Description
Indulge in the delightful flavors of Espresso Chocolate Chip Cookies, a sophisticated twist on the classic chocolate chip cookie. These cookies feature the rich, bold taste of espresso combined with nutty browned butter, creating a treat that coffee lovers will adore. Each bite offers a chewy texture with slightly crisp edges, making them perfect for any occasion—whether enjoyed alone or paired with your morning brew.
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
Instructions
- Brown the butter in a stainless steel pan over medium heat until it turns amber brown (about 10 minutes). Transfer to a mixing bowl.
- Stir in ground espresso and let cool to room temperature (20-30 minutes).
- Whisk together granulated sugar and light brown sugar in a separate bowl.
- Add eggs and vanilla to the sugar mixture, blending until smooth.
- Fold in flour, baking soda, salt, and chopped chocolate until just combined.
- Chill the dough on a parchment-lined baking tray for at least 3 hours (or overnight).
- Preheat oven to 350°F (180°C). Bake chilled cookies for 10-12 minutes until edges are golden.
- Cool on a wire rack before enjoying.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: For extra flavor, use fresh espresso grounds. Chilling the dough improves texture and depth of flavor. Experiment with different types of chocolate for unique variations.