Brown Butter Espresso Chocolate Chip Cookies (Print Version)
Rich brown butter and bold espresso create gourmet cookies with crisp edges and gooey chocolate centers.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp fine sea salt
04 - 1 tbsp instant espresso powder
→ Wet Ingredients
05 - 1 cup unsalted butter
06 - 1 cup packed dark brown sugar
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 2 tsp pure vanilla extract
→ Mix-ins
10 - 2 cups semisweet chocolate chips or chopped chocolate
11 - Flaky sea salt, for topping (optional)
# Step-by-step Instructions:
01 - Place butter in a saucepan over medium heat. Melt, then cook, swirling frequently, until butter foams, smells nutty, and brown bits form at the bottom (about 5–7 minutes). Remove from heat and let cool for 10 minutes.
02 - In a medium bowl, whisk together flour, baking soda, salt, and espresso powder until well combined.
03 - In a large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Beat until smooth and glossy.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
06 - Fold in chocolate chips or chopped chocolate until evenly distributed throughout the dough.
07 - Cover dough and refrigerate for at least 1 hour, up to overnight, for optimal flavor and texture.
08 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
09 - Scoop 2-tablespoon portions of dough (about golf ball size) onto prepared sheets, spacing 2 inches apart.
10 - Bake for 11–13 minutes, until edges are golden and centers are just set. Optionally sprinkle with flaky sea salt while warm.
11 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter creates these incredible toffee notes that make people ask what your secret ingredient is
- Espresso powder does not make these taste like coffee, it just deepens the chocolate flavor beautifully
02 -
- The dough might seem too greasy after browning the butter, but chilling it completely solves that
- Underbaking these by just a minute or two creates the perfect gooey center that sets as they cool
03 -
- Use a mix of semisweet and bittersweet chocolate for the most complex flavor profile
- Sprinkle the flaky salt immediately when they come out of the oven so it sticks perfectly