Browned Butter Espresso Chocolate Chip Cookies: Best Chewy Recipe

Hey there, fellow cookie lovers! Today, I’m thrilled to share with you a recipe that will take your chocolate chip cookie game to the next level: Browned Butter Espresso Chocolate Chip Cookies. These chewy, mocha-infused treats are perfect for anyone who loves a rich, coffee-forward flavor paired with the classic comfort of a chocolate chip cookie. Whether you’re a coffee aficionado or just looking for a unique twist on a classic, this recipe is sure to become a favorite!

Why You’ll Love This Recipe

• A perfect balance of chewy and soft texture
• Deep, nutty flavor from browned butter
• Espresso adds a sophisticated mocha twist
• Easy to make ahead and chill for up to 2 days
• Perfect for coffee and chocolate lovers alike

Ingredients

Here’s what you’ll need to make these delicious Browned Butter Espresso Chocolate Chip Cookies:

• 1 cup (227g) unsalted European-style butter
• 2 ⅓ cups (316g) all-purpose flour
• 1 teaspoon (2g) instant espresso or coffee powder
• 1 teaspoon (5g) baking soda
• 1 teaspoon (6g) sea salt (reduce to ⅛ teaspoon if using salted butter)
• 1 ⅓ cup (266g) brown sugar, packed
• ⅓ cup (67g) granulated sugar
• 2 eggs, room temperature
• 1 tablespoon (13g) pure vanilla extract
• 3 cups (510g) semi-sweet chocolate chips (or your favorite kind)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the step-by-step process for making these incredible cookies:

1. First, brown the butter in a medium saucepan (deeper than you’d think you need) over medium heat, stirring occasionally, until golden brown and nutty in flavor.
2. Add the browned butter to the bowl of your stand mixer (or large mixing bowl). Let cool until semi-soft, about the consistency of softened butter.
3. Whisk together your flour, baking soda, espresso powder or instant coffee, and salt. Set aside.
4. In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl, using a hand whisk), beat the browned butter on high until smooth, about 30 seconds.
5. Add the sugars and beat on high for at least 3 minutes, until it gets lighter and fluffier and the sugar starts to dissolve.
6. Add the eggs, one at a time, and beat on medium until well blended, about 30 seconds.
7. Add the vanilla and beat on medium until blended.
8. Add the flour mixture and beat on low until nearly combined.
9. Using a sturdy spatula or wooden spoon, stir in the chocolate chips.
10. Now chill! Cover and chill the dough at least an hour or up to 2 days.
11. Once the dough is chilled, preheat your oven to 350°F (175°C) and line a cookie sheet (or sheets) with parchment (or use a silicone mat to help reduce your carbon footprint!).
12. Use a spoon or cookie scoop to form the dough into balls about 1 to 1 ½ inches in diameter.
13. Bake for 10-12 minutes, until the tops of the cookies are no longer shiny (or there’s just a tiny bit of shine around the chocolate chips).
14. Let cool on the pan about 10 minutes, then either enjoy or remove to a wire rack to cool completely.

Pro Tips for Making the Recipe

Here are a few tips to ensure your cookies turn out perfectly every time:

• Don’t skip the browned butter step! It adds a rich, nutty flavor that elevates the cookies.
• Chilling the dough is crucial for achieving the perfect chewy texture.
• Use high-quality chocolate chips for the best flavor.
• For an extra crispy edge, bake the cookies for 12 minutes.

How to Serve

These cookies are delicious on their own, but here are a few ideas for serving:

• Pair with a glass of cold milk for a classic cookie experience.
• Enjoy with a cup of coffee or espresso for a mocha-themed treat.
• Share with friends and family as a thoughtful gift.

Make Ahead and Storage

These cookies are perfect for making ahead:

• Dough can be chilled for up to 2 days before baking.
• Baked cookies can be stored in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies for up to 2 months for longer storage.

There you have it—Browned Butter Espresso Chocolate Chip Cookies that are sure to become a new favorite! Let me know in the comments how you enjoy them, and don’t forget to check out some of my other cookie recipes like Best Chewy Brown Butter Chocolate Chip Cookies Recipe and Best Browned Butter Chocolate Chip Cookies Recipe. Happy baking!

Browned Butter Espresso Chocolate Chip Cookies

Rich, chewy cookies with the deep flavors of browned butter and espresso, loaded with semi-sweet chocolate chips.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 2 hours hrs

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

• 1 cup 1 cup (227g) unsalted European style butter European style recommended for better flavor
• 2.333 cups 2 ⅓ cups (316g) all-purpose flour
• 1 teaspoon 1 teaspoon (2g) instant espresso or coffee powder
• 1 teaspoon 1 teaspoon (5g) baking soda
• 1 teaspoon 1 teaspoon (6g) sea salt reduce to ⅛ teaspoon if using salted butter
• 1.333 cups 1 ⅓ cup (266g) brown sugar packed
• 0.333 cups ⅓ cup (67g) granulated sugar
• 2 eggs 2 eggs room temperature
• 1 tablespoon 1 tablespoon (13g) pure vanilla extract
• 3 cups 3 cups (510g) semi-sweet chocolate chips or your favorite kind

Method

 

1. Brown the butter in a saucepan over medium heat until golden and nutty. Let cool to a semi-soft consistency.
2. Whisk together flour, espresso powder, baking soda, and salt. Set aside.
3. Beat the browned butter and sugars until light and fluffy. Add eggs and vanilla, mixing well.
4. Combine the flour mixture and chocolate chips with the butter mixture. Chill dough for at least 1 hour.
5. Preheat oven to 350°F. Scoop dough into balls and bake for 10-12 minutes. Let cool on pan for 10 minutes before transferring to a wire rack.

Notes

For the best flavor, use European-style butter and high-quality chocolate chips. Dough can be chilled for up to 2 days.