fully baked cookies in an airtight container for up to a month; just let them thaw at room temperature.
Reheating
To enjoy cookies fresh from the oven sensation any time, warm them gently in a preheated 300°F oven for 5-7 minutes or microwave for 10-15 seconds. This revives their gooey texture and intensifies the espresso and chocolate flavors beautifully.
FAQs
Can I use instant coffee instead of espresso powder?
Yes! Instant coffee granules can be substituted if you don’t have espresso powder, but espresso powder usually offers a more concentrated and richer coffee flavor that complements chocolate perfectly.
Why do I need to brown the butter?
Browned butter adds a deep, nutty flavor that regular melted butter can’t achieve. It gives these cookies a layer of complexity and richness that makes them truly special.
Can I skip chilling the dough?
Technically, yes, but chilling the dough improves texture and flavor significantly. It helps the cookies keep their shape and develop a richer taste, so it’s highly recommended.
What’s the best chocolate to use for these cookies?
Semi-sweet chocolate chips or chopped semi-sweet chocolate work best for a perfect balance of sweetness and chocolate intensity, but you can experiment with dark or even milk chocolate to suit your taste.
How do I make my cookies chewier?
Including both an egg and an egg yolk, as in this recipe, already makes these cookies wonderfully chewy. Also, chilling the dough and not overbaking will keep them soft and chewy inside.
Final Thoughts
Now that you’ve got the full scoop on this decadent Espresso Chocolate Chip Cookies Recipe, there’s no reason to wait. These cookies offer an unforgettable flavor experience that’s as comforting as it is exciting. So go ahead—grab your ingredients, fire up your oven, and treat yourself to a batch of homemade bliss. Happy baking!
“`
Print
Espresso Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 23 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Espresso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the bold, aromatic essence of espresso powder for a sophisticated twist on classic chocolate chip cookies. Chilled dough ensures a perfect texture, with crispy edges and a chewy center, enhanced by the luscious burst of semi-sweet chocolate chips. Perfect for coffee lovers looking to elevate their cookie game.
Ingredients
Wet Ingredients
- 14 tablespoons (1¾ sticks) unsalted butter
- 1 tablespoon ground espresso or espresso powder
- ½ cup plus 2 tablespoons light brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1â…” cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- ¾ cup semi-sweet chocolate chips or chopped semi-sweet chocolate
Instructions
- Brown the Butter: In a stainless steel pan over medium heat, melt the butter while stirring constantly. Continue cooking until the butter turns an amber brown color and emits a nutty aroma. Remove from heat, stir in the espresso powder, and allow to cool to room temperature.
- Mix Sugars and Wet Ingredients: In a large bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until combined. Add the egg, egg yolk, and vanilla extract, whisking until the mixture is smooth and fully combined.
- Combine Dry Ingredients: Gradually fold in the all-purpose flour, baking soda, and salt until the dough comes together. Incorporate the semi-sweet chocolate chips or chopped chocolate evenly throughout the dough.
- Chill the Dough: Using a spoon or cookie scoop, place dough balls onto a baking sheet. Chill the dough in the refrigerator for 3-4 hours or preferably overnight to enhance texture and flavor.
- Bake: Preheat the oven to 350°F (175°C). Arrange chilled dough balls 2 to 3 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Finish and Cool: Optional: Immediately sprinkle the warm cookies with flaky sea salt to enhance flavor. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Room temperature eggs help achieve a smoother batter and better texture.
- Chilling the dough significantly improves the cookie’s flavor and prevents spreading during baking.
- Using browned butter adds a deep, nutty flavor that complements the espresso and chocolate.
- Flaky sea salt garnish is optional but highly recommended for a savory-sweet finish.
- Store cookies in an airtight container at room temperature for up to 5 days.
