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Espresso Chocolate Chip Cookies Recipe

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4.1 from 13 reviews

Experience the perfect harmony of rich espresso, browned butter, and dark chocolate chips in these decadent espresso chocolate chip cookies. The nutty aroma from the browned butter infused with instant espresso elevates the classic cookie to a sophisticated treat that’s both aromatic and delightfully chewy.

  • Total Time: 2 hours 35 minutes (including chilling)
  • Yield: 24 cookies

Ingredients

Butter and Espresso Mixture

  • 1 cup unsalted butter
  • ⅓ cup instant espresso

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt

Sugars

  • 1 cup brown sugar, firmly packed
  • ¾ cup granulated sugar

Wet Ingredients

  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Additional

  • 1 cup chopped chocolate

Instructions

  1. Brown the Butter: Heat the unsalted butter in a saucepan over medium heat until fully melted and turns a dark amber color. The milk solids should caramelize and produce a nutty aroma. Remove from heat immediately to prevent burning and pour the browned butter into a mixing bowl to cool.
  2. Add Espresso: Stir the instant espresso powder into the warm browned butter mixture until fully incorporated. Set aside and allow to cool to room temperature.
  3. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt until evenly mixed. Set this aside.
  4. Cream Sugars and Butter: In a large bowl, beat the cooled browned butter and espresso mixture with the brown sugar and granulated sugar until the mixture is well combined, creamy, and smooth.
  5. Add Eggs and Vanilla: Beat in the whole egg, egg yolk, and vanilla extract until fully incorporated and the batter is smooth.
  6. Mix in Dry Ingredients: Gradually add the flour mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cookies tender.
  7. Fold in Chocolate: Carefully fold the chopped chocolate into the cookie dough ensuring even distribution.
  8. Chill the Dough: Using a tablespoon or cookie scoop, portion out dough balls approximately 2 tablespoons each. Arrange them on a plate or tray and chill in the refrigerator for at least 1 hour, ideally 2 hours to 3 days to develop flavor and texture.
  9. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
  10. Arrange and Bake: Place chilled cookie dough balls 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and centers are set.
  11. Cool and Add Finishing Touch: Remove the cookies from the oven and allow them to rest on the baking sheet for 1 minute. Then transfer to a wire rack to cool completely. While still warm, sprinkle flaky sea salt on top for an enhanced flavor balance.

Notes

  • If the dough feels dry or crumbly, add up to 2 tablespoons of heavy cream, one tablespoon at a time, to achieve the right consistency.
  • For best flavor, chill the dough for at least 2 hours or overnight before baking.
  • Store leftover cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes per batch
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/espresso-chocolate-chip-cookies-recipe/