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
Equipment
- 1-3 Baking Sheets
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.
Tried this recipe?Let us know how it was!