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

Scale

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
1⅔ 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

Cook Mode Prevent your screen from going dark

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.