Name: Thick Espresso Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup Unsalted butter (browned); 1/4 cup Espresso powder (high quality, divided); 1 1/4 cup Brown sugar (light or dark, packed); 1/3 cup White granulated sugar; 2 Large eggs (room temperature); 2 Egg yolks (room temperature); 2 tsp Pure vanilla extract; 2 1/4 cups All-purpose flour; 1/2 tsp Baking powder; 1/2 tsp Baking soda; 1 tsp Salt; 1 3/4 cup Chocolate chips (semi-sweet or dark)

Ingredients

1 cup Unsalted butter (browned)

1/4 cup Espresso powder (high quality, divided)

1 1/4 cup Brown sugar (light or dark, packed)

1/3 cup White granulated sugar

2 Large eggs (room temperature)

2 Egg yolks (room temperature)

2 tsp Pure vanilla extract

2 1/4 cups All-purpose flour

1/2 tsp Baking powder

1/2 tsp Baking soda

1 tsp Salt

1 3/4 cup Chocolate chips (semi-sweet or dark)

Instructions

Step 1: Brown the butter in a frying pan over medium heat. Stir constantly until it foams and the milk solids separate, turning an amber color. Remove from heat immediately as this happens quickly.

Step 2: Pour the browned butter into a glass measuring cup and stir in 1/8 cup of the espresso powder. Let it sit for 10–15 minutes, then strain through a fine mesh sieve to remove solids.

Step 3: Preheat your oven to 350°F and line two baking sheets with parchment paper.

Step 4: In a mixing bowl, sift together the flour, baking powder, baking soda, remaining 1/8 cup espresso powder, and salt.

Step 5: In a separate bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth. Add vanilla, eggs, and egg yolks, then mix until fully incorporated.

Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

Step 7: Using a 3-ounce scoop, portion out heaping scoops of dough onto the prepared baking sheets, about 6 per sheet.

Step 8: Bake for 13–16 minutes, until edges are golden and centers look slightly underdone. Let cookies rest on the pan for 5 minutes, then top with extra chocolate chips and transfer to a cooling rack.

Tips & Variations

Use high-quality espresso powder for the best flavor impact; it can also be substituted with finely ground instant coffee.

For a nutty crunch, add 1/2 cup chopped toasted pecans or walnuts.

Chill the dough for 30 minutes before baking to reduce spreading and enhance thickness.

Swap out semi-sweet chocolate chips for dark or milk chocolate depending on your sweetness preference.

FAQs

Can I use regular butter instead of browning it?

Yes, but browning the butter adds a rich, nutty depth that enhances the cookie’s flavor. If you skip this step, the cookies will still be good but less complex in taste.

Will these cookies be cakey or chewy?

These cookies have a thick, soft center with slightly crispy edges, offering a balanced texture between cakey and chewy. The combination of eggs and brown butter helps keep them moist and tender.