Move over regular chocolate chip cookies, these brown butter dark chocolate chip espresso cookies might be my favorite cookie ever! These espresso chocolate chip cookies are packed with flavor thanks to a combination of espresso powder, ground cardamom and brown butter. Plus, you don't need a mixer to make these cookies and the dough doesn't have to be chilled either!

A hand holding a brown butter chocolate chip espresso cookies, sprinkled with some flaky sea salt.

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I will never, ever say no to a warm chocolate chip cookie. Think of your favorite classic chocolate chip cookie but more grown-up.

Based on my miso chocolate chip cookies, these chocolate chip espresso cookies use the same brown butter base. I've then added finely ground espresso powder for that coffee cake, and some ground cardamom. I can't get enough of it cardamom lately and I love how it pairs with the coffee flavor. These are seriously next level.

If you want even more chocolate chip cookies, try my chocolate chip sugar cookies, triple chocolate chunk cookies made in one bowl, and brown butter oatmeal chocolate chip cookies! Or if you're a peanut butter lover (guilty!) then try these browned butter peanut butter cookies with Oreos.

If you love brown butter as much as me and want even more cardamom recipes, try my cardamom almond cake or cardamom oatmeal cookies! Or if you want a brownie version of these cookies, try my fudgy espresso brownies.

Why you'll love this recipe!

No Mixer: I love that you don't need a mixer to make these espresso chocolate chip cookies! You'll just need a saucepan to brown the butter, then a bowl and a whisk.
No Chilling: no need to chill the cookie dough for this recipe! I've tested it with chilled and unchilled cookie dough and both work.
Espresso Flavor: you get that coffee kick thanks to some finely ground espresso powder. It really packs a punch and is perfect for coffee lovers.

Grab your ingredients

All the ingredients needed to make espresso chocolate chip cookies, weighed out into small bowls.

Instant Espresso Powder: the key to these chocolate chip espresso cookies! Make sure you're using finely ground espresso powder and not espresso granules which won't work here. I love using the Nescafe one with the gold top, but King Arthur also does a great one.
Cardamom: this sweet and aromatic spice is used a lot in Nordic baking (like in my Swedish rolls) and green cardamom is used in chai recipes. Cardamom to me is the perfect fall and winter spice, I find it so warming and it pairs perfectly with the espresso powder and browned butter.
Unsalted Butter: I recommend using unsalted butter for these cookies, but in a pinch, you could use salted butter.
All Purpose Flour: this is going to give structure to the cookies.
Sugar: chocolate chip cookies use a base of granulated sugar and light brown sugar. This will give you the perfect chewy cookie that is still soft on the inside.
Eggs: I've developed this recipe to use a whole egg and an egg yolk. Why an extra egg yolk? The yolk is going to add some extra fat to the cookie dough and will make them chewier, but not cakier (which is what an extra egg white would do).
Chocolate Chunks: I love adding chopped chocolate to cookie dough because it gives the cookies a more dramatic effect, with giant puddles of melting chocolate! I recommend using dark chocolate or semisweet chocolate, depending on your preferences.

Substitutions & Additions

Brown Sugar: in a pinch, you could swap out light brown sugar for dark brown sugar.
Chocolate: swap out the chopped chocolate bar for dark chocolate chips or semisweet chocolate chips.
Cardamom: if you don't have cardamom on hand, leave it out entirely.
Heavy Cream: I had a reader reach out saying they felt the cookie dough was dry. I retested this recipe and added a tablespoon of heavy cream to help replace some of the moisture lost from browning the butter!

How to make

Step 1: Brown your butter. Place in a medium saucepan over medium-low heat on the stove. Once it melts, it should start to foam. Stir occasionally. You should see white milk solids at the bottom, once those turn golden brown and it smells toasty, take it off the heat. Pour into a large bowl and let cool.

Cookie dough in a glass bowl with a whisk.

Step 2: Add the granulated sugar, light brown sugar, espresso powder, vanilla extract, and salt to the cooled-down brown butter. Whisk until smooth.

Step 3: Add the egg and egg yolk and whisk once more, until smooth and glossy. Stir in the heavy cream.

Brown butter cookie dough in a glass bowl.

Step 4: Add the flour, ground cardamom, baking powder, and baking soda. Mix with the wet ingredients using a rubber spatula until just combined.

A glass bowl with cookie dough and chocolate chunks.

Step 5: Stir in your chopped chocolate. Line two baking sheets with parchment paper and preheat your oven to 350°Fahrenheit.

Brown butter chocolate chunk espresso cookie dough balls on parchment paper.

Step 6: Using a spoon or a large cookie scoop, scoop out 3 tablespoons of cookie dough. Place the cookie dough balls on the prepared baking sheet, I do 6 cookie dough balls per sheet so they have space. Bake for 10-12 minutes in the preheated oven, or until the edges are golden brown but the middles are still slightly underbaked.

Brown butter chocolate chip espresso cookies, sprinkled with some flaky sea salt on parchment paper.

My Tips

Dry Cookie Dough: it takes a bit of stirring for the cookie dough to come together, so don't be alarmed if it looks super dry at first! Just keep mixing the wet ingredients and dry ingredients together. I have retested the recipe and added a tablespoon of heavy cream which helps replace moisture lost from browning the butter!
Giant Chocolate Puddles: if you want those giant chocolate puddles on the cookies, save a few of the bigger pieces of chopped chocolate and place them on top of the cookie dough balls just before baking.
Underbaking: I recommend taking the cookies out of the oven when the middles are still slightly underbaked. They will continue baking on the cookie sheet, and this way you'll get perfectly soft and chewy cookies.
Chilling: I've tested this recipe with chilled cookie dough and unchilled and both work! If you want to chill your cookie dough, scoop out the cookie dough onto a parchment lined plate or baking sheet and place in the fridge for 30-60 minutes.
Kitchen Scale: I always recommend using a kitchen scale when you bake! It's way more accurate than using measuring cups, plus there's less clean up.

Serving Suggestions

Ice Cream Sandwiches: if you want to be extra decadent, make ice cream sandwiches using vanilla ice cream!
Fall Dessert: serve these chocolate chip espresso cookies after having spicy vodka pasta or butternut squash chicken soup!
Flaky Sea Salt: get that sweet and savory going with a sprinkle of flaky salt on tops of the cookies right when they come out of the oven.

Storage & Freezing

Store these brown butter espresso chocolate chip cookies in an airtight container at room temperature for up to 5 days. To freeze, place in a freezer bag in the freezer for up to 2 months. Let thaw at room temperature before enjoying.

Brown butter chocolate chip espresso cookies, sprinkled with some flaky sea salt.

Ella from Alpine Ella is holding a cake stand with cupcakes on it.

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Thank you!

Ella