Espresso Chocolate Chip Cookies
These espresso chocolate chip cookies are a grown-up version of a classic chocolate chip cookie! Made with browned butter, espresso grounds, and packed with chocolate, they are the best cookies for coffee lovers!
Ingredients
- 14 tablespoons unsalted butter
- 1 tbsp ground espresso
- ½ cup + 2 tbsp light brown sugar
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoon vanilla extract
- 1 ⅔ cup + 1 tbsp all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup chopped semi-sweet chocolate or mini chocolate chips
Directions
- 1
In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom are an amber brown color. (For me this takes about 10 minutes!) Scrape all of the butter into your mixing bowl.
- 2
Stir the espresso grounds then set the bowl aside to cool to room temperature. (In my kitchen, this takes about 20-30 minutes!).
- 3
Whisk in the sugar and brown sugar for one minute until combined.
- 4
Whisk in the egg, egg yolk, and vanilla.
- 5
Fold in the flour, baking soda, salt, and chocolate until just combined.
- 6
Scoop the dough onto a parchment-lined baking tray. Then chill the tray in the freezer for a minimum of 1-2 hours (overnight for the best flavor and texture!).
- 7
When you are ready to bake, preheat the oven to 350 F/180 C. Bake the cookies spaced at least two inches apart for 10-12 minutes or until the edges are golden but the middle is still pale and puffy.
- 8
Let the tray cool on a wire cooling rack and enjoy!