Brown Butter Espresso Chocolate Chip Cookies
Introduction
Get ready to enjoy a delightful treat with these Brown Butter Espresso Chocolate Chip Cookies! These cookies are soft, chewy, and packed with rich flavors. The combination of brown butter and espresso elevates the classic chocolate chip cookie to a whole new level.
Why Make This Recipe
Why make these cookies? Because they are super easy and delicious! If you love the aroma of fresh coffee and the taste of melted chocolate, you will adore these cookies. They are perfect for sharing with family and friends or simply enjoying with a cup of coffee on a cozy afternoon.
How to Make Brown Butter Espresso Chocolate Chip Cookies
Making these cookies is simpler than you think! Just follow these easy steps to whip up a batch of tasty treats.
Ingredients:
- 211 grams unsalted butter (browned to 170 grams or ¾ cup)
- 150 grams light brown sugar
- 50 grams granulated sugar
- ½ tablespoon vanilla extract
- 1 tablespoon Amoretti Natural Espresso Coffee Artisan Flavor
- 1 egg (room temperature)
- 20 grams sour cream (room temperature)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 225 grams all-purpose flour
- 180 grams chocolate chips
Directions:
- In a large pot, melt the butter over medium heat. It will crack and sizzle, so stir occasionally. After a few minutes, the sizzling will slow down, and the butter will foam.
- Keep swirling the pan every few seconds until the butter is golden brown. You will see brown bits forming in the butter.
- Once golden brown, remove it from the heat and pour the butter into a large bowl. Chill it in the fridge for about 10 minutes.
- After 10 minutes, take the butter out and mix in the brown sugar, granulated sugar, vanilla extract, and espresso flavor. Whisk until combined.
- Add the egg and whisk well. Then, mix in the sour cream until it’s smooth.
- Add the baking soda, baking powder, cornstarch, and salt. Whisk until everything is mixed.
- Slowly fold in the flour using a rubber spatula. Mix until only a few streaks of flour remain. Add the chocolate chips and fold until well combined.
- Cover the bowl tightly and chill the dough for 3 hours. When it’s almost time, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough using a medium cookie scoop, about 3 tablespoons each, and place them 2-3 inches apart on the baking sheet.
- Bake for 10-11 minutes until the edges are set and the centers look slightly underdone. Allow them to cool on the baking sheet for 10 minutes before enjoying them warm or moving to a wire rack to cool completely.
How to Serve Brown Butter Espresso Chocolate Chip Cookies
Serve these cookies warm with a cold glass of milk or a steaming cup of coffee. They are great for dessert or as an afternoon snack.
How to Store Brown Butter Espresso Chocolate Chip Cookies
To store, keep the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them in a freezer-safe bag for 2-3 months. Just let them thaw at room temperature before enjoying.
Tips to Make Brown Butter Espresso Chocolate Chip Cookies
- Make sure the butter is browned but not burnt; watch it closely!
- For even more coffee flavor, add a bit more espresso flavoring.
- If you want crispier cookies, bake for an extra minute or two.
Variation
You can add nuts like walnuts or pecans for an extra crunch. You can also substitute half of the chocolate chips with white chocolate for a sweet twist.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, but reduce the salt in the recipe to ½ teaspoon if using salted butter.
2. Can I make the dough ahead of time?
Absolutely! You can chill the dough for up to 3 days in the refrigerator.
3. What can I do if I don’t have espresso flavor?
If you don’t have espresso flavoring, you can use a strong brewed coffee or even some instant coffee mixed with water.
Enjoy baking and sharing these amazing Brown Butter Espresso Chocolate Chip Cookies!
Brown Butter Espresso Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 170 grams unsalted butter (browned) Melted and browned
- 150 grams light brown sugar
- 50 grams granulated sugar
- ½ tablespoon vanilla extract
- 1 tablespoon Amoretti Natural Espresso Coffee Artisan Flavor
- 1 piece egg (room temperature)
- 20 grams sour cream (room temperature)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 225 grams all-purpose flour
- 180 grams chocolate chips
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Stir occasionally as it cracks and sizzles.
- Once it starts to foam and slow down, keep swirling the pan until the butter is golden brown with brown bits forming.
- Remove the butter from heat and pour it into a bowl. Chill for about 10 minutes in the fridge.
- Mix in the brown sugar, granulated sugar, vanilla extract, and espresso flavor into the chilled butter. Whisk until combined.
- Add the egg and whisk. Then mix in the sour cream until smooth.
- Add the baking soda, baking powder, cornstarch, and salt. Whisk until mixed.
- Slowly fold in the flour with a spatula until only a few streaks remain, then add the chocolate chips and fold until well incorporated.
- Cover the bowl tightly and chill the dough for 3 hours.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough using a medium cookie scoop, placing them 2-3 inches apart on the baking sheet.
- Bake for 10-11 minutes until the edges are set and the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
