Description
Delight in rich, chewy Espresso Chocolate Chip Cookies crafted with browned butter and ground espresso for a deep, complex flavor. These cookies boast a perfect balance of bitter coffee notes and sweet chocolate, chilled overnight for optimal texture and baked to golden perfection.
Ingredients
Units
Scale
Butter and Espresso
- 14 tablespoons unsalted butter
- 1 tablespoon ground espresso
Sugars
- 1/2 cup + 2 tablespoons light brown sugar
- 1/2 cup granulated sugar
Eggs and Flavoring
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cups + 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Chocolate
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- Brown the butter: In a stainless steel pan, cook the butter over medium heat until the milk solids turn an amber brown color, approximately 10 minutes. Carefully scrape all the browned butter into a mixing bowl.
- Add ground espresso and cool: Stir in the ground espresso into the browned butter, then set the bowl aside to cool to room temperature, which takes around 20-30 minutes.
- Combine sugars: Whisk in the light brown sugar and granulated sugar for about one minute until fully combined and smooth.
- Incorporate eggs and vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture is fully blended.
- Mix dry ingredients and chocolate: Fold in the all-purpose flour, baking soda, salt, and chopped chocolate chips gently until just combined, avoiding overmixing.
- Scoop and chill dough: Scoop the dough onto a parchment-lined baking tray. Place the tray in the freezer and chill for at least 3-4 hours, though overnight is best for enhanced flavor and texture.
- Preheat and bake: When ready to bake, preheat the oven to 350°F (180°C). Bake the frozen cookies at least two inches apart on the tray for 12 minutes or until the edges are golden while the centers remain pale and puffy.
- Cool and serve: Let the cookies cool on a wire rack before enjoying for the best texture and flavor.
Notes
- Measure flour correctly using the spoon-level method or a kitchen scale to avoid dense cookies.
- Chilling dough overnight greatly improves cookie flavor and texture.
- If cookies bake lopsided, press the edges immediately after baking with a round cookie cutter for perfect shape.
- 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 to keep fresh for 1-3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 150 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
