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
Scale
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.
