Description
Delight in the rich and aromatic Espresso Chocolate Chip Cookies, perfectly balancing the deep flavors of espresso and semi-sweet chocolate in a tender, butter-browned cookie. These cookies offer a gourmet twist on a classic favorite, featuring browned butter for a nutty undertone and espresso powder to enhance the chocolate’s intensity. Ideal for coffee and chocolate lovers, they’re simple to bake and perfect for any occasion.
Ingredients
Scale
Butter and Espresso
- 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
Chocolate
- ¾ cup semi-sweet chocolate chips or chopped semi-sweet chocolate
Instructions
- Brown the Butter: In a stainless steel pan, melt the butter over medium heat, stirring constantly until it becomes amber brown and emits a nutty aroma. Remove the pan from heat, stir in the espresso powder thoroughly, and allow the mixture to cool to room temperature.
- Mix Sugars and Wet Ingredients: In a mixing bowl, whisk together the cooled browned butter with the light brown sugar and granulated sugar until combined. Add the egg, egg yolk, and vanilla extract, and whisk again until the mixture is smooth and uniform.
- Combine Dry Ingredients: Gently fold in the all-purpose flour, baking soda, and salt until just combined, forming the cookie dough. Stir in the semi-sweet chocolate chips or chopped chocolate evenly throughout the dough.
- Chill the Dough: Use a scoop to portion dough onto a baking sheet and chill in the refrigerator for 3 to 4 hours, or preferably overnight, to develop the best texture.
- Bake: Preheat your oven to 350°F (175°C). Place chilled dough balls 2 to 3 inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes or until the cookies have golden edges but remain soft in the center.
- Optional Finishing Touch: Right after baking, sprinkle cookies with flaky sea salt if desired. Allow cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Using browned butter adds a delicious nutty flavor that enhances the overall taste of the cookies.
- Chilling the dough is essential for flavor development and to prevent excessive spreading while baking.
- Espresso powder intensifies the chocolate flavor without making the cookies taste like coffee.
- For chewier cookies, slightly underbake and allow to cool on the baking sheet.
- Flaky sea salt on top adds a delightful contrast to the sweetness and enhances flavors.
