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Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies Recipe

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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup (227 g) unsalted butter
  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 tbsp instant espresso powder
  • 2¼ cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tsp cornstarch
  • 2 cups (340 g) semisweet chocolate chips
  • Flaky sea salt, for finishing

Method
 

  1. Brown the butter in a saucepan over medium heat until golden and nutty, 5 to 7 minutes. Pour into a bowl and cool until just warm.
  2. Whisk together flour, baking soda, salt, and cornstarch in a medium bowl.
  3. Beat cooled brown butter with both sugars and espresso powder until fluffy, 2 to 3 minutes. Add eggs one at a time, then vanilla, and beat until smooth.
  4. Mix in the dry ingredients on low just until combined. Fold in chocolate chips. Cover and refrigerate dough at least 2 hours.
  5. Preheat oven to 375°F (190°C). Scoop 2-tbsp dough balls onto parchment-lined sheets and bake 10 to 12 minutes until edges are golden and centers look soft.
  6. Let cookies cool on the sheet 5 minutes, then transfer to a rack. Sprinkle with flaky salt while warm.

Notes

Chill time is not included in the prep; plan for at least 2 hours of resting. The dough can be made up to 2 days ahead and baked when you are ready.