Description

Indulge in the delightful experience of Thick Espresso Chocolate Chip Cookies, where rich espresso flavor meets gooey chocolate goodness. These cookies are a perfect blend of thick and chewy texture, featuring crisp edges and a soft center that melts in your mouth. The addition of browned butter and an extra egg yolk elevates them beyond the classic chocolate chip cookie, making them an irresistible treat for any occasion. Whether you’re enjoying them with a cup of coffee or sharing them at gatherings, these cookies will surely impress.

Ingredients

Scale

1 cup Unsalted butter (browned)
1/4 cup Espresso powder (high quality divided)
1 1/4 cup Brown sugar (light or dark packed)
1/3 cup White granulated sugar
2 Large eggs (room temperature)
2 Egg yolks (room temperature)
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 cup Chocolate chips (semi-sweet or dark)

Instructions

Brown the butter in a medium pan over medium heat until it turns amber. Let cool slightly.
Mix the brown butter with espresso powder in a measuring cup and let sit for 10-15 minutes. Strain out solids.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, sift together flour, baking powder, baking soda, and salt.
In another bowl, combine brown butter with sugars until smooth; add eggs and vanilla.
Gradually mix dry ingredients into the wet mixture until just combined, then fold in chocolate chips.
Scoop dough onto prepared sheets and bake for 13-16 minutes until edges are golden.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (45g)
Calories: 220
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For thicker cookies, chill the dough for 30 minutes before baking. Feel free to swap chocolate chips with your favorite mix-ins like nuts or dried fruits.