Chocolate Chip Cookies
These thick and chewy espresso brown butter chocolate chip cookies are everything you want in a comfort dessert—crisp edges, soft gooey centers, and layers of deep flavor from nutty brown butter, dark brown sugar, and a kiss of espresso. They’re rich, cozy, and just sweet enough to stand alone… but also pair perfectly with a scoop of vanilla ice cream.
Equipment
- 1 Small saucepan for browning the butter
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- Measuring cups and spoons
- 1 Cookie Scoop
- 1 Baking Sheet
- 1 Wire Rack for cooling
Ingredients
Wet Ingredients:
- 1 cup 2 sticks unsalted butter
- 1 ¼ cups dark brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 –1½ tsp instant espresso powder (adjust to taste)
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine sea salt
Add-ins:
- 1 ½ cups semi-sweet or dark chocolate chunks
- Optional: ½ cup toasted chopped pecans or walnuts (for a deeper nutty flavor)
Instructions
Brown the Butter (aka flavor heaven)
- In a saucepan over medium heat, melt the butter. Keep stirring as it foams, bubbles, and turns golden brown with a nutty aroma—this takes about 5–7 minutes.1 cup 2 sticks unsalted butter
- Once browned, pour it into a mixing bowl (make sure to scrape all the golden bits!) and let it cool for about 10 minutes.
Mix the Dough
- Whisk in the dark brown sugar and granulated sugar until smooth.1 ¼ cups dark brown sugar, ¼ cup granulated sugar
- Add in eggs one at a time, mixing well.2 large eggs
- Stir in vanilla extract and espresso powder until combined.1 tbsp pure vanilla extract, 1 –1½ tsp instant espresso powder
Dry Meets Wet
- In a separate bowl, whisk flour, baking soda, baking powder, salt (and cinnamon if using).2 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp fine sea salt
- Gradually fold the dry ingredients into the wet until a thick dough forms. It should feel soft and scoopable, not too sticky.
- Stir in chocolate chunks and optional nuts.1 ½ cups semi-sweet or dark chocolate chunks, Optional: ½ cup toasted chopped pecans or walnuts
Chill (It’s Worth It!)
- Cover and chill the dough for at least 30 mins, ideally 1 hour or even overnight for max flavor and thickness.
Bake 'em Thick
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 2-tbsp balls (or use a large cookie scoop). Leave space for spreading.
- Bake for 10–12 minutes until edges are set but centers still look soft.
- Tap the tray gently on the counter right after baking for that perfect crinkle top.
Cool & Enjoy
- Let cool on the pan for 5–10 mins, then transfer to a wire rack.
- Serve warm with a scoop of vanilla or coffee ice cream for the ultimate dessert experience.
Notes
Storage:
- Room Temp: Store cookies in an airtight container for 4–5 days. Add a slice of bread inside to help keep them soft.
- Freezer (Baked): Freeze fully cooled cookies in a zip-top bag for up to 2 months.
- Freezer (Dough): Scoop dough balls and freeze on a tray, then transfer to a bag. Bake from frozen at 350°F, adding +2 mins bake time.