Who doesn’t love the irresistible combination of rich coffee and gooey chocolate? These espresso chocolate chip cookies are the perfect fusion of two beloved flavors, and trust me, they are a game-changer. Imagine biting into a warm, soft cookie, the bold espresso enhancing the rich, melty chocolate chips. Add a hint of flaky sea salt on top, and you’ve got yourself a treat that’s truly unforgettable.
I first stumbled upon this recipe on a cozy rainy afternoon, craving something sweet with a kick of caffeine. These cookies quickly became a household favorite—not just because of their incredible flavor but also their versatility. Whether paired with a steaming cup of coffee for an indulgent breakfast (no judgment!) or served as an after-dinner dessert, they hit the spot every time.
Let’s dive into why you’ll absolutely love these cookies, the step-by-step instructions to make them perfect, and plenty of helpful tips to ensure your baking adventure is a success.
Why You’ll Love These Espresso Chocolate Chip Cookies
- Bold, Decadent Flavor: The browned butter adds a rich, nutty base, while the ground espresso enhances the chocolatey notes, making each bite utterly addictive.
- Perfectly Balanced Texture: Crisp edges with a soft, chewy center—cookie nirvana, if you ask me.
- Simple Yet Sophisticated: With a few pantry staples and one specialty ingredient (ground espresso), you can create a gourmet treat that feels extra special.
- Make-Ahead Friendly: The dough benefits from chilling, meaning you can prep it in advance and bake fresh cookies whenever the craving strikes.
- Customizable: Prefer milk chocolate? Go for it. Want to add a sprinkle of cinnamon? Absolutely. This recipe is a fantastic base for experimenting.
Preparation Time and Servings
Preparation Time: 20 minutes (active), plus 4 hours of chilling time
Cooking Time: 10–12 minutes per batch
Total Time: Approximately 4 hours (including chilling)
Servings: About 23 cookies
Ingredients You’ll Need
Let’s talk about what makes these cookies so incredible. Here’s a breakdown of each ingredient and why it’s essential:
- Unsalted Butter (14 tablespoons/196g): Browning the butter elevates the flavor, adding depth and nuttiness that takes these cookies to the next level.
- Ground Espresso (1 tablespoon): The star ingredient! It pairs beautifully with chocolate and gives the cookies a bold, coffee-forward kick.
- Light Brown Sugar (½ cup + 2 tablespoons/128g): Adds moisture and caramel-like sweetness, contributing to that soft and chewy texture.
- Granulated Sugar (½ cup/100g): Provides a crisp edge and balances the richness of the brown sugar.
- Large Egg + Egg Yolk (1 each): The combination of whole egg and extra yolk creates a tender, slightly dense cookie.
- Vanilla Extract (2 teaspoons): A flavor enhancer that rounds out the espresso and chocolate beautifully.
- All-Purpose Flour (1⅔ cups + 1 tablespoon/220g): The structure of the cookie, measured precisely to avoid a dry dough.
- Baking Soda (1 teaspoon): Ensures the cookies rise slightly for a perfect texture.
- Salt (1 teaspoon): Balances the sweetness and enhances all the other flavors.
- Semi-Sweet Chocolate Chips (¾ cup/135g): The melty chocolate chunks create pockets of indulgence in every bite.
- Flaky Sea Salt (optional): A sprinkle on top for that irresistible sweet-and-savory contrast.
Step-by-Step Instructions
Brown the Butter
- Start by melting the unsalted butter in a stainless steel pan over medium heat. Stir constantly with a heatproof spatula to ensure even cooking.
- Watch closely as the butter begins to foam. Soon, you’ll notice brown specks forming at the bottom of the pan, and the butter will take on a golden amber color. The nutty aroma is your cue that it’s ready.
- Immediately remove the pan from heat to avoid burning the butter. Pour it into a large mixing bowl.
- While the butter is still warm, stir in the ground espresso. Set aside and allow the mixture to cool to room temperature.
Combine Sugars and Wet Ingredients
- Once the butter-espresso mixture has cooled, whisk in the light brown sugar and granulated sugar. Whisk until the sugars are fully dissolved, and the mixture looks smooth.
- Add the large egg and egg yolk, followed by the vanilla extract. Whisk until just combined—don’t overmix, as this can affect the texture of your cookies.
Incorporate Dry Ingredients
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Sift them together to ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture. Use a spatula and mix gently until the dough starts to come together.
- Toss in the semi-sweet chocolate chips, stirring until they’re evenly distributed throughout the dough.
Chill the Dough
- Use a standard two-tablespoon cookie scoop to portion the dough into balls. Place them on a baking tray lined with parchment paper.
- Chill the dough balls in the freezer for at least 3–4 hours. For the best flavor and texture, let them chill overnight.
Bake the Cookies
- When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Arrange the chilled dough balls on the prepared baking sheet, leaving 2–3 inches of space between each one.
- Bake one tray at a time for 10–12 minutes. The edges should be golden brown, while the centers remain soft and slightly underbaked.
- If you’re using flaky sea salt, sprinkle it over the cookies immediately after they come out of the oven.
Cool and Serve
- Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. This helps them set while staying soft and chewy.
- Enjoy them warm with a glass of milk or your favorite cup of coffee—or store them at room temperature for up to 3 days in an airtight container.
Tips for Cookie Perfection
- Measuring Flour: Too much flour can lead to dense cookies. For best results, use a kitchen scale or spoon-and-level method.
- Chilling the Dough: Don’t skip this step! It prevents spreading and enhances the cookies’ complex flavor.
- Baking in Batches: Always bake one tray at a time to ensure even cooking.
- Storage: Keep leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Reheating: Pop a cookie in the microwave for 10 seconds to bring back that fresh-baked softness.
Variations to Try
- Milk Chocolate Swap: Prefer sweeter cookies? Swap semi-sweet chocolate chips for milk chocolate ones.
- Nutty Addition: Add ½ cup of chopped walnuts or pecans for extra crunch.
- Spiced Twist: Mix in ½ teaspoon of cinnamon to complement the espresso flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
How to Serve These Cookies
- Enjoy them as is with a cup of coffee or tea.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
- Package them in a gift box for a thoughtful homemade present.
These cookies are everything a dessert should be—simple, delicious, and comforting. Whether you’re baking for a crowd or treating yourself, they’re bound to be a hit. So grab your apron and get started; these espresso chocolate chip cookies are calling your name!
Don’t forget to share your creations and let me know how they turned out. I can’t wait to see your photos and hear about any creative twists you added. Happy baking!
Print
Espresso Chocolate Chip Cookies with Brown Butter – Chewy, Rich, and Irresistible
- Total Time: 4 hours (including chilling)
- Yield: About 23 cookies
- Diet: Vegetarian
Description
These espresso chocolate chip cookies are the perfect blend of rich coffee flavor and melty chocolate, with a nutty brown butter base. Perfect for any occasion!
Ingredients
- Unsalted Butter: 14 tablespoons (196g), browned
- Ground Espresso: 1 tablespoon
- Light Brown Sugar: ½ cup + 2 tablespoons (128g)
- Granulated Sugar: ½ cup (100g)
- Large Egg: 1, room temperature
- Large Egg Yolk: 1, room temperature
- Vanilla Extract: 2 teaspoons
- All-Purpose Flour: 1⅔ cups + 1 tablespoon (220g)
- Baking Soda: 1 teaspoon
- Salt: 1 teaspoon
- Semi-Sweet Chocolate Chips: ¾ cup (135g)
- Flaky Sea Salt: For sprinkling (optional)
Instructions
- Brown the butter over medium heat, stir in espresso, and cool.
- Combine sugars with cooled butter. Add egg, yolk, and vanilla.
- Fold in dry ingredients and chocolate chips.
- Portion dough, freeze for 3–4 hours.
- Bake at 350°F (175°C) for 10–12 minutes. Cool and serve.
Notes
- Chill dough for better texture and flavor.
- Sprinkle flaky salt for an extra flavor boost.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American