Soft and chewy chocolate chip cookies with a salted caramel and coffee twist.
I’ve tested this recipe no less than 10 times and am super confident that they are BOMB. Like a classic CCC, but with hints of coffee and salted caramel. They’re chewy, slightly crisp on the edges, packed with chocolate, and just basically pure perfection.
They do require a little chill time. And I KNOW – don’t even say it. Chill time sucks. Before this was my job, I would actively eliminate cookie recipes that had chill time. But, now that I know more about the science of baking, I know that chill time is your friend. It’s worth waiting if it means cookies with the perfect chewy texture.
If you’re on the hunt for a fast cookie recipe, my Easy Classic Chocolate Chip Cookies require zero chill time. But, these Salted Caramel Espresso Chocolate Chip Cookies require chill time and are worth it. Promise.
How to Make Salted Caramel Espresso Chocolate Chip Cookies
In a medium saucepan, brown the butter. I prefer to use an enamel coated cast iron, or a stainless steel pan as opposed to nonstick. I find that the butter is easier to burn when using non stick. Heat it over medium until it melts, then the butter will start to pop and crackle. Let it do its thing, and swirl the pan around occasionally. The butter will quiet down and start to foam up. Swirl it to see the browned bits at the bottom – then it’s done. This should take about 5-7 minutes total.
Let the browned butter come to room temperature and solidify to a softened butter consistency. You can speed this process along by popping it into the freezer and stirring occasionally.
Once the butter is room temperature, add it to the stand mixer along with the granulated and light brown sugar. Use the paddle attachment to cream the mixture for 5 minutes. Don’t skimp on the time! Creaming the butter and sugars for a long time is what leads to the best texture!
Add the egg and egg yolk and vanilla. Mix to combine. In a separate bowl, whisk the all purpose flour, bread flour, baking soda, salt, and espresso powder. Add the dry ingredients to the mixer, 1/2 at a time, mixing until just combined, with a few flour streaks still remaining.
I used Lily’s Salted Caramel Baking Chips and their Sea Salt Extra Dark Chocolate Bar. Not an ad – just love them. You can find them at Walmart and Kroger and I’m sure other places too! Save back a few pieces of the chopped chocolate and chocolate chips to top cookies with. Fold the rest of the chocolate into the dough.
Scoop out the cookies using a 2 TBSP cookie scoop. Top with the extra chocolate. Chill the dough for at least a couple hours, but you could do all of this ahead and let them chill for a day or even two days. While the dough is chilling, preheat the oven to 350. After an hour (or more) bake the cookies at 350 for 9-10 minutes. They will look a little under baked in the middle, but that’s ok. Remove from oven and top with flaky salt. Let cool on the cookie sheet for 2-3 minutes, then transfer to a cooling rack.Print
Soft and chewy chocolate chip cookies with hints of salted caramel and espresso.
- 1 C (2 Sticks) Unsalted Butter
- 1/2 C Granulated Sugar
- 3/4 C Light Brown Sugar
- 1 Lg Egg + 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1 C All Purpose Flour
- 1 C Bread Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 TBSP Espresso Powder
- 1 C Lily’s Salted Caramel Baking Chips
- 1 Bar Lily’s Sea Salt Dark Chocolate, chopped
- Brown the butter, then let it come to room temperature and a spreadable consistency. Do this on the counter, or speed it up by popping it in the freezer and stirring occasionally.
- In the bowl of a stand mixer with the paddle attachment, cream the room temperature browned butter, granulated sugar, and brown sugar for 5 minutes.
- Add the egg, egg yolk, and vanilla. Mix to combine.
- In a separate bowl, whisk together the all purpose flour, bread flour, baking soda, salt, and espresso powder. Add the dry ingredients to the mixer 1/2 at a time and mix until just combined with a few flour streaks remaining.
- Save back a few pieces of chocolate to top the cookies with just before baking, and fold the rest into the dough with a rubber spatula.
- Scoop out the cookies with a 2 TBSP cookie scoop, and top with the extra chocolate.
- Chill the dough for at least 1 hour, then bake at 350 for 9-10 minutes.
- Top with flaky salt and let cool on the hot cookie sheet for 2-3 minutes, then transfer to a cooling rack and enjoy.
- You may use all All Purpose Flour if you don’t have bread flour, just know that the cookies won’t be quite as perfect and chewy. Still dang good tho!
- You can also use regular chocolate chips in place of the salted caramel chips if that’s your jam!
Keywords: espresso cookies, salted caramel cookies, mocha cookies