Name: Espresso Chocolate Chip Cookies
Prep time: 10 min
Cook time: PT-484754H58S
Total time: 3 h
Ingredients: 14 tablespoons unsalted butter; 1 tablespoon ground espresso; 1/2 cup + 2 tablespoons light brown sugar; 1/2 cup granulated sugar; 1 large egg (room temperature); 1 large egg yolk (room temperature); 2 teaspoons vanilla extract; 1 2/3 cups + 1 tablespoon all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

Description

These Espresso Chocolate Chip Cookies are the perfect treat for anyone who loves the rich flavor of coffee paired with the sweetness of chocolate. With browned butter, ground espresso, and semi-sweet chocolate chips, each bite is an indulgence. Whether you’re serving them at a gathering or enjoying them as a late-night snack, these cookies will impress with their flavor and texture. The process may take a little time, but the result is absolutely worth it.

Ingredients

Scale

14 tablespoons unsalted butter
1 tablespoon ground espresso
1/2 cup + 2 tablespoons light brown sugar
1/2 cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
2 teaspoons vanilla extract
1 2/3 cups + 1 tablespoon all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped semi-sweet chocolate or mini chocolate chips

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Instructions

In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom are amber brown (about 10 minutes). Scrape the browned butter into your mixing bowl and stir in the ground espresso. Let it cool to room temperature (about 20-30 minutes).
Whisk in the granulated and brown sugars for one minute until fully combined.
Add the egg, egg yolk, and vanilla extract, whisking until smooth.
Fold in the flour, baking soda, salt, and chocolate chips until just combined.
Scoop the dough onto a parchment-lined baking tray, then chill the tray in the freezer for at least 3-4 hours (or overnight for the best flavor and texture).
Preheat the oven to 350°F (180°C). Bake the frozen dough for 10-12 minutes, or until the edges are golden and the middle is still slightly puffy.
Remove from the oven and let the tray cool on a wire rack. Serve warm and enjoy!

Notes

For added texture, try sprinkling chopped walnuts or almonds over the dough before baking.
These cookies can be stored in an airtight container for up to 5 days at room temperature, or up to 1 week if refrigerated.
To freeze the dough, wrap the individual dough balls in plastic wrap and store in an airtight container for up to 3 months. Thaw before baking.

Prep Time: 10 minutes (plus 3-4 hours chilling time)
Cook Time: 10-12 minutes