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