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
I’ve never kept a recipe exactly the same, I always tweak it a bit. But in this case, I followed the recipe to a T and when I tel you these are the most glorious, heavenly, immaculate cookies I’ve ever made, I’m not joking. I work 7p-7a so my coworkers and I thrive off coffee, and my only complaint with this recipe is that they now nearly demand me to make these. They’re a standard at our potlucks now alongside lumpia if that tells you anything
These look delicious and I definitely plan to make them! Do you happen to know if browning the butter is essential to the taste of the cookie? I like to try to make a vegan version of cookies I like the sound of so I can share them with my friend, but unfortunately vegan butter doesn’t brown due to the composition of it.
Hi! I have a dairy allergy son, and I am able to brown one brand of vegan butter.. if you can find Myokos! I personally think it’s worth it flavor-wise. It can be a pricey ‘butter’ depending on where you’re located, but it browns nicely and tastes great.
I’ve made these so many times over the last two years that I realized I HAD to leave a review. These are perfect – delightful flavor and perfect and I mean perfectttt texture. They also always come out. In a pinch I’ve used instant coffee and chocolate chips and they are still delicious. This is hands down one of our favorite cookie recipes in our house!
Leave a comment and rate this recipe!
I’ve never kept a recipe exactly the same, I always tweak it a bit. But in this case, I followed the recipe to a T and when I tel you these are the most glorious, heavenly, immaculate cookies I’ve ever made, I’m not joking. I work 7p-7a so my coworkers and I thrive off coffee, and my only complaint with this recipe is that they now nearly demand me to make these. They’re a standard at our potlucks now alongside lumpia if that tells you anything
★★★★★
These look delicious and I definitely plan to make them! Do you happen to know if browning the butter is essential to the taste of the cookie? I like to try to make a vegan version of cookies I like the sound of so I can share them with my friend, but unfortunately vegan butter doesn’t brown due to the composition of it.
Hi! I have a dairy allergy son, and I am able to brown one brand of vegan butter.. if you can find Myokos! I personally think it’s worth it flavor-wise. It can be a pricey ‘butter’ depending on where you’re located, but it browns nicely and tastes great.
Hi Michelle! I’ve had the same experience! Myokos is the only one that will brown for me but it is so worth the extra cost!
Hi! You can definitely make these with just melted butter! They will have a slightly different flavor but will still be delicious 🙂
I’ve made these so many times over the last two years that I realized I HAD to leave a review. These are perfect – delightful flavor and perfect and I mean perfectttt texture. They also always come out. In a pinch I’ve used instant coffee and chocolate chips and they are still delicious. This is hands down one of our favorite cookie recipes in our house!
★★★★★
Can I scoop the dough into balls before refrigerating the dough???
Absolutely! Just keep them in a sealed container or bag so they don’t dry out while refrigerating!
So…can the dough be frozen??
Can we use nespresso pod coffee i.e. liquid form, in our cookies? How much would you recommend?
I think you could add about 1 Tablespoon, but you would have to go up on the flour a bit to accommodate the extra liquid!