Small Batch Brown Butter Coffee Chip Cookies
If you're a fan of coffee and chocolate, these Brown Butter Coffee Chocolate Chip Cookies are going to become your new favorite treat! Made with rich, nutty browned butter and a touch of @langskipcoffee, these cookies offer a unique depth of flavor that pairs perfectly with the sweetness of semi-sweet chocolate chips. With crispy edges and a chewy center, they’re a delicious pick-me-up any time of day. Plus, they’re quick to whip up, making them perfect for a spontaneous baking session. This recipe yields 12 cookies—ideal for sharing, or for keeping all to yourself!
Ingredients
2 tablespoons coffee
1/4 cup (60 grams) unsalted butter, browned
1/4 cup (50 grams) light brown sugar packed
2 tablespoons (25 grams) granulated sugar
1 large egg yolk at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon (70 grams) all-purpose flour (spooned & leveled)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (90 grams) semi-sweet chocolate chips1
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Brown the butter: Heat butter over medium heat, stirring constantly until it turns a golden-brown color and has a nutty aroma. Remove from heat and let cool slightly.
Mix the dough: In a medium bowl, beat the browned butter, brown sugar, and granulated sugar together for 1–2 minutes, until well combined. Add the coffee, egg yolk, and vanilla extract, and mix until fully incorporated.
Add dry ingredients: Mix in the flour, baking soda, and salt until just combined. Then, stir in the semi-sweet chocolate chips.
Chill the dough: Cover the dough and place it in the freezer to chill for 10 minutes.
Scoop and bake: Using a 1.5-tablespoon cookie scoop, portion out the dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10–12 minutes, or until the edges are lightly golden and the tops are set.
Cool: Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes:
Browning Butter: Keep a close eye on the butter as it browns, stirring frequently to avoid burning. It should smell nutty and turn a golden-brown color.
Chilling the Dough: A quick 10-minute chill in the freezer helps firm up the dough, which gives the cookies a chewier texture.
Coffee: I used fresh Langskip coffee for a bold coffee flavor.
Prep Time: 20 minutes Cook Time: 10–12 minutes Total Time: 32 minutes
Yield: 12 medium cookies
