Browned Butter Espresso Chocolate Chip Cookies
Browned Butter Espresso Chocolate Chip Cookies
Christine Vienna Bakes
Ingredients
2 1/4 cups flour
1 cup light brown sugar, packed
1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons instant espresso powder
1/2 cup plus 3 tablespoons salted butter
2 large eggs
2 1/2 teaspoons vanilla extract
1 1/2 cups chocolate chips
Flaky sea salt (optional for topping)
Instructions
1. Brown the butter: Melt the butter over medium heat, swirling occasionally. Keep a close eye on it as it foams and crackles. Once it stops crackling and turns a golden amber color with a rich, nutty aroma (and tiny brown specks at the bottom), remove it from the heat immediately and let it cool slightly.
2. Dissolve the espresso: In a small microwave-safe bowl or liquid measuring cup, heat the vanilla extract in the microwave for 10 seconds until warm. Add the instant espresso powder and stir until completely dissolved into a smooth liquid. Set aside.
3. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
4. Mix wet ingredients: In a large bowl, combine the cooled browned butter, light brown sugar, and granulated sugar. Beat with a hand or stand mixer on medium-high speed thoroughly until smooth and well combined. Add the dissolved espresso-vanilla mixture and eggs and beat on medium-high until the mixture becomes pale, glossy, and slightly thickened.
5. Combine: Fold the dry ingredients into the wet mixture using a spatula just until a dough forms and no dry pockets of flour remain.
6. Add chocolate: Gently fold in the chocolate chips until evenly distributed throughout the dough.
7. Chill: Cover the dough and chill in the refrigerator for at least 45 minutes to let the flavors deepen and prevent spreading.
8. Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Scoop & Bake: Scoop balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each. Bake for 9 to 11 minutes, until the edges are light golden brown while the centers remain soft and slightly underbaked.
10. Finish: Remove from the oven and immediately sprinkle the tops with flaky sea salt if desired. Let the cookies sit on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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