1-Getting started: with these espresso chocolate chip cookies is a breeze, and I’ll walk you through each part so you feel confident in the kitchen. First, brown the butter over medium heat, stirring it constantly until it foams and turns golden with a nutty smell, then let it cool. This step really amps up the flavor in your chewy espresso chocolate chip cookies.

2-Next, in a large bowl, mix the cooled brown butter with the packed dark brown sugar and white sugar until they’re well combined. Add the egg, egg yolk, and vanilla extract, and stir everything together until smooth. In another bowl, whisk the all-purpose flour, espresso powder, salt, and baking soda to blend the dry ingredients evenly.

3-Gradually add the dry mix to the wet ingredients, stirring just until everything comes together don’t overmix to keep the cookies tender. Fold in the roughly chopped dark chocolate pieces carefully. For the best results, chill the dough in the fridge for at least 30 minutes or overnight. When you’re ready, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

4-Scoop the dough into 1-ounce balls and place them about 2 inches apart on the sheet. Bake for 11 minutes, until the edges turn golden but the centers stay soft and puffed. Let the cookies cool on the sheet before moving them to a rack. If you want to adapt for vegan needs, swap in plant-based butter and flax eggs at the mixing stage.