Description

Delight in the rich and indulgent flavor of Espresso Chocolate Chip Cookies. These cookies combine the deep, aromatic taste of espresso with chunks of luscious chocolate, all baked to a perfect golden brown. Enhanced by caramelized butter for a nutty depth and finished with a sprinkle of flaky sea salt, these cookies are an irresistible treat for coffee and chocolate lovers alike.

Ingredients

Scale

Butter Mixture

1 cup unsalted butter
1/3 cup instant espresso

Dry Ingredients

2 1/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon sea salt

Sugars

1 cup brown sugar (firmly packed)
3/4 cup granulated sugar

Wet Ingredients

1 large egg (room temperature)
1 large egg yolk (room temperature)
2 teaspoons vanilla extract

Add-ins

1 cup chopped chocolate

Instructions

Caramelize the Butter: Heat the unsalted butter in a saucepan over medium heat until it melts completely, turns a dark amber color, and the milk solids caramelize, releasing a nutty aroma. Remove from heat and pour into a mixing bowl to cool.
Add Instant Espresso: Stir the instant espresso into the warm browned butter, mixing well, then set the mixture aside to cool to room temperature.
Combine Dry Ingredients: In a separate small bowl, sift together the all-purpose flour, cornstarch, baking soda, and sea salt. Set this dry mixture aside.
Mix Butter and Sugars: Using a mixer, beat the cooled butter and espresso mixture with the brown sugar and granulated sugar until the mixture is well combined and smooth.
Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until thoroughly incorporated and the batter is smooth.
Incorporate Dry Ingredients: Gently stir the flour mixture into the wet ingredients until just combined; avoid overmixing to keep the cookies tender.
Fold in Chocolate Chunks: Carefully fold the chopped chocolate into the cookie dough, distributing it evenly throughout.
Chill the Dough: Using a tablespoon or cookie scoop, portion dough balls about 2 tablespoons each. Place them on a tray and refrigerate for at least one hour, preferably overnight, up to three days to let flavors meld and develop.
Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and help with even baking.
Bake the Cookies: Arrange cookie dough balls 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown but the centers remain soft.
Cool and Finish: Let the cookies rest on the baking sheet for one minute to firm up before transferring them to a wire rack to cool completely. While still warm, sprinkle flaky sea salt over the cookies to enhance flavor and add a delightful crunch.

Notes

Using browned butter adds a nutty, caramel flavor that complements the espresso beautifully.
Chilling the dough is essential for flavor development and helps prevent excessive spreading during baking.
Room temperature eggs help the dough combine smoothly and evenly.
Feel free to use dark, milk, or semi-sweet chocolate depending on your preference.
Sprinkling sea salt just after baking balances the sweetness and intensifies the chocolate and espresso flavors.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 8-10 minutes per batch
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 28g)
Calories: 160
Sugar: 12g
Sodium: 130mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: espresso cookies, chocolate chip cookies, browned butter cookies, coffee flavored dessert, easy cookie recipe