Baking chocolate chunk cookies offers a simple way to create irresistible treats at home. To elevate the classic flavor, infuse the brown butter with espresso granules for a rich, nutty depth that transforms the results.
Former Great British Bake Off contestant Rowan Claughton shares his favorite brown butter espresso chocolate chunk cookies recipe. A coffee enthusiast from his Bake Off days, Rowan uses espresso as his key ingredient to amplify taste.
Rowan stated: “And while I do still have espresso coursing through my veins, my heart hasn’t exploded so I can share my brown butter espresso cookie recipe with you all. And these are great, because I infuse the butter with the espresso and then add more espresso, and then loads of chocolate.”
Browning the butter develops a nutty profile. While it cools, stir in instant espresso granules for two minutes, then strain out the solids. Rowan adds: “These are beautiful cookies, they are delish.”
Brown Butter Espresso Chocolate Chunk Cookies
Ingredients
- 200g unsalted butter
- 50g instant espresso granules
- 125g caster sugar
- 150g soft brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 325g plain flour
- ½ tsp baking powder
- 200g dark chocolate, chopped
- Flaky sea salt, to top
Method
- Place the butter in a saucepan over low heat. Simmer until the water evaporates and milk solids turn golden brown.
- Remove from heat and cool slightly for five minutes. Stir in 30g instant espresso granules for two minutes, then strain to remove granules.
- Transfer infused brown butter to a bowl. Mix in caster sugar, soft brown sugar, vanilla extract, and egg.
- Fold in plain flour and baking powder until combined. Add 150g chopped dark chocolate and stir thoroughly.
- Divide dough into 12 equal balls. Press remaining chocolate pieces into tops.
- Bake for 11 minutes. Sprinkle flaky sea salt over warm cookies, then cool before serving.
