These Espresso Chocolate Chip Cookies have delicious coffee notes that complement the dark chocolate chunks, topped with flaky sea salt. These Espresso Chocolate Chip Cookies take your chocolate chip cookies to the next level!
One of my favorite flavor combinations is Espresso and Chocolate. These espresso chocolate chip cookies are the PERFECT cookie. Why? This cookie combines the true definition of bitter-sweet, sweet-salty and crispy-chewy.
Made with browned butter, espresso and chocolate chunks, these cookies let you have your coffee and eat it too! You’re only as good as your ingredients. I recommend you splurge for all of the ingredients below to ensure you get a gourmet chocolate chip cookie.
Browning butter has become very common in cookie recipes because it adds that extra oomph that you can’t find in store-bought or even bakery bought cookies. Essentially it’s the browning of the milk solids in butter after it has melted down. If we are being scientific this is called the maillard reaction. This is the reaction that gives you that beautiful golden crust on your pies, the crisp exterior to your cookies and fills your house with the smell of a bakery.Print
Espresso Chocolate Chip Cookies
These Espresso Chocolate Chip Cookies take your chocolate chip cookies to the next level! Made with browned butter, espresso and chocolate chunks, these cookies let you have your coffee and eat it too!
- Prep Time: 15
- Cook Time: 11
- Total Time: 26
- Yield: 16 1x
- 3/4 cups unsalted butter, browned and cooled
- 1 cup dark brown sugar, packed
- 1/3 cup white sugar
- 1 egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cup all purpose flour
- 1/4 cup espresso powder
- 1/2 teaspoon baking soda
- 4 ounces dark chocolate, roughly chopped
- Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool.
- In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In separate bowl mix together the flour, espresso powder, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chunks. Do not over mix.
- Refrigerate the cookie dough for at least a half hour, or overnight.
- When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
- Allow to cool before eating!
Freezing is the best way to store cookies long term. Freezing a freshly baked cookie preserves that fresh flavor and texture so you can enjoy it any time. For best results, let your cookies cool completely, and then freeze right away. You’ll need to make sure the cookies are well wrapped and protected from air. Storing unwrapped cookies will expose them to freezer burn and ice build up.
To freeze cookies
Place your cookies in a freezer bag and then squeeze as much air out of the bag as possible. Place the bagged cookies in another airtight Tupperware container. Make sure the lid is on tight! Don’t forget to date and label your cookies, so you know what to grab when you’re hunting through the freezer.
Soft cookies, like peanut butter cookies, can might stick together, so put a piece of parchment paper, wax paper, or plastic wrap in between each of the cookies. Cookies stored in this manner will be good for up to three months. This method means the cookies have a double layer of protection from freezer burn and ice, so they’ll stay fresher longer.