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+ servings
Cookies on parchment paper.
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5 from 12 votes

Thick Espresso Chocolate Chip Cookies

These espresso chocolate chip cookies are made with browned butter and espresso powder. They are thick, chewy cookies with crisp edges. They are made with an extra egg yolk for extra chewiness.
Prep Time20 minutes
Cook Time14 minutes
Resting Time15 minutes
Total Time49 minutes
Servings: 18 large cookies
Calories: 209kcal

Ingredients

  • 1 cup Unsalted butter browned
  • ¼ cup Espresso powder high quality divided
  • 1 ¼ cup Brown sugar light or dark packed
  • cup White granulated sugar
  • 2 Large eggs room temperature
  • 2 Egg yolk room temperature
  • 2 teaspoon Pure vanilla extract
  • 2 ¼ cups All-purpose flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 ¾ cup Chocolate chips semi-sweet or dark.

Instructions

  • In a frying pan over medium heat, melt the butter. Keep stirring until the butter starts to foam and the milk deposits separate. Let the butter turn amber. Remove from heat immediately. This part happens quickly.
    1 cup Unsalted butter
  • Pour the brown butter into a glass liquid measuring cup. Stir in ⅛th cup of espresso powder. Let it sit for 10-15 minutes. Use a fine mesh sieve and run the butter through it. Toss the chunks.
    ¼ cup Espresso powder
  • Preheat the oven to 350F. Line 2 cookie sheets with parchment paper. Set aside.
  • In a mixing bowl, sift the flour, baking powder, baking soda, remaining ⅛th cup espresso powder, and salt.
    2 ¼ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
  • In a separate bowl, mix the browned butter, brown sugar, and sugar. Mix until smooth. Add in vanilla, eggs, and egg yolks. Mix until combined.
    1 ¼ cup Brown sugar, ⅓ cup White granulated sugar, 2 Large eggs, 2 teaspoon Pure vanilla extract, 2 Egg yolk
  • Add in the dry ingredients. Mix until just combined. Next, add in the chocolate chips.
    1 ¾ cup Chocolate chips
  • Use a 3oz cookie scoop to scoop the dough. Use a heaping scoop. Line the cookie sheet with 6 large cookie dough balls.
  • Bake for 13-16 minutes. The cookies are done baking when the edges are golden brown and middles are slightly underdone. Let the cookies sit on the pan for 5 minutes. Top with extra chocolate chips. Transfer to a cooling rack.

Notes

Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out eggs and egg yolk 2 hours before baking.

Nutrition

Calories: 209kcal | Carbohydrates: 42g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 182mg | Potassium: 157mg | Fiber: 1g | Sugar: 25g | Vitamin A: 14IU | Calcium: 28mg | Iron: 1mg