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Espresso Chocolate Chip Cookies Recipe

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4.4 from 12 reviews

These Espresso Chocolate Chip Cookies are delectably rich with browned butter and a subtle hint of espresso, perfectly balancing sweet and slightly bitter flavors. Crisp on the edges and soft in the center, these cookies are enhanced by chilling the dough overnight, allowing the flavors to meld and develop a wonderful texture. Ideal for coffee lovers craving a classic chocolate chip cookie with an espresso twist.

Ingredients

Browned Butter Mixture

  • 14 tablespoons (196 g) unsalted butter
  • 1 tablespoon ground espresso

Sweeteners

  • 1/2 cup + 2 tablespoons (128 g) light brown sugar
  • 1/2 cup (100 g) granulated sugar

Eggs and Flavorings

  • 1 large egg (54 g), room temperature
  • 1 large egg yolk (18 g), room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 2/3 cups + 1 tablespoon (212 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Chocolate

  • 3/4 cup (76 g) chopped semi-sweet chocolate or mini chocolate chips

Instructions

  1. Brown the Butter: In a stainless steel pan over medium heat, cook the unsalted butter until the milk solids settle and turn an amber brown color, which typically takes about 10 minutes. Carefully scrape all the browned butter, including those solids, into a mixing bowl to capture maximum flavor.
  2. Incorporate Espresso: Stir the ground espresso into the browned butter mixture, then set the bowl aside to cool to room temperature, which usually takes 20-30 minutes.
  3. Add Sugars: Whisk together the light brown sugar and granulated sugar into the cooled butter and espresso mixture for about one minute until fully combined and smooth.
  4. Mix Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture is uniform and glossy.
  5. Combine Dry Ingredients: Gently fold in the sifted all-purpose flour, baking soda, salt, and chopped semi-sweet chocolate or mini chocolate chips just until everything is incorporated, being careful not to overmix to keep the cookies tender.
  6. Chill the Dough: Scoop the cookie dough onto a parchment-lined baking tray. Freeze the tray for at least 3-4 hours or preferably overnight to develop a more complex flavor and superior texture.
  7. Preheat and Bake: When ready to bake, preheat your oven to 350°F (180°C). Arrange the frozen cookie dough balls at least two inches apart on the tray. Bake for 10-12 minutes, or until the edges turn golden while the centers remain pale and puffy.
  8. Cool and Serve: Remove the cookies from the oven and let them cool on a wire rack. Optionally, if cookies baked unevenly, gently reshape them using a round cookie cutter while still warm to achieve perfect rounds. Enjoy!

Notes

  • Use the spoon-level method or a kitchen scale to measure flour accurately to avoid dense cookies caused by too much flour.
  • Chill the dough overnight for best flavor development and cookie texture.
  • If cookies bake lopsided, use a round cookie cutter to nudge the edges into a perfect circle immediately after baking.
  • Store baked cookies in an airtight container at room temperature for 3-4 days.
  • Freeze scooped dough balls in an airtight container or freezer bag for 1-3 months for convenience.

Find it online: https://flavorspath.com/espresso-chocolate-chip-cookies-recipe/