Brown Butter Espresso Chocolate Chip Cookies
A warm cookie loaded with chocolate chips with a hint of espresso. Delicious! To make it even better, brown butter. Need I say more? Brown butter takes this cookie up an extra notch. These cookies are lightly crispy on the outside, yet soft and chewy on the inside. So good! Highly recommend sprinkling with sea salt on top if you love a sweet n salty treat. As always, I love to hear your thoughts!
Description
Brown Butter Espresso Chocolate Chip Cookies
Brown Butter Espresso Chocolate Chip Cookies
- 2 1/2 cup All Purpose Flour
- 1 tsp Espresso Grounds
- 1 tsp Baking Soda
- 3/4 tsp Sea Salt
- 2 Eggs
- 10 tbsp Non-Salted Butter
- 2 cup Brown Sugar
- 1 1/2 tsp Vanilla Extract
- 1 1/4 cup Chocolate Chips
- Flaky Sea Salt (Optional Topping)
Instructions
- Place parchment paper on two large baking sheets, set aside. Preheat oven to 350 degrees.
- Mix together the flour, sea salt, espresso, and baking soda in a small mixing bowl. Set aside.
- Pour the brown sugar into the stand mixer bowl or large mixing bowl.
- In a small pan, melt the butter on medium high heat. Keep stirring until it turns a light caramel color.
- Pour the brown butter over the brown sugar and using the paddle attachment, mix on medium until smooth. Add vanilla and eggs. Mix until blended.
- Turn the mixer off and add the flour mixture. Mix until the dough is formed. Add chocolate chips. Mix on high until fully combined.
- Using a cookie scoop or large spoon, drop dough onto the parchment paper. Do not flatten. Place in 350 degree oven for 10-11 minutes.
- Remove from oven. Cookies should be golden brown on top. Let cool on the pan for 1-2 minutes. Sprinkle with flaky sea salt (optional). Place on cooling rack for 5-10 minutes. Repeat step 7 until the cookie dough is gone. Simply enjoy!
cookies, chocolate chip cookies, chocolate, brown butter, espresso, dessert, sea salt, chocolate chips,
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