Espresso Chocolate Chip Cookies

Gooey and soft in the centre, these espresso chocolate chip cookies are perfect for any coffee lover with a sweet tooth. They are decadent and rich, perfect as a special treat either on their own or with a glass of milk.

When I decided to create these, I wanted them to be special. And what better way to upgrade cookies than with coffee! I decided to use brown butter in this recipe as it adds an extra hint of flavour, and trust me once you make these, you’ll be as obsessed with brown butter as I am! Browning the butter can sound a little intimidating at first but it's fairly easy as long as you follow the instructions, and it’s really worth the extra step. Adding espresso also gives the cookies a little extra ‘oomph’. The flavour of coffee is not overpowering but just adds something a little different to your ordinary cookie and actually works really well with the butter!

These are not your everyday cookie!


  • 100g butter (half cube)

  • 2 tbsp instant coffee

  • 2 tbsp boiling water

  • 1 tsp vanilla extract

  • 3 tbsp heavy cream

  • 200g white sugar (1 cup)

  • 1 egg

  • 225g plain flour (1 cup + ¾ cups)

  • ¼ tsp baking soda

  • 150g chocolate (100g milk, 50g dark)

  • flaky salt for decoration


  1. Preheat your oven to 180c fan and line a baking sheet with baking paper.

  2. Brown your butter. Place your butter in the pan on medium high heat and wait for it to melt and bubble. Once it starts bubbling, turn the heat down to low and stir continuously until the butter starts changing colour to golden and eventually to light brown (this can take between 3-5 minutes - be careful to not burn it!). You’ll know you have done it correctly when it smells nutty.

  3. Transfer the brown butter to a bowl and stir for a few minutes to cool. Set aside.

  4. While your brown butter cools, make the espresso by dissolving the coffee with boiling water (2tbs:2tbs ratio).

  5. Add the espresso to the browned butter along with vanilla extract and whisk together.

  6. Next, add the heavy cream and whisk until combined (make sure the cream is room temperature so the mixture doesn’t split).

  7. Add the sugar and mix until combined.

  8. Next, add the egg and whisk again.

  9. In a separate bowl, mix the baking soda and the flour to ensure the baking soda is spread evenly.

  10. Add the flour and soda mix to the wet ingredients and using a wooden spoon, fold the flour until everything is evenly incorporated. Mix in the chocolate chunks.

  11. Using an ice-cream scoop or two spoons, scoop the cookie dough onto your baking tray leaving two inches in each direction between each cookie.

  12. Finally, bake at 180c for 13 minutes. Once out of the oven, let the cookies cool on the tray to firm up.

Watch me make these cookies on my Instagram @dom_xiaomii:

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