Description
These espresso chocolate chip cookies put a bold, coffee-forward spin on the classic cookie everyone knows and loves. Browned butter adds rich, nutty depth, while finely ground espresso sharpens the chocolate flavor and gives each bite a bakery-style edge. If you love coffee desserts, these cookies are guaranteed to hit the spot.
Ingredients
Scale
- 14 tablespoons unsalted butter
- 1 tablespoon finely ground espresso
- ½ cup plus 2 tablespoons light brown sugar
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1⅔ cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- Brown the Butter: Add the butter to a stainless steel saucepan and cook over medium heat, stirring constantly. After several minutes, the butter will foam, then darken as golden-brown bits form on the bottom of the pan. Once it smells nutty and turns a deep amber color, immediately transfer all of the butter—including the browned bits—into a mixing bowl.
- Add the Espresso: Stir the ground espresso directly into the hot browned butter. Set the bowl aside and allow the mixture to cool completely to room temperature before continuing.
- Mix in the Sugars: Whisk the brown sugar and granulated sugar into the cooled butter. Continue whisking for about one minute, until smooth and glossy.
- Incorporate the Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract. Whisk just until fully combined and cohesive.
- Add the Dry Ingredients: Gently fold in the flour, baking soda, salt, and chocolate using a spatula. Mix only until no dry streaks remain—do not overwork the dough.
- Portion and Chill: Scoop the cookie dough onto a parchment-lined baking sheet. Transfer the entire tray to the freezer and chill for at least 3–4 hours. For best flavor and texture, let the dough rest overnight.
- Bake the Cookies: When ready to bake, preheat the oven to 350°F (180°C). Arrange the frozen dough balls on a lined baking sheet, spacing them at least 2 inches apart. Bake for 10–12 minutes, until the edges are set and lightly golden while the centers remain soft and pale.
- Cool and Enjoy: Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
- Measure flour carefully: Fluff the flour first, spoon it into your measuring cup, and level it off. Scooping directly from the bag can pack in too much flour. A kitchen scale gives the most accurate results.
- Chilling matters: Resting the dough overnight deepens flavor and improves texture—worth the wait.
- Perfectly round cookies: If cookies spread unevenly, use a round cookie cutter to gently shape them immediately after baking.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 4 days.
- Freezing: After freezing dough balls solid, store them in a freezer-safe bag or container for up to 3 months. Bake straight from frozen when cravings hit.
- Prep Time: 2 hours 50 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 serving
- Calories: 295 kcal
- Sugar: 23 g
- Sodium: 181 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 79 mg