Espresso Chocolate Chip Cookies

Chewy espresso chocolate chip cookies with coffee and flakey salt

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4.8 from 5 reviews

Soft and chewy espresso chocolate chip cookies with a crisp exterior. The perfect balance of bittersweet, and soft-chewy.


Units Scale
  • 110 g Unsalted butter (1/2 cup)
  • 2 tbsp Ground coffee (I)
  • 100 g Brown sugar (1/2 cup)
  • 70 g Granulated sugar (1/3 cup)
  • 200 g All purpose flour (1 1/2 cup)
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 Large egg
  • 1 Egg yolk
  • 200 g Dark Chocolate (3.5 oz)
  • 1 tsp Ground coffee (II)
  • Flakey salt


  1. In a small saucepan heat the butter over medium heat until dark golden brown (there should be specks of brown milk solids at the bottom of the pan)
  2. Remove from heat and add ground coffee (I) and stir (careful as there will be splattering)
  3. Pour browned butter mix through a fine-meshed sieve into a large mixing bowl, and let cool for 5 minutes
  4. Once cooled add the white sugar, brown sugar, egg, and egg yolk, and whisk to combine
  5. In another bowl whisk together the plain flour, ground coffee (II), baking powder, and baking soda
  6. Add the flour mixture to the cooled brown butter, and stir until just combined
  7. Fold in the chopped dark chocolate
  8. Cover the bowl with cling wrap and let it chill in the fridge or freezer for 30 minutes
  9. Line a baking tray with parchment paper
  10. Preheat the oven to 180C/ 355F
  11. Remove the dough from the fridge and use a medium cookie scoop or your hands to form 9 even balls
  12. Evenly space the cookie dough balls on the lined tray, leaving enough space for the cookies to spread slightly
  13. Bake for 15 minutes
  14. Remove and cool on a wire rack until room temperature
  15. Enjoy!
  16. Store any remaining cookies in an airtight container for up to 2 days.
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