Go Back
+ servings
espresso chocolate chip cookies sprinkled with flaky sea salt.
Print Recipe
4.99 from 94 votes

Espresso Chocolate Chip Cookies

These espresso chocolate chip cookies are a grown-up version of a classic chocolate chip cookie! Made with browned butter, espresso grounds, and packed with chocolate, they are the best cookies for coffee lovers!

Ingredients

  • 14 tablespoons unsalted butter
  • 1 tablespoon ground espresso
  • ½ cup + 2 tablespoons light brown sugar
  • ½ cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 1 ⅔ cup + 1 tablespoon all-purpose flour *see notes for measuring in notes below*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup chopped semi-sweet chocolate or mini chocolate chips

Instructions

  • In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom are an amber brown color. (For me this takes about 10 minutes!) Scrape all of the butter into your mixing bowl.
  • Stir the espresso grounds then set the bowl aside to cool to room temperature. (In my kitchen, this takes about 20-30 minutes!).
  • Whisk in the sugar and brown sugar for one minute until combined.
  • Whisk in the egg, egg yolk, and vanilla.
  • Fold in the flour, baking soda, salt, and chocolate until just combined.
  • Scoop the dough onto a parchment-lined baking tray. Then chill the tray in the freezer for a minimum of 3-4 hours (overnight for the best flavor and texture!).
  • When you are ready to bake, preheat the oven to 350 F/180 C. Bake the cookies spaced at least two inches apart for 10-12 minutes or until the edges are golden but the middle is still pale and puffy.
  • Let the tray cool on a wire cooling rack and enjoy!

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Chill the dough overnight. I know it is tempting to bake them the same day, but the magic happens overnight! The cookies will have a better texture and flavor with an overnight chill.
Scoot the cookies after baking. Sometimes the cookies will bake lopsided. As soon as you take them out of the oven, place a round cookie cutter around the cookie and scoot the edges to make them perfectly round!
Storage: Store the baked cookies in an airtight container for 3-4 days at room temperature.
Freezing: Once scooped and frozen, transfer the cookie dough balls to an airtight container or freezer bag. They will stay fresh for 1-3 months!