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-coloured saucepan on a medium heat, melt the butter. Continue cooking on medium, stirring constantly with a spatula, until the butter turns brown and has a nutty aroma. Dark brown sediment will form on the bottom of the pan.
Immediately pour the browned butter into a large bowl (this will prevent it from continuing to burn), and add the ground espresso and let the mix cool to room temperature (approximately 20-30 minutes).
Once the browned butter has cooled, add the light brown and granulated sugars and mix for approximately one minute using a whisk till evenly combined.
Add the egg (at room temp) and vanilla, mixing again with the whisk until just combined.
Using a spatula, fold together the all-purpose flour, baking soda, salt, and chocolate chips until a dough has formed, ensuring you do not overmix.
Chill and Bake the Cookies
Scoop the dough into approximately 2-tablespoon size balls, placing onto a parchment-lined baking tray.
The dough must be chilled.
For the best flavour and chewiest results, freeze dough balls for 3-4 hours, or even better, overnight.
When ready to bake, preheat your oven to 350F.
Place the frozen dough balls onto a parchment-lined baking tray approximately 2-3 inches apart.
Bake for approximately 10-12 minutes. The edges should be golden but the centres will appear pale and slightly puffy.
Sprinkle with flaky sea salt as soon as removed from oven; allow cookies to cool on the baking tray for a minute or two before transferring to wire racks to cool thoroughly.
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.
