Description
These Espresso Chocolate Chip Cookies combine rich browned butter with a hint of espresso for a deeply flavorful twist on a classic favorite. Chilling the dough overnight enhances the texture and flavor, resulting in perfectly chewy cookies studded with semi-sweet chocolate.
Ingredients
Units
Scale
Wet Ingredients
- 14 tablespoons unsalted butter
- 1 tablespoon ground espresso
- 1/2 cup + 2 tablespoons light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 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 over medium heat, cook the butter until the solids at the bottom turn an amber brown color, about 10 minutes. Scrape all the browned butter into a mixing bowl.
- Add espresso and cool: Stir in the ground espresso to the browned butter mixture and set aside to cool to room temperature, approximately 20-30 minutes.
- Mix sugars: Whisk the light brown sugar and granulated sugar into the cooled butter mixture for one minute until well combined.
- Add eggs and vanilla: Whisk in the large egg, egg yolk, and vanilla extract until smooth.
- Combine dry ingredients: Fold in the all-purpose flour, baking soda, salt, and chopped chocolate or chocolate chips until just incorporated, being careful not to overmix.
- Scoop and chill dough: Scoop the cookie dough onto a parchment-lined baking tray, spacing them evenly. Place the tray in the freezer and chill for at least 3-4 hours, ideally overnight for best flavor and texture.
- Bake the cookies: Preheat your oven to 350°F (180°C). Bake the frozen cookie dough balls spaced at least two inches apart for 12 minutes or until the edges are golden but the centers remain pale and puffy.
- Cool and serve: Allow the cookies to cool on a wire rack before enjoying.
Notes
- Measure flour using the spoon-level method or a kitchen scale to ensure accuracy and avoid dense cookies.
- Chill the dough overnight to develop better texture and flavor in the cookies.
- If cookies bake lopsided, immediately use a round cookie cutter to gently reshape the edges while still warm.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Freeze scooped dough balls in an airtight container or freezer bag for 1-3 months for later use.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 140 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: 40 mg
