Brown Butter Dark Chocolate Chip Espresso Cookies
Soft and chewy chocolate chip cookies made with brown butter, instant espresso powder and ground cardamom. These chocolate chip espresso cookies are made in one bowl and you don't need a mixer.
Servings: 14 cookies
Calories: 365kcal
Equipment
- Saucepan
- Large Bowl
- Whisk
- Rubber Spatula
- Kitchen Scale
- Baking Sheets
- Large Cookie Scoop
Ingredients
- 1 ½ sticks unsalted butter
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoons instant espresso powder
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 tablespoon heavy cream
- ½ teaspoon ground cardamom
- 8 oz dark chocolate chopped
Instructions
- Whisk together your flour, ground cardamom, baking soda, and baking powder in a medium bowl. Set aside.2 ½ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cardamom
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely. It'll go from 170 grams of butter to around 145 grams of browned butter.1 ½ sticks unsalted butter
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper.
- Add in the sugars, instant espresso powder, vanilla and salt to the butter mixture. Whisk to combine.1 ½ tablespoons instant espresso powder, 1 cup light brown sugar, ½ cup granulated sugar, 2 teaspoon vanilla extract, 1 teaspoon kosher salt
- Add in the egg and egg yolk and whisk until smooth and glossy. Whisk in the heavy cream.1 large egg, 1 large egg yolk, 1 tablespoon heavy cream
- Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour.
- Add in your chopped chocolate, but keep about ¼ cup of chopped chocolate to the side.8 oz dark chocolate
- Scoop out the cookie dough using a spoon or large cookie scoop to scoop out 3 tablespoons of cookie dough and place on a lined tray. Once finished, gently press the extra chocolate on top of the cookie dough balls - this will give you those puddles of chocolate!
- Bake the cookies 6 at a time for 10-12 minutes.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Chocolate Chips: If you prefer using chips, sub out the same weight of chocolate for bittersweet or semisweet chocolate chips. I also enjoy doing 4 oz semisweet chips and 4 oz bittersweet chips.
Instant Espresso Powder: make sure you're using instant espresso powder and not granules.
Salt: I'm using kosher salt, but if you only have fine salt then half the amounts listed (1 teaspoon kosher salt = ½ teaspoon fine salt). Please note, I'm using Diamond Crystal Kosher Salt and not Morton Salt. Morton salt is much saltier!
Dry Cookie Dough: A reader reached out to me with feedback that the cookie dough was dry for them. I have rested the recipe and added 1 tablespoon of heavy cream to help replace the moisture that is lost from browning the butter!
Storage: Keep the cookies in an airtight container for up to 5 days
Freezing Instructions: Place the cooled cookies in an airtight container or ziploc bag in the freezer for up to 2 months. Let thaw at room temperature before eating.
Nutrition
Calories: 365kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 243mg | Potassium: 191mg | Fiber: 2g | Sugar: 26g | Vitamin A: 346IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 3mg
