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Chewy Brown Butter Espresso Chocolate Chip Cookies

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These chewy brown butter espresso chocolate chip cookies are the ultimate crowd-pleaser, featuring nutty browned butter, rich espresso powder, and semi-sweet chocolate chips for a deep, complex flavor and perfectly chewy texture.

Ingredients

Scale
  • 1 cup (2 sticks / 226 grams) unsalted butter
  • 2 ¼ cups (280 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 cup (200 grams, packed) light brown sugar
  • 2 large eggs + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon espresso powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (340 grams) semi-sweet chocolate chips
  • Flaky sea salt, for finishing
  • ½ cup (60 grams) chopped toasted pecans or walnuts (optional)

Instructions

  1. Brown the butter: Place 1 cup butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, subsides, and turns a deep amber with brown specks and a nutty aroma (5-7 minutes). Immediately remove from heat and pour into a large heat-safe bowl. Let cool 10-15 minutes until warm but not hot.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and fine sea salt. Set aside.
  3. Combine sugars and brown butter: To the cooled brown butter, add granulated sugar and packed light brown sugar. Whisk vigorously until smooth and glossy, about 1 minute.
  4. Add eggs and vanilla: In a small bowl, lightly whisk the 2 whole eggs, 1 egg yolk, and vanilla extract. Pour into the sugar-butter mixture and whisk until fully combined and slightly thickened, light caramel in color.
  5. Add espresso powder: Sprinkle espresso powder over the wet mixture and whisk until completely dissolved.
  6. Combine wet and dry ingredients: Pour dry ingredients into wet mixture. Fold with a rubber spatula just until no streaks of flour remain. Do not overmix.
  7. Fold in chocolate chips: Add chocolate chips (and optional nuts) and fold gently until evenly distributed. Dough will be thick and sticky.
  8. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 2 hours, ideally 24-48 hours.
  9. Preheat oven: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  10. Scoop and shape: Using a 2-tablespoon cookie scoop, portion dough into balls (about 40 grams each). Place 3 inches apart on prepared sheets. For a rustic look, tear each ball in half and press the rough sides together, leaving craggy top exposed.
  11. Bake: Bake one sheet at a time in the center of the oven for 10-12 minutes. Edges should be golden and set, centers still soft and puffy.
  12. Finish with flaky salt: Immediately after removing from oven, sprinkle a pinch of flaky sea salt over each cookie.
  13. Cool: Let cookies rest on baking sheet for 5-7 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough overnight is highly recommended for best flavor and texture. Do not overbake; cookies should look slightly underdone in the center when removed from the oven. Use a light-colored pan for browning butter to avoid burning.

Nutrition

Keywords: brown butter cookies, espresso chocolate chip cookies, chewy cookies, chocolate chip cookies, espresso cookies, brown butter chocolate chip cookies

Find it online: https://evabake.com/chewy-brown-butter-espresso-chocolate-chip-cookies/