Brown Butter Espresso Chip Cookies
Nutty browned butter, cinnamon, espresso, and espresso chocolate chips turn a basic chocolate chip cookie into a bite of pure bliss!
Servings 15 cookies
Calories 291kcal
Ingredients
- 8 oz unsalted butter
- 10 oz all- purpose flour 2 cups
- 1 Tbsp espresso powder
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 5.5 oz brown sugar 3/4 cup
- 2 oz sugar 1/4 cup
- 1 egg
- 1 tbsp vanilla
- 9 oz espresso chocolate chips divided
Instructions
Brown Butter
- Make your brown butter. Place the butter in a saucepan over medium or medium- low heat. Let it melt, stirring occasionally. Continue cooking until the butter becomes a nice caramel color. Remove from the stove. Let the brown butter come to room temperature. You will need 6 oz of brown butter for this recipe. Add or remove butter as necessary.
Espresso Chip Cookies
- In a medium bowl, whisk together the flour, espresso, cornstarch, baking soda, salt, and cinnamon and set aside.
- In another bowl, cream together the room temperature brown butter and both sugars on a low speed until well combined, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla to the butter/ sugar mixture and beat until combined. Add the dry ingredients to the wet and mix until just barely combined. Gently mix in 7 oz of the espresso chocolate chips until evenly distributed.
- Use a large cookie scoop to portion the dough onto a small plate or board lined with wax paper. Top the dough balls with the reserved 2 oz of espresso chocolate chips. Freeze for an hour, then transfer the cookie dough balls to an airtight container or a freezer bag. Then freeze for at least 4 hours, but preferably overnight.
- Preheat the oven to 325℉. Line a baking sheet or two with silicone baking mats or parchment paper.
- Place frozen cookie dough balls on the prepared baking sheet two inches apart. Keep the remaining dough balls in the freezer.
- Bake cookies for 22- 24 minutes. Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.
- You can make the brown butter in advance and store in an airtight container in the fridge. Pull it out about 1- 2 hours before you're ready to make the cookies.
- If your end up with less than 6 oz of brown butter, just add enough unsalted butter to the warm brown butter to make up the difference.