Description
These Espresso Chocolate Chip Cookies combine rich browned butter with a hint of espresso for a depth of flavor that perfectly complements the sweetness of semi-sweet chocolate chips. The dough is chilled for several hours to develop texture and flavor, resulting in crisp edges and a tender, puffy center with every bite.
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 + 2 tablespoons light brown sugar
- 1/2 cup granulated sugar
- 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 stainless steel pan, cook the butter over medium heat until the solids at the bottom turn an amber brown color, approximately 10 minutes. Scrape all the browned butter into a mixing bowl and stir in the ground espresso, then set aside to cool to room temperature, about 20-30 minutes.
- Add Sugars: Whisk in the light brown sugar and granulated sugar for one minute until fully combined and smooth.
- Incorporate Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture is homogeneous.
- Mix Dry Ingredients: Gently fold in the all-purpose flour, baking soda, salt, and chopped chocolate or chocolate chips until just combined, being careful not to overmix.
- Chill the Dough: Scoop the dough onto a parchment-lined baking tray and place the tray in the freezer for at least 3-4 hours; for best flavor and texture, chill overnight.
- Bake the Cookies: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Arrange frozen cookie dough balls spaced at least two inches apart on a baking sheet. Bake for 12 minutes or until the edges are golden but the centers remain pale and puffy.
- Cool and Serve: Transfer the tray to a wire rack to cool completely before enjoying your cookies.
Notes
- Measure your flour properly by fluffing it first, then spooning into your measuring cup without packing to avoid excess flour. Using a kitchen scale is best.
- Chill the dough overnight for the best flavor and texture—though 3-4 hours is acceptable, overnight resting enhances the cookies.
- If cookies bake unevenly, use a round cookie cutter immediately after baking to gently reshape them while warm.
- Store baked cookies in an airtight container at room temperature for 3-4 days for maximum freshness.
- Freeze scooped cookie dough balls in an airtight container or freezer bag for 1-3 months to preserve quality.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
