These Bakery-Style Espresso Chocolate Chip Cookies bake up with crinkly edges, soft–chewy centers, and a deep coffee–chocolate aroma that reads “fresh from the bakery.” A small amount of instant espresso intensifies the chocolate without making the cookies taste like coffee, while browned butter adds toffee notes and a glossy chew. A short chill prevents overspreading, and a precise bake at 180°C / 350°F sets the edges while keeping the middle plush. Follow the times and weights below for consistent, professional results.
Ingredients & Measurements
- Yield: 18 large cookies (No. 24 scoop, ~3 Tbsp each)
- Butter & Flavor
- 170 g (12 Tbsp / ¾ cup) unsalted butter
- 2 tsp pure vanilla extract
- 2–3 tsp instant espresso powder (see Notes)
- 1 Tbsp hot water (to dissolve espresso)
- 1 Tbsp milk (to replace moisture lost in browning)
- Sugars & Eggs
- 150 g (¾ cup, packed) light brown sugar
- 100 g (½ cup) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- Dry Mix
- 280 g (2¼ cups) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine sea salt
- Chocolate & Finish
- 170 g (1 cup) semisweet chocolate chips
- 85 g (3 oz) chopped dark chocolate (60–70%)
- Flaky sea salt, for topping (optional)
Step-by-Step Instructions
- Brown the butter cleanly (6–8 minutes). Place the butter in a light-colored saucepan over medium heat. Melt, then cook, stirring, until the milk solids turn deep golden and the butter smells nutty, 6–8 minutes. Immediately scrape into a heatproof bowl, including browned bits. Cool to warm, not hot (about 10 minutes). Whisk in 1 Tbsp milk to replace evaporated moisture.
- Prep espresso and pans (2 minutes). Dissolve the espresso powder in 1 Tbsp hot water; set aside. Line 2 light-colored sheet pans with parchment. Position an oven rack in the center; you’ll bake one tray at a time for even color.
- Combine sugars and browned butter (1–2 minutes). In a large bowl, whisk the warm browned butter with brown and granulated sugars until glossy and cohesive, 60–90 seconds. Whisk in the vanilla and the dissolved espresso.
- Add egg + yolk with structure in mind (45 seconds). Whisk in the egg and yolk until the mixture thickens slightly and lightens in color, 30–45 seconds. This step builds emulsification for a chewier cookie.
- Whisk dry ingredients separately (30 seconds). In a medium bowl, whisk flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Cornstarch tenderizes without sacrificing height.
- Bring the dough together (30–45 seconds). Switch to a spatula. Add the dry mix to the wet in two additions, folding just until no floury streaks remain. Fold in chocolate chips and chopped chocolate; reserve a few pieces to press on top later for a bakery look.
- Portion and chill briefly (30–40 minutes). Scoop 18 mounds with a No. 24 scoop (~3 Tbsp) onto a parchment-lined tray. Press 2–3 chocolate pieces on top of each. Chill the portioned dough 30–40 minutes (or up to 24 hours covered) to relax the butter and control spread.
- Bake to crinkly edges (12–14 minutes per tray). Heat oven to 180°C / 350°F. Arrange 6–8 chilled scoops on a prepared sheet with 7–8 cm / 3 in spacing. Bake 12–14 minutes until edges are set and golden and centers look puffy and slightly underbaked (they’ll finish as they cool). Rotate the pan at 8 minutes for even color.
- Pan-bang for ripples (optional, quick). For distinct bakery ripples, gently lift and tap the pan against the rack at 10 minutes and again at 12 minutes to deflate centers slightly and encourage crinkles.
- Finish and cool (15 minutes). Sprinkle a tiny pinch of flaky salt on hot cookies if using. Cool on the pan 5 minutes, then transfer to a wire rack 10 minutes more. Repeat with remaining dough. Cookies are best once set but still slightly warm.
- Store and refresh properly. Keep airtight at room temperature 3 days, or freeze baked cookies up to 2 months (re-warm 3–4 minutes at 150°C / 300°F). Freeze unbaked scoops up to 2 months; bake from frozen at 180°C / 350°F 14–15 minutes.
Cooking Notes
- Espresso strength: Use 2 tsp for subtle depth or 3 tsp for a noticeable, still family-friendly coffee note. The espresso enhances chocolate flavor; the cookies won’t taste like a latte.
- Why browned butter + milk: Browning develops nutty complexity but drives off water. Stirring in 1 Tbsp milk restores hydration so cookies spread correctly and stay chewy.
- Chocolate mix: Combining chips (structure) with chopped chocolate (melty pools) creates distinct textures and dramatic, glossy pockets on top.
- Chill window: A 30–40 minute chill firms butter just enough for height. An overnight chill deepens flavor and yields slightly thicker cookies—allow scoops to sit 10 minutes at room temp before baking.
- Doneness cues: Pull when edges are set and centers are just matte but still soft. Overbaking = dry, cakey interiors; they should deflate slightly as they cool.
- Spread control: If cookies spread too much, your butter may have been hot or flour under-measured. Chill longer, and weigh flour at 280 g for accuracy. If too thick, reduce flour by 10–15 g next batch.
- Make it nutty: Add 60 g (½ cup) toasted pecans or walnuts with the chocolate.
- Gluten-free: Substitute a 1:1 gluten-free baking blend (with xanthan gum). Add 1 tsp milk extra if dough feels stiff; bake time remains similar.
- Halving & scaling: Halve all ingredients cleanly for 9 cookies; or double and bake on four trays, one at a time.
Nutrition Facts (per cookie)
- Calories: 245 kcal
- Total fat: 13 g
- Saturated fat: 8 g
- Carbohydrates: 30 g
- Dietary fiber: 1 g
- Total sugars: 19 g
- Protein: 3 g
- Sodium: 140 mg
Conclusion
These Bakery-Style Espresso Chocolate Chip Cookies rely on exact technique—browned butter for depth, brief chilling for controlled spread, and a strict 180°C / 350°F bake—to deliver crinkly, golden edges with soft centers and rich chocolate pools. Use the weights and times as written, sprinkle a whisper of flaky salt, and you’ll have a cafe-quality cookie that’s memorably aromatic and reliably chewy every time.
