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!
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!
Keywords: espresso chocolate chip cookies, brown butter espresso chocolate chip cookies
This is sooooo good! I actually made a few adjustment with the sugar and flour ratio; since I used softened butter instead of browned one and converted the measurements to grams. I also used ground coffee instead of instant espresso; since I couldn’t find it anywhere in my country. Even though I used extra fine ground coffee, I blended the ground coffee some more; just to make sure that the powder is ultra fine! Turned out to be sooo tasty! Thank you for sharing this recipe!
Tried to make these and it looks like the dough is a little dry. I used whole wheat flower though, so that may be the issue. Any idea on how to fix this?
Hi Andrew! If you used the quantity called for of whole wheat flour that may be your issue! Whole wheat flour tends to be denser and more absorbent then regular flour! I would go down to about 1 1/2 cups of whole wheat flour for these 🙂
First of all, just made these—SO GOOD. Second of all, is the 1/4 cup of espresso powder correct?? It just seemed like a lot and my cookies are a bit darker than the pictures. So just wanted to make sure. But I love coffee and they still taste amazing! Just felt weird putting half my container of espresso powder in them😅
Leave a comment and rate this recipe!
These turned out wonderful.
★★★★★
Good but they stole this recipe from tasty
★★★★★
Hi! This recipe is based of my brown butter chocolate chip cookie recipe and is very much my own 🙂
This is sooooo good! I actually made a few adjustment with the sugar and flour ratio; since I used softened butter instead of browned one and converted the measurements to grams. I also used ground coffee instead of instant espresso; since I couldn’t find it anywhere in my country. Even though I used extra fine ground coffee, I blended the ground coffee some more; just to make sure that the powder is ultra fine! Turned out to be sooo tasty! Thank you for sharing this recipe!
★★★★★
hi! how did you convert this recipe to grams? Did you just use the converter calculator online?
Tried to make these and it looks like the dough is a little dry. I used whole wheat flower though, so that may be the issue. Any idea on how to fix this?
Hi Andrew! If you used the quantity called for of whole wheat flour that may be your issue! Whole wheat flour tends to be denser and more absorbent then regular flour! I would go down to about 1 1/2 cups of whole wheat flour for these 🙂
First of all, just made these—SO GOOD. Second of all, is the 1/4 cup of espresso powder correct?? It just seemed like a lot and my cookies are a bit darker than the pictures. So just wanted to make sure. But I love coffee and they still taste amazing! Just felt weird putting half my container of espresso powder in them😅
Hi Madison! I know it feels like a LOT but that is correct! If it felt too intense, you can always go down to 2 or 3 Tablespoons if you’d prefer!