Espresso Chocolate Chip Cookies Recipe

Introduction

These Espresso Chocolate Chip Cookies combine the rich flavors of browned butter and espresso with classic chocolate chips for a deliciously unique treat. Perfect for coffee lovers who want a little extra kick in their cookies.

Ingredients

• 14 tablespoons unsalted butter
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 tablespoon ground espresso
• 1/2 cup + 2 tablespoons light brown sugar
• 1/2 cup granulated sugar
• 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: Brown the butter in a pan over medium heat until it turns an amber brown color, about 10 minutes. Transfer the browned butter to a mixing bowl and stir in the ground espresso. Let the mixture cool for 20-30 minutes.
2. Step 2: In a separate bowl, whisk together the granulated sugar and light brown sugar until combined. Add the whole egg, egg yolk, and vanilla extract, whisking until smooth.
3. Step 3: Gently fold in the flour, baking soda, salt, and chocolate chips until just combined. Avoid overmixing to keep the cookies tender.
4. Step 4: Scoop the dough onto a parchment-lined baking tray. Chill in the refrigerator for at least 3-4 hours or overnight to let the flavors develop and dough firm up.
5. Step 5: Preheat your oven to 350°F (180°C). Bake the cookies for 10-12 minutes until the edges are golden but the centers remain puffy.
6. Step 6: Remove the cookies from the oven and let them cool on a wire rack before serving.

Tips & Variations

• For a stronger coffee flavor, increase the ground espresso to 1 1/2 tablespoons.
• Use mini chocolate chips to ensure even distribution throughout the cookies.
• Chilling the dough overnight enhances both texture and flavor.
• Substitute semi-sweet chocolate with dark chocolate for a richer taste.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. To reheat, warm them briefly in a 300°F (150°C) oven for 5 minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of ground espresso?

Yes, you can substitute ground espresso with instant coffee powder, but use about half the amount to avoid bitterness, as instant coffee is more concentrated.

Do I have to brown the butter?

Browning the butter adds a nutty, rich flavor that complements the espresso and chocolate beautifully. While optional, skipping this step will result in a less complex cookie flavor.

Espresso Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 141 reviews

These Espresso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the bold depth of ground espresso and the sweetness of chocolate chips, resulting in a perfectly balanced and indulgent treat. With a crisp edge and a soft, chewy center, these cookies are ideal for coffee lovers seeking a decadent dessert.

• Author: Sienna
• Prep Time: 20 minutes (plus 3-4 hours chilling)
• Cook Time: 10-12 minutes
• Total Time: 4 hours 30 minutes (including chilling)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 14 tablespoons unsalted butter
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract

Dry Ingredients

• 1 tablespoon ground espresso
• 1/2 cup + 2 tablespoons light brown sugar
• 1/2 cup granulated sugar
• 1 2/3 cup + 1 tablespoon all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Add-ins

• 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

Instructions

1. Brown the Butter: In a pan over medium heat, melt and cook the unsalted butter until it turns an amber brown color, releasing a nutty aroma, which should take about 10 minutes. Then transfer the browned butter to a mixing bowl and allow it to cool.
2. Add Espresso Grounds: Stir the ground espresso into the browned butter thoroughly and let the mixture cool for 20 to 30 minutes, ensuring the butter is no longer hot to prevent cooking the eggs in the next step.
3. Combine Sugars: Whisk together the granulated sugar and light brown sugar in a separate bowl or add to the butter mixture until they are well integrated for a smooth texture.
4. Incorporate Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the sugar-butter mix, then whisk until the mixture becomes smooth and uniform.
5. Fold in Dry Ingredients and Chocolate Chips: Gently fold in the all-purpose flour, baking soda, salt, and chopped chocolate chips into the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Chill the Dough: Using a spoon or cookie scoop, portion the dough onto a parchment-lined tray and refrigerate for at least 3 to 4 hours, or preferably overnight, to develop flavors and improve texture.
7. Bake the Cookies: Preheat the oven to 350°F (180°C). Place the chilled cookie dough onto baking sheets and bake for 10 to 12 minutes, or until the edges turn golden brown while the centers stay soft and puffy.
8. Cool Before Serving: Remove cookies from the oven and transfer to a wire rack to cool completely before serving to allow the cookies to set properly.

Notes

• Make sure to brown the butter carefully and avoid burning it to achieve the signature nutty flavor.
• Chilling the dough is essential for texture and flavor development; don’t skip this step.
• Use freshly ground espresso for the best coffee flavor.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze dough for later baking.

Keywords: espresso cookies, chocolate chip cookies, browned butter cookies, coffee flavored dessert, homemade cookies