Description
These cookies combine the deep roast of espresso with the rich nuttiness of brown butter and classic chocolate chips for a chewy and crisp treat that’s perfect for coffee lovers.
Ingredients
Scale
- 1 cup (227g) unsalted butter, browned
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 tablespoons espresso powder
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 cups (340g) semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and starts turning golden brown with a nutty aroma (about 5–7 minutes). Remove from heat and pour into a heat-safe bowl. Let cool for 10 minutes.
- In a large bowl, combine 3/4 cup light brown sugar and 1/2 cup granulated sugar. Add the slightly cooled browned butter and 2 teaspoons vanilla extract. Blend until smooth using an electric mixer or whisk. Beat in 2 large eggs, one at a time, mixing well after each (3–4 minutes until fluffy and glossy).
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 2 tablespoons espresso powder.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
- Fold in 2 cups semi-sweet chocolate chips and optional 1/2 cup chopped nuts.
- Optional: Wrap dough in plastic wrap and refrigerate for at least 30 minutes to develop flavor and prevent spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop dough balls about 2 inches apart using a cookie scoop or tablespoon.
- Bake for 10–12 minutes, until edges are golden but centers are still slightly soft. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use instant espresso powder, not brewed coffee, to avoid adding moisture. Chill dough to prevent spreading. Watch butter carefully when browning to avoid burning. For gluten-free, substitute almond flour; for dairy-free, use vegan butter and dairy-free chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Fat: 10
- Carbohydrates: 22
- Protein: 2
Keywords: espresso cookies, brown butter cookies, chocolate chip cookies, easy cookies, coffee dessert, homemade treats