Espresso Chocolate Chip Cookies Recipe

Introduction

These Espresso Chocolate Chip Cookies combine rich browned butter with a hint of bold espresso and gooey chocolate chips for a delightful twist on a classic treat. Perfect for coffee lovers and cookie enthusiasts alike, they offer a deep, complex flavor in every bite.

Ingredients

• 14 tablespoons unsalted butter
• 1 tablespoon ground espresso
• 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 extract
• 1 2/3 cup + 1 tablespoon all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

Instructions

1. Step 1: In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom turn an amber brown color, about 10 minutes. Scrape all the browned butter into a mixing bowl.
2. Step 2: Stir in the ground espresso, then set the bowl aside to cool to room temperature, which usually takes 20-30 minutes.
3. Step 3: Whisk in the light brown sugar and granulated sugar for about one minute until combined.
4. Step 4: Whisk in the egg, egg yolk, and vanilla extract until smooth.
5. Step 5: Fold in the all-purpose flour, baking soda, salt, and chopped chocolate until just combined. Avoid overmixing.
6. Step 6: Scoop the dough onto a parchment-lined baking tray in evenly sized portions. Chill the tray in the freezer for at least 3-4 hours, or overnight for the best flavor and texture.
7. Step 7: 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 are golden and the centers remain pale and puffy.
8. Step 8: Let the cookies cool on a wire rack before enjoying.

Tips & Variations

• For measuring the flour accurately, spoon it into your measuring cup and level off with a knife instead of scooping directly to avoid packing.
• Swap the ground espresso for instant coffee granules if you prefer a milder coffee flavor.
• Add a pinch of cinnamon or chili powder for a unique spicy twist.
• Use dark chocolate chips instead of semi-sweet for a richer flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months; thaw at room temperature before serving. To reheat, warm gently in a low oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

Chilling the dough is important for flavor development and texture, but if you’re short on time, you can bake immediately. Expect slightly flatter and less flavorful cookies.

What if I don’t have espresso grounds?

You can substitute instant coffee granules or finely ground brewed coffee powder. This will still provide a coffee aroma and taste that complements the chocolate.