Brown Butter Espresso Chocolate Chip Cookies have a rich, nutty flavor from brown butter. With espresso powder, dark chocolate, and a hint of salt, these are sure to become your new favorite cookie.
My cooking days go back to when I was a small tot. As soon as I could hold a wooden spoon and stir, I was on a stool “helping”. My favorite thing to bake was what most kids love….chocolate chip cookies. Making a batch of cookies took just a few minutes and then the best part – spoonfuls of cookie dough and licking the bowl.
Twin Foodie and I had our share of kitchen mishaps (still do!) One time when we were kids, Twin Foodie piled a plate high with cookies and attempted to serve them to our houseful of guests. Being the annoying twin sister that I was (am), I grabbed a cookie off the plate before she could vault past me out the kitchen door. I took a hurried bite and immediately coughed, gagged, and spit it out. She had added ¼ cup instead of ¼ teaspoon of baking soda. Yech! It was definitely worse than the time I substituted a cup of salt for a cup of sugar.
I’ve learned a lot about making cookies over the years, but the most important is that the cookie dough is the best part of making cookies! I’ve never seen anyone not get excited about a bowl full of cookie dough and a fresh, warm batch of cookies coming out of the oven. So find some people you love, go into the kitchen and whip up a batch of Brown Butter Espresso Chocolate Chip Cookies.
Brown Butter: For Brown Butter Espresso Chocolate Chip Cookies, browning the butter will give it a rich flavor. Melt the butter in a small saucepan over medium heat. Cover your saucepan with a lid (glass is best so you can see in the pan) to prevent splattering. Lower heat as needed to observe the color and prevent over-browning. You want the butter to be a dark golden brown or amber color (not black). Brown butter can go from perfect to burnt in a matter of seconds. You know it is close to being browned once you smell a fragrant, nutty aroma. It may take 5 minutes or longer to brown, but start watching it closely after 3 minutes and swirl the butter around in the pan often to check the color.
Cool the butter for several minutes. Once the butter is warm (not hot), you are ready to make cookies. You want your butter warm enough to dissolve the sugar and cool enough to not cook the egg. There will be milk solids/sediment in the bottom of the pan of brown butter. You can leave them behind or pour them in. I like the extra flavor they add to the cookies, so I usually pour most of them into the dough if they have not browned too much. Try it both ways and see what you prefer.
Twin Foodie Review: The brown butter and espresso powder elevate these chocolate chip cookies from basic to 5 star. The best thing in the world is to flash freeze some of the cookie dough balls by placing them on a cookie sheet in the freezer until the outside is frozen enough to place in a freezer bag and hold its shape. With a bag of these in your freezer, an amazing chocolate chip cookie is always ready when you are! Just place the frozen cookie dough balls on a baking sheet, add an extra couple of minutes to the baking time, and hot Brown Butter Espresso Chocolate Chip Cookies are minutes away!
Love the flavors of brown butter and espresso together? Try Brown Butter Espresso Toffee Bars.