Thin and chewy espresso cookies
These brown butter espresso cookies are a coffee lovers dream😍 thin chewy cookies with real espresso powder finished with a thin layer of chocolate .
You’re gonna want to save this recipe👇🏾
-3/4 cup unsalted butter (browned and cooled slightly)
-1 cup packed dark brown sugar (you can use light brown if it’s what you have)
-1/4 cup granulated sugar
-1 egg & 1 egg yolk
-1 tsp vanilla extract
-2 tsp espresso powder
-1 3/4 cup all purpose flour
-3/4 teaspoon baking soda
-3/4 teaspoon salt
-semisweet or dark chocolate chips, melted
1. Preheat your oven to 350°F and line a baking pan with parchment paper
2. Brown your butter and let it cool slightly (you want it still melted, but not hot)
3. Mix your brown butter and espresso powder together before adding in the sugar, vanilla, and eggs.
4. Then add in your salt flour and baking soda
5. Scoop 1 & 1/2 inch cookie dough balls and bake them for 10-12 minutes. Allow your cookies to cool completely
6. Melt your chocolate and put it on a plate. Dip the backs of your cookies into the chocolate and place them on parchment paper to set.
TIPS✨
•You can give them a sprinkle of flaky sea salt to really enhance the flavor as well. But this is totally optional.
•to give these cookies the thin appearance. We do not chill the dough. however, if you do not want them to spread as much, make sure that you chill your dough for 30 minutes before baking. It will change the look of the cookie, but the flavor is still really good.
These thin and chewy espresso cookies are a delightful treat that perfectly balances rich coffee flavor with buttery goodness. One aspect I love about this recipe is the use of browned butter—it adds a nutty complexity that elevates the cookies beyond the typical espresso cookie. In my experience, real espresso powder is key to achieving a deep coffee taste without overpowering the cookie’s sweetness. For added texture and flavor contrast, dipping the backs of the cookies in melted semisweet or dark chocolate creates a delicious finish that pairs beautifully with the espresso notes. If you prefer your cookies a bit thicker or less spread out, chilling the dough for about 30 minutes before baking helps maintain the shape while keeping that chewy center. However, skipping this step gives you delightfully thin cookies with crispy edges—perfect for those who love delicate cookies with a quick coffee break. I also recommend experimenting with a light sprinkle of flaky sea salt on top right after baking; it intensifies the flavors and makes each bite more complex and satisfying. For those who want to enhance the coffee aroma further, adding a touch of cinnamon or a hint of cardamom can provide a cozy, warm twist. Finally, these cookies are excellent for gifting—just package them in a decorative tin or clear bag with a ribbon. They’re also perfect paired with an afternoon espresso or used as an elegant addition to dessert tables for coffee-themed gatherings. Overall, this recipe delivers a wonderfully unique take on classic cookies that any coffee lover will cherish.
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