Description
Chewy, buttery cookies with a rich espresso flavor that enhances the chocolate chips. Brown butter adds a nutty depth, making these cookies irresistibly aromatic and perfect with a cup of coffee.
Ingredients
🛒 Ingredients (makes ~24 cookies):
For the Cookies:
1 cup (2 sticks) unsalted butter
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 tablespoons espresso powder
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips (semi-sweet or dark)
Optional Add-ins:
½ cup chopped walnuts or pecans
½ teaspoon cinnamon for warmth
Instructions
📝 Instructions:
Step 1: Brown the Butter
In a medium saucepan, melt butter over medium heat until it turns golden brown and smells nutty (~5–7 minutes).
Remove from heat and let cool for 5 minutes.
Step 2: Prepare the Dough
In a large bowl, mix brown butter with brown and granulated sugar until smooth.
Beat in eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together flour, espresso powder, baking soda, and salt.
Gradually mix dry ingredients into wet ingredients until just combined.
Fold in chocolate chips (and nuts or cinnamon if using).
Step 3: Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into 2-tablespoon balls and place 2 inches apart on the baking sheet.
Bake 10–12 minutes until edges are set but centers are still soft.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chewy Cookies: Do not overbake; centers should be slightly soft.
- Extra Flavor: Sprinkle a tiny pinch of sea salt on top before baking to enhance the chocolate and espresso.
- Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for longer.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American