Description
This Espresso Chocolate Chip Cookies recipe combines the rich flavors of browned butter and espresso with semi-sweet chocolate chips for a decadent treat. The dough is chilled overnight to develop a chewy texture and deep flavor, resulting in perfectly soft and flavorful cookies with a hint of coffee.
Ingredients
Units
Scale
Butter and Flavoring
- 14 tablespoons unsalted butter
- 1 tablespoon ground espresso
Sugars and Eggs
- 1/2 cup plus 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 and Chocolate
- 1 2/3 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 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 milk solids turn an amber brown color, about 10 minutes. Scrape all the browned butter into a mixing bowl.
- Add Espresso: Stir in the ground espresso into the browned butter, then set the bowl aside to cool to room temperature, approximately 20 to 30 minutes.
- Mix Sugars: Whisk in the light brown sugar and granulated sugar for one minute until fully combined.
- Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until smooth.
- Combine Dry Ingredients and Chocolate: Fold in the all-purpose flour, baking soda, salt, and chopped chocolate or mini chips until just combined without overmixing.
- Chill Dough: Scoop the dough onto a parchment-lined baking tray and chill in the freezer for at least 3 to 4 hours, preferably overnight for best flavor and texture.
- Bake Cookies: Preheat the oven to 350°F (180°C). Bake the frozen cookies spaced 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 the baking tray placed on a wire rack before enjoying.
Notes
- Measure flour properly using the spoon-level method or a kitchen scale to avoid using too much flour for optimal texture.
- Chill the dough overnight if possible to enhance the flavor and texture of the cookies.
- If cookies bake unevenly, use a round cookie cutter immediately after baking to reshape them into perfect rounds.
- Store baked cookies in an airtight container at room temperature for 3 to 4 days.
- Freeze scooped dough balls in an airtight container or freezer bag for 1 to 3 months to retain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
