Espresso Chocolate Chip Cookies Recipe
These Espresso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the bold taste of espresso and melty chocolate chips, creating a uniquely decadent treat. The dough is chilled to develop deep flavors and baked until golden and perfectly soft on the inside with a slight crisp on the edges. Finished with a sprinkle of flaky sea salt, these cookies offer a delightful balance of sweet, bitter, and salty notes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes (including chilling time, minimum 1 hour)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1/3 cup instant espresso
- 1 cup brown sugar (firmly packed)
- 3/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Add-ins
- 1 cup chopped chocolate
Instructions
- Browning the Butter: Heat the unsalted butter in a saucepan over medium heat until it melts completely, turns a dark amber color, and the milk solids caramelize, giving off a nutty aroma. Remove from heat promptly to avoid burning and transfer the browned butter to a mixing bowl.
- Incorporate Espresso: Stir the instant espresso into the warm browned butter mixture thoroughly, then set aside to cool to room temperature.
- Prepare Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt to evenly distribute all dry ingredients.
- Cream Butter and Sugars: Using a mixer, beat the cooled butter and espresso mixture with both the brown sugar and granulated sugar until the mixture is well combined and slightly fluffy.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until the batter is smooth and homogenous.
- Combine Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to prevent overworking the dough.
- Fold in Chocolate: Carefully fold the chopped chocolate into the cookie dough evenly without overmixing.
- Chill the Dough: Scoop the dough into 2-tablespoon-sized balls and arrange them on a tray or plate. Refrigerate for at least 1 hour or up to 3 days to allow flavors to meld and dough to firm up.
- Preheat Oven and Prepare Pans: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Bake Cookies: Place the chilled cookie dough balls on the prepared baking sheets spaced about 2 inches apart. Bake for 8 to 10 minutes, or until edges are golden brown while centers remain soft.
- Cool and Finish: Let the cookies rest on the baking sheet for one minute post-baking, then transfer to a wire rack to cool completely. While still warm, sprinkle the tops with flaky sea salt for enhanced flavor contrast.
Notes
- Chilling the dough not only enhances flavor but also prevents excessive spreading during baking.
- Browning butter gives the cookies a deeper, nuttier flavor than regular melted butter.
- If you prefer a stronger coffee flavor, increase the instant espresso powder to 1/2 cup.
- Use high-quality chopped chocolate for best texture and melt quality.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days or freeze the dough balls for up to 3 months.
Keywords: espresso cookies, chocolate chip cookies, browned butter cookies, coffee flavored dessert, homemade cookies
