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Brown Butter Chocolate Espresso Chunk Cookies

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These cookies combine nutty brown butter, rich espresso, and gooey chocolate chunks, finished with a sprinkle of flaky sea salt. They’re chewy, crispy, and packed with bold flavor—perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 1/4 cups (280g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons instant espresso powder (or 3 tablespoons brewed espresso, cooled)
  • 8 ounces (225g) dark chocolate, chopped into chunks
  • 2 ounces (55g) milk chocolate, chopped (optional)
  • 1/2 cup (60g) chopped toasted pecans or walnuts (optional)
  • Flaky sea salt, for sprinkling

Instructions

  1. In a medium saucepan over medium heat, melt butter. Stir frequently until golden brown bits form and a nutty aroma develops, about 5–7 minutes. Remove from heat and pour into a large mixing bowl to cool for 10 minutes.
  2. In a separate bowl, whisk together flour, baking soda, baking powder, and fine sea salt. Set aside.
  3. To the cooled brown butter, add brown sugar and granulated sugar. Beat until well combined, about 2 minutes. Add eggs and vanilla extract; beat another 1–2 minutes until creamy.
  4. Dissolve espresso powder in 1 tablespoon warm water (or use brewed espresso). Stir into the wet mixture until fully combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand until just combined.
  6. Fold in dark chocolate chunks, milk chocolate chunks, and nuts (if using) with a spatula.
  7. Cover and refrigerate dough for at least 30 minutes (up to 24 hours).
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 2-tablespoon balls and place 2 inches apart. Sprinkle each cookie with flaky sea salt.
  9. Bake for 10–12 minutes, rotating the pan halfway. Edges should be golden and centers just set.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack until fully cool.

Notes

Chilling the dough is key for chewy cookies. For gluten-free, use a 1:1 blend and add an extra tablespoon. Swap nuts for seeds or omit for allergies. Sprinkle sea salt before baking for best results. Dough can be frozen for future baking.

Nutrition

Keywords: brown butter, chocolate chunk cookies, espresso cookies, sea salt cookies, homemade cookies, chewy cookies, easy cookie recipe

Find it online: https://forkifyfun.com/brown-butter-chocolate-espresso-chunk-cookies-easy-homemade-sea-salt-recipe/