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Flavorful Serotonin Cookie with Brown Butter Espresso & Chocolate Chips

Flavorful Serotonin Cookie - featured image
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A rich and sophisticated cookie featuring browned butter, espresso powder, and melty chocolate chips, offering a perfect balance of crispy edges and chewy centers.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon espresso powder
  • 1 1/2 cups (270g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly as the butter melts and begins to foam. Watch closely as it turns golden brown with a nutty aroma, about 4-6 minutes. Remove from heat and pour into a bowl to cool slightly (about 10 minutes).
  2. Mix sugars and butter: In a large mixing bowl, combine the cooled brown butter with 3/4 cup (150g) granulated sugar and 1/2 cup (110g) light brown sugar. Beat with an electric mixer or whisk until creamy and smooth, about 2 minutes.
  3. Add eggs and vanilla: Crack in 2 large room-temperature eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract. The batter should be glossy and slightly thick.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon espresso powder. Make sure espresso powder is evenly distributed to avoid clumps.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in chocolate chips: Add 1 1/2 cups (270g) chocolate chips and fold them evenly throughout the dough.
  7. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps develop flavor and prevents cookies from spreading too much.
  8. Preheat oven and prepare baking sheet: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough: Using a cookie scoop or spoon, place dough balls about 2 tablespoons each, spaced 2 inches apart on the baking sheet.
  10. Bake: Bake for 10-12 minutes until edges are golden and centers look set but still soft.
  11. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; fold dry ingredients gently to keep cookies tender. Chilling dough is recommended for better flavor and to prevent spreading. Use a cookie scoop for consistent sizes. Pull cookies out when centers are still soft to maintain chewiness.

Nutrition

Keywords: brown butter cookies, espresso cookies, chocolate chip cookies, easy cookie recipe, chewy cookies, coffee flavored cookies

Find it online: https://grubella.com/flavorful-serotonin-cookie-recipe-easy-brown-butter-espresso-chocolate-chips-treat/