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 šŸ™‚

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.

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.

espresso chocolate chip cookies on a cooling rack

  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.

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!

Print

Chewy Espresso Chocolate Chip Cookies

An espresso chocolate chip coookie

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

  • 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
Scale

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 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.
  6. Allow to cool before eating!

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

the best ever chewy espresso chocolate chips cookies

23 comments

Becky
Reply

Is 1/4 cup espresso powder the correct amount?

Sofi | Broma Bakery
Reply

Hey Becky! It is! They are a true espresso cookie!

Rita
Reply

When do u put the flakes salt on – before or after baking?

Sofi | Broma Bakery
Reply

Hey Rita! We usually put them on after šŸ™‚

BreAnna
Reply

I might have missed it in the recipe but what specific kind of sea salt do you use for the cookie topping? And do you sprinkle right out of the oven or after cooling? Can’t wait to try these; they look amazing!

Sofi | Broma Bakery
Reply

We just use flaky sea salt! Maldon has a great ine!

Suzanne
Reply

These look so delicious! What a decadent one to have make for friends!

Vanessa
Reply

Thanks for sharing! Do they keep long?

Sofi | Broma Bakery
Reply

Hey Vanessa! They keep for a few days, but are definitely best when fresh! We like to keep them in the freezer and just bake them off the day we want them!

Lisa
Reply

What do you do to keep them in the freezer? Form a log and slice off cookies as needed? Do you have to add time to baking?

Sofi | Broma Bakery
Reply

Hey Lisa! I wouldn’t form a log because it would be super hard to slice through once frozen! I would scoop out the dough into balls and then freeze the cookie dough balls! When you are baking them, I would put them in the fridge to defrost overnight and then just bake as directed! You can also freeze the baked cookies in a freezer bag for up to 3 months!

Megan
Reply

OMG. Everything about these cookies is spot-on!! Those three tweaks make for a to-die-for cookie… they definitely won’t last long!

Heather Christoff
Reply

What kind of espresso powder is the best to use? Like instant?

Sofi | Broma Bakery
Reply

Hey Heather! Yes–instant espresso powder will be perfect!

Rachel
Reply

This recipe looks fantastic thanks for sharing. I do have a question though. I am thinking about add pecans but am wondering if 1. The flavor from the brown butter would compete with the nuts and 2. Would the crunch from the sea salt on top and the crunch from pecans be too much? Thanks so much.

Sofi | Broma Bakery
Reply

I think adding pecans would add an amazing crunch!

dane
Reply

Thought these came out great. I like that they aren’t overly sweet. Excellent morning cookie with coffee.

Sofi | Broma Bakery
Reply

So happy you enjoyed these! cookies for breakfast all day every day:)

Marita
Reply

Hi! Could I use an expression
Shot ?? O Hround fresh coffee ???

Sofi | Broma Bakery
Reply

Hey Marita! We’ve never tried this with something other than espresso powder, but you could probably use very finely ground coffee! Let us know how it goes!

Kim
Reply

Made this recipe with bailey’s dark chocolate chips. I’m vegan so I swapped eggs for unsweetened apple sauce. Turned out great!

Judee Moonbeam
Reply

Terrific!
I had a bag of unused ground coffee in my freezer from a few events months ago and wanted to try it in some different cookie recipes.
Instead of the espresso powder, I added a 1/2 cup of ground coffee. (If I do this again, I’ll add more)
I baked some chewy and some a bit longer for the firmer cookie hubby likes. So far, this is my favorite coffee cookie recipe!

Sofi | Broma Bakery
Reply

So happy you enjoyed these šŸ™‚

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