Brown Butter Espresso Chocolate Chip Cookies

If espresso is your love language than my brown butter espresso chocolate chip cookies are for you. They are a little nutty, bitter, sweet and full of freshly ground coffee for that true espresso flavor. Made in one pot, they are easy to whip up in less than an hour. Skip the morning coffee and make these espresso cookies instead. They taste just like a mocha latte but in cookie form.

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Why You Will Love This Cookie

• The dough doesn’t require any chill time. You can have a fresh, flavorful and completely homemade cookie in under an hour.
• No mixer is required to make this recipe. All that you need is a medium sauce pan, a stove top and a rubber spatula to make the cookie dough.
• Each cookie taste just like a mocha latte so there is no need for that cup of coffee in the morning. Just have an espresso chocolate chip cookie instead

Ingredient Notes

• It is important to use high quality butter if you want your cookies to taste like they are from a high end bakery, like Levain Cookies in New York City. I use Kirklands Grass Fed butter or Kerrygold Grass Fed Unsalted butter with a teaspoon of Redmonds Real Sea Salt
• Don’t use espresso powder. Espresso powder is mild, packaged and left without flavor. I buy purity organic coffee beans and grind 4 tablespoons pretty fine to use in the cookie dough. This step is critical in achieving a true espresso flavor throughout the dough. Find a coffee bean you love and use that.
• Next use a good flour. You want an un bleached all purpose flour. One that is less processed. My go to favorite flours to bake with are Wheat Montana White All Purpose Flour or King Arthurs Organic All Purpose White Flour.
• Always use a high quality chocolate. When buying chocolate pay attention to the ingredients. If the label states cane sugar, cocoa butter and chocolate you know it is high quality because it is made with real ingredients without any fillers. For chocolate puddles in the baked cookies try chopping up a chocolate bar or buying chocolate disks or chunks. I use Guittard 72% Santé Dark Chocolate Baking Chips made with coconut sugar. I also like Enjoy Life Dark Chocolate Chips or Mega Chunks for this recipe too.

Recipe Variations

• If you do not like dark chocolate use white chocolate chips instead for a white mocha espresso cookie. Enjoy Life has great white chocolate baking chips. Or else chop up a good quality white chocolate bar to sub for the chocolate chips.
• Replace the 2 eggs with 1/2 cup of organic pumpkin puree and add 1 teaspoon of ground cinnamon with the dry ingredients for a pumpkin spice latte cookie. Don’t forget to use the egg yolk.
• If you love Caramel Macchiato lattes try adding toffee bits in place of chocolate chips to the dough for a delicious cookie. Tap this link for my homemade toffee recipe or buy a bag of Heath bits from the store in the baking isle.

How to Make the Brown Butter Espresso Chocolate Chip Cookies

1. Stat by making browning the butter in a medium sauce pan. Once the butter has browned stir in the freshly ground espresso and let the two marinate for a good 20 minutes.
2. Afterwards add in the brown sugar and can sugar and mix until combined. Then crack in the 2 eggs and egg yolk and add a splash of vanilla. Give everything a good mix.
3. Next add in the dry ingredients like the flour, baking soda and baking powder. I like mixing all of my dry ingredients in a separate bowl first so I can mix them together lightly with a fork before pouring them into the dry ingredients.
4. Before incorporating the dry ingredients into the wet ingredients add in the chocolate or chocolate substitutes listed under the recipe variations above.
5. Fold all the ingredients together using a rubber spatula until the last bit of flour disappears. Over mixing will lead to tough or flat and dry cookies instead of crispy, chewy and thick cookies.
6. Scoop the cookie dough using a large cookie scoop, place the dough (no more than 5) onto a lined cookie sheet and bake the cookies in a preheated 350 degree Fahrenheit oven for about 15 minutes.
7. Cool the cookies slightly and enjoy with a tall glass of milk or scoop of vanilla ice cream.

Expert Tips

1. Place an oven thermometer into the oven and then preheat it to 350 F. Before baking the cookies check to see what your oven temperature is. If the thermometer says the oven is 375 F then lower your oven temperature to 325 F for a more even bake.
2. Use a large 2.75 oz to 3oz cookie scoop to get 15 large bakery style cookies that are soft and chewy in the middle and crunchy on the outside.
3. Do not forget the parchment paper for lining the baking sheets. The parchment paper gives the cookie dough something to hold onto and can help prevent the cookies from flattening and spreading too much while baking. It also helps to preserve heat for a more even bake.
4. After the cookies have baked, before cooling them, shape them using a large, circular cookie cutter or cup. One that is slightly bigger than the baked cookies. Simple swirl the cookie cutter around each warm cookie to get perfect circular cookies.

5 from 1 vote

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Total Time: 1 hour hour 30 minutes minutes

Course: Dessert

Cuisine: American

Keyword: Brown Butter, chocolate chips, Cookies, espresso

Brown Butter Espresso Chocolate Chip Cookies

If espresso is your love language than my brown butter espresso chocolate chip cookies are for you. They are a little nutty, bitter, sweet and full of freshly ground coffee for that true espresso flavor. Made in one pot, they are easy to whip up in less than an hour. Skip the morning coffee and make these espresso cookies instead. They taste just like a mocha latte but in cookie form.

Servings: 15 Large Cookies

Author: Cookiee Club

Equipment

• 1 Medium Sauce Pan
• 1 Rubber Spatula
• 1 Large Cookie Scop
• 1-3 Baking Sheets
• 1-3 Pieces of Baking Parchment Paper
• 1 Cookie Cutter

Ingredients

• 1 cup butter salted or unsalted
• 1 teaspoon sea salt use 2 teaspoons if using unsalted butter
• 4 tablespoons freshly ground coffee beans not espresso powder
• 1 ½ cup organic brown sugar light or dark
• ½ cup organic cane sugar or granulated sugar
• 2 eggs
• 1 egg yolk
• 2 teaspoons pure vanilla extract not vanilla flavoring
• 2 ½ cup all purpose unbleached flour organic or non organic
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups dark chocolate baking discs or chopped chocolate, white chocolate or toffee bits
• Sea Salt Flakes optional

Instructions

• Start by preheating the oven to 350 degrees Fahrenheit and line two baking trays with parchment paper.
• Place a medium sauce pan over medium heat and add in the butter and sea salt. Cook the butter, stirring occasionally, about 7 minutes until it foams and browns. It should be amber in color with nutty bits on the bottom of the pan.
• Remove the browned butter from the heat and sprinkle in the fresh espresso grounds. Swirl the two together.
• Let the butter and espresso bathe in each other for 20 minutes.
• After 20 minutes add the brown sugar and cane sugar to the butter mixture and mix until fully combined using a rubber spatula.
• Next add the eggs and vanilla extract and mix again until combined.
• Now add in the flour, baking soda, baking powder and chocolate chips. Fold all the ingredients together using the rubber spatula until the last bit of flour disappears.
• Cover the dough with plastic wrap and let it rest for 20 minutes.
• Remove the plastic wrap and with a large cookie scoop (about 2.75 oz) scoop the dough, no more that 5 at a time onto a baking tray lined with parchment paper. Space the dough balls away from each other for proper baking and then add flakey sea salt to the top of each dough ball.
• Bake the cookies at 350 F for about 15 minutes
• Once baked, use a circular cookie cutter that is larger than the cookies to shape each warm cookie into a perfect circle.
• Finish baking all the cookie dough and enjoy a nice, slightly cooled cookie with a large glass of milk or a scoop of ice cream.

Notes

• If you do not like dark chocolate use white chocolate chips instead for a white mocha espresso cookie. Guittard has great white chocolate baking chips. Or else chop up a good quality white chocolate bar to sub out the chocolate chips.

• If you love Caramel Macchiato lates try adding toffee bits instead of chocolate chips to the dough for a delicious cookies. Just buy a bag of Heath bits from the store in the baking isle. You can even search for a homemade toffee bit recipe if you are feeling like making some from scratch too. All that is needed is butter, salt and brown sugar.

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