Description
Delight in these rich and flavorful Espresso Chip Cookies, combining the bold bitterness of espresso with the sweetness of dark chocolate chips and the nutty aroma of browned butter. Perfect for coffee lovers looking for a sweet treat that offers a hint of sophisticated caffeine kick in every bite.
Ingredients
Scale
Wet Ingredients
- 12 tablespoons Butter
- 1 egg
- 1 egg yolk
- 1/2 tablespoon Vanilla extract
Dry Ingredients
- 2 cups Flour
- 2 tablespoons Espresso Powder
- 3/4 cup Brown Sugar (packed)
- 1/2 cup White Sugar
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
Add-ins
- 1 cup Dark Chocolate Chips
Instructions
- Brown the Butter: Add the butter to a saucepan over medium heat. Stir occasionally as it melts and starts to brown. Continue cooking until the butter turns a deep amber color with a nutty aroma, which usually takes about 7 minutes. Remove from heat.
- Cool the Butter: Pour the browned butter into a bowl and let it cool for about 10 minutes so it’s warm but not hot, to prevent cooking the eggs in the next step.
- Mix Sugars and Vanilla: To the cooled browned butter, add both the brown sugar and white sugar along with the vanilla extract. Stir until combined.
- Add Eggs: Beat in the whole egg and egg yolk until fully incorporated and the mixture is smooth.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder. Gradually add this dry mixture into the wet ingredients, stirring just until combined.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips, ensuring even distribution without overmixing.
- Scoop Cookies: Using a small cookie scoop, drop dollops of dough onto a lined baking sheet. Space them about two inches apart to allow for spreading while baking.
- Bake: Place the baking sheet in a preheated oven and bake the cookies for 13-15 minutes, until edges are golden and centers are set but still soft.
- Cool and Enjoy: Remove from the oven and allow the cookies to cool slightly on the baking sheet before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
- Using browned butter adds a rich, nutty flavor that elevates these cookies beyond the standard chocolate chip.
- Espresso powder intensifies the chocolate flavor and adds a subtle coffee kick – do not omit for best results.
- Be careful not to overbake to maintain a chewy center with crisp edges.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free variation, substitute the butter with vegan margarine and use dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
