Description
Delight in the perfect blend of rich espresso and decadent chocolate with these Espresso Chip Cookies. Featuring browned butter for a deep, nutty flavor, these cookies strike an ideal balance between a morning pick-me-up and a sweet evening treat. Crispy on the edges and chewy in the center, they’re the ultimate gourmet cookie experience.
Ingredients
Scale
Wet Ingredients
- 12 tablespoons Butter
- 1 egg
- 1 egg yolk
- 1/2 tablespoon Vanilla extract
Dry Ingredients
- 2 cups All-purpose Flour
- 2 tablespoons Espresso Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
Sugars and Mix-ins
- 3/4 cup Brown Sugar (packed)
- 1/2 cup White Sugar
- 1 cup Dark Chocolate Chips
Instructions
- Brown the Butter: Place the butter in a saucepan over medium heat and stir occasionally until it melts and turns a deep amber color with a nutty aroma, about 7 minutes. This step enhances the flavor with a rich, toasted note.
- Cool the Butter: Pour the browned butter into a bowl and allow it to cool for about 10 minutes, so it’s warm but not hot enough to cook the eggs when added.
- Combine Sugars and Vanilla: Stir the brown sugar, white sugar, and vanilla extract into the slightly cooled browned butter until the mixture is smooth and uniform.
- Add Eggs: Mix in the whole egg and egg yolk, beating gently to blend without overmixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, espresso powder, baking soda, and salt to ensure even distribution of leavening agents and flavor.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet ingredients until just combined, taking care not to overmix which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold the dark chocolate chips into the dough, ensuring they are evenly dispersed for melty chocolate pockets in each bite.
- Scoop Cookies: Using a small cookie scoop or spoon, dollop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about two inches apart to allow spreading.
- Bake the Cookies: Bake in a preheated oven at 350°F (175°C) for 13-15 minutes, or until the edges are golden and the centers still look slightly soft, ensuring a chewy texture.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature for the best flavor and texture.
Notes
- These Espresso Chip Cookies blend the robust taste of espresso with sweet chocolate for a unique coffeehouse treat at home.
- Browned butter adds a deep, nutty flavor that elevates the cookie beyond standard batches.
- Make sure not to overbake – cookies should be slightly soft in the center when removed from the oven.
- Use high-quality dark chocolate chips for the best rich flavor contrast with the espresso.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
