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When I take a bite of these cookies it's like drinking my favorite iced latte. If you’re a fan of classic chocolate chip cookies but want something with more depth and grown-up flavor, this cookie delivers:

• Brown butter adds a deep, nutty caramel base
• Espresso powder boosts both the coffee and chocolate notes
• Dark chocolate chips cut through the sweetness
• Toffee bits melt into buttery pockets
• Finished with a touch of flaky sea salt for the perfect sweet-salty balance

Perfect for coffee lovers, bake sales, or impressing friends at your next dinner party.

More Brown Butter Recipes to Try

• Brown Butter Toffee Blondies
• Brown Butter S’mores Cookies
• Salted Brown Butter Oatmeal Chocolate Chip Cookies

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Ingredients Needed to Make Espresso Chocolate Chip Cookies

Unsalted Butter (1 cup / 226g)

We're browning the butter to unlock rich, nutty, caramelized flavor. Unsalted is best here so you can control the salt level. Make sure to cool it slightly before mixing — hot butter can scramble your eggs!

Brown Sugar (¾ cup / 160g, packed)

Brown sugar adds moisture and chew thanks to its molasses content. It deepens the flavor, especially when paired with brown butter and espresso.

Granulated Sugar (¼ cup / 50g)

White sugar balances the brown sugar for the perfect crisp edges and helps with structure.

Egg + Egg Yolk

Using one whole egg plus an extra yolk gives the cookies extra richness and that soft, chewy texture you want in bakery-style cookies.

Vanilla Extract (2 tsp)

A must for balancing all the intense flavors — especially with coffee and chocolate. Use real vanilla extract, not imitation.

Instant Espresso Powder (1 TBSP)

The star flavor twist. This enhances the chocolate and gives the cookie a subtle coffeehouse vibe. Don't worry — it doesn’t overpower. I personally like to use the brand by Illy.

All-Purpose Flour (2¼ cups / 270g)

Provides structure. Spoon and level your flour to avoid packing too much in (which can lead to dry cookies).

Salt (1 tsp)

Essential for balancing the sweetness and enhancing all other flavors, especially the chocolate and toffee.

Baking Soda + Baking Powder

• ½ tsp baking soda: helps spread and adds chew
• 2 tsp baking powder: adds a soft rise and puff to balance the density of brown butter

Toffee Bits (¾ cup / 162g)

Toffee bits melt into buttery, slightly crunchy pools inside the cookie. Use store-bought bits like Heath Brickle or chop your own.

Dark Chocolate Chips (1 cup / 170g)

Dark chocolate balances the sweetness and deepens the flavor. Look for 60–70% cacao chips or chunks for best results.

Flaky Sea Salt (optional)

That final sprinkle on warm cookies makes the flavor pop. Maldon or Jacobsen are great brands.

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Step-by-Step Instructions to Make Brown Butter Espresso Cookies

1. Brown the Butter

In a light-colored saucepan, melt the butter over medium heat. Stir constantly. It will foam, crackle, then brown—this takes about 6–8 minutes. The butter should smell nutty and have golden brown flecks. Immediately transfer to a mixing bowl to cool for 10–15 minutes.

2. Mix the Wet Ingredients

Whisk the brown butter with the brown and white sugars until combined and slightly glossy. Add the whole egg, egg yolk, and vanilla. Whisk until smooth. Stir in the espresso powder until fully dissolved.

3. Add the Dry Ingredients

In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Gradually fold into the wet mixture using a spatula. The dough will be thick.

4. Fold in Mix-Ins

Stir in the toffee bits and dark chocolate chips until evenly distributed. The dough should be rich, glossy, and speckled with toffee.

5. Chill the Dough

Cover and chill for 30–60 minutes to prevent spreading and deepen the flavor.

6. Bake

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 2–3 tablespoon balls and place 2 inches apart. Bake for 10–12 minutes, or until edges are golden and centers are just set.

7. Finish with Flaky Salt

Optional but highly recommended: Sprinkle warm cookies with flaky sea salt as soon as they come out of the oven. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Frequently Asked Questions

Can I skip browning the butter?

Technically yes, but the flavor won’t be the same. Brown butter adds a deep, nutty richness that sets these cookies apart from regular chocolate chip cookies. It’s worth the extra 5 minutes!

Do these cookies taste like coffee?

They don’t taste like a cup of coffee — the espresso adds depth and enhances the chocolate, rather than dominating. It’s a subtle, smoky note that makes them feel a little more grown-up.

Can I use milk chocolate instead of dark?

Yes, but the cookies will be noticeably sweeter. If using milk chocolate, you may want to reduce the toffee or use a semi-sweet/milk chocolate mix for better balance.

How do I keep my cookies from spreading too much?

Chilling the dough is key. Even 30–60 minutes in the fridge firms up the butter and gives the cookies a thick, chewy texture instead of going flat in the oven.

Can I freeze the dough?

Absolutely! Scoop the dough into balls and freeze on a tray. Once frozen, transfer to a zip-top bag and store for up to 3 months. Bake straight from frozen—just add 1–2 minutes to the bake time.

What kind of espresso powder should I use?

Use instant espresso, not ground coffee. Brands like Medaglia D’Oro, King Arthur, or Café Bustelo dissolve well and offer rich flavor without bitterness.

Can I make these gluten-free?

Yes, with a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). The texture may be slightly softer but still delicious. Chill time becomes even more important with GF flour.