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Savory Brown Butter Chocolate Chip Cookies with Sea Salt & Espresso

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These cookies combine the nutty warmth of browned butter with bittersweet espresso and a pop of sea salt, creating a sophisticated twist on classic chocolate chip cookies perfect for coffee lovers.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt, plus extra flakes for sprinkling
  • 1 tablespoon espresso powder
  • 1 ½ cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy skillet over medium heat. Stir frequently as it melts and starts to foam, then watch carefully as the milk solids turn golden brown and smell nutty (about 5-7 minutes). Immediately remove from heat and transfer to a heatproof bowl to cool for 10 minutes.
  2. Combine sugars and eggs: In a large bowl, whisk together ¾ cup (150g) granulated sugar and ½ cup (100g) packed brown sugar. Add 2 large eggs, one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract.
  3. Incorporate browned butter: Slowly pour the cooled brown butter into the sugar and egg mixture, stirring continuously to combine. The mixture may look slightly oily at first—don’t worry, it will come together.
  4. Mix dry ingredients: In a separate bowl, whisk 2 ¼ cups (280g) all-purpose flour, ½ teaspoon baking soda, 1 teaspoon fine sea salt, and 1 tablespoon espresso powder until evenly distributed.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Overmixing can make cookies tough, so stop as soon as there are no visible flour streaks.
  6. Add chocolate chips: Fold in 1 ½ cups (270g) semi-sweet chocolate chips evenly through the dough.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). This helps the flavors meld and prevents excessive spreading while baking.
  8. Preheat oven: Set to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  9. Scoop and sprinkle: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart. Lightly sprinkle each with a pinch of flaky sea salt for that final savory touch.
  10. Bake: Bake for 10-12 minutes until edges are golden but centers still look soft. The cookies will firm as they cool.
  11. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown butter carefully to avoid burning; stir constantly and remove from heat once solids turn golden. Chill dough for at least 30 minutes to prevent spreading. Use flaky sea salt for best texture and flavor contrast. Bake one sheet at a time for even baking. Overmixing dough can make cookies tough.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, espresso cookies, sea salt cookies, coffee lover cookies, savory chocolate chip cookies

Find it online: https://coracooks.com/savory-brown-butter-chocolate-chip-cookies-recipe-with-sea-salt-and-espresso-perfect-for-coffee-lovers/