Taking breakfast to the next level with these Brown Butter Espresso Chocolate Chip Cookies that will kill 2 birds with one stone: fulfill the chocolate craving and give you your daily coffee intake.

Brown Butter Espresso Chocolate Chip Cookies

So for the past few months, I have been loving the idea of having coffee tasting desserts, I don’t know if it is because I’m getting old, or I’m just really tired, but I absolutely love the taste of coffee at the moment. So after putting coffee a cheesecake, making tiramisu ice cream and also putting it in my morning rolls, I was quite surprised when I noticed I hadn’t actually put it in my cookies.

These Brown Butter Espresso Chocolate Chip Cookies have all the ingredients to be the perfect breakfast cookie: delicious nutty brown butter, a healthy amount of espresso grounds and delicious chocolate chunks.

What’s in these cookies?

These cookies use standard cookie ingredients in slightly different amounts as usual. I have tested this recipe several times and believe me, it’s a recipe for success! (pun intended). All you need to make these is:

• Butter
• Brown sugar
• Granulated sugar
• Espresso grounds
• Vanilla extract
• Eggs
• Flour
• Baking Soda
• Dark chocolate

About the espresso grounds…

For these I simply used 2 coffee pods from my coffee machine and added them to the mix. These not only give the cookies the perfect deep, bitter coffee flavour, but they also contribute to their look, as you can see the little coffee granules in them.

Brown Butter Espresso Chocolate Chip Cookies

Ingredients (makes around 18 cookies):

• 170 gr of butter, browned and cooled. You will need around 15-20 extra gr before browning as some of it will evaporate, make sure to weight your butter after browning it.
• 200 gr of brown sugar
• 50 gr of granulated sugar
• 4 tsp of espresso grounds
• 3 tsp of vanilla extract
• 1 egg and 1 egg yolk
• 250 gr of plain flour 
• 1/2 tsp of baking soda
• 100 gr of dark chocolate cut into chunks

Method:

1. Start by browning your butter. In a pot over medium heat, melt the butter completely stirring frequently. The butter will go from very bubbly to have smaller bubbles and will start smelling nutty. Keep cooking until the butter starts taking a golden brown colour and you’ll see some brown pieces, once that has happened, take it off the heat and transfer to a glass bowl and let it come to room temp.
2. In a bowl, mix together the butter, brown and granulated sugar. Then, add it the egg and egg yolk and mix again.
3. Add in the vanilla extract and espresso grounds and mix again.
4. Finally fold in the flour and baking soda and mix until just combined.
5. Add the chocolate chunks and fold them in with a spatula.
6. Refrigerate your cookies in the fridge for at least 30 minutes, you can also keep them in the fridge overnight. The longer in the fridge, the deeper the flavour.
7. Cook in a preheated oven at 180 degrees celsius for 10-12 minutes until the edges start going brown and the centre still looks slightly undercooked.