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Espresso Brown Butter Chocolate Chip Cookies

Crisp, nutty & ultra chewy cookies infused with rich coffee-chocolate goodness
Prep Time10 minutes
Cook Time15 minutes
Rest time1 day
Course: Dessert
Keyword: cookies
Servings: 5 cookies

Equipment

  • plastic wrap
  • baking sheet

Ingredients

  • 50 g butter
  • 65 g brown sugar
  • 3/4 tsp espresso powder or 1 tsp coffee powder
  • 35 g granulated sugar
  • 1/4 tsp salt
  • 25 g ~egg ~1/2 egg
  • 1/8 tsp cream of tartar
  • 1/4 tsp baking soda
  • 75 g bread flour
  • ~30 g chocolate bar chopped
  • flakey salt optional

Instructions

  • Brown butter in a pan on medium high heat, stirring occasionally. When the butter turns a honey color and smells nutty and fragrant, remove from heat. Dissolve in instant espresso/coffee powder followed by granulated sugar, brown sugar and salt. The mixture should now have sufficiently cooled, if it has not, set it aside for about 3 minutes to cool. Add egg to the butter mixture and beat it in until the mixture is light fluffy. Combine chocolate chips, cream of tartar, baking soda and bread flour and fold it into the butter mixture.
  • Line a plate with plastic wrap. Using a spoon, take a scoop of cookie dough and roll it into a ball. Since we browned the butter, the batter will be one the wetter side. Place the cookie ball on the plastic lined plate and repeat with the rest. Chill in the fridge uncovered overnight or ideally for 2 days. This will help develop flavor, remove some excess moisture, and minimize spreading less when baking. If you are fine with a bit more spread, you can chill it for just 30 minutes. Refer to the images in the post above for differences between a cookie baked after only 30 minute vs. 2 days of refridgeration.
  • Preheat the oven to 350F.
  • Line a baking sheet and evenly space the chilled cookie dough from each other. Bake for about 15 minutes or until the center has just set. Half way through the bake and near the end of the bake, check on the cookies. The center should be puffed up. Lift the baking sheet from one corner and drop it. Repeat with the opposite corner. This will flatten the cookies and create ripples.
  • Once the cookies are done, remove from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack. Sprinkle with flakey salt and enjoy!