Brown Butter Espresso Chocolate Chip Cookies
These brown butter espresso chocolate chip cookies are made with toasty brown butter, tons of chocolate, and so much espresso flavor! These cookies have puffy & soft centers but crispier edges, making for the perfect cookie!
Equipment
Ingredients
- 211 grams (15 tablespoons) unsalted butter browned to 170 grams or ¾ cup*
- 150 grams (¾ cup) light brown sugar
- 50 grams (¼ cup) granulated sugar
- ½ tablespoon vanilla extract
- 1 tablespoon Amoretti Natural Espresso Coffee Artisan Flavor*
- 1 egg room temperature
- 20 grams (1 heaping tablespoon) sour cream room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 225 grams (about 1 ¾ cups + 1 tablespoon) all purpose flour
- 180 grams (1 cup) chocolate chips
Instructions
- In a large pot, melt the butter over medium heat. It will start to crack and sizzle - let it do this while stirring occasionally. After a few minutes or so, the butter cracking/sizzling will subside and the butter will begin to foam up in the pan.211 grams unsalted butter
- Every few seconds or so, swirl the pan around until you can see that the butter is golden brown. You should also be able to see some of the brown bits swirling around in the butter.
- Once golden brown, immediately remove from the heat and pour the butter into a large bowl and put in the fridge to cool for 10 minutes.
- After the 10 minutes, remove the butter from the fridge and add the brown sugar, granulated sugar, vanilla extract, and espresso flavoring. Whisk to combine.150 grams light brown sugar, 50 grams granulated sugar, ½ tablespoon vanilla extract, 1 tablespoon Amoretti Natural Espresso Coffee Artisan Flavor*
- Add the egg and whisk well until completely combined. Add the sour cream and whisk to combine.1 egg, 20 grams sour cream
- Add the baking soda, baking powder, cornstarch, and salt, and whisk until incorporated.1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cornstarch, 1 teaspoon salt
- Add the flour and fold it into the mixture using a rubber spatula until there are only a few streaks of flour remaining. Add the chocolate and fold until evenly incorporated and the flour is fully mixed in.225 grams all purpose flour, 180 grams chocolate chips
- Cover the bowl tightly and chill the dough for 3 hours. Once the three hours is almost up, preheat your oven to 350F and line a baking sheet with parchment paper.
- Scoop the dough using a medium cookie scoop (about 3 tablespoons or 45-50 grams) and space them 2-3 inches apart on your baking sheet.
- Bake for 10-11 minutes until the edges are set and the centers still look slightly underdone. Let cool on the baking sheet for 10 minutes, then enjoy warm or transfer to a baking sheet to cool completely.
Notes
- We need ¾ cup or 170 grams of browned butter. The three extra tablespoons of butter in the recipe should account for the moisture that is evaporated during the browning process. After the butter is browned, make sure you have exactly ¾ cup or 170 grams.
- If you don't have the espresso coffee artisan flavor, you can sub it with 1 tablespoon of instant coffee mixed with 1 teaspoon of water. This can take the place of the flavoring.
Tried this recipe?Let us know how it was!