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Delicious Brown Butter Espresso Chocolate Chip Cookies

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These brown butter espresso chocolate chip cookies combine a nutty caramel flavor with a subtle espresso kick, delivering crispy edges and a chewy center for a sophisticated yet comforting treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • ¾ cup (150g) granulated sugar
  • 1 cup packed (220g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon espresso powder (optional but highly recommended)
  • 2 cups (340g) semisweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently. After about 5-7 minutes, the butter will foam, then turn golden brown with a nutty aroma. Immediately remove from heat and pour into a heat-safe bowl to cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, whisk together ¾ cup (150g) granulated sugar and 1 cup (220g) packed brown sugar. Add 2 large eggs, one at a time, beating well after each. Stir in 2 teaspoons vanilla extract and the cooled browned butter.
  3. Combine dry ingredients: In a separate bowl, sift or whisk together 2 ½ cups (315g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon espresso powder.
  4. Form the dough: Gradually add dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
  5. Add chocolate chips: Fold in 2 cups (340g) semisweet chocolate chips gently but thoroughly.
  6. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes (optional but recommended).
  7. Preheat oven and prepare baking sheet: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Use a 1.5-tablespoon cookie scoop to drop dough balls onto the baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes or until edges are golden but centers remain soft.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Watch the butter closely when browning to prevent burning. Chilling the dough helps prevent spreading and intensifies flavor. Use quality chocolate chips like Ghirardelli or Guittard for best results. If kitchen is warm, refrigerate dough between batches to avoid flat cookies.

Nutrition

Keywords: brown butter, espresso, chocolate chip cookies, easy cookies, homemade treats, coffee cookies, dessert, baking

Find it online: https://flurpchef.com/delicious-brown-butter-espresso-chocolate-chip-cookies-recipe-easy-homemade-treats/