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close up of espresso chocolate chunk cookies on a wire rack

Espresso Chocolate Chunk Cookies

Chewy Brown Butter Chocolate Chunk Cookies are filled with Espresso Powder and dunked in more Espresso Powder before they are baked to perfection. Step-by-step photos teach you how to bake these espresso chocolate chip cookies.

  • Total Time: 55 Minutes
  • Yield: 16 Cookies 1x


Units Scale
  • 4oz (1/2 Cup) Salted Butter, at room temperature and divided in half
  • 100 grams (1/2 Cup) Light Brown Sugar
  • 50 grams ( 1/4 Cup) Granulated Sugar
  • 1 Large Egg, at room temperature
  • 1 Teaspoon Vanilla Extract
  • 188 grams (1 1/2 Cups) All-Purpose Flour
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 2 Teaspoons Espresso Powder
  • 1 Teaspoon Cornstarch
  • 160 grams (1 Cup) Milk Chocolate Chips
  • 2 Tablespoons Espresso Powder for Garnishing Cookies
  • Optional: Sea Salt


  1. In a medium saucepan over medium heat melt half of the butter, 2 ounces, watch carefully, and brown the butter. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer or large bowl with a handheld electric whisk add the brown butter and the regular butter let sit for 5 minutes so they melt into each other. Add the brown sugar and granulated mix and beat for 2 minutes. 
  3. Then add the egg and vanilla extract and beat for 2 more minutes, the mixture will lighten in color.
  4. In a separate bowl mix together the flour, salt, baking soda, baking powder, espresso powder, and cornstarch.
  5. Slowly add flour mixture to the butter mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in the fridge for 30 minutes.
  6. Preheat oven to 350F/180C and line a baking sheet with a Silpat line or parchment paper.
  7. Use a medium cookie scoop to portion 1.5 tablespoons of dough balls. Then dip the top of the cookie dough in espresso powder and add an additional chocolate chip or two on top if desired. Bake for 9-11 minutes or until just set and lightly golden brown. If desired sprinkle sea salt on each cookie as you take them out of the oven. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store leftovers in an air-tight container for up to 5 days.


*Total time includes chill time

To freeze unbaked cookie dough balls: Scoop the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months.

When ready to bake the cookies: follow normal instructions but add a minute or two to the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.

To freeze baked cookies: Once you've baked the triple chocolate cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 10
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Espresso Chocolate Chunk Cookies, coffee chocolate chip cookies, coffee cookie recipe

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