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 š
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!
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 350Ā°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!
Keywords: espresso chocolate chip cookies, brown butter espresso chocolate chip cookies
Aighty so I did a thing and added abt a teaspoon of cinnamon in the butter…well let me tell ya it’s amazeballs!! And I doubled the amount of espresso by accident but I love the stronger coffee taste! So glad I found this!
I made the dough 2 days ago and just baked some off this morning…woah mannnn are these ADDICTING!!!!! Rich, deep coffee flavor echoed by sweet chocolate chips and balanced by flaky, crunchy sea salt on top. A very grownup and decadent way to start my morning š I believe letting the dough “chill” helps with that crispy top and chewy middle. Perfect.
I hope this turns out well for me! *fingers crossed* what happens when the dough is too dry/crumbly? I tried adding a few tablespoons of milk and mixed it into the stubborn dough but what happens if I overmix it? Hopefully it’s salvagable!
Hi! Oh no! It sounds like you might have browned your butter too well AKA a lot of it evaporated off! Adding a few tablespoons of milk should bring everything back together and should be totally salvageable. Fingers crossed for you! Next time try adding the flour in increments and stopping when the dough starts to feel dry!
Leave a comment and rate this recipe!
Aighty so I did a thing and added abt a teaspoon of cinnamon in the butter…well let me tell ya it’s amazeballs!! And I doubled the amount of espresso by accident but I love the stronger coffee taste! So glad I found this!
OMG what a great idea!! Definitely going to have to try it this way next time we make these š
Hi the recipe looks awesome want to try it but is there any substitute for eggs
★★★★★
Try using flax eggs!
I made the dough 2 days ago and just baked some off this morning…woah mannnn are these ADDICTING!!!!! Rich, deep coffee flavor echoed by sweet chocolate chips and balanced by flaky, crunchy sea salt on top. A very grownup and decadent way to start my morning š I believe letting the dough “chill” helps with that crispy top and chewy middle. Perfect.
★★★★★
So happy to hear you enjoyed these! Definitely the best way to start the morning in our opinion š
Hello! I only have instant espresso powder in my pantry, can I use that for this recipe? or ground Italian roast coffee?
We used instant espresso powder here so that’s definitely what i would recommend!
I hope this turns out well for me! *fingers crossed* what happens when the dough is too dry/crumbly? I tried adding a few tablespoons of milk and mixed it into the stubborn dough but what happens if I overmix it? Hopefully it’s salvagable!
Hi! Oh no! It sounds like you might have browned your butter too well AKA a lot of it evaporated off! Adding a few tablespoons of milk should bring everything back together and should be totally salvageable. Fingers crossed for you! Next time try adding the flour in increments and stopping when the dough starts to feel dry!