Description
These Espresso Chip Cookies are a delightful blend of rich, browned butter and bold espresso flavor combined with sweet dark chocolate chips. Perfect as a morning pick-me-up or an indulgent dessert, these cookies are soft, chewy, and bursting with coffee-infused goodness.
Ingredients
Scale
Main Ingredients
- 12 tablespoons Butter
- 2 cups Flour
- 2 tablespoons Espresso Powder
- 1 egg + 1 egg yolk
- 3/4 cup Brown Sugar (packed)
- 1/2 cup White Sugar
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 tablespoon Vanilla Extract
- 1 cup Dark Chocolate Chips
Instructions
- Brown the butter: Add the butter to a saucepan over medium heat. Stir occasionally and cook until the butter turns a deep amber color and develops a nutty aroma, about 7 minutes.
- Cool the butter: Pour the browned butter into a bowl and allow it to cool for about 10 minutes to avoid cooking the eggs during mixing.
- Mix sugars and vanilla: Once the butter has cooled slightly, add the brown sugar, white sugar, and vanilla extract. Stir to combine completely.
- Add eggs: Incorporate the whole egg and the egg yolk into the mixture, blending thoroughly for a smooth batter.
- Add dry ingredients: Mix in the flour, baking soda, salt, and espresso powder. Stir until just combined to ensure tender cookies.
- Fold in chocolate chips: Gently fold in the dark chocolate chips evenly throughout the dough.
- Scoop onto baking sheet: Using a small cookie scoop, place cookie dough onto a lined baking sheet. Leave about two inches between cookies to allow for spreading.
- Bake: Bake in a preheated oven at 350°F (175°C) for 13 to 15 minutes, until edges are golden and centers are set but still soft.
- Cool and serve: Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
- A perfect combination of your morning wake-up drink and evening dessert with these Espresso Chip Cookies!
- Browned butter adds a rich, nutty flavor enhancing the espresso notes.
- Do not overmix the dough once dry ingredients are added to maintain a tender texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen before baking; bake from frozen adding a couple extra minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.1g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 40mg
