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
Scale
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.
