Description
Indulge in the rich flavors of these Espresso Chocolate Chip Cookies, a delightful treat that coffee enthusiasts will adore. Combining the robust taste of ground espresso with the classic charm of chocolate chip cookies, this recipe transforms an everyday favorite into something special. The nutty notes from browned butter elevate the flavor profile, while the chewy texture keeps every bite satisfying. Perfect for casual gatherings or a cozy afternoon snack, these cookies not only taste amazing but also look delectable with their golden edges and melty chocolate chunks. Whip up a batch today to impress family and friends!
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 amber in color, about 10 minutes. Transfer to a mixing bowl to cool.
- Mix in ground espresso and let cool to room temperature for about 20-30 minutes.
- Whisk together both sugars until fully combined.
- Add egg, egg yolk, and vanilla extract; whisk until blended.
- Fold in flour, baking soda, salt, and chocolate until just combined—avoid overmixing.
- Scoop dough onto a parchment-lined baking tray and freeze for at least 3-4 hours (overnight is best).
- Preheat oven to 350°F (180°C). Bake frozen cookies for 10-12 minutes until edges are golden and centers are puffy.
- Let cool on a wire rack before serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg