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Brown Butter Chocolate Chip Cookies with Fleur de Sel and Espresso Extract

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These cookies feature rich, nutty flavors from brown butter, a perfect balance of sweet and salty with fleur de sel, and a subtle depth from espresso extract. They have soft centers and crispy edges, making them an addictive homemade treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ¾ cup packed (165g) light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp espresso extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (270g) chocolate chips (semi-sweet and dark mix)
  • About 1 tsp fleur de sel, for sprinkling

Instructions

  1. Brown the Butter (8 minutes): Place the butter in a light-colored skillet over medium heat. Stir frequently as it melts, foams, then turns golden brown with nutty aroma and tiny browned bits forming at the bottom. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let it cool for about 10 minutes—warm, but not hot.
  2. Prep Oven and Baking Sheet (5 minutes): Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat.
  3. Mix Sugars and Brown Butter (3 minutes): In a large bowl, whisk together granulated sugar, brown sugar, and the browned butter until smooth and combined. The mixture may look a little grainy but that’s okay.
  4. Add Egg, Vanilla, and Espresso Extract (2 minutes): Beat in the egg, vanilla extract, and espresso extract until fully incorporated and slightly fluffy.
  5. Combine Dry Ingredients Separately (2 minutes): In another bowl, whisk the flour, baking soda, and salt until evenly mixed.
  6. Fold Dry Ingredients Into Wet (3 minutes): Gradually add the dry ingredients to the wet, folding gently with a spatula just until no flour streaks remain. Avoid overmixing.
  7. Fold in Chocolate Chips (1 minute): Add the chocolate chips and fold gently to distribute evenly.
  8. Scoop and Bake (12-15 minutes): Use a cookie scoop or tablespoon to drop dough balls 2 inches apart on the prepared sheet. Flatten each slightly with your fingers. Sprinkle each cookie with a pinch of fleur de sel. Bake for 12-15 minutes, until edges are golden but centers still look soft.
  9. Cool Completely (15 minutes): Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool fully.

Notes

Watch the butter closely while browning to avoid burning. Don’t skip the fleur de sel for the perfect salty crunch. Chill dough for 30 minutes if possible to help cookies hold shape and deepen flavor. Use room temperature eggs for even mixing. Do not overbake; cookies should look slightly underdone in the center when removed from oven. Espresso extract can be substituted with 1 tsp instant espresso powder in dry ingredients or 1 tbsp strong brewed espresso in wet ingredients. Rotate baking sheet halfway through baking for even browning.

Nutrition

Keywords: brown butter, chocolate chip cookies, fleur de sel, espresso extract, homemade cookies, soft center cookies, crispy edges, easy cookie recipe

Find it online: https://novanosh.com/brown-butter-chocolate-chip-cookies-recipe-with-fleur-de-sel-and-espresso-extract-easy-homemade-treats-youll-make-on-repeat/