Name: Browned Butter Espresso Chocolate Chip Cookies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter, melted; 1 cup granulated sugar; 1 cup brown sugar; 4 large eggs; 1 cup peanut butter; 1 ½ cups all-purpose flour; ¾ cup cocoa powder; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup chocolate chips

Why You’ll Love This Recipe

These cookies stand out thanks to the nutty richness of browned butter, which elevates the flavor profile. The addition of espresso adds a subtle but distinctive coffee flavor that complements the sweetness of the chocolate chips. The combination of both ingredients creates a sophisticated cookie that’s chewy on the inside with a slight crisp on the edges. Perfect for a special treat or a coffee break, these cookies bring comfort with a kick.

Ingredients

1 cup unsalted butter
2 tablespoons instant espresso powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by browning the butter. In a medium saucepan, melt the butter over medium heat. Stir constantly as the butter melts and then starts to bubble. Continue to cook until the butter turns a golden brown and releases a nutty aroma. Remove from heat and whisk in the espresso powder until fully dissolved. Set aside to cool slightly.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a separate bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, combine the brown sugar and granulated sugar. Add the browned butter and espresso mixture to the sugars and beat until smooth.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Fold in the chocolate chips.
Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9–11 minutes or until the edges are golden brown but the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 cookies. The preparation time is approximately 15 minutes, while the baking time is around 9-11 minutes.

Variations

Nuts: Add chopped walnuts or pecans for an extra crunch and nutty flavor.
Different chocolate: Swap the semi-sweet chocolate chips for dark chocolate chips or milk chocolate for a different sweetness level.
Espresso-free: If you’re not a coffee fan, omit the espresso powder and use regular butter for a traditional chocolate chip cookie flavor.

Storage/reheating

Store any leftover cookies in an airtight container at room temperature for up to one week. If you’d like to keep them fresh for longer, you can freeze the cookies. Place them in a freezer-safe bag or container, and they will last for up to three months. To reheat, simply warm them in the oven at 350°F for 3-5 minutes, or microwave for a few seconds until warm.

FAQs

Can I use regular butter instead of browned butter?

Yes, you can substitute regular butter, but the browned butter adds a unique nutty flavor that enhances the cookies. It’s worth trying for the best results!

How do I know when the butter is browned properly?

The butter will begin to bubble, then turn a golden brown color with a nutty aroma. Watch it carefully to avoid burning it. The process usually takes 4-5 minutes over medium heat.

Can I use decaffeinated espresso powder?

Yes, you can use decaffeinated espresso powder if you prefer a coffee flavor without the caffeine.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just scoop the dough onto the baking sheet and bake as directed when you’re ready.

Can I substitute a different type of sugar for brown sugar?

You can substitute light or dark brown sugar with granulated sugar, but the cookies might be less chewy and lack the depth of flavor that brown sugar provides.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check if the blend you choose works well for baked goods.

Why are my cookies spreading too much?

Cookies spread too much when there is too much butter or not enough flour. Be sure to measure your ingredients properly, and try chilling the dough before baking to prevent spreading.

Can I add more chocolate chips to the dough?

Yes, you can increase the amount of chocolate chips to your preference. Just keep in mind that the cookies may become very chocolate-heavy if you add too much.

How can I make the cookies chewier?

To achieve a chewier texture, try using more brown sugar than granulated sugar, as brown sugar helps retain moisture. You can also slightly underbake the cookies for a softer center.

Can I make these cookies without the espresso powder?

Yes, you can leave out the espresso powder if you prefer, but it will reduce the coffee flavor. You could substitute it with a small amount of cocoa powder for a different twist.

Conclusion

These Browned Butter Espresso Chocolate Chip Cookies offer a delightful twist on a traditional favorite, bringing a rich, nutty flavor from the browned butter and a hint of coffee from the espresso powder. Whether you’re a coffee lover or simply looking for an elevated cookie experience, this recipe is sure to impress. The chewy texture, chocolatey goodness, and espresso flavor will have you coming back for more!