Brown Butter Espresso Chocolate Cookies (Print Version)
Chewy cookies with brown butter, espresso, toffee, and chocolate chips—perfect coffeehouse treat
# List of Ingredients:
→ Dairy
01 - 1 cup (227 g) unsalted butter
02 - 2 tbsp (30 ml) milk
→ Sweeteners
03 - 1 cup (200 g) packed light brown sugar
04 - 1/2 cup (100 g) granulated sugar
→ Eggs
05 - 2 large eggs
06 - 2 tsp vanilla extract
→ Dry Ingredients
07 - 2 1/2 cups (315 g) all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 3/4 tsp kosher salt
11 - 2 tsp instant espresso powder
→ Add-Ins
12 - 1 cup (170 g) semisweet chocolate chips
13 - 3/4 cup (120 g) toffee bits
# Step-by-step Instructions:
01 - Place butter in a medium saucepan over medium heat. Melt and cook, stirring frequently, until the butter foams and develops brown specks and a nutty aroma (about 4–5 minutes). Remove from heat and let cool for 10 minutes.
02 - Pour browned butter into a large mixing bowl. Add both sugars and whisk until well combined.
03 - Add eggs, one at a time, mixing well after each. Stir in vanilla extract and milk.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and espresso powder.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in chocolate chips and toffee bits.
07 - Cover dough and chill for at least 30 minutes (up to 24 hours for more flavor).
08 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
09 - Scoop heaping tablespoons of dough onto baking sheets, spacing 2 inches apart.
10 - Bake for 11–13 minutes, or until the edges are golden and centers are just set.
11 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter creates these incredible caramel notes that make people think you spent hours developing the flavor
- That espresso powder wakes up the chocolate without making them taste like coffee
02 -
- Overbrowning the butter turns it bitter, so pull it off the heat as soon as you see those amber flecks
- Chilling the dough is nonnegotiable or these will spread into thin, crispy disks instead of chunky cookies
03 -
- Use a light-colored saucepan to brown butter so you can actually see when it develops those golden brown bits
- Weigh your flour if possible because too much flour makes these dense instead of chewy