Indulge your senses with the irresistible aroma of freshly baked Brown Butter Espresso Chocolate Chunk Cookies! These delightful treats combine the rich, nutty flavor of brown butter with the bold kick of espresso, creating a cookie experience that's simply unforgettable. Whether you're treating yourself or impressing guests, these cookies are sure to steal the show. With just 25 minutes from start to finish, you’ll be savoring these warm, gooey delights in no time. Ready to elevate your baking game? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon espresso powder
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
Instructions
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Continue cooking the butter, stirring frequently, until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let it cool slightly.
- In a large mixing bowl, combine the brown butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use a whisk or a hand mixer to blend them together until the mixture is smooth and creamy.
- Add the 2 large eggs, 1 tablespoon of espresso powder, and 2 teaspoons of vanilla extract to the sugar mixture. Mix well until all the ingredients are fully incorporated.
- In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 1 cup of chocolate chunks, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Brown Butter Espresso Chocolate Chunk Cookies with a glass of milk or your favorite beverage!
Tips
- Perfect Your Brown Butter: Keep a close eye on the butter as it melts to achieve that perfect golden brown color. Stir frequently to prevent burning and enhance the nutty flavor.
- Espresso Powder: For the best results, use high-quality espresso powder to ensure a rich coffee flavor that complements the chocolate chunks beautifully.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies, so a gentle hand is key!
- Chill the Dough: If you have time, chill the cookie dough for about 30 minutes before baking. This helps the flavors meld and can result in thicker, chewier cookies.
- Baking Sheet Prep: Use parchment paper or a silicone mat on your baking sheet to prevent sticking and ensure even baking.
- Watch the Bake Time: Keep an eye on the cookies as they bake. They should be lightly golden around the edges but still soft in the center for that perfect chewy texture.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Just warm them up in the oven for a few minutes before enjoying!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
