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Browned Butter Espresso and Dark Chocolate Cookies

These cookies are the adult version of a great chocolate chip cookie. The browned butter adds a nuttiness and the espresso adds a nice bitter note that complements the sweetness of a traditional chocolate chip cookie. Enjoy with a glass of milk or red wine.


  • 2 sticks of unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar
  • 2 whole eggs
  • 1 egg yoke
  • 2 teaspoons vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 cup bread flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 4 teaspoons espresso powder
  • 12-14 ounces chopped dark chocolate
  • Flaky sea salt for finishing


1. In a medium saucepan over medium heat, heat the 2 sticks off butter until browned and nutty smelling.

2. Add the browned butter to the bowl of a stand mixture with both sugars and mix on medium speed until combined. Allow to cool.

3. While butter/sugar mixture is cooling chop dark chocolate and set aside.

4. Combine dry ingredients in a separate bowl.

5. Once butter/sugar mixture is cooled add the 2 whole eggs, 1 egg yoke and vanilla. Mix until incorporated.

6. Add dry ingredients to wet ingredients and mix until incorporated.

7. Add chopped dark chocolate to the dough and mix until combined.

8. Chill dough. In refrigerator for 2 hours or freezer for 30 minutes.

9. Once dough is chilled preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

10. Portion dough into 12-13 1/4 cup balls. I use an ice cream scoop. And top with sea salt. Bake for 12-15 minutes and rest on pan for 5 minutes before moving to cooling rack.

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