Calling all coffee lovers! Brown butter and espresso powder make the perfect addition to big, chewy chocolate chip cookies in this espresso chocolate chip cookie recipe. Make the cookies with dark chocolate chips for an extra-rich touch. Be sure to let the cookie dough chill for 24 hours before baking for the very best flavor and texture.
It has been far too long since I shared a new chocolate chip cookie recipe with you all, and that is just unacceptable.
After running this site for nearly 20 years, I have tried nearly every style of chocolate chip cookie under the sun. I’ve made soft chocolate chip pudding cookies. We added fruit into the mix with my banana oatmeal cookies. There’s even been a big, chewy chocolate chip cookie cake.
But the New York Times chocolate chip cookie recipe is still my very favorite dough base to work with. It makes big, chewy, cookies with rich, nuanced flavor that comes from letting the dough chill for 24 hours before baking. (Trust me, it’s worth the wait.)
This time, I’ve browned the butter and added instant espresso powder to the dough for an even deeper flavor. If you’re a frequent visitor at your local coffee shop like I am, you’re going to love these espresso chocolate chip cookies.
The post Espresso Chocolate Chip Cookies appeared first on My Baking Addiction.