Chewy Espresso Chocolate Chip Cookies
Rich with brown butter these Chewy Espresso Chocolate Chip Cookies take your favorite classic cookie to the next level. Take a look a the best recipe for making espresso chocolate chip cookies at home.
Ingredients
- 3/4 cup unsalted butter, browned and cooled
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/4 cup espresso powder
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup bittersweet chocolate chips
- flaky sea salt to top cookies
Instructions
- Add the butter to a saucepan over medium heat and brown while stirring constantly. The butter will become amber in color and develop a nutty fragrance. Remove from the heat and allow to cool.
- In a large mixing bowl beat together the cooled brown butter, brown sugar and white sugar until creamy. Beat in the eggs, one at a time, and the vanilla extract.
- In a separate bowl whisk together flour, espresso powder, kosher salt and baking powder.
- Add the dry ingredients to the butter mixture and mix until just combined. Stir in the chocolate chips. Chill the dough for at least 30 minutes or up to 24 hours.
- Preheat oven to 350°. Line a baking sheet with parchment paper and scoop out dough with a cookie scoop placing cookies at least 2 inches apart.
- Bake for 10 minutes or until the edges have just become golden. Sprinkle with flaky sea salt if desired and allow to fully cool before serving.
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