Description
Delight in these rich and aromatic Espresso Chocolate Chip Cookies, featuring browned butter infused with instant espresso for a deep, nutty flavor. Soft and chewy with pockets of melted chocolate, these cookies offer a perfect balance of bitterness and sweetness accented with a touch of flaky sea salt.
Ingredients
Wet Ingredients
- 1 cup unsalted butter
- 1/3 cup instant espresso
- 1 cup brown sugar (firmly packed)
- 3/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Add-ins
- 1 cup chopped chocolate
Instructions
- Brown the Butter: Heat the unsalted butter in a saucepan over medium heat until it melts completely and turns a dark amber color. The milk solids should caramelize, giving the butter a nutty aroma. Remove from heat and immediately transfer the browned butter to a bowl to prevent burning.
- Add Espresso: Stir the instant espresso powder into the warm browned butter until fully dissolved, then set the mixture aside to cool to room temperature.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt; set aside.
- Cream Butter and Sugars: Using a mixer, beat the cooled browned butter and both sugars together until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the whole egg, egg yolk, and vanilla extract until the mixture is fully incorporated and creamy.
- Combine Flour Mixture: Gradually stir the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overdeveloping the gluten.
- Fold in Chocolate: Gently fold the chopped chocolate into the dough evenly distributing the chunks.
- Chill Dough: Scoop cookie dough balls approximately 2 tablespoons each and place them on a tray. Chill in the refrigerator for at least 1 hour, preferably overnight or up to 3 days to develop flavor and texture.
- Preheat Oven and Prepare Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Bake Cookies: Place the chilled dough balls on the prepared baking sheets spaced about 2 inches apart. Bake for 8 to 10 minutes until the cookies are golden brown around the edges but still soft in the center.
- Cool and Finish: Allow the cookies to rest on the baking sheet for one minute post-baking before transferring them to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt to enhance flavor.
Notes
- Using browned butter adds a deep, nutty flavor that complements the espresso beautifully.
- Chilling the dough is critical for flavor development and to prevent cookies from spreading too much while baking.
- If you prefer a stronger espresso flavor, increase the instant espresso powder slightly, but be mindful of bitterness.
- For best texture, use high-quality chopped chocolate instead of chips for pockets of melty chocolate.
- Store cookies in an airtight container for up to 5 days or freeze the dough for longer storage.
