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Thick Espresso Chocolate Chip Cookies

Thick Espresso Chocolate Chip Cookies

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Thick Espresso Chocolate Chip Cookies are a delightful fusion of rich coffee flavors and classic chocolate chip cookie goodness. Infused with the nutty notes of browned butter and the robust essence of espresso powder, these cookies promise a heavenly experience in every thick, chewy bite. With crisp edges and an indulgent center, they are perfect for any occasion, whether enjoyed warm from the oven or as part of a dessert platter. Easy to make with minimal ingredients, these cookies will impress both casual bakers and dessert aficionados alike.

Ingredients

Scale
  • 1 cup unsalted butter (browned)
  • 1/4 cup espresso powder (divided)
  • 1 1/4 cups brown sugar (packed)
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 2 egg yolks
  • 2 tsp pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 3/4 cups semi-sweet or dark chocolate chips

Instructions

  1. In a frying pan over medium heat, melt the butter while stirring until it foams and turns amber before removing from heat.
  2. Pour the browned butter into a measuring cup, mix in 1/8 cup espresso powder, and let sit for about 10–15 minutes. Strain using a fine mesh sieve.
  3. Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
  4. Sift together flour, baking powder, baking soda, remaining espresso powder, and salt in one bowl.
  5. In another bowl, combine the strained brown butter with both sugars until smooth. Add vanilla extract, eggs, and yolks; mix well.
  6. Gradually add dry ingredients to wet mixture until just combined; gently fold in chocolate chips.
  7. Scoop heaping amounts of dough onto prepared sheets (aim for six large balls per sheet).
  8. Bake for 13–16 minutes until edges are golden-brown while centers remain slightly underdone. Allow to cool on pans briefly before transferring to racks.

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