Description
These Espresso Chocolate Chip Cookies combine the rich flavors of browned butter, robust espresso, and semi-sweet chocolate chips for an irresistible treat. With a tender, chewy texture and a subtle coffee kick, they are perfect for coffee lovers and cookie enthusiasts alike.
Ingredients
Scale
Wet Ingredients
- 14 tablespoons unsalted butter
- 1 tablespoon ground espresso
- 1/2 cup + 2 tablespoons light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns a deep amber color and develops a nutty aroma, about 5-7 minutes. Remove from heat and allow it to cool slightly.
- Mix Espresso and Sugars: In a large mixing bowl, combine the ground espresso with the light brown sugar and granulated sugar, stirring to mix evenly.
- Add Eggs and Vanilla: Whisk the whole egg, egg yolk, and vanilla extract into the sugar and espresso mixture until the batter is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in Chocolate Chips: Gently fold the chopped semi-sweet chocolate or mini chocolate chips into the dough, ensuring even distribution without overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and dough to firm up.
- Preheat Oven: Before baking, preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Bake the Cookies: Scoop dough portions onto the baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden and the centers are still puffy and soft.
- Cool Before Serving: Remove cookies from the oven and allow them to cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely before serving.
Notes
- Browned butter adds a rich, nutty flavor to the cookies that elevates their taste.
- Using ground espresso powder intensifies the chocolate flavor while giving a subtle coffee kick.
- Chilling the dough helps prevent spreading during baking and enhances flavor development.
- For softer cookies, bake closer to 10 minutes; for crisper edges, bake slightly longer.
- These cookies store well in an airtight container at room temperature for up to 5 days.
