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Overhead view of espresso chocolate chip cookies with glossy pools of dark chocolate.

Chewy Espresso Chocolate Chip Cookies

5 from 1 vote
Aliana Recipes
These rich, chewy Espresso Chocolate Chip Cookies feature nutty brown butter, dark chocolate chunks, and a bold kick of espresso powder. The dough chills briefly to deepen the flavor and create a soft, fudgy center with crisp edges.
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Prep Time 40 minutes
Cook Time 11 minutes
Total Time 51 minutes
Servings:28 cookies
Course:Dessert
Cuisine:American
Calories:145kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ cup unsalted butter Browned and cooled
  • 1 cup dark brown sugar Packed tight
  • ⅓ cup white granulated sugar For crispy edges
  • 1 large egg Room temperature
  • 1 egg yolk Adds richness
  • 2 teaspoon vanilla extract Enhances sweetness
  • 1 ¾ cup all-purpose flour Spoon and leveled
  • ¼ cup espresso powder Instant espresso works best
  • ½ teaspoon baking soda For lift
  • ½ teaspoon sea salt Balances the sweet
  • 4 oz dark chocolate Roughly chopped chunks

Equipment

  • 1 Saucepan For browning butter
  • 2 Mixing bowl Large and medium
  • 1 Rubber Spatula For folding ingredients
  • 1 Cookie Sheet Heavy duty preferred
  • 1 Parchment paper Prevents sticking
  • 1 Cookie scoop 1 ounce size

Method
 

  1. Cook the butter over medium heat, stirring constantly until it foams, turns golden brown, and smells nutty.
  2. Remove from heat immediately and pour into a bowl to cool down slightly.
  3. Beat the cooled butter with both sugars in a large mixing bowl until fully combined and smooth.
  4. Mix in the egg, egg yolk, and vanilla extract until the mixture is glossy.
  5. Whisk the flour, espresso powder, baking soda, and salt in a separate bowl.
  6. Stir the dry ingredients into the wet mixture until a soft dough forms with no flour streaks.
  7. Fold in the chopped dark chocolate chunks gently with a spatula.
  8. Refrigerate the dough for at least 30 minutes to firm up the fat.
  9. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  10. Scoop 1-ounce balls of dough and place them 2 inches apart on the prepared sheet.
  11. Bake for 11 minutes until the edges are golden but the centers look slightly soft.
  12. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.

Nutrition

Serving: 28g (1 cookie)Calories: 145kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 65mgPotassium: 70mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Do not skip the chilling step; it prevents spreading and concentrates the coffee flavor. Use a high-quality dark chocolate bar chopped into chunks for better melting pools than standard chips.