Chocolate Chip-Espresso Cookies aka Cafecito Cookies


Chocolate Chip-Espresso Cookies aka Cafecito Cookies

Servings 18 Cookies


  • 10 ounces (2 sticks-16 tablespoons) unsalted butter
  • 12 ounces dark brown sugar
  • 6 ounces granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1-2 tablespoons espresso powder, depending on how intense you like it
  • teaspoon baking powder
  • teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups chopped chocolate chunks or chocolate chips
  • flaky salt, for sprinkling


  • Add butter to a small skillet. Melt over medium heat and cook until bubbly, light to medium brown in color (not too dark) with little bits on the bottom of the pan, approximately 5-6 minutes (making sure not to burn). Cool completely.
  • In a large mixer bowl, beat cooled brown butter, both sugars and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition.
  • In a separate bowl, combine flour, espresso powder, baking powder, baking soda, and salt. Gradually add the flour mixture to the wet ingredients (in 2-3 batches to prevent over mixing the flour) until a cookie dough forms, making sure not to over mix. Fold in chocolate chip morsels. Refrigerate cookie dough for at least 2 hours or preferably overnight (if you have time). Chilling cookie dough will intensify the flavor and color, plus, prevent dough from over spreading.
  • Preheat oven to 350ºF. Line 3 sheet pans with parchment paper.
  • With a cookie scoop, portion out ¼ cup of cookie dough rounds onto prepared sheet pans. Space 6 cookie balls at an equal distance apart. Bake cookies for 9 minutes, until the cookies are puffed slightly in the center. Carefully lift the sheet pan and gently tap down a couple of times against the oven rack, to flatten them down and to create some ridges around the edges. Sprinkle with the flaky salt and continue baking for 6-7 minutes (15-16 minutes total baking time). Remove sheet pans from the oven. Cookies will continue baking out of the oven with the residual heat. Cool for 10 minutes; remove to a wire rack to cool completely. Enjoy!