If you love the rich, complex marriage of coffee and chocolate in your desserts, then this Espresso Chocolate Chip Cookies Recipe is going to be your new obsession. These cookies boast a beautifully nutty browned butter base, enhanced by the deep, robust flavor of espresso powder and studded with melty semi-sweet chocolate chips. Each bite offers a perfect balance of sweet and slightly bitter notes that make these cookies utterly addictive and utterly unforgettable.
Ingredients You’ll Need
Everything in this recipe is simple but crucial—each ingredient plays a key role in building the flavor, texture, and appearance of the cookies. From the browned butter’s nuttiness to the espresso’s aromatic depth, each element adds something special.
- 14 tablespoons (1¾ sticks) unsalted butter: Browning the butter gives a rich, toasted flavor that elevates the entire cookie.
- 1 tablespoon ground espresso or espresso powder: Provides that bold coffee kick without overwhelming sweetness.
- ½ cup plus 2 tablespoons light brown sugar: Adds moistness and subtle caramel undertones that keep the cookies chewy.
- ½ cup granulated sugar: Balances sweetness and helps with cookie structure and crisp edges.
- 1 large egg, room temperature: Helps bind ingredients and contributes to the cookie’s tender texture.
- 1 large egg yolk, room temperature: Adds richness and chewiness to the dough.
- 2 teaspoons vanilla extract: Enhances the depth of all other flavors with its sweet aromatic notes.
- 1â…” cups plus 1 tablespoon all-purpose flour: The foundation that gives cookies their shape and softness.
- 1 teaspoon baking soda: Helps the cookies rise and develop perfect texture.
- 1 teaspoon salt: Balances sweetness and enhances the espresso and chocolate flavors.
- ¾ cup semi-sweet chocolate chips or chopped semi-sweet chocolate: Melts into gooey pockets of chocolate deliciousness in every bite.
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, stirring constantly. Watch closely as the butter transitions to a rich amber color and fills the kitchen with a nutty aroma—that’s your cue to remove it from heat. Stir in the espresso powder while the butter cools to let those flavors mingle and intensify.
Step 2: Mix Sugars and Wet Ingredients
Once the browned butter has cooled to room temperature, whisk it together with the light brown sugar and granulated sugar until smooth and combined. Then, add the egg, egg yolk, and vanilla extract. Whisk everything together until you achieve a silky, unified mixture.
Step 3: Combine Dry Ingredients
Time to bring together your dry ingredients! Gently fold in the all-purpose flour, baking soda, and salt. This step forms your cookie dough’s backbone. Next, mix in the chocolate chips or chopped chocolate to distribute those pockets of melty sweetness all through the dough.
Step 4: Chill the Dough
Scoop your dough onto a baking sheet and refrigerate for at least 3 to 4 hours. If you can wait overnight, even better—chilling enhances the flavors, firms the dough for easier handling, and gives the cookies that irresistible chewy texture once baked.
Step 5: Bake
Preheat your oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, spacing them 2 to 3 inches apart to allow for spreading. Bake for 10 to 12 minutes—you’re looking for edges to turn golden while the centers stay soft. This keeps the cookies perfectly chewy with crisp edges.
Step 6: Finish and Cool
For a little extra gourmet touch, sprinkle the cookies with flaky sea salt immediately after removing them from the oven—it enhances all the flavors wonderfully. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Espresso Chocolate Chip Cookies Recipe
Garnishes
A simple sprinkle of flaky sea salt is a game-changer, bringing out every note of espresso and chocolate. For an elegant touch, dust lightly with cocoa powder or add a few extra chocolate shavings on top while the cookies are still warm.
Side Dishes
These cookies pair beautifully with a glass of cold milk or a cup of freshly brewed coffee or espresso for that extra jolt. If you want to create a dessert plate, consider serving alongside a scoop of vanilla bean ice cream or a dollop of whipped cream.
Creative Ways to Present
Stack these cookies on a rustic wooden board for a cozy gathering or package them in a pretty box tied with twine to gift to friends. For special occasions, sandwich two cookies with espresso-infused buttercream or mascarpone for a decadent treat that doubles as a mini dessert.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to five days. To keep them soft, add a slice of bread inside the container—the cookies will absorb moisture gently from the bread, maintaining perfect chewiness.
Freezing
You can freeze the cookie dough itself! Scoop the dough balls onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen by adding an extra minute or two to the baking time. Alternatively, baked cookies freeze well wrapped tightly in plastic wrap and kept in an airtight container for up to three months.
Reheating
Warm leftover cookies in the microwave for 10 to 15 seconds to revive that fresh-baked softness, or pop them in a 300°F oven for 5 minutes. This little step makes each bite taste like they just came out of the oven again.
FAQs
Can I use instant coffee instead of espresso powder?
Yes, instant coffee works in a pinch! Espresso powder delivers a more concentrated flavor, but instant coffee will still bring that wonderful coffee note to your cookies.
Why do I need to chill the dough for the Espresso Chocolate Chip Cookies Recipe?
Chilling the dough solidifies the fats, slows gluten development, and allows the flavors to meld. This prevents cookies from spreading too much and helps develop a tender, chewy texture.
Can I substitute dark chocolate for semi-sweet chocolate in this recipe?
Absolutely! Dark chocolate adds a richer, more intense flavor that pairs beautifully with espresso. Just be mindful of the bitterness if you prefer a sweeter cookie.
What if I don’t have browned butter? Can I skip that step?
While browned butter adds incredible depth and nuttiness, you can use melted butter that hasn’t been browned. Just know the flavor won’t be quite as complex or rich, but your cookies will still be delicious.
How do I make the cookies crispier?
For crispier cookies, try baking a minute or two longer and use less brown sugar, as brown sugar contributes to chewiness. Also, don’t chill the dough as long if you want thinner, crisper edges.
Final Thoughts
There’s something truly special about these Espresso Chocolate Chip Cookies Recipe—how the rich espresso and browned butter come together to create a flavor experience that’s both comforting and sophisticated. Whether you’re baking a batch for friends or treating yourself, these cookies promise to brighten your day with every bite. Grab your ingredients, warm up the oven, and let these little coffee-kissed delights steal the show in your kitchen!
Print
Espresso Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 23 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Espresso Chocolate Chip Cookies combine rich brown butter, bold espresso powder, and melty semi-sweet chocolate for a sophisticated twist on a beloved classic. With a perfect balance of deep coffee flavor and sweet chocolate, these cookies are irresistibly chewy and flavorful. Ideal for coffee lovers and cookie enthusiasts alike, this recipe uses browned butter for added nuttiness and requires chilling the dough to develop the best texture.
Ingredients
Wet Ingredients
- 14 tablespoons (1¾ sticks) unsalted butter
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 tablespoon ground espresso or espresso powder
- ½ cup plus 2 tablespoons light brown sugar
- ½ cup granulated sugar
- 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, melt the butter over medium heat, stirring constantly until it turns amber brown and develops a nutty aroma. Remove from the heat, stir in the espresso powder, and allow the mixture to cool to room temperature.
- Mix Sugars and Wet Ingredients: In a bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until combined. Add the egg, egg yolk, and vanilla extract, whisking thoroughly to blend.
- Combine Dry Ingredients: Gently fold in the all-purpose flour, baking soda, and salt until a dough forms. Incorporate the semi-sweet chocolate chips or chopped semi-sweet chocolate evenly throughout the dough.
- Chill the Dough: Scoop the dough onto a baking sheet, cover, and chill in the refrigerator for 3 to 4 hours, or preferably overnight to achieve the best texture and flavor development.
- Bake: Preheat the oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet spaced 2 to 3 inches apart. Bake for 10 to 12 minutes, or until the cookies are golden around the edges.
- Cool and Finish: Optionally, sprinkle flaky sea salt over the cookies immediately after baking. Allow them to cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is essential for developing the flavors and achieving a chewy, perfectly textured cookie.
- Use good quality espresso powder for the best coffee flavor impact.
- Browned butter adds a rich, nutty depth to the cookies—be careful not to burn it.
- Sprinkling with flaky sea salt enhances the flavor contrast and adds a gourmet touch.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
