Description

Rich espresso, nutty browned butter, and dark chocolate combine to create bakery-style cookies with crisp edges and chewy centers. These deeply flavorful cookies are perfect for coffee and chocolate lovers alike.

Ingredients

1 cup unsalted butter

1/3 cup instant espresso

2 1/4 cups all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1 teaspoon sea salt

1 cup brown sugar, firmly packed

3/4 cup granulated sugar

1 large egg, room temperature

1 large egg yolk, room temperature

2 teaspoons vanilla extract

1 cup chopped dark chocolate

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Instructions

Heat the butter in a saucepan until melted and browned, cooking until it turns dark amber and the milk solids caramelize. Transfer to a mixing bowl.
Stir the instant espresso into the browned butter and allow the mixture to cool.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and sea salt.
Beat the cooled butter mixture with the brown sugar and granulated sugar until thoroughly combined.
Add the egg, egg yolk, and vanilla extract, mixing until smooth.
Gradually incorporate the dry ingredients, mixing only until no dry streaks remain.
Fold in the chopped chocolate.
Scoop the dough into 2-tablespoon portions and chill for at least 1 hour, preferably overnight or up to 3 days.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Arrange the chilled dough balls about 2 inches apart on the baking sheets.
Bake for 8 to 10 minutes, until the edges are golden brown while the centers remain slightly soft.
Let the cookies cool on the baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt while warm if desired.

Notes

Substitute milk or semi-sweet chocolate for a sweeter flavor profile.

Add toasted pecans, walnuts, white chocolate chips, or toffee bits for delicious variations.

Chilling the dough improves flavor and helps prevent excessive spreading.

Freeze portioned dough balls for up to 3 months and bake directly from frozen, adding 1 to 2 extra minutes.

Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Warm cookies briefly before serving to restore gooey chocolate and fresh-baked texture.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 195 kcal
Sugar: 12 g
Sodium: 140 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 32 mg