Description
These Espresso Chocolate Chip Cookies combine the rich, nutty flavors of browned butter with the bold intensity of espresso, creating a gourmet twist on the classic chocolate chip cookie. Perfectly chewy with a slight crisp around the edges, these cookies are ideal for coffee lovers and anyone seeking a sophisticated cookie experience.
Ingredients
Scale
Butter and Flavorings
- 14 tablespoons (1¾ sticks) unsalted butter
- 1 tablespoon ground espresso or espresso powder
Sugars and Wet Ingredients
- ½ cup plus 2 tablespoons light brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1â…” cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup semi-sweet chocolate chips or chopped semi-sweet chocolate
Instructions
- Brown the Butter: In a stainless steel pan over medium heat, melt the butter while stirring constantly until it turns an amber brown color and releases a nutty aroma. Remove from heat immediately, stir in the espresso powder, and allow the mixture to cool to room temperature.
- Mix Sugars and Wet Ingredients: In a mixing bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract, continuing to whisk until the mixture is smooth and homogeneous.
- Combine Dry Ingredients: Gently fold in the all-purpose flour, baking soda, and salt, carefully mixing just until the dough forms. Then fold in the semi-sweet chocolate chips or chopped chocolate evenly throughout the dough.
- Chill the Dough: Using a cookie scoop or spoon, portion the dough onto a baking sheet. Refrigerate the dough for 3 to 4 hours, or ideally overnight, to allow the flavors to develop and improve the cookie texture.
- Bake: Preheat your oven to 350°F (175°C). Arrange dough balls spaced 2 to 3 inches apart on a parchment-lined baking sheet to allow spreading. Bake for 10 to 12 minutes or until the edges turn golden brown while the centers remain slightly soft.
- Finish: Optionally, sprinkle a pinch of flaky sea salt on top of the warm cookies immediately after baking for a flavor contrast. Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is browned slowly and stirred constantly to avoid burning, which can make a bitter flavor.
- Chilling the dough is crucial for a chewy texture and intensifies the flavor; do not skip this step.
- Use quality espresso powder or freshly ground espresso beans for the best coffee flavor.
- The sprinkling of flaky sea salt is optional but complements the sweetness and enhances the chocolate flavor.
