Espresso Chocolate Chip (Printable Version)
Rich cookies combining espresso and melted brown butter. They’re crispy, gooey, and so coffee-worthy!
# What You’ll Need:
→ Wet Ingredients
01 -
1 large egg at room temperature
02 -
1 egg yolk, room temp
03 -
14 tablespoons unsalted butter, browned
04 -
2 teaspoons pure vanilla
→ Dry Ingredients
05 -
1 teaspoon salt
06 -
½ cup granulated sugar
07 -
1½ cups plus 1 tablespoon all-purpose flour, measured carefully
08 -
½ cup plus 2 tablespoons light brown sugar
09 -
1 teaspoon baking soda
10 -
1 tablespoon ground espresso
→ Mix-ins
11 -
¾ cup mini chocolate chips or chopped semi-sweet chocolate
# Step-by-Step Guide:
01 -
Heat butter in a steel pan on medium until the solids turn golden brown (around 10 minutes). Pour it all, including the browned bits, into a bowl.
02 -
Stir the espresso powder into the butter and let it cool completely, roughly 20-30 minutes.
03 -
Stir both sugars into the cooled butter for about a minute until nice and blended.
04 -
Mix in the egg, yolk, and vanilla until no lumps remain.
05 -
Fold in the flour, salt, baking soda, and chocolate until just mixed—don't overmix!
06 -
Scoop dough onto a tray lined with parchment, then freeze for at least 4 hours or even overnight.
07 -
Heat your oven to 350°F (180°C). Place the chilled dough on a tray, spaced 2 inches apart, and bake for 10-12 minutes until the edges are golden but the middle stays soft.
08 -
Place cookies on a cooling rack while still on the tray and let them cool down.
# Additional Notes:
01 -
Measure flour with a spoon and level system or, better yet, weigh it.
02 -
Chilling the dough overnight gives you tastier cookies with a great texture.
03 -
Want picture-perfect cookies? Shape them with a round cutter while they're still hot.
04 -
These will stay soft and fresh in an airtight container for 3-4 days.
05 -
Put extra dough balls in the freezer—they'll last 1-3 months.