This decadent Brown Butter Espresso Chocolate Chunk Cookie recipe is the ultimate treat for coffee and chocolate lovers. By browning the butter and using a heavy dose of espresso powder, these cookies achieve a deep, toffee-like flavor that perfectly complements the massive pools of dark and milk chocolate.
Why You’ll Love These Cookies
• Complex Flavor: The combination of nutty brown butter and bold espresso creates a sophisticated profile.
• Perfect Texture: Thanks to the cornstarch and extra egg yolks, these cookies stay soft and chewy with slightly crisp edges.
• Chocolate Overload: Using chopped chocolate bars instead of chips ensures melty “pools” of chocolate in every single bite.
Ingredients
The Dry Mix
- 4 1/2 cups All-Purpose Flour (540g)
- 2/3 cup Espresso Powder (use 1/2 cup for a milder flavor) (64g)
- 2 tbsp Cornstarch (16g)
- 1 tbsp Baking Powder (12g)
- 1/2 tbsp Salt (9g)
The Wet Ingredients
- 2 cups Butter, browned & cooled to room temp (452g)
- 2 1/2 cups Brown Sugar (500g)
- 1 cup Granulated Sugar (200g)
- 2 Large Eggs, room temperature
- 2 Egg Yolks, room temperature
- 2 tsp Vanilla Bean Paste
- 2 tsp Vanilla Extract
The Mix-Ins
- 1 1/2 cups Milk Chocolate Chunks (chopped from a bar) (255g)
- 1 1/2 cups Dark Chocolate Chunks (chopped from a bar) (255g)
Tons of items I use to bake with such as my vanilla extract, vanilla bean paste, espresso powder, cookie scoop ect. is linked for you on my Amazon Storefront!
Brown Butter Espresso Chocolate Chunk Cookies
Ingredients
Method
- Brown the Butter: Melt the butter in a pan over medium heat, whisking constantly until it begins to foam and brown bits form at the bottom. Pour into a bowl and let it cool completely to room temperature.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, espresso powder, cornstarch, baking powder, and salt. Whisk until well-combined and set aside.
- Prep the Chocolate: Finely chop your milk and dark chocolate bars into uneven chunks to ensure various sizes of chocolate throughout the dough.
- Cream Butter and Sugars: Add the cooled brown butter, brown sugar, and granulated sugar to a large bowl. Cream them together until the mixture is light and fluffy.
- Add Wet Ingredients: Incorporate the eggs, extra egg yolks, vanilla bean paste, and vanilla extract. Mix until just combined.
- Combine: Gradually add the dry ingredient mixture into the wet ingredients, mixing until no streaks of flour remain. Fold in the chocolate chunks.
- Scoop, Chill and Bake: Scoop the dough into large 4oz balls. Chill in fridge uncovered for 30 minutes. Bake at 350°F (177°C) for approximately 12 minutes or until the edges are set but the centers still look slightly soft.
- Finish: Top with a pinch of flaky sea salt immediately after removing from the oven for that professional touch.
Video
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