Espresso Brown Butter Chewy Chocolate Oat Cookies
These Brown Butter Espresso Oatmeal Chocolate Chunk Cookies are a cozy, bakery-style twist on a classic oatmeal cookie. Nutty brown butter creates a deep, toasty flavor, espresso enhances the chocolate, and old-fashioned oats keep each cookie soft and chewy in the center with lightly crisp edges.
Ingredients
- 2 1/2 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 1 cup Unsalted butter
- 1 tbsp Instant Espresso Powder
- 1 cup Granulated Sugar
- 1 cup Light brown sugar packed
- 2 whole Eggs room temperature
- 1 tbsp Vanilla
- 1 1/2 cups Old fashioned oats
- 6 ounces Semi-sweet or dark chocolate chunks
Instructions
- Add butter to a saucepan, heat over medium-high heat stirring constantly for 5-7 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell. Allow to cool slightly and transfer to a large mixing bowl.1 cup Unsalted butter
- To the butter, add in the espresso powder and stir to begin dissolving, Then add in the brown sugar, granulated sugar, eggs, and vanilla. Whisk to combine.1 cup Granulated Sugar, 1 cup Light brown sugar, 2 whole Eggs, 1 tbsp Vanilla, 1 tbsp Instant Espresso Powder
- To the wet ingredients, mix in the dry ingredients until fully combined. Fold in the oats and chocolate chunks. Cover dough and allow to chill for 25 minutes.2 1/2 cup All purpose flour , 1 tsp Baking powder, 1 tsp Baking Soda, 1 tsp Salt, 2 tsp Ground Cinnamon , 1 1/2 cups Old fashioned oats, 6 ounces Semi-sweet or dark chocolate chunks
- After chilling, line a sheet pan with parchment paper and preheat oven to 350 degrees F. Use a portion scoop or spoon to scoop even amounts of dough, about 2 ounces per cookie. Form into a ball and place onto the prepared baking sheets spacing about 2-3" apart. Repeat with remaining cookie dough.
- If desired, press extra chocolate chunks into the tops of the cookies before baking, this created those bakery style chocolate puddles!
- Bake at 350 for 9-11 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Notes
- Brown the butter fully: Let it turn golden for the deepest flavor.
- Do not overmix: Stir until the flour disappears to keep the bars soft.
- Watch the bake time: Pull them when the center looks set. They continue to set up as they cool. This ensures your cookies are chewy!
- Use chocolate chunks: Larger pieces melt into gooey puddles! Chopped dark chocolate works well too.
- Adjust espresso to taste: we dissolves this into the brown butter for extra flavor. Add more if you want a bolder flavor, instant coffee can work in a pinch but might leave some texture behind.
Nutrition
Serving: 1cookieCalories: 327kcalCarbohydrates: 46gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 28mgSodium: 221mgPotassium: 128mgFiber: 2gSugar: 27gVitamin A: 321IUVitamin C: 0.01mgCalcium: 41mgIron: 2mg