• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Urban Bliss Life logo

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • contact
  • shop
  • cookbooks
  • cooking classes
  • resources
  • Home
  • Recipes
    • 30-Minute Meals
    • Air Fryer Recipes
    • Appetizer Recipes
    • Asian recipes
    • Bread Recipes
    • Breakfast Recipes
    • Cookie Recipes
    • Dairy-free Recipes
    • Dessert Recipes
    • Entertaining Recipes
    • Filipino Recipes
    • Gluten-Free Recipes
    • Healthy Recipes
    • Holiday Recipes
    • Instant Pot Recipes
    • 5 Ingredients
    • Kid-Friendly Recipes
    • Main Dish Recipes
    • Make-Ahead Recipes
    • Pasta Recipes
    • Salad Recipes
    • Side Dishes
    • Slow Cooker Recipes
    • Snack Recipes
    • Soup Recipes
    • Seafood Recipes
    • Vegan Recipes
    • Vegetarian Recipes
    • Cocktail Recipes
    • Dog Treats
  • Wine
    • Oregon Wine Guide
    • Washington Wine
    • California Wine
    • Food and Wine Pairing
    • Wine Country
    • Wine Tips & Wine Pairings
  • Travel
    • Europe
      • Greece
      • Ireland
      • Italy
      • Liechtenstein
      • The Netherlands
      • Switzerland
      • The UK (United Kingdom)
    • Canada
    • USA travel
      • California
      • Colorado
      • Hawaii
      • Idaho
      • Montana
      • Nevada
      • New Mexico
      • New York
      • Oregon Travel Ideas
      • Utah
      • Washington
      • New Orleans
    • Travel Gear
    • Japan
    • Travel Tips
    • Hotels
    • Family Travel
  • Restaurants
  • About
    • Work With Urban Bliss Life
    • Press
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Fall Recipes
  • All Recipes
  • Cookbooks
  • About
  • Work With Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Urban Bliss Life » Blog » Chocolate Chip Espresso Cookies with Brown Butter

    Published: September 7, 2021 / Updated: May 15, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Chocolate Chip Espresso Cookies with Brown Butter

    55 shares
    Jump to Recipe Print Recipe
    cooling rack full of batter for brown butter chocolate chip cookies
    batter for brown butter chocolate chip cookies with text overlay
    batter for brown butter chocolate chip cookies with text overlay
    batter for brown butter chocolate chip cookies with text overlay
    batter for brown butter chocolate chip cookies with text overlay
    batter for brown butter chocolate chip cookies with text overlay

    Take chocolate chip cookies to the next level with brown butter and rich coffee flavors. This recipe for Chocolate Chip Espresso Cookies makes decadent, flavorful treats that will surely become a favorite!

    stack of chocolate chip espresso cookies

    I'm in love with the deep, nutty aromas and flavors that brown butter adds to savory dishes, so I've been developing more sweet dishes with brown butter. These Chocolate Chip Espresso Cookies made with brown butter are decadent, rich, chewy desserts that are sure to become a favorite!

    Full measurements and instructions are in the recipe card at the bottom of this post. Be sure to read through these baking tips first for the best results.

    You may also like to try my recipes for Banana Bread Chocolate Chip Cookies and Ube White Chocolate Chip Cookies!

    Tools and equipment

    To make these cookies, you'll need:

    Stand mixer or hand mixer
    2 baking sheets
    Parchment paper
    Mixing bowls
    Whisk
    Silicone spatula
    Cooling rack

    Chocolate Chip Espresso Cookies Ingredients

    ingredients to make chocolate chip espresso cookies with brown butter

    Butter - use unsalted butter. NOTE: If you are dairy-free, I have used my favorite vegan butter with this recipe and it was a success! You just need to watch the butter as it browns differently than full-dairy butter.

    Eggs - use large eggs at room temperature. I usually take the eggs out about 30 minutes before I'm ready to start mixing the ingredients.

    Light brown sugar - make sure you pack the light brown sugar into the measuring cup to get the correct measurement.

    Flour - use all-purpose flour for this recipe.

    Baking soda - this is the leavening agent I use for this recipe. If you don't have baking soda, you can substitute baking powder - but you need to use at least twice as much baking powder as the recipe measurement for baking soda.

    Semi-sweet chocolate chips and Espresso chips - using these two types of chocolate chips together adds a beautiful depth of flavor to the cookies. You can substitute dark chocolate chips in place of espresso chips if you wish.

    Step-by-Step Instructions

    browning butter
    browning butter

    Start by browning the butter. Brown butter adds a depth of flavor and richness that makes these cookies over-the-top mouthwatering!

    Here's how you do it:
    In a large saucepan over medium heat, add the butter. Whisk the butter as it melts and continue to heat the butter as it starts to brown. The butter will start to boil and sizzle, and then as it starts to brown, the sizzling should slow down to a simmering boil.

    The color will change from bright golden yellow to a darker amber. Once the butter turns color, remove it from the heat and allow it to cool for about 10 minutes.

    mixing dry ingredients for chocolate chip espresso cookies
    mixing wet ingredient for chocolate chip espresso cookies

    Mix the dry ingredients. While the brown butter is cooling, in a separate large bowl, whisk together the flour, baking soda and salt. Set aside.

    Mix the wet ingredients. Once the butter is cool to the touch, add it to a large stand mixer, and beat together with the light brown sugar and granulated sugar until combined. Then beat in the egg, egg yolk, vanilla, sour cream, and instant espresso until combined.

    mixing dry ingredients into wet ingredients for cookies
    batter for brown butter chocolate chip cookies

    Combine the ingredients. Gradually add in the dry flour mixture into the wet mixture just until combined.

    folding in chocolate chips into cookie batter
    chocolate chip espresso cookies batter

    Stir in the chips. Use a silicone spatula to gently fold in the chocolate chips and espresso chips.

    scooping cookie batter onto baking sheet
    scoops of batter for chocolate chip espresso cookies on baking sheet

    At this point, you can either:

    a) Shape the dough into a round flat disc shape, wrap in plastic wrap or parchment or wax paper, and refrigerate for at least two hours. OR

    b) use a cookie scoop to scoop out the dough and then refrigerate for at least two hours.

    I prefer to scoop the dough first, and refrigerate on smaller plates or quarter sheet baking sheets.

    Once the dough has been refrigerated for at least two hours, preheat the oven to 350°F. Line two baking sheets with parchment paper.

    Remove from the refrigerator and then either:

    a) if you shaped into a disc: use a medium scoop to scoop out the dough and form the dough into balls. Place them about 2 inches apart on the prepared baking sheets to give them room to spread while baking.

    b) If you scooped out the dough into balls before refrigerating: transfer the dough balls to a half sheet baking sheet about 2 inches apart from each other.

    Bake at 350°F for 9 to 11 minutes, just until the edges are slightly browned but the centers are still slightly soft.

    cooling rack full of chocolate chip espresso cookies

    Remove from the oven and allow to cool on the baking sheets for 5 minutes, then transfer them to a cooling rack and allow them to cool down completely.

    Chocolate Chip Espresso Cookies FAQs

    Do I have to use room-temperature eggs?

    Bringing eggs to room temperature helps them mix better into the batter. While you don't have to do this, but it does make a difference in the batter. You can also warm them up a bit in your hands before adding them to the batter.

    What can I substitute for instant coffee or espresso?

    If you don't want or don't have instant espresso or instant coffee, you can either add an extra ½ teaspoon of vanilla extract to the existing amount the recipe calls for. Or, you can simply leave it out.

    What can I substitute for espresso chips?

    You can use dark chocolate chips or chocolate chunks. The espresso chips add another layer of flavor. So if you really don't want to include them, you can simply use all semi-sweet chocolate chips.

    Will the cookies be the same if I make substitutions?

    No. They may still taste great, but they will not be the cookies that were intended in this recipe. If you omit the instant espresso/coffee and the espresso chips, you basically have brown butter chocolate chip cookies. Still delicious! But not the same. If you decide to skip browning the butter, and just use softened room temperature butter, you also will have a completely different cookie. Again: it will likely taste great! But, it will not be the same cookie.

    How do I bake cookies at high altitude?

    In general, you'll want to slightly increase the temperature and slightly decrease baking time. However, high altitude baking is a complex subject with a LOT of variables. If you have recently started baking at a location that is more than 3,000 ft above sea level, I highly recommend checking out the King Arthur High Altitude Baking Guide. They have a handy chart to help you!

    More cookie recipes to try

    • Chewy Chocolate Fudge Cookies
    • Butterscotch Cookies
    • Soft Ginger Molasses Cookies
    • Chocolate-Dipped Peppermint Shortbread Cookies
    • Peanut Butter Blossom Cookies
    • Chocolate Chip Cookie Bars
    Chocolate chip espresso cookies with brown butter in a stack.

    Chocolate Chip Espresso Cookies with Brown Butter

    5 from 6 votes
    Prep Time: 20 mins
    Cook Time: 10 mins
    Recipe by Marlynn Schotland
    These cookies have rich flavor thanks to brown butter, and two kinds of chocolate chips!
    Servings: 30 cookies
    Calories: 186kcal
    PRINT PIN RATE

    Ingredients

    • 2¼ cup all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 cup (2 sticks) unsalted butter
    • 1¼ cup packed light brown sugar
    • ¼ cup granulated sugar
    • 1 large egg
    • 1 egg yolk
    • 1 Tablespoon vanilla extract
    • 1 Tablespoon sour cream
    • 2 teaspoons instant espresso or instant coffee
    • ¾ cup semi-sweet chocolate chips
    • ¾ cup espresso chips

    Instructions

    • In a large saucepan over medium heat, add the butter. Whisk the butter as it melts and continue to heat the butter as it starts to brown. The color will change from bright golden yellow to a darker amber. Once the butter turns color, remove it from the heat and allow it to cool for about 10 minutes.
    • While the brown butter is cooling, in a separate large bowl, whisk together the flour, baking soda and salt. Set aside.
    • Once the butter is cool to the touch, add it to a large stand mixer, and beat together with the light brown sugar and granulated sugar until combined. Then beat in the egg, egg yolk, vanilla, sour cream, and instant espresso until combined.
    • Gradually add in the dry flour mixture into the wet mixture just until combined. Then use a silicone spatula to gently fold in the chocolate chips and espresso chips.
    • Shape the dough into a round flat disc shape, wrap in plastic wrap or parchment or wax paper, and refrigerate for at least two hours.
    • Once the dough has been refrigerated for at least two hours, preheat the oven to 350°F. Line two baking sheets with parchment paper.
    • Remove from the refrigerator and use a medium scoop to scoop out the dough and form the dough into balls. Place them about 2 inches apart on the prepared baking sheets to give them room to spread while baking.
    • Bake at 350°F for 9 to 11 minutes, just until the edges are slightly browned but the centers are still slightly soft.
    • Remove from the oven and allow to cool on the baking sheets for 5 minutes, then transfer them to a cooling rack until they have cooled completely.

    Notes

    Chilling the dough: It's a good idea to chill your dough for a couple of hours before you bake the cookies so the fat can solidify. This helps keep the cookies from spreading too thin when baked, resulting in a thicker, fuller cookie. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 186kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 87mg | Potassium: 84mg | Fiber: 1g | Sugar: 14g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    Pin it:

    batter for brown butter chocolate chip cookies with text overlay
    « Chocolate Chip Almond Biscotti
    Pressure Cooker Vegan African Peanut Stew Recipe (Instant Pot,Ninja Foodi, Slow Cooker) »
    55 shares

    Get recipes, travel tips, deals and more delivered to your inbox!

      Reader Interactions

      Comments

      1. Sara Welch says

        September 07, 2021 at 6:29 pm

        5 stars
        Whipped up a batch of these this afternoon and they did not disappoint! So delicious and moist; exactly what I needed to cure my sweet tooth, indeed!

        Reply
      2. Kechi says

        September 07, 2021 at 2:58 pm

        5 stars
        These cookies look so good! Am sure to eat more than required! I like the addition of espresso chips! YUM

        Reply
      3. Beth says

        September 07, 2021 at 2:11 pm

        5 stars
        I can't wait to try these. I know my family is going to love them. I love brown butter skillet apples.

        Reply
      4. Pam says

        September 07, 2021 at 1:50 pm

        5 stars
        We love chocolate chips cookies, of course, but adding brown butter makes anything better and these are no exception!

        Reply
      5. Liz says

        September 07, 2021 at 1:45 pm

        5 stars
        Just when I thought chocolate chip cookies couldn't get any more delicious, I find these!! So yummy!!

        Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

      Featured In

      Urban Bliss Life Press Featured In graphic

      Game Day Recipes

      • Air Fryer Potato Skins Recipe
      • Best Instant Pot Turkey Chili Recipe
      • Creamy Dairy Free Queso Dip
      • Instant Pot BBQ Ribs with Homemade BBQ Sauce

      New Recipes

      • Beef Pad Thai
      • Chocolate Rice Krispies
      • Lobster Pasta
      • 40+ Low Carb Air Fryer Recipes

      New Travel Tips

      • Best Bangkok Temples
      • Best Pad Thai in Bangkok
      • Brazen Banff
      • Best Things to Do in Banff
      • Twitter
      • Facebook
      • Pinterest
      • Instagram
      • YouTube

      Footer

      ↑ back to top

      logos of media outlets that have featured urban bliss life.

      Recipes

      • 30-Minute Meals
      • 5-Ingredients
      • Air Fryer
      • Asian
      • Dairy-Free
      • Pasta
      • Seafood

      About

      • About
      • FAQs
      • Privacy & Accessibility Policy
      • Terms & Conditions

      Contact

      • Contact
      • Work with me

      As an Amazon Associate I earn from qualifying purchases.
      Copyright © 2022 Urban Bliss Life

      All rights reserved. You may not use any photos or recipes on this site for any personal or commercial use without my express written permission.