Brown Butter Cookies With Espresso Chips bake up crispy on the edges and soft in the middle. Our jumbo homemade cookies combine the flavors of milk chocolate chips, espresso chips and browned butter for a taste of heaven in every bite!
Brown Butter Cookies
O.M.G. These Brown Butter Cookies are heaven on earth. Trust me when I tell you that I took my first bite and fell in love.
Creamy milk chocolate combines with bits of espresso for a mochaccino flavor combination.
Add in the deep rich notes of browned butter and you’ll be right there with me finding it hard to resist another bite of deliciousness.
These homemade chocolate chip cookies are guaranteed to quickly become your new favorite cookie.
I mean, really now, why make just a basic chocolate chip cookie recipe when you can take it up a notch or two or three!
And as long as you’re combining these amazing flavors you might as well go big or go home!
Oh, and did I mention, no mixer needed? Just mix up the cookie dough in a bowl with a wooden spoon.
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So I used my ice cream scoop to make jumbo cookies. Because, why not?
They bake up crispy on the edges and soft in the middle. The chocolate chip cookies are truly the best of both cookie worlds!
Swirls of Flavor Recipe Tips
- Substitute semi-sweet chocolate chips for the milk chocolate chips
- Substitute ¼ cup unsweetened cocoa powder for ¼ cup of the flour and give your cookies more chocolate flavor
- Sprinkle with sea salt as soon as the cookies come out of the oven. Oh yeah baby!
Brown Butter FAQ's
It is not necessary to brown butter for cookies but if you do you will add a depth of flavor to your cookies.
Brown butter adds a depth of flavor and a richness to cookies, cakes and other baked goods, along with a nutty flavor.
Brown butter tastes a little sweet with savory notes. A hint of caramel or toffee flavor will come through along with some nuttiness.
Baking Tips
- Measure your flour correctly. Spoon flour into your measuring cup and then level with the flat side of a knife.
- Be sure to pack your brown sugar into the measuring cup and level it
- Eggs are best at room temperature for baking
- Let the cookies set on the baking sheet for a few minutes before transferring to the wire rack
- When baking use fine table salt and not kosher salt
How to make brown butter cookies
- In a medium non-stick skillet cook butter until it is browned. Transfer the butter to a pyrex measuring cup and refrigerate at least 30 minutes, or until butter has cooled. Meanwhile, preheat your oven to 375F.
- Combine granulated sugar, brown sugar and cooled butter until blended.
- Add eggs.
- Then stir in flour, baking soda and salt. Stir until a cookie dough has formed.
- Stir in milk chocolate chips and espresso chips.
- Scoop cookie dough onto baking sheet.
- Bake 11 minutes or until edges are firm and cookies are golden and cool on wire rack.
Ingredients you will need to make this recipe
- Butter - browning the butter gives a deep rich flavor to the cookies
- Granulated sugar - adds sweetness
- Brown sugar - adds a molasses sweetness
- Eggs - provide structure and fat too
- Flour - the base of the cookies
- Baking soda - reacts to make cookies rise
- Salt - makes the flavors pop
- Milk chocolate chips - melts into creamy milk chocolate pockets
- Espresso chips - adds a coffee flavor
Related Recipes
Brown Butter Cookies With Espresso Chips
Ingredients
- 1 cup (2 sticks) butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup espresso chips
Instructions
- Melt butter in a medium non-stick skillet and cook over medium-high heat until butter is browned.
- Remove from the heat. Transfer butter to a pyrex measuring cup or a heat safe bowl and refrigerate until butter has cooled, at least 30 minutes.
- Preheat oven to 375F.
- In a bowl combine granulated sugar, brown sugar and cooled butter until blended.
- Add eggs and stir until blended.
- Stir in flour, baking soda and salt and stir until a cookie dough has formed.
- Stir in milk chocolate chips and espresso chips.
- Using a 1/4 cup ice cream scoop, place cookies 3-inches apart on a large baking sheet.
- Bake 11 minutes or until edges are firm and cookies are golden.
- Cool 3 minutes on baking sheet and then transfer to wire rack and cool completely or eat warm!
Notes
- Drizzle cookies with melted chocolate
- Add chili powder for a hint of heat
- Sprinkle with Himalayan pink salt as soon as cookies come out of the oven OMG!
Nutrition
Sounds great!!! Have you tried making it gluten free?
Hi Alyse, I haven't tried making these cookies gluten free. Let me know if you give it a try and how they turn out! Savor The Moments, GG
Cookies, brown butter, espresso chips?! All my favorites in one recipe!!
The espresso chips make these next level!
OMG, this recipe turned out perfect, and is incredibly tasty!
I didn't have the milk chocolate chips, so used the whole 9 oz bag espresso morsels. My brown butter batter came out perfect (first time I've made that type of batter.) Doesn't really need additional salt on top, unless you just want too. The cookies out of the oven are crispy & chewy, yum! I'm waiting for my last batch to finish. Shame on me, I've already eaten 3 cookies with my morning coffee! And the 11 minutes per tray baking time is spot on! Yes, I highly recommend this recipe!
Cristine, I am so happy that you are loving this recipe! And yes, these cookies are addictive. This is actually my personal favorite cookie recipe. Happy baking, GG
What would the bake time be for regular size cookies? I need the portion control of a smaller size.
Hi Nan, timing depends on how small you make your cookies. I'd suggest starting with a 6 minute baking time and then checking the cookies. If the cookies need more time then bake them an additional 1 minute at a time, checking after each additional minute. Hope that helps. Happy Baking!