Espresso Chocolate Chip Cookies

Coffee Lover’s Cookie Dream

Have you ever eaten a cookie that tastes like espresso? I hadn’t either, but it’s my new favorite treat. The rich nuttiness of the browned butter creates the body of the cookie and the dark chocolate chips and espresso powder add depth and dimension. This cookie is an experience.


2 sticks (1 cup) of Challenge Butter (salted)

1 1/4 cups of C&H Premium Pure Cane Dark Brown Sugar

2 eggs

1 teaspoon McCormick All Natural Pure Vanilla Extract

2 1/4 cups Bob’s Red Mill 100% Stone Ground Whole Wheat Flower

2 tablespoons Medaglia D’Oro Instant Espresso Coffee

1 teaspoon Arm & Hammer Pure Baking Soda

1 teaspoon Morton’s Iodized Salt

1 1/2 cups Nestle Toll House Dark Chocolate Chip Morsels


Brown the Butter: on medium low heat constantly stir the butter until it achieves a golden brown color. The butter will froth up and the froth will recede before the butter is brown. Make sure you don’t use too hot of a temperature or you may burn the butter fats. This is like roasting a marshmallow, so practice patience to get the perfect golden color.

Mix in Brown Sugar: transfer the butter to a large mixing bowl and add the brown sugar. Mix until fully incorporated.

Add eggs and vanilla: in order to avoid getting egg shells in your cookie dough, crack your eggs into a small bowl, add the vanilla and whisk with a fork until the eggs are an even consistency. Then, add to the sugar butter mixture and mix until creamy and smooth.

Combine dry ingredients and incorporate into dough: add 2 cups of flour to measuring cup and add the salt, baking soda, and espresso powder. Mix together with espresso powder and add one cup at a time to the mixture, mixing as you go. Once the dry ingredients are fully incorporated, add another 1/4 cup of flour at a time until the dough stops sticking to the sides of the bowl.

Add chocolate chips: mix in the chocolate chips. Using your hands makes this step a little easier.

Form dough into balls: using your hands, make cookie sized balls of dough in the bowl. Cover bowl with tin foil and cool overnight, or for at least 12 hours. This step is crucial to allow the whole wheat flour to fully hydrate. This will make the cookies gooey and delicious in the center.

Preheat oven to 350. Place six balls of cookie dough on baking sheets with parchment paper. Bake for 10-12 minutes or until the cookies start to turn golden brown. Remove from oven and using a metal spatula place on a cooling rack.

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