Description
These Espresso Chocolate Chip Cookies combine the rich, toasty flavor of browned butter with the bold kick of espresso, balanced by sweet brown and granulated sugars and studded with semi-sweet chocolate chips. An ideal treat for coffee lovers looking for a perfectly chewy and flavorful cookie with a hint of espresso.
Ingredients
Butter Mixture
- 14 tablespoons unsalted butter
- 1 tablespoon ground espresso
Sugars and Eggs
- 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 paste
Dry Ingredients
- 1 2/3 cups + 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- Browning the Butter: In a stainless steel pan, cook the unsalted butter over medium heat until the milk solids turn an amber brown color, which should take about 10 minutes. Be sure to scrape all the browned butter into your mixing bowl to capture all that nutty flavor.
- Adding Espresso: Stir the ground espresso into the warm browned butter mixture gently, then set the bowl aside to cool to room temperature, which usually takes about 20-30 minutes in a typical kitchen.
- Mixing Sugars: Once the butter mixture is cooled, whisk in the light brown sugar and granulated sugar for about one minute until fully combined and slightly creamy.
- Incorporating Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla paste until the mixture is smooth and uniform.
- Folding in Dry Ingredients and Chocolate: Gently fold in the all-purpose flour, baking soda, salt, and chopped semi-sweet chocolate until just combined, careful not to overmix to keep the cookies tender.
- Chilling the Dough: Using a cookie scoop or spoon, place scoops of dough onto a parchment-lined baking tray. Chill the tray in the freezer for at least 3-4 hours, or ideally overnight, which helps develop flavor and improves texture.
- Baking the Cookies: Preheat the oven to 350°F (180°C). Bake the frozen cookies spaced at least two inches apart for 10-12 minutes or until the edges turn golden but the centers remain pale and puffy.
- Cooling: Remove from oven and transfer the baking tray to a wire cooling rack to cool completely before enjoying your espresso-infused chocolate chip cookies.
Notes
- Measure flour by spooning it into the measuring cup and leveling it off with a knife to avoid packing and ensure accurate measurement.
- Chilling the dough is crucial for the cookies’ texture and flavor development, so do not skip or shorten this step.
- The browned butter must be handled with care to avoid burning; watch for the butter solids to develop a nutty amber color.
- Using room temperature eggs helps the mixture emulsify better and create a smoother dough.
- Prep Time: 25 minutes (including butter browning and cooling)
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
