Chocolate Espresso Cookies
Chocolate espresso cookies with browned butter, dark brown sugar, espresso powder, and semisweet dark chocolate chunks. Soft, chewy, and finished with sea salt.
Servings: 27 cookies
Calories: 136kcal
Equipment
Ingredients
- 1 ¾ cup all-purpose flour spooned & leveled
- 12 tablespoons unsalted butter browned and cooled
- 1 cup dark brown sugar packed
- ⅓ cup granulated sugar
- 1 egg + 1 egg yolk room temp
- ½ tablespoon vanilla extract
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup espresso powder
- dark chocolate baking chunks
- 2 oz Semisweet baking bar coarsely chopped
- Sea salt for garnish
Instructions
Make the Brown Butter
- Brown the butter by melting it in small skillet over low heat..
- Gradually bring heat up to a medium-low and stir frequently.
- The butter will start to foam and small bits of brown will start to form on the bottom of the skillet.
- Constantly stir until the butter has a nice caramel color to it and immediately pour the browned butter into a heat safe bowl. This step is important as it will burn quickly if left in the hot skillet.
- Allow the butter to cool before making the cookie dough.
Make Chocolate Espresso Cookie Dough
- Beat the cooled brown butter together with the granulated and brown sugars. Beat until creamy.
- Beat in the egg, egg yolk, and vanilla extract until frothy.
- In a separate bowl, sift together the all-purpose flour, espresso powder, salt, and baking soda together and slowly beat it into the cookie dough. Mix the dry mixture into the wet ingredients until just combined. Over mixing will create a firm and dense cookie.
- Fold in the dark chocolate baking chunks.
- Use a #40 cookie scoop (or roughly 1.5 tbsp) to scoop the cookie dough.
- Place the scooped cookie dough in the refrigerator to chill for at least 30 minutes. This will prevent the cookies from spreading.
- Preheat the oven to 350 and line a cookie sheet with parchment paper.
- Place the cookie dough balls on the prepared cookie sheet and flatten slightly with the back of a spoon. Press coarsely chopped semisweet baking bar into the tops of the cookies.
- Bake for 10-12 minutes or until the edges are golden brown and set.
- Remove from the oven and sprinkle sea salt on top of the cookies.
- Allow the cookies to cool completely.
- Store in an airtight container for maximum freshness.
Notes
- Brown the butter first so it has time to cool. Pour it out of the skillet as soon as it turns caramel-colored or it will burn.
- Dark brown sugar, not light brown. Dark brown sugar makes a richer cookie.
- Do not skip the extra egg yolk. It makes them velvety.
- Chill the dough at least 30 minutes. Browned butter is liquid and warm dough spreads.
- Espresso powder is stronger than instant coffee granules. If swapping for instant, use ⅓ cup instead of ¼ cup.
- Makes 27 3-inch cookies using #40 cookie scoop.Cookie dough can be frozen for up to three months. If baking from frozen, allow the cookies to come to room temperature for 20 minutes before baking.
Nutrition
Serving: 1serving | Calories: 136kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 92mg | Potassium: 119mg | Fiber: 1g | Sugar: 10g | Vitamin A: 164IU | Calcium: 16mg | Iron: 1mg
