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
Love love love this recipe! First time I made it, I mixed the espresso powder with the flour as instructed. It left some coffee granules after baked and cooked. Second time, I melted the coffee w a tbsp of hot water and mixed with the cooled browned butter. Of course coffee is well incorporated with the dough. Everyone loved both versions.
Hi! I attempted to make these and the flavors were amazing, but the texture was way off- the dough was pretty dry/crumbly and after I chilled them the dough was hard as a rock :-(. They turned out more like shortbread after baking. I am sure this is something I did wrong, but was wondering if you have any idea what that may have been. I’m thinking the butter reduced too much during the browning process- any tips for preventing that?
Hi Carolyn! Oh no! I’m so sorry to hear that. It sounds like you may have overbrowned your butter and/or over measured your flour. When butter browns some of the liquid evaporates off which can leave you with less liquid in your batter. Next time try browning the butter only until it’s just brown and measure it again to see how much has evaporated off. If there is less than the amount you started with try adding a bit less flour (add it in a 1/2 cup at a time, stopping if the dough is starting to get dry/tough to work with). Also make sure when you are measuring your flour that you are fluffing it up and spooning it into your measuring cup to prevent it from compacting which can lead to adding more flour than intended on!
Hi Lisa! You could, but you will be adding more liquid to the batter so I would probably up the amount of flour by a bit. I’ve never tried it before so I’m not positive exactly how much, but I would think a few Tablespoons would do it!
Hi, I’m really excited to make these new I’ve found this recipe, but I have a few questions.
Firstly, do you think this recipe work/still taste as good without the chocolate chips? (I’ve run out and the uk is in a national lockdown again so I’m trying to shop as little as possible!)
And secondly, I don’t have any powdered expresso, could I substitute it with instant coffee? And if so how much more or less do you think I’d need?
And finally, do you think would I be able to use an equal amount of flora light instead of unsalted butter?
Thank you so much for your help!
Hi Hannah! The dough on these cookies is unreal so it will still be scrumptious without chocolate, just not quite as decadent! And, secondly, you can definitely sub it out for instant coffee! I would just do it 1:1. Third, I’ve never made these with flora so I’m not sure if it would brown in quite the same way!
Leave a comment and rate this recipe!
Love love love this recipe! First time I made it, I mixed the espresso powder with the flour as instructed. It left some coffee granules after baked and cooked. Second time, I melted the coffee w a tbsp of hot water and mixed with the cooled browned butter. Of course coffee is well incorporated with the dough. Everyone loved both versions.
★★★★★
Hi! I already made these a lot of times!!! And just want to ask if how many months i can store the dough in the freezer?
Hi Monika! As long as the dough is in a freezer safe, airtight container it should keep for up to 3 months!
Hi! I attempted to make these and the flavors were amazing, but the texture was way off- the dough was pretty dry/crumbly and after I chilled them the dough was hard as a rock :-(. They turned out more like shortbread after baking. I am sure this is something I did wrong, but was wondering if you have any idea what that may have been. I’m thinking the butter reduced too much during the browning process- any tips for preventing that?
Hi Carolyn! Oh no! I’m so sorry to hear that. It sounds like you may have overbrowned your butter and/or over measured your flour. When butter browns some of the liquid evaporates off which can leave you with less liquid in your batter. Next time try browning the butter only until it’s just brown and measure it again to see how much has evaporated off. If there is less than the amount you started with try adding a bit less flour (add it in a 1/2 cup at a time, stopping if the dough is starting to get dry/tough to work with). Also make sure when you are measuring your flour that you are fluffing it up and spooning it into your measuring cup to prevent it from compacting which can lead to adding more flour than intended on!
If I don’t have expresso powder or instant coffee can I use just regular brewed expresso and how many tablespoons? Thanks
Hi Lisa! You could, but you will be adding more liquid to the batter so I would probably up the amount of flour by a bit. I’ve never tried it before so I’m not positive exactly how much, but I would think a few Tablespoons would do it!
Hi, I’m really excited to make these new I’ve found this recipe, but I have a few questions.
Firstly, do you think this recipe work/still taste as good without the chocolate chips? (I’ve run out and the uk is in a national lockdown again so I’m trying to shop as little as possible!)
And secondly, I don’t have any powdered expresso, could I substitute it with instant coffee? And if so how much more or less do you think I’d need?
And finally, do you think would I be able to use an equal amount of flora light instead of unsalted butter?
Thank you so much for your help!
Hi Hannah! The dough on these cookies is unreal so it will still be scrumptious without chocolate, just not quite as decadent! And, secondly, you can definitely sub it out for instant coffee! I would just do it 1:1. Third, I’ve never made these with flora so I’m not sure if it would brown in quite the same way!