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Chewy Brown Butter Espresso Chocolate Chip Cookies Recipe

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These chewy brown butter espresso chocolate chip cookies are the perfect late-night treat. With nutty brown butter, rich espresso, and melty chocolate, they deliver a deep, complex flavor that will keep you coming back for more.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons instant espresso powder
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Brown the butter: Place the 1 cup of unsalted butter in a medium saucepan over medium heat. Melt it completely, then continue cooking, swirling the pan occasionally. The butter will foam up, then subside, and you’ll see brown specks forming at the bottom. This takes about 5-7 minutes. The moment it smells nutty and turns a golden-amber color, remove it from the heat. Pour it into a heatproof bowl to stop the cooking process.
  2. Dissolve the espresso: While the butter is still warm (but not boiling), add the 2 tablespoons of instant espresso powder. Whisk until completely dissolved. The mixture will look dark and glossy. Set it aside to cool for 10 minutes. It should be warm but not hot—you don’t want to cook the eggs later.
  3. Mix the dry ingredients: In a medium bowl, whisk together the 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  4. Combine the sugars and butter: In a large mixing bowl, add the 1 cup packed brown sugar and ½ cup granulated sugar. Pour the cooled brown butter mixture over the sugars. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and is slightly thickened.
  5. Add the eggs and vanilla: Crack the 2 room-temperature eggs into the bowl, then add the 2 teaspoons vanilla extract. Whisk until the mixture is smooth, pale, and slightly fluffy—about 1 minute.
  6. Fold in the dry ingredients: Switch to your rubber spatula. Add the flour mixture in two additions, folding gently after each. Stop as soon as you no longer see streaks of flour.
  7. Add the chocolate: Fold in the 2 cups of chocolate chips or chunks. Make sure they’re evenly distributed.
  8. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  9. Preheat and prep: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  10. Scoop and bake: Use your cookie scoop to portion out rounded tablespoons of dough (about 1.5 tablespoons each). Place them 2 inches apart on the prepared baking sheets. If desired, press a few extra chocolate chips onto the tops of the dough balls. Sprinkle with flaky sea salt if using. Bake for 10-12 minutes. The edges should be golden and set, but the centers will look slightly underdone and puffy.
  11. Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack.

Notes

Watch the butter carefully to avoid burning. Do not skip chilling the dough for at least 30 minutes. For bakery-style look, press extra chocolate chips on top before baking. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: brown butter cookies, espresso chocolate chip cookies, chewy cookies, chocolate chip cookies, coffee cookies

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