These delicious Dark Chocolate Coffee Cookies have a brown butter base, and then layer in coffee extract with chopped dark chocolate. After they are topped with flaky sea salt to make the most delicious coffee cookies!
I couldn't let this updated site go live without a delicious version of a chocolate chip cookie. Luckily I knew exactly the flavor combination I wanted to go for - brown butter, dark chocolate with a splash of coffee. I have used espresso powder in the past but was lucky to find a bottle of coffee extract at my local Home Goods store! I love shopping at TJ Maxx or Home Goods because I am sure to always find a new baking ingredient or tool to share with you!
The end result is these Dark Chocolate Coffee cookies that I am sure you will absolutely love!
Why You'll Love This Recipe
Flavor. These coffee cookies are combined sweetness from the chocolate combined with a nuttiness from the brown butter. We can't forget the coffee extract to help enhance all those flavors to bring you this epic cookie. Flaky sea salt is optional.
Texture. This cookie is crisp along the edges and gooey in the center. We pull the cookie out a bit early to leave a slightly underbaked center with slightly crisp outer edges. A bit of scooting helps pull the cookie together to the ultimate texture combo.
Please take the time to read through the ingredients list so you can familiarize yourself with each ingredient. Please see the Recipe Card for all details.
Browned Butter. A relatively simple process that has such fabulous results. Browning butter simply means you are evaporating the water from the butter and cooking the milk proteins. King Arthur has a great article available if you'd like to read more about it.
Coffee Extract. A good serving (1 tablespoon!) of coffee extract gets us going on the right track with this recipe. If you do not have coffee extract available you can substitute with espresso powder or a shot of espresso drink.
Dark Brown Sugar will help add moisture to this recipe and result in a moist cookie.
Dark Chocolate. I used Lindt 70% Dark Chocolate bars for this recipe. In this recipe I used Lindt Dark Chocolate 70% cocoa.
Weigh Your Ingredients. You will have a better chance of success with this recipe if you weigh your ingredients. A kitchen scale is a low cost investment - as low as $10 if you purchase a simple one on Amazon. Volume measurements are provided for your convenience as well.
Patience and Chill. I knoooooow what you are thinking - do I REALLY need to chill for 24 hours? Answer: yes and no. YES if you want the most flavorful cookie to delight your taste buds. NO if you don't have the patience and need a sweet snack now. I recommend chilling the dough for at least 3 to 4 hours. Chilling the dough will help enhance the flours and really step up the flavor game in your cookie.
Brown The Butter. It takes about 7 to 8 minutes to do and will help bring the A game in the flavor game. Allow the butter too cool and slightly solidify before proceeding with the recipe, so I'd recommend making this the night before or the morning of.
Freeze Them. You can freeze the dough prior to baking. Simply follow all the steps up to the chilling. Scoop out the dough as you would and place in refrigerator (not wrapped in plastic wrap) for about 30 minutes. Remove from refrigerator and place in a freezer safe ziplock bag or container, and freeze for up to 3 months. When ready to bake follow steps for baking but add another 1 to 2 minutes of bake time.
Let's Make Dark Chocolate Coffee Cookies
This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Begin with browning your butter. Steps listed below in recipe card, but this is a visual of what your butter will look like once cooled and slightly solidified.
Step 3: Add egg and egg yolk, and whisk until well combined - about 1 minute.
Step 6: Use a spatula to fold wet and dry ingredients together.
Step 9: Wrap bowl in plastic wrap and place in refrigerator for a minimum of 12 hours, or up to 24 hours.
Step 11: Bake at 350 F for 9 to 10 minutes, or until edges are browned and crispy. Remove from oven and use large circular cookie cutter to scoot cookies. Add flaky sea salt as finishing touch.
The cookies will be slightly underbaked so it's important to allow them to cool and set before you enjoy them. If you try to pick up too quickly they will break apart. Allow to cool for about 10 to 15 minutes.
Scooting the cookie is key. You take a large circular cookie cutter, or large deep bowl and place it around the cookie. Next you will use circular motions to create the round shape. It only takes a few motions to achieve the perfectly round cookie.
These cookies store wonderfully at room temperature, and frozen. If storing at room temperature, simply place in an airtight container or ziplock bag. They will stay fresh for up to 5 days. If freezing, place in a freezer safe airtight container or ziplock bag. Defrost by removing entire container but do not open it. Allow to come to room temperature, and then enjoy.
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Dark Chocolate Coffee Cookies
- mixing bowls
- rubber spatula
- 3 tbsp ice cream scoop
- kitchen scale optional but recommended
- deep light colored pot
- cooling rack
- 1 ¾ cup all purpose flour 227 g
- 1 cup unsalted butter 227 g
- 1 cup dark brown sugar, packed 213 g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp coffee extract
- ½ tsp fine sea salt
- ¼ tsp baking soda
- 1 dark chocolate bar
- flaky sea salt optional for topping
- Place deep light colored pot over medium heat. Add butter.
- Allow butter to cook and fully melt, no need to stir yet. Butter will sputter and pop as it cooks, and eventually begin to foam.
- Allow butter to continue cooking, stirring occasionally. You will begin to see the butter darkening in color after a few minutes and getting a nutty aroma.
- You will see browned bits along the bottom of the pot. Use the spatula to stir the butter - those brown bits are toasted milk and you don't want them to burn.
- Remove from heat and place in a heat proof bowl. You should be left with approximately 185 g of butter. Allow to cool completely and slightly solidify before beginning recipe.
Making Dark Chocolate Coffee Cookies
- Begin with browning butter (steps above). Make sure your brown butter has completely cooled and is slightly solidified.
- Add dark brown sugar and whisk well - about 1 to 2 minutes. Mixture should lighten in color.
- Add egg and egg yolk to mixture and whisk until well incorporated.
- Whisk in coffee extract.
- In a separate bowl combine flour, baking soda and fine sea salt. Whisk until well combined.
- Add dry ingredients to wet ingredients. Use a rubber spatula to fold in.
- Add in chopped chocolate bar and fold in.
- Cover bowl with plastic wrap and refrigerate for a minimum of 12 hours, or up to 24 hours (recommended).
- Preheat oven to 350 F.
- Remove dough from refrigerator and use 3 tbsp ice cream scoop to scoop out and place on baking sheet at least 2" apart.
- Top with extra chopped chocolate (optional).
- Bake for 10 minutes. Place on cooling wrap and scoot cookies with large circular cookie cutter or bowl.
- Sprinkle with flaky sea salt (optional). Allow to cool before enjoying.