Espresso Chocolate Chip Cookies

Cookies
January 8, 2020
Cookies
January 8, 2020

Espresso Chocolate Chip Cookies

  • Prep time: 15 min
  • Cook time: 11 min
  • Total time: 26 min

Take your chocolate chip cookies to the next level with these brown butter espresso chocolate chip cookies. Have your coffee and eat it too 🙂

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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 🙂

Take your chocolate chip cookies to the next level with these brown butter espresso chocolate chip cookies. 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.

brown butter espresso chocolate chip cookies on a cooling rack

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.

espresso chocolate chip cookie with a bite taken out

topped with a healthy sprinkle of flaky sea salt, and these cookies taste seriously gourmet.

overhead shot of espresso chocolate chip cookies

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.

  1. 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.
  2. Add espresso powder: Espresso powder + chocolate are a match made in heaven. They really bring out the best in each other.
  3. 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.

espresso chocolate chip cookies on a cooling rack

Take your chocolate chip cookies to the next level with these brown butter espresso chocolate chip cookies. Have your coffee and eat it too :)

Have your morning coffee and eat it too with these espresso chocolate chip cookies!

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Chewy Espresso Chocolate Chip Cookies

5 from 40 reviews

Take your chocolate chip cookies to the next level with these brown butter espresso chocolate chip cookies. Have your coffee and eat it too 🙂

Take your chocolate chip cookies to the next level with these brown butter espresso chocolate chip cookies. Have your coffee and eat it too 🙂

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 16 cookies 1x
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate the cookie dough for at least a half hour, or overnight.
  5. 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.
  6. Allow to cool before eating!

Keywords: espresso chocolate chip cookies, brown butter espresso chocolate chip cookies

Notes

  1. Espresso powder can usually be found in the baking aisle or by the instant coffee. We love Dellalo’s!

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Recipe rating

  1. Wow! These cookies are amazing! Everyone who has had them absolutely loves them. I couldn’t find espresso powder at my local grocery store, so I used a name brand instant dark roast coffee instead and the were still delicious Actually, I feel like delicious is an understatement.

  2. I followed the recipe exactly and the cookies came out as flat and thin as the parchment paper. I refrigerated for 2 hours, and cooked for 9 minutes. I doubled the recipe which called for 3 sticks of butter. Was the butter too much? Should I add less butter next time or more flour?

    • Hi Sondra! I’m so sorry to hear these cookies didn’t work out for you! Sometimes when recipes are doubled they can get a little wonky, but they should certainly not have spread that much! It might be possible you mismeasured something?

  3. These turned out wonderful!! I refrigerated it for 3 hours to ensure it wouldn’t spread too much while baking. I made some minor adjustments (personal preference). I decreased the amount of brown sugar and white sugar (the first original batch was SUPER sweet). I added toasted pecans and a few tablespoons more of the powdered espresso. A huge hit at work (I work in a hospital so caffeine is our friend). Thank you for the recipe!

    • Hi Christina! It sounds like you might have underbrowned or undermeasured your flour! You can also chill the dough longer and they should spread less!

  4. Welp. I was wondering why mine looked different. I used espresso ground coffee not the powder. Oops. They are still divine… I just have specks all in my cookies. 🤣

    • I also used espresso ground coffee. It made the cookies much darker, and unfortunately, it did overpower the rest of the cookie for me. It would be nice to have a small note about what “espresso powder” actually is for future reference!

      • Hi Lacey! Sorry for any confusion! We can definitely add a note confirming it is espresso powder and not ground coffee!