Ingredients
Scale
- 1 cup unsalted butter (browned)
- 1/4 cup espresso powder (divided)
- 1 1/4 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 2 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 3/4 cup chocolate chips
Instructions
- In a frying pan over medium heat, melt the butter until it foams and turns amber. Remove from heat.
- Stir in 1/8 cup of espresso powder into the browned butter; let it sit for 10–15 minutes before straining out solids using a fine mesh sieve.
- Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, remaining espresso powder, and salt.
- In another bowl, mix the strained butter with both sugars until smooth. Add eggs and vanilla; mix thoroughly.
- Gradually fold dry ingredients into wet ingredients until just combined, then gently mix in chocolate chips.
- Using a cookie scoop, drop dough onto prepared sheets with ample space between each scoop.
- Bake for about 13–16 minutes or until edges are golden but centers remain soft. Cool on the pan for five minutes before transferring to cooling racks.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg