Description
These Espresso Chocolate Chip Cookies combine the rich flavor of ground espresso with semi-sweet chocolate chips to create a delightful twist on a classic treat. Browned butter adds a nutty depth, while chilling the dough ensures perfect texture and indulgent taste in every bite.
Ingredients
Scale
Wet Ingredients
- 14 tablespoons unsalted butter
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 tablespoon ground espresso
- 1/2 cup + 2 tablespoons light brown sugar
- 1/2 cup granulated sugar
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
- Brown the Butter: Heat unsalted butter over medium heat until it melts and turns amber in color, which enhances its flavor. Then, remove from heat and allow it to cool to room temperature.
- Mix Espresso and Sugars: In a mixing bowl, combine the cooled browned butter with the ground espresso, light brown sugar, and granulated sugar. Stir well until thoroughly combined.
- Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract into the butter-sugar mixture until smooth and homogeneous.
- Incorporate Dry Ingredients and Chocolate: Fold in the all-purpose flour, baking soda, salt, and chopped semi-sweet chocolate chips gently just until the dough comes together, being careful not to overmix.
- Chill the Dough: Cover the dough and refrigerate it for at least 3 hours or preferably overnight. This helps develop flavor and improves texture.
- Preheat Oven: Set your oven to 350°F (180°C) and allow it to thoroughly heat before baking.
- Bake the Cookies: Scoop dough onto baking sheets lined with parchment paper and bake for 10-12 minutes, or until the edges are golden brown and the centers appear puffy.
- Cool Before Serving: Remove cookies from the oven and let them cool on wire racks to set properly before enjoying.
Notes
- Browned butter adds a rich, nutty flavor that enhances the cookie’s depth.
- Chilling the dough is essential for texture and flavor development; do not skip this step.
- For a stronger espresso kick, increase ground espresso to 1.5 tablespoons.
- Ensure not to overbake; cookies should be soft in the center when removed to keep them chewy.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
