Brown Butter Espresso Chip Cookies

At this point, I don’t make cookies unless they have brown butter. It just adds the best nutty and warm flavor to any baked good. Adding brown butter not only enhances the flavor of the cookie, but also makes it soft and chewy. What makes these cookies especially delicious is the espresso chips I add it. They have a strong coffee flavor, but not overpowering. You get a great balance of both chocolate and coffee with these brown butter espresso chip cookies.

Brown Butter is a technique that involves heating butter until it reaches a golden-brown color, resulting in a rich, nutty flavor and aroma. It’s a simple yet versatile ingredient that can add depth and complexity to a wide range of recipes, making it a favorite among chefs and home cooks. So next time you’re in the kitchen, give brown butter a try and experience the magic of its irresistible nutty goodness!

To make brown butter, start by melting butter in a saucepan over low to medium heat. As the butter melts, it will begin to foam and the water content in the butter will evaporate. The milk solids in the butter will then sink to the bottom of the pan and start to brown as the heat continues to cook them. This is where you get that delicious nutty flavor!

In this recipe, I like to add a touch of cinnamon to expand the nuttiness of the brown butter even further. You can essentially do this with any warm spice like Nutmeg, Cardamon, or even some Clove powder.

1. Start by making the brown butter. This will take around 5-7 minutes for the butter to change color and aroma. Add the cinnamon and let the butter cool for 20 minutes. This will ensure your eggs don’t scramble and your sugar doesn’t melt.
2. Once the butter is cooled, add both sugars and whisk well. This will soften the sugar enough to ensure your cookies are not grainy (I’ve done that before, yikes!).
3. I like to use a stand mixer, but an electric whisk or normal whisk works just fine. Add all of your dry ingredients and whisk well. You don’t want to directly add the wet into the dry or else you will get clumps of random dry ingredients. Trust me, you don’t want to bite into a clump of baking soda, yuck!
4. Add the butter, eggs and vanilla and whisk. The texture will still be crumbly, but if you touch it, it will be soft.
5. Add the chocolate chips/chunks and the Espresso Chips. Mix until just combined, you don’t want to over mix and break the chips.
6. I like to cool the dough for around 30 minutes in the fridge, this will solidify the fat and make the cookie dough a bit firmer.
7. Then bake the cookies at 350F for 18 minutes. If you make smaller cookies, bake them for a shorter time.
8. Once baked, I like to sprinkle them with a bit of

   Brown Butter Espresso Chip Cookies

   DifficultyEasy

   Servings15

   Prep time20 minutes

   Cook time18 minutes

   Total time38 minutes

   Nutty, buttery, perfectly balanced with a touch of espresso!

   

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   Ingredients

   • 1 Cup Unsalted Butter
   • 2 1/2 Cups All Purpose Flour
   • 2 Large Eggs
   • 1 Cup Light Brown Sugar
   • 1/2 Cup Granulated Sugar
   • 1 Tsp Salt
   • 1 Tsp Vanilla Extract
   • 1 Tsp Baking Soda
   • 1/2 Cup Semi-Sweet Chocolate Chips
   • 1/2 Cup Espresso Chips
   • 1/4 Tsp Cinnamon

   Instructions

   • 1

     Add the butter to a saucepan and heat until it is brown. This will take around 5-7 minutes. Kill the heat as soon as the butter smells nutty and turns just brown. You don’t want it to burn. Let this cool for 20 minutes.

   • 2

     Then, add your brown sugar, granulated sugar, and cinnamon to the butter and whisk until well combined.

   • 3

     In a stand mixer, add all of your dry ingredients and mix. Then add the butter, eggs, and vanilla. Mix until fully combined.

   • 4

     Add the chocolate and espresso chips, mix until just combined.

   • 5

     Cool the mixture in the fridge for around 30 minutes.

   • 6

     Preheat the oven to 350F.

   • 7

     Using an ice cream scoop, place the cookies on a lined and greased baking sheet. I made 15 large cookies, but you can make smaller ones.

   • 8

     Bake for around 18 minutes. If you make them into smaller cookies, cook for less.

   • 9

     Sprinkle a bit of flakey salt and enjoy warm!