Brown Butter Espresso Chocolate Chunk Cookies

I stop weighing myself after Halloween — not out of guilt, but because I want to fully enjoy every treat that comes with the holiday season. I’m absolutely one of those people who hit the gym for two weeks after the new year, but until then, cookies, cakes, and anything sweet are basically my love language.

I’ll admit, baking took me longer to master than cooking. When I cook, I measure with my heart. But baking? It requires patience, precision, and a little science. Still, there’s something incredibly rewarding about watching butter brown, chocolate melt, and sugar caramelize into something beautiful.

And one cookie that’s always a crowd-pleaser — the one friends ask for again and again — is this one: my Brown Butter Espresso Chocolate Chunk Cookies. This recipe makes around 18-20 cookies.

Brown Butter Espresso Base

• 1 cup (2 sticks) unsalted butter

• 1 ½ tablespoons instant espresso powder (or finely ground dark roast coffee)

Dry Ingredients

• 2 ¼ cups all-purpose flour (spooned and leveled)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ¾ teaspoon fine sea salt

Wet Ingredients

• 1 cup packed dark brown sugar

• ½ cup granulated sugar

• 2 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• Optional: ½ teaspoon espresso extract or coffee liqueur for depth

Mix-Ins

• ¾ cup semisweet chocolate chunks

• ¾ cup dark chocolate chunks (60–70%)

• Optional: ½ cup toasted pecans or walnuts for texture

• Flaky sea salt, for garnish

Instructions

1. Brown the Butter

In a medium saucepan, melt the butter over medium heat, swirling occasionally. After it melts, it’ll foam and then begin to brown — about 7–8 minutes total. Once you see golden brown specks at the bottom and smell a nutty, caramel aroma, remove it from heat immediately.

Whisk in the espresso powder while the butter is still warm. The espresso will bloom in the butter, intensifying the flavor. Set aside to cool for 15 minutes.

2. Combine the Wet Ingredients

In a large bowl, whisk together the cooled brown butter, dark brown sugar, and granulated sugar until smooth and glossy. Add the eggs one at a time, mixing well after each. Stir in the vanilla (and espresso extract if using).

You want this mixture thick, shiny, and slightly sticky — it’s the secret to that chewy center.

3. Add the Dry Ingredients

In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Gently fold this into the wet ingredients until just combined. Do not overmix — a few streaks of flour are fine.

4. Fold in the Chocolate

Add both semisweet and dark chocolate chunks (and nuts if using). For dramatic melty puddles, reserve a handful to press into the tops right before baking.

5. Chill the Dough

Cover the bowl and refrigerate for at least 1 hour (or overnight for a deeper flavor). Do not skip this step! Chilling helps the dough hydrate and gives those signature chewy edges.

6. Bake

Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls, spacing them 2 inches apart.

Bake for 11–13 minutes, until the edges are golden brown but centers look slightly underbaked — they’ll finish setting on the tray. Immediately sprinkle with flaky sea salt.

7. Cool & Serve

Let cookies rest for 5 minutes before transferring to a wire rack. Serve warm with a latte or espresso — the chocolate pools and coffee notes are pure cozy luxury.

Baker’s Tips

• Use European-style butter for a richer, nuttier flavor.

• For dramatic chocolate puddles, use chopped bars instead of chips.

• Add 1 tablespoon cornstarch for extra softness if you prefer thick cookies.

• Freeze pre-scooped dough balls — bake straight from the freezer when guests drop by.