Facebook
Pinterest
Email
Print
- Recipe Index
- Desserts
- Cookies
- Espresso Chocolate Chip Cookies
Espresso Chocolate Chip Cookies
These Espresso Chocolate Chip Cookies take your chocolate chip cookies to the next level! Made with browned butter, espresso and chocolate chunks, these cookies let you have your coffee and eat it too 🙂
Espresso Chocolate Chip Cookies
So our Nespresso broke last week. And no joke, guys, I’ve been eating these espresso chocolate chunk cookies as my caffeine fix most mornings. Judge me, I don’t care. These chewy brown butter espresso chocolate chip cookies are loaded with espresso powder and chocolate chunks. They’re basically a grown up chocolate chip cookie, and I’m here for it.
What Are Espresso Chocolate Chip Cookies?
Espresso chocolate chip cookies are basically just brown butter chocolate chip cookies with espresso powder mixed into the batter, but damn they are good. The espresso really deepens the chocolate flavor without overpowering the buttery, chewy cookie crumb.
topped with a healthy sprinkle of flaky sea salt, and these cookies taste seriously gourmet.
How to Make Espresso Chocolate Chip Cookies:
It’s crazy how just a few tweaks to your classic chocolate chip cookie recipe can take a basic recipe to a seriously bakery worthy cookie. The flavor profile of these chewy cookies is seriously insane. The best part? We only made three tweaks.
- Brown the butter: Okay, so we already do this whenever we make cookies, but you simply have to brown butter if you want to deepen the flavor of any baked good.
- Add espresso powder: Espresso powder + chocolate are a match made in heaven. They really bring out the best in each other.
- Sprinkle with sea salt: Salt is life. A sprinkle of sea salt not only makes your cookies look fancy af, but also deepens the flavor.
Have your morning coffee and eat it too with these espresso chocolate chip cookies!
PrintChewy Espresso Chocolate Chip Cookies
- Prep Time 15 minutes
- Cook Time 11 minutes
- Total Time 26 minutes
- Yield 16 cookies
- Category dessert
- Method baked
- Cuisine american
Chewy Espresso Chocolate Chip Cookies
Take your chocolate chip cookies to the next level with these brown butter espresso chocolate chip cookies. Have your coffee and eat it too 🙂
- Prep Time 15 minutes
- Cook Time 11 minutes
- Total Time 26 minutes
- Yield 16 cookies
- Category dessert
- Method baked
- Cuisine american
Ingredients
- 3/4 cups unsalted butter, browned and cooled
- 1 cup dark brown sugar, packed
- 1/3 cup white sugar
- 1 egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cup all purpose flour
- 1/4 cup espresso powder
- 1/2 teaspoon baking soda
- 4 ounces dark chocolate, roughly chopped
Instructions
- Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool.
- In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In separate bowl mix together the flour, espresso powder, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chunks. Do not over mix.
- Refrigerate the cookie dough for at least a half hour, or overnight.
- When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
- Allow to cool before eating!
Notes
- Espresso powder can usually be found in the baking aisle or by the instant coffee. We love Dellalo’s!
- Prep Time 15 minutes
- Cook Time 11 minutes
- Total Time 26 minutes
- Yield 16 cookies
- Category dessert
- Method baked
- Cuisine american
Don’t make these and share them. Simply don’t let anyone know you can make these. I brought them to work as a nurse thinking yeah we all love coffee and treats, this will be perfect.
No.
I am now REQUIRED to make everyone’s current addiction every time we have a potluck. I see people and they say “you haven’t made your espresso cookies in a while, can you do it again this week?”
It’s become my identity now that people are so obsessed with them. I see doctors that don’t pay attention to anyone but they remember me because (occasionally) the unit will allow them into our cookie stash. I now double the recipe because it doesn’t last a shift.
Needless to say they’re painfully delicious, yes more work than the toll house classic recipe, but holy goodness are they beautiful and addictive. I nearly have the recipe memorized I’ve made them so many times.
It’s also fun to switch the type of espresso you use too – blonde roast can be a fun switch up!
These were a hit!! What I love about Sarah’s recipes are I never have a fail, the cookies hold their shape and taste delicious.
These cookies were the best cookies I’ve ever eaten and made, seriously so delicious and complex.