Brown butter, espresso, and melty chocolate chips all packed into one soft, bakery-style cookie. The espresso flavor is noticeable without being overpowering, and the chocolate makes them even better.
Espresso Chocolate Chip Cookies ☕️🍪
Ingredients
½ cup (1 stick) butter
1 tsp instant espresso powder
½ cup brown sugar
¼ cup granulated sugar
1 egg, room temperature
1 tsp vanilla bean paste
1½ cups all-purpose flour
¼ tsp baking soda
½ tsp baking powder
½ tsp cornstarch
¼ tsp salt
1 cup chocolate chips
Instructions
In a saucepan over medium heat, brown the butter. Once browned, remove from the heat and stir in the espresso powder until fully dissolved. Allow to cool for 15–20 minutes.
Transfer the cooled espresso butter to a large mixing bowl. Whisk for about 1 minute to help it cool slightly more and thicken. Add the brown sugar and granulated sugar and whisk until combined.
Add the egg and vanilla bean paste. Whisk until smooth.
Add the flour, baking soda, baking powder, cornstarch, and salt. Mix until the dry ingredients are about halfway incorporated, then add the chocolate chips. Continue mixing until a dough forms.
Chill the dough while preheating the oven to 350°F.
Scoop the dough into large 3–4 tablespoon portions and shape into tall dough balls.
Place on a parchment-lined baking sheet, leaving space between each cookie for spreading. Bake 4–5 cookies per sheet for 12–14 minutes.
Let cool slightly before enjoying.
Makes: 9 large bakery-style cookies
You can absolutely make them smaller… but these giant cookies are worth it. ☕️🍪🤍
Brown butter, espresso, and melty chocolate chips all packed into one soft, bakery-style cookie. The espresso flavor is noticeable without being overpowering, and the chocolate makes them even better.
Espresso Chocolate Chip Cookies ☕️🍪
Ingredients
½ cup (1 stick) butter
1 tsp instant espresso powder
½ cup brown sugar
¼ cup granulated sugar
1 egg, room temperature
1 tsp vanilla bean paste
1½ cups all-purpose flour
¼ tsp baking soda
½ tsp baking powder
½ tsp cornstarch
¼ tsp salt
1 cup chocolate chips
Instructions
In a saucepan over medium heat, brown the butter. Once browned, remove from the heat and stir in the espresso powder until fully dissolved. Allow to cool for 15–20 minutes.
Transfer the cooled espresso butter to a large mixing bowl. Whisk for about 1 minute to help it cool slightly more and thicken. Add the brown sugar and granulated sugar and whisk until combined.
Add the egg and vanilla bean paste. Whisk until smooth.
Add the flour, baking soda, baking powder, cornstarch, and salt. Mix until the dry ingredients are about halfway incorporated, then add the chocolate chips. Continue mixing until a dough forms.
Chill the dough while preheating the oven to 350°F.
Scoop the dough into large 3–4 tablespoon portions and shape into tall dough balls.
Place on a parchment-lined baking sheet, leaving space between each cookie for spreading. Bake 4–5 cookies per sheet for 12–14 minutes.
Let cool slightly before enjoying.
Makes: 9 large bakery-style cookies
You can absolutely make them smaller… but these giant cookies are worth it. ☕️🍪🤍
