Description

These Coffee Chocolate Chip Cookies are next-level indulgence! Made with nutty brown butter, a hint of coffee, and gooey chopped chocolate, they’re rich, chewy, and absolutely irresistible. This is a twist on my classic chocolate chip cookies and the perfect treat for your next cookie craving along with a mug of hot coffee!

Ingredients

Scale

170 g (¾ cup) unsalted butter
228 g (1 ¾ cups) all-purpose flour
3/4 teaspoon baking soda
½ teaspoon salt
1 tablespoon espresso powder
200 g (1 cup) dark brown sugar
50 g (1/4 cup) granulated sugar
1 large egg + 1 yolk, at room temperature
2 teaspoons pure vanilla extract
170 g (1 cups) semi-sweet chocolate, chopped

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Instructions

In a small saucepan, melt the butter over medium heat. Continue to heat, while occasionally stirring, until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool for 10 minutes.
In a medium bowl, whisk the flour, baking soda, salt, and espresso powder.
Add the sugars, egg, yolk, and vanilla to the butter and whisk until smooth and combined.
Add the dry ingredients to the butter mixture and fold together until combined. Add the chopped chocolate and mix just until incorporated.
Line a small cookie sheet with parchment paper. Scoop the dough using a 1.5-ounce scoop, or about 2 heaping tablespoons, and arrange it on the cookie sheet (touching is fine). Refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°F/177°C and line two large baking sheets with parchment paper.
Arrange the cookies on the baking sheets, spacing about 3 inches apart.
Bake, one sheet at a time, for 11-13 minutes or until the edges are lightly golden brown and the centers are still light and slightly underbaked.
Allow the cookies to cool for 5 minutes on the hot sheet pan, then transfer them to a wire cooling rack.

Notes

Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days in advance.

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing: Freeze unbaked cookie balls for up to 3 months. When ready to bake, allow the dough to come to room temperature and bake as directed in the recipe. If baking without thawing, allow for an extra 2-3 minutes of baking time.

Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 12 minutes
Category: Cookies
Method: Baking