Espresso Chocolate Chip Cookies
The flavor of nutty brown butter and roasted espresso gives these chocolate chip cookies a deeper, more complex character than the standard version. This dough comes together in one bowl and is chilled before baking, which creates a rich, chewy texture. A sprinkle of flaky sea salt at the end balances the sweetness.
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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.
Notes
For best results, freeze dough overnight. Do not overmix when adding dry ingredients.
Tried this recipe?Leave a comment below & let me know!