Print

Flavorful Brown Butter Espresso Chocolate Chunk Cookies

brown butter espresso chocolate chunk cookies - featured image
Print Recipe

These cookies combine nutty brown butter, rich espresso powder, and melty chocolate chunks for a chewy, flavorful treat with crisp edges. Perfect for coffee lovers and chocolate fans alike.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons espresso powder
  • 1 1/2 cups (270 g) chocolate chunks (bittersweet or semisweet)

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring frequently until it foams and milk solids brown, about 10 minutes. Remove from heat and pour into a large bowl to cool for about 5 minutes.
  2. Add granulated sugar and brown sugar to the slightly cooled brown butter. Whisk until combined and glossy.
  3. Crack in the egg and add vanilla extract, whisking until smooth and shiny.
  4. In another bowl, sift together all-purpose flour, baking soda, fine sea salt, and espresso powder.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing.
  6. Fold in the chocolate chunks evenly through the dough.
  7. Optional: Cover the dough and chill in the refrigerator for 30 minutes to firm up and enhance flavor.
  8. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough using a cookie scoop or tablespoon, spacing about 2 inches apart on the baking sheets.
  10. Bake for 10 to 12 minutes until edges are golden but centers remain soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning; remove from heat once it turns golden with nutty aroma. Chill dough for thicker cookies with cleaner edges. Use chocolate chunks instead of chips for melty pockets. Do not overbake; cookies will firm up as they cool. For gluten-free, swap flour with gluten-free blend. For dairy-free, use vegan butter and dairy-free chocolate chunks.

Nutrition

Keywords: brown butter cookies, espresso cookies, chocolate chunk cookies, easy homemade cookies, chewy cookies, coffee flavored cookies

Find it online: https://avabowls.com/flavorful-brown-butter-espresso-chocolate-chunk-cookies-easy-homemade-recipe/