If you are a cookie lover who craves a perfect blend of rich chocolate and bold espresso, you are in for a real treat with this Espresso Chocolate Chip Cookies Recipe. These cookies bring together the deep nutty notes of browned butter with the intense aroma of espresso powder, creating a cookie experience that is both comforting and invigorating. The combination of gooey semi-sweet chocolate chips and the subtle coffee kick makes every bite a delightful surprise. Whether for a cozy afternoon snack or a special dessert, these cookies are sure to become one of your favorites—and your friends will be begging for the recipe.
Ingredients You’ll Need
Preparing these cookies requires just a handful of simple yet essential ingredients. Each one plays a crucial role in crafting that perfect balance of flavor, texture, and color, making the process straightforward and joyful.
- Unsalted butter (14 tablespoons / 1¾ sticks): Browning the butter adds a wonderfully nutty depth that elevates the cookie flavor.
- Ground espresso or espresso powder (1 tablespoon): This packs a punch of coffee flavor that complements the chocolate beautifully.
- Light brown sugar (½ cup plus 2 tablespoons): Adds moisture and a subtle molasses flavor to keep cookies soft and chewy.
- Granulated sugar (½ cup): Balances sweetness while helping achieve the perfect crisp edges.
- Large egg, room temperature (1): Binds ingredients and lends richness.
- Large egg yolk, room temperature (1): Boosts tenderness and chewiness in the dough.
- Vanilla extract (2 teaspoons): Enhances and rounds out all other flavors.
- All-purpose flour (1â…” cups plus 1 tablespoon): The structure of your cookies, contributing to just the right crumb.
- Baking soda (1 teaspoon): Helps the cookies spread and rise for ideal texture.
- Salt (1 teaspoon): Balances the sweetness and intensifies the chocolate and coffee flavors.
- Semi-sweet chocolate chips or chopped chocolate (¾ cup): Melts into gooey pockets of chocolate throughout each cookie.
How to Make Espresso Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by melting your unsalted butter over medium heat in a stainless steel pan, stirring constantly. This part is magical because as the butter melts, it will begin to brown and develop a nutty, caramel-like aroma. When you see that beautiful amber color, remove it from heat immediately—this browned butter will add such richness to your cookies. Stir in the tablespoon of espresso powder now so it dissolves evenly, infusing the butter with coffee flavor while cooling.
Step 2: Mix Sugars and Wet Ingredients
In a bowl, whisk together your cooled browned butter with the light brown sugar and granulated sugar until combined. Then add the egg, egg yolk, and vanilla extract. Whisk everything until the mixture is smooth and glossy. This mixture serves as the deliciously rich base that will carry the flour and chocolate chips.
Step 3: Combine Dry Ingredients
In another bowl, combine the all-purpose flour, baking soda, and salt. Gently fold these dry ingredients into the wet mixture until just combined to avoid overmixing, which can toughen your cookies. Finally, stir in the semi-sweet chocolate chips or chopped chocolate so every bite gets those melty chocolate pockets that make these cookies irresistible.
Step 4: Chill the Dough
This step is important for developing flavor and texture. Scoop your cookie dough onto a baking sheet and chill it for 3 to 4 hours, or better yet, overnight. Chilling solidifies the butter, controlling how much the cookies spread while baking and letting the espresso and brown butter flavors meld together deeply.
Step 5: Bake
When you’re ready to bake, preheat your oven to 350°F (175°C). Place your chilled dough balls 2 to 3 inches apart on a parchment-lined baking sheet to allow enough room for spreading. Bake for 10 to 12 minutes or until the edges turn a lovely golden brown. The centers may look slightly underbaked, but they’ll firm up as the cookies cool.
Step 6: Optional Finishing Touch
Right after taking the cookies out of the oven, sprinkle a pinch of flaky sea salt on top. This elevates the sweet and savory balance wonderfully. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
How to Serve Espresso Chocolate Chip Cookies Recipe
Garnishes
A light sprinkle of flaky sea salt or a dusting of espresso powder adds a final flourish that enhances both the coffee and chocolate notes in these cookies. For extra fun, drizzle melted dark chocolate over the cooled cookies to impress your guests.
Side Dishes
Pair these flavorful Espresso Chocolate Chip Cookies with a glass of cold milk or a creamy cappuccino to amplify their coffee essence. They’re also delightful alongside a scoop of vanilla ice cream for an indulgent dessert experience.
Creative Ways to Present
Arrange the cookies stacked on a rustic wooden platter with small cups of espresso or coffee shots for a charming coffee-break spread. You can also sandwich a dollop of mascarpone or whipped cream between two cookies for a decadent twist that will wow any crowd.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They will stay soft and flavorful for up to five days, making them a wonderful treat to savor throughout the week.
Freezing
You can freeze the cookie dough balls before baking or freeze baked cookies. For dough, freeze on a tray until firm and then transfer to a sealed bag—bake straight from frozen, adding a couple extra minutes to baking time. Baked cookies freeze well in airtight containers for up to three months.
Reheating
To revive the just-baked warmth and gooey texture, reheat cookies in a warm oven at 300°F (150°C) for about 5 minutes or pop them in the microwave for 10 to 15 seconds. This brings back the melty chocolate and aromatic espresso notes perfectly.
FAQs
Can I use instant coffee instead of espresso powder?
Yes, instant coffee works as a substitute, but espresso powder has a more concentrated and rich flavor that better complements the chocolate. Use less instant coffee if substituting, about half the amount, to avoid bitterness.
Why do I need to brown the butter?
Browned butter adds a deep, nutty flavor that regular melted butter cannot replicate. It makes your cookies taste more complex and adds an irresistible aroma that pairs beautifully with the espresso.
How long should I chill the dough?
Chilling for at least 3 to 4 hours is recommended to firm up the dough and develop flavors fully. If possible, chill overnight for the best texture and even more pronounced flavor.
Can I use a different type of chocolate?
Absolutely! While semi-sweet chocolate is classic, you can experiment with dark chocolate for a stronger cocoa taste or milk chocolate for a sweeter cookie. Just be mindful of the sweetness level to keep the balance right.
What makes these cookies chewy?
The combination of both an egg and an egg yolk, along with the browned butter and brown sugar, contributes to the perfect chewy texture that makes these cookies so delightful to bite into.
Final Thoughts
You are going to fall head over heels for this Espresso Chocolate Chip Cookies Recipe. The marriage of browned butter, espresso, and luscious chocolate chips creates a cookie that’s far from ordinary—rich, tender, and bursting with flavor. So go ahead, try making these cookies, share them with loved ones, and enjoy the warm smiles they bring. Baking these cookies isn’t just about the final treat; it’s about savoring every moment of the journey while filling your kitchen with heavenly aromas.
Print
Espresso Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 22 minutes (including chilling time)
- Yield: 23 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the rich flavors of Espresso Chocolate Chip Cookies, where nutty browned butter meets robust espresso powder and sweet semi-sweet chocolate chips. These cookies are perfectly chewy with a slightly crisp edge, enhanced by a deep coffee aroma and a hint of vanilla. Ideal for coffee lovers seeking a sophisticated twist on a classic treat.
Ingredients
Butter and Espresso
- 14 tablespoons (1¾ sticks) unsalted butter
- 1 tablespoon ground espresso or espresso powder
Sugars and Wet Ingredients
- ½ cup plus 2 tablespoons light brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1â…” cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 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 while stirring constantly. Continue cooking until the butter turns an amber brown color and releases a nutty aroma. Remove the pan from heat, stir in the espresso powder, and allow the browned butter mixture to cool to room temperature.
- Mix Sugars and Wet Ingredients: In a separate bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until smooth. Add the large egg, egg yolk, and vanilla extract, whisking until all ingredients are fully combined and the mixture is uniform.
- Combine Dry Ingredients: Gently fold in the all-purpose flour, baking soda, and salt until just incorporated to form the cookie dough. Then, mix in the semi-sweet chocolate chips or chopped semi-sweet chocolate evenly throughout the dough.
- Chill the Dough: Scoop the dough onto a flat surface or baking sheet and refrigerate for 3 to 4 hours, or ideally overnight, to develop optimal texture and flavor.
- Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and space the chilled dough balls 2 to 3 inches apart. Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges and set in the center.
- Optional Topping and Cooling: Immediately after baking, sprinkle the warm cookies with flaky sea salt if desired. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Use room temperature eggs for better mixing and dough consistency.
- Browning the butter brings a nutty depth of flavor, essential for this recipe’s distinct taste.
- Chilling the dough is crucial to prevent spreading and to develop richer flavors.
- Flaky sea salt on top enhances the chocolate and espresso notes but is optional.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
