Description
These Espresso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the bold taste of espresso and melty semi-sweet chocolate chips for a decadent, gourmet cookie experience. Perfectly chewy with crisp edges, these cookies freeze well and improve in flavor when chilled overnight before baking.
Ingredients
Units
Scale
Wet Ingredients
- 14 tablespoons unsalted butter
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 tablespoon ground espresso
- 1/2 cup plus 2 tablespoons light brown sugar
- 1/2 cup granulated sugar
- 1 2/3 cup plus 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 stainless steel pan over medium heat, cook the butter until the milk solids turn an amber brown color, about 10 minutes. Scrape all the browned butter into a mixing bowl and stir in the ground espresso. Set aside to cool to room temperature, about 20-30 minutes.
- Mix sugars: Whisk in the light brown sugar and granulated sugar for one minute until fully combined and slightly creamy.
- Add eggs and vanilla: Whisk in the large egg, egg yolk, and vanilla extract until smooth.
- Incorporate dry ingredients and chocolate: Gently fold in the all-purpose flour, baking soda, salt, and chopped semi-sweet chocolate chips until just combined, being careful not to overmix.
- Scoop and chill dough: Using a spoon or cookie scoop, portion the dough onto a parchment-lined baking sheet. Freeze the tray for at least 3 to 4 hours, ideally overnight, to develop flavor and texture.
- Bake: Preheat the oven to 350°F (180°C). Remove the frozen dough balls from the freezer and space them at least two inches apart on a baking sheet. Bake for 12 minutes or until the edges turn golden but the centers remain pale and puffy.
- Cool and serve: Let the cookies cool on the baking tray on a wire rack before enjoying.
Notes
- Measure flour with the spoon-level method or use a kitchen scale for accurate measurement to avoid dry, dense cookies.
- Chill cookie dough overnight for the best flavor and chewy texture.
- If cookies bake unevenly, use a round cookie cutter immediately after baking to gently reshape them into perfect rounds.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Freeze scooped dough balls in a freezer bag or airtight container; they keep for 1 to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
