Ingredients (~12 cookies)
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 teaspoons ground espresso
- 1/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/3 cup semi-sweet chocolate chips
- Flaky sea salt, for sprinkling
Make the Dough
In a light-colored saucepan, melt the butter over medium heat. Keep cooking it, stirring constantly with a spatula, until the butter browns and smells nutty. You will notice dark brown solids forming at the bottom of the pan.
Pour the browned butter into a large mixing bowl immediately to prevent it from burning. Stir in the ground espresso and set the bowl aside to let the mixture cool to room temperature, which should take ~20-30 minutes.
Once it’s cool, add the light brown sugar and granulated sugar. Whisk everything together for about a minute until it’s well combined.
Add the room temperature egg and vanilla extract, and whisk again until just combined.
Using a spatula, fold in the all-purpose flour, baking soda, salt, and chocolate chips until a dough forms. Be careful not to overmix it.
Chill and Bake the Cookies
Scoop the dough into balls, about 2 tablespoons each, and place them on a baking sheet lined with parchment paper.
You need to chill the dough.
For the best flavor and a chewier texture, freeze the dough balls for at least 3-4 hours, or preferably overnight.
When you are ready to bake, preheat your oven to 350F.
Place the frozen cookie dough balls about 2-3 inches apart on a parchment-lined baking sheet.
Bake for ~10-12 minutes. The edges should be golden, but the middle will still look pale and a bit puffy.
Sprinkle the cookies with flaky sea salt as soon as they come out of the oven. Let them cool on the baking sheet for a few minutes before you move them to a wire rack to cool completely.
Espresso Chocolate Chip Cookies
Ingredients
Ingredients (~12 cookies)
- 1/2 cup unsalted butter 1 stick
- 1 1/2 teaspoons ground espresso
- 1/3 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/3 cup semi-sweet chocolate chips
- Flaky sea salt for sprinkling
Instructions
- Brown butter in light-colored saucepan over medium heat, stirring constantly until nutty and dark solids form.
- Pour browned butter into large bowl, stir in espresso, cool to room temperature (20-30 minutes).
- Whisk in both sugars for 1 minute.
- Add egg and vanilla, whisk until just combined.
- Fold in flour, baking soda, salt, and chocolate chips until dough forms.
- Scoop 2-tablespoon dough balls onto parchment-lined baking sheet.
- Freeze dough balls 3-4 hours or overnight.
- Preheat oven to 350F.
- Place frozen dough balls 2-3 inches apart on parchment-lined baking sheet.
- Bake 10-12 minutes until edges are golden but center remains pale.
- Sprinkle with flaky sea salt immediately after baking.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
