Espresso Chocolate Chip Cookies

1 hr 20 min (plus chilling)Makes 24 cookies

Brown butter cookies with espresso and chocolate chips, chilled dough baked until golden.

Adjust▾

🌐Translate

⋯

prepPreheat oven to 350°F / 175°C
prepLine two baking sheets with parchment paper
225 g unsalted butter	Brown butter until dark amber & nutty	Stir in espresso, cool	Beat brown butter & sugars until combined	Beat in egg, yolk & vanilla	Fold in chocolate	Portion into 2 tbsp balls, chill 1 hr–3 days	Bake 350°F / 175°C, 8–10 min until golden	Rest 1 min, transfer to rack, top with flaky salt
30 g instant espresso powder
280 g all-purpose flour	Whisk flour, cornstarch, baking soda & salt
8 g cornstarch
1 teaspoon baking soda
1 teaspoon sea salt
220 g brown sugar, firmly packed
150 g granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
175 g chopped chocolate

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.