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Lyna Recipes

Espresso Chocolate Chip Cookies with Browned Butter

Rich and chewy chocolate chip cookies made with browned butter and espresso for a deeper, more intense flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Ingredients Method Notes

Ingredients
  

  • 14 tablespoons unsalted butter
  • 5/8 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon finely ground espresso
  • 3/4 cup semi-sweet chocolate chips

Method
 

Melt butter in a saucepan over medium heat and cook until browned and fragrant, about 5–7 minutes. Let cool for 10 minutes.
    In a bowl, mix browned butter with brown sugar and granulated sugar until smooth.
      Add egg, egg yolk, and vanilla extract, mixing until fully combined.
        In another bowl, whisk flour, baking soda, salt, and espresso grounds.
          Gradually mix dry ingredients into wet ingredients until just combined.
            Fold in chocolate chips.
              Scoop dough onto a lined baking sheet and chill for 30 minutes (optional but recommended).
                Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft.
                  Let cool on the baking sheet for 5 minutes before transferring.

                    Notes

                    Chilling improves flavor and texture but can be skipped if short on time. Store in an airtight container for up to 3 days. Do not overbake—cookies will continue cooking as they cool.