Description

Thick Espresso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with a bold espresso kick and classic semi-sweet chocolate chips. These cookies are chewy with crispy edges and a deep coffee undertone, perfect for espresso lovers seeking an indulgent treat.

Ingredients

Scale

Brown Butter Espresso Mixture

1 cup Unsalted butter (browned)
1/4 cup Espresso powder (high quality, divided into 1/8 cup + 1/8 cup)

Dry Ingredients

2 1/4 cups All-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Salt

Sugars and Wet Ingredients

1 1/4 cup Brown sugar (light or dark, packed)
1/3 cup White granulated sugar
2 Large eggs (room temperature)
2 Egg yolks (room temperature)
2 tsp Pure vanilla extract

Add-ins

1 3/4 cup Chocolate chips (semi-sweet or dark)

Instructions

Brown the Butter: In a frying pan over medium heat, melt the butter. Keep stirring until it foams and the milk solids separate, turning amber in color. Remove immediately to prevent burning.
Cool and Infuse Espresso: Pour the browned butter into a glass measuring cup. Stir in 1/8 cup of espresso powder. Let the mixture sit for 10-15 minutes, then strain through a fine mesh sieve to remove any solids.
Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
Sift Dry Ingredients: In a bowl, sift together the flour, baking powder, baking soda, remaining 1/8 cup espresso powder, and salt.
Mix Wet Ingredients: In a separate large bowl, combine the browned butter mixture with brown sugar and white sugar. Mix until smooth. Add vanilla extract, eggs, and egg yolks, mixing until fully combined.
Combine Ingredients: Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the chocolate chips.
Scoop Dough: Using a 3-ounce cookie scoop, mound heaping scoops of dough onto the prepared baking sheets, spacing 6 large dough balls per sheet.
Bake the Cookies: Bake for 13-16 minutes until the edges are golden brown and the centers remain slightly underdone.
Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes. Optionally, top with extra chocolate chips while warm, then transfer cookies to a cooling rack to finish cooling.

Notes

Use room temperature eggs for best texture and easier mixing.
Brown the butter carefully to avoid burning; watch the color closely.
High quality espresso powder enhances the coffee flavor significantly.
The cookies are best stored in an airtight container at room temperature and enjoyed within 3-4 days.
For larger batches, dough can be refrigerated for up to 24 hours before baking.
Adjust baking time slightly for softer or crispier cookies according to preference.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Keywords: espresso cookies, chocolate chip cookies, browned butter cookies, coffee flavored cookies, thick cookies