Espresso Chocolate Chip Cookies
These cookies get a deep, nutty flavor from brown butter, which pairs well with the bitterness of espresso and semi-sweet chocolate. The dough needs to chill for at least an hour; this step is key for hydrating the flour and preventing the cookies from spreading too thin in the oven.
Ingredients
- 1 1/2 sticks unsalted butter 12 tbsp
- 1 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 1/2 tbsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 tsp vanilla bean paste
- 1 cup semi-sweet chocolate chunks
- Flaky sea salt for topping
Instructions
- Brown butter in saucepan over medium heat until golden and nutty, then transfer to large bowl and cool 10 minutes.
- Whisk flour, cornstarch, espresso powder, baking powder, baking soda, and salt in separate bowl.
- Mix sugars into cooled brown butter, then whisk in egg and vanilla until smooth.
- Fold dry ingredients into wet ingredients until nearly combined, then mix in chocolate chunks.
- Chill dough for 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 3-tablespoon dough balls onto sheet, spacing well apart.
- Bake 11-13 minutes until edges are golden but centers slightly soft.
- Sprinkle with flaky sea salt immediately after baking.
- Let cool on sheet 10 minutes before transferring to rack.
Notes
Dough can be chilled up to 2 days. Cookies will appear slightly underbaked in center when done.
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