Description

These Thick Espresso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the bold intensity of espresso powder, perfectly balanced with semi-sweet chocolate chips. They bake up thick and chewy with slightly crisp edges and a soft, melty center, making them an irresistible treat for coffee and chocolate lovers alike.

Ingredients

Scale

Browned Butter Mixture

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

Sugars and Eggs

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

Dry Ingredients

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

Brown the butter: In a frying pan set over medium heat, melt the unsalted butter. Continuously stir as the butter foams and the milk solids begin to separate and brown. Watch carefully as the butter turns an amber color. Remove immediately from heat to prevent burning.
Cool and infuse espresso: Pour the browned butter into a glass liquid measuring cup. Stir in 1/8 cup of the espresso powder and let the mixture sit for 10-15 minutes to infuse flavor. Strain the butter through a fine mesh sieve to remove any browned solids, discarding the solids.
Prep baking sheets and dry ingredients: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside. In a separate mixing bowl, sift together the all-purpose flour, baking powder, baking soda, remaining 1/8 cup espresso powder, and salt.
Mix wet ingredients: In a large mixing bowl, combine the browned butter, brown sugar, and white granulated sugar. Mix until smooth and creamy. Add vanilla extract, eggs, and egg yolks. Blend well until fully incorporated.
Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender. Fold in the chocolate chips evenly.
Scoop the dough: Using a 3-ounce cookie scoop, portion out heaping scoops of dough onto the prepared cookie sheets, spacing about 2 inches apart. Each sheet should have approximately six large dough balls.
Bake: Bake the cookies in the preheated oven for 13-16 minutes, or until the edges are golden brown and the centers are slightly underbaked for chewiness.
Cool and finish: Allow the cookies to rest on the cookie sheets for 5 minutes after baking. Optionally, press extra chocolate chips on top for garnish. Transfer the cookies to a wire rack to cool completely.

Notes

Use high-quality espresso powder for the best coffee flavor infusion.
Allowing the browned butter to infuse with espresso powder enhances the depth of flavor.
Room temperature eggs and yolks help create a smooth, well-emulsified dough.
Do not overbake. The cookies should be slightly underdone in the center for a soft, chewy texture.
Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
Variations include using dark chocolate chips or adding chopped nuts for extra texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: espresso chocolate chip cookies, browned butter cookies, thick cookies, coffee flavored cookies, chocolate chip cookies, homemade cookies