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 🙂

Share

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!

Print

Chewy Espresso Chocolate Chip Cookies

4.9 from 18 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
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

— STILL HUNGRY? —

you might also like

Leave a comment and rate this recipe!

Your email address will not be published. Required fields are marked *

  1. Hi there!
    So I recently did two batches of this recipe. The first batch I used espresso powder and a shot of actual espresso because I didn’t have enough powder. I baked them and sampled them out the oven and they tasted amazing. I wrapped them up and mailed them to friends/family for the holidays. The second batch I used only a double shot of brewed espresso. They came out delicious and I brought them to our family holiday gathering. I even had enough for people to take home. To my surprised 4-5 days after baking I noticed my cookies looking weird with blue/green spots. I thought maybe I should have stored them in the fridge and not left in the warm kitchen over night.then slowly I started to get text from family who ate the second batch saying they had the same coloring issues but they still ate it and taste great and didn’t get sick. Sooo my question is this a issue due to chemical reaction of the ingredients perhaps the pure espresso brew is too acidic compared to powder.. just curious if this has happened to anyone else.?

    Other wise amazing recipe!!

    • Hi Muriel! That is so interesting–we’ve never had this happen but I bet it’s a reaction with the baking powder!

    • Hi Jessica! You can absolutely feel free to not brown the butter but I recommend melting it to keep the cookies the same texture!

  2. Hi there! Just made these cookies. They are great, but also a little bitter. What % dark chocolate do you recommend? Do these also taste good with semi-sweet chocolate chips?

    • Hi Brian! If dark chocolate isn’t your thing you can always swap it out for semisweet or milk chocolate. It’s also possible the espresso powder you used was bitter or super strong–you can always go down on it if you would prefer 🙂

    • Hi Tiffany! They’re best eaten the same day, but they’ll last for about 3 days before they start to taste really stale!

  3. Do you sprinkle on the salt before or after baking the cookies? I did it right when they were warm out of the oven but, the salt didn’t really stick to the cookies. Thanks. They are delicious BTW!