Description
These Espresso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the bold kick of ground espresso, balanced by sweet chocolate chips. Perfectly chewy and flavorful, these cookies are chilled before baking to develop the best texture and depth of flavor.
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 over medium heat, cook the unsalted butter until the solids turn an amber brown color, which should take about 10 minutes. Scrape all the browned butter into a mixing bowl and let cool.
- Add Espresso Grounds: Stir in the ground espresso into the browned butter, then set aside to cool to room temperature, approximately 20-30 minutes.
- Combine Sugars: Whisk in the light brown sugar and granulated sugar for one minute until combined and smooth.
- Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until fully incorporated.
- Mix Dry Ingredients and Chocolate: Fold the all-purpose flour, baking soda, salt, and chopped chocolate or chocolate chips into the wet mixture until just combined; avoid overmixing.
- Chill Dough: Scoop the dough onto a parchment-lined baking tray and chill in the freezer for at least 3-4 hours, ideally overnight, to enhance flavor and texture.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (180°C).
- Bake Cookies: Bake the frozen cookies spaced at least two inches apart for 12 minutes or until the edges are golden while the centers remain pale and puffy.
- Cool and Serve: Allow the cookies to cool on a wire rack before serving for best texture and enjoyment.
Notes
- Use the spoon-level method or a kitchen scale to measure flour accurately and prevent dense cookies.
- Chilling the dough overnight greatly enhances the cookie’s flavor and texture.
- If cookies bake lopsided, use a round cookie cutter immediately after baking to gently reshape them.
- Store baked cookies in an airtight container at room temperature for 3-4 days.
- Freeze scooped dough balls in an airtight container or freezer bag for 1-3 months for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
