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Espresso Chocolate Chip Cookies Recipe

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4 from 15 reviews

Delight in rich, espresso-infused chocolate chip cookies that combine the nutty depth of browned butter with the aromatic punch of ground espresso. Perfectly chewy with a crisp edge, these cookies offer a bold twist on a classic treat, ideal for coffee lovers and chocolate enthusiasts alike.

Ingredients

Butter Mixture

  • 14 tablespoons unsalted butter
  • 1 tablespoon ground espresso

Sugars

  • 1/2 cup + 2 tablespoons light brown sugar
  • 1/2 cup granulated sugar

Wet Ingredients

  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla bean paste

Dry Ingredients

  • 1 2/3 cup + 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Chocolate

  • 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

Instructions

  1. Brown the Butter: In a stainless steel pan over medium heat, cook the unsalted butter until the butter solids turn an amber brown color, approximately 10 minutes. Scrape all browned butter into a mixing bowl.
  2. Add Espresso Grounds & Cool: Stir in the ground espresso evenly throughout the browned butter, then set the bowl aside to cool to room temperature, which takes about 20-30 minutes.
  3. Incorporate Sugars: Whisk in both the light brown sugar and granulated sugar for about one minute until well combined and slightly creamy.
  4. Mix in Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla bean paste until the mixture is smooth and homogenous.
  5. Combine Dry Ingredients and Chocolate: Fold in the all-purpose flour, baking soda, salt, and chopped semi-sweet chocolate or chocolate chips gently until just combined, avoiding overmixing.
  6. Chill the Dough: Scoop the cookie dough onto a parchment-lined baking tray. Place the tray in the freezer and chill for at least 3-4 hours; for optimal flavor and texture, chill overnight.
  7. Bake the Cookies: Preheat the oven to 350°F (180°C). Bake the frozen cookies spaced at least two inches apart for 10-12 minutes until the edges are golden but the centers remain pale and puffy.
  8. Cool and Serve: Allow the cookies to cool on the baking tray on a wire rack before enjoying.

Notes

  • Measure flour properly by spooning it into the measuring cup and leveling off with a knife to avoid dense cookies.
  • Browning the butter adds a nutty depth of flavor that complements the espresso.
  • Chilling the dough is essential for controlling spread and developing flavor.
  • Using room temperature eggs helps with proper emulsification and texture.

Find it online: https://yumntasty.com/espresso-chocolate-chip-cookies-recipe/