Browned Butter Espresso Chocolate Chip Cookies Recipe

Introduction

These Browned Butter Espresso Chocolate Chip Cookies bring together nutty, rich browned butter and a subtle espresso kick for a complex, irresistible flavor. Crispy on the edges and chewy inside, they’re a delightful twist on the classic chocolate chip cookie.

Ingredients

• 1 cup (227g) unsalted European style butter*
• 2 ⅓ cups (316g) all-purpose flour**, spooned then leveled
• 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)

Instructions

1. Step 1: Brown the butter in a medium saucepan over medium heat, stirring occasionally. It will bubble, fizz, then begin to brown underneath foam—stir to watch the color. Once golden and nutty, remove from heat.
2. Step 2: Transfer browned butter to a mixing bowl and let cool until semi-soft, about the consistency of softened butter. This takes at least an hour at room temperature or 30–60 minutes in the fridge. Stir occasionally.
3. Step 3: Whisk together flour, baking soda, espresso powder, and salt in a separate bowl. Set aside.
4. Step 4: Using a stand mixer with paddle attachment (or a whisk), beat the cooled browned butter on high until smooth, about 30 seconds.
5. Step 5: Add both sugars and beat on high for at least 3 minutes until lighter and fluffier, scraping the bowl once during mixing.
6. Step 6: Add the eggs one at a time, beating on medium until blended after each. Then add vanilla extract and beat until combined.
7. Step 7: Add the flour mixture and beat on low until almost combined. Some streaks of flour are fine.
8. Step 8: Fold in the chocolate chips using a sturdy spatula or wooden spoon.
9. Step 9: Cover and chill dough for at least 1 hour, up to 2 days. Overnight chilling yields the best texture. For a quick chill, freeze dough balls for at least 20 minutes.
10. Step 10: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Scoop dough into 1 to 1½-inch balls.
11. Step 11: Bake for 10–12 minutes until cookie tops lose their shine or have just a tiny shine near chocolate chips.
12. Step 12: Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

• Use European style butter for richer flavor and better texture.
• If you prefer a stronger coffee flavor, increase espresso powder slightly or use finely ground espresso beans.
• Try mixing in chunks of dark chocolate or toasted nuts for added texture.
• Chilling dough overnight improves flavor development and cookie structure.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. To reheat, warm briefly in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salted butter instead of unsalted?

Yes, but reduce the added salt to ⅛ teaspoon to keep the cookies from becoming too salty.

What if I don’t have instant espresso powder?

You can substitute with instant coffee powder, or omit it for a classic chocolate chip cookie flavor without the espresso note.

Browned Butter Espresso Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

These Browned Butter Espresso Chocolate Chip Cookies combine the rich, nutty flavor of browned European-style butter with a subtle hint of espresso, enhancing the classic chocolate chip cookie experience. The dough is chilled to develop deep flavors and ensure perfectly chewy cookies with melty, semi-sweet chocolate chips in every bite.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 12 minutes per batch
• Total Time: 1 hour 32 minutes (including chilling time of 1 hour)
• Yield: Approximately 36 medium-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butter

• 1 cup (227g) unsalted European style butter

Dry Ingredients

• 2 ⅓ cups (316g) all-purpose flour, spooned then leveled
• 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)

Sugars

• 1 ⅓ cup (266g) brown sugar, packed
• ⅓ cup (67g) granulated sugar

Wet Ingredients

• 2 eggs, room temperature
• 1 tablespoon (13g) pure vanilla extract

Chocolate

• 3 cups (510g) semi-sweet chocolate chips (or your favorite kind)

Instructions

1. Brown the Butter: In a medium, deep saucepan over medium heat, melt the butter while stirring occasionally. The butter will bubble and foam, then begin to brown underneath the foam. Continue stirring until the butter is golden brown and emits a nutty aroma. Remove from heat.
2. Cool the Browned Butter: Pour the browned butter into a mixing bowl and let it cool to a semi-soft, shiny, and slightly loose consistency, similar to softened butter. This can take about an hour at room temperature or 30-60 minutes in the fridge. Stir occasionally during cooling to speed the process.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, espresso or instant coffee powder, and sea salt. Set aside.
4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the cooled browned butter on high speed for about 30 seconds until smooth. Add both the brown and granulated sugars and beat on high for at least 3 minutes until the mixture becomes lighter in color and fluffier, with sugar beginning to dissolve. Scrape down the bowl once during this process.
5. Add Eggs and Vanilla: Add the eggs one at a time, beating on medium speed for about 30 seconds after each addition until well combined. Then add the vanilla extract and beat on medium speed until incorporated.
6. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and beat on low speed just until nearly combined. Some streaks of flour are acceptable here.
7. Fold in Chocolate Chips: Using a sturdy spatula or wooden spoon, gently fold in the semi-sweet chocolate chips ensuring even distribution.
8. Chill the Dough: Cover the cookie dough and chill in the refrigerator for at least one hour, or up to two days for best flavor and texture. Alternatively, you can freeze the formed dough balls for at least 20 minutes if short on time, but cookies may spread more.
9. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats.
10. Shape Cookies: Using a spoon or cookie scoop, form dough balls about 1 to 1½ inches in diameter. The dough should be stiff enough to require some effort to scoop.
11. Bake: Place dough balls spaced apart on the prepared baking sheet. Bake for 10-12 minutes until the tops look set and no longer shiny, with only a tiny bit of shine around the chocolate chips.
12. Cool: Let cookies cool on the baking sheet for about 10 minutes to firm up, then transfer to a wire rack to cool completely or serve warm if preferred.

Notes

• Use European-style butter for a richer flavor and better browning due to its higher fat content.
• To accurately measure flour, spoon it into your measuring cup and level with a knife to avoid dense cookies.
• Instant espresso powder can be substituted with instant coffee powder for a milder coffee flavor.
• Reducing salt is recommended if using salted butter to avoid over-salting.
• Chilling the dough enhances cookie flavor and controls spreading for a thicker cookie.
• Using a silicone mat reduces environmental impact and may help cookies bake evenly.

Keywords: browned butter cookies, espresso chocolate chip cookies, chocolate chip cookies, coffee flavored cookies, easy dessert recipe, chewy cookies, homemade cookies