Espresso Chocolate Chip Cookies
Espresso powder and brown butter take big, chewy chocolate chip cookies up one more notch in this espresso chocolate chip cookie recipe. Be sure to let the dough chill for at least 24 hours before baking—your patience will be rewarded!
Servings 24 large cookies
Ingredients
- 1 ¼ cups salted butter
- 2 cups cake flour minus 2 tablespoons
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ cup espresso powder I recommend Nescafe Gold Blonde instant espresso powder
- 1 ¼ cups packed light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 12 ounces dark or semisweet chocolate chips
- flaky sea salt for topping
Instructions
- Brown the butter: Melt the butter in a medium saucepan over medium heat. Once melted, let the butter continue to cook, stirring or swirling the pan frequently. The butter will start to spit, then foam, as it cooks. When the butter is amber brown and smells nutty, immediately pour it into a bowl, making sure to get the browned bits at the bottom of the pan. Set aside to cool for 20 minutes.1 ¼ cups salted butter
- In a large bowl, whisk together flours, baking soda, baking powder, kosher salt and espresso powder. Set aside.2 cups cake flour minus 2 tablespoons , 1 ⅔ cups bread flour, 1 ¼ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon kosher salt, ¼ cup espresso powder
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and sugars together for about 3 minutes.1 ¼ cups packed light brown sugar, 1 cup plus 2 tablespoons granulated sugar
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.2 large eggs, 2 teaspoons pure vanilla extract or vanilla bean paste
- Reduce speed to low, add dry ingredients and mix until just combined. Add in the chocolate chips and mix until evenly incorporated.12 ounces dark or semisweet chocolate chips
- Cover and refrigerate the dough for 24 hours or up to 72 hours.
- When ready to bake, remove the dough from the refrigerator and preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- Use a large (3-tablespoon) cookie scoop to portion the dough onto parchment-lined baking sheets, leaving 3 inches between each cookie.
- If desired, sprinkle each cookie with flaky sea salt and bake in the preheated oven for 18-20 minutes.flaky sea salt
- Allow cookies to cool on the pans for a few minutes before removing them to a wire rack to cool completely. Repeat with remaining dough or reserve remaining dough in the refrigerator for baking remaining batches the next day.
Notes
Ingredients
- If you are out of cake flour, you can make an easy cake flour substitute.
- You can find the Nescafe Gold Blonde instant espresso powder in the coffee section of most grocery stores as well as on Amazon. It makes a really great iced coffee too!
- If you are out of brown sugar, use granulated sugar and molasses to make a quick brown sugar substitute.
- If your brown sugar hardened in the pantry, check out my tips for softening brown sugar.
Tips
- I do not recommend baking the dough prior to the full 24-hour chill time. This really does enhance the flavor and texture of the cookies.
- Dough can be scooped prior to chilling. Scoop onto a parchment-lined sheet pan using a large (3-tablespoon) scoop; you do not need to leave much room between the cookies. Cover (I like using a lidded half sheet pan for this) and refrigerate the dough balls for 24 hours or up to 72 hours. When ready to bake, simply transfer the chilled dough balls 3-inches apart onto lined baking sheets.
- To make your cookies perfectly round: As soon as the cookies come out of the oven, use a 4-inch ring mold or large, overturned coffee mug to bring your cookies back into a perfect circle.
