This post may contain affiliate links. Please see our full Disclosure Policy for details.
Fall isn’t just pumpkins, maple, and apples . It’s all things warm and cozy, and a batch of these Brown Butter Coffee Chocolate Chunk Cookies is just what you need to jumpstart your heart right into the cooler weather!
If there was one food that you could infuse with the power to create world peace with, what would it be?
In my mind, there’s no better choice than a chewy chocolate chip cookie. Honestly, who doesn’t at least crack a smile when they bite into a warm, gooey one? All is right and calm and perfect for even just a moment, while you’re struggling to lick the stray chocolate from your lips.
Any sweet, innocent kid will tell you the best thing to pair with a plate of these peacemakers is a cold glass of milk, but I can easily argue that. I, too, felt the same in the past, but growing up and replacing 2/3 of my beverages with coffee has led me to realize there’s nothing like dipping a fresh cookie in a mug of hot java.
In the off-chance you’re out of coffee, these cookies are pre-infused with it!
This cookie recipe has gone through a lot of ch-ch-ch-ch-changesssss.
When I started this blog, I self-taught myself a LOT. My whole baking and cooking life (both at home and at work) was made of up following recipes. Tried and true classics that turn out perfect every single time.
It was super hard for me to break myself out of that, to try creating my own recipes using basic recipe creation knowledge (i.e. adding cornstarch to AP flour makes it cake flour substitute, or using shortening makes cookies soft and chewy.) I never went to pastry school; I’ve never even taken a cooking class. Everything I know I learned from my Nana, my hubby, cookbooks, YouTube, and the Food Network.
The particular cookies stray very far from the original idea I had for them – that recipe is still in development. But coming upon this one by mistake and having it come out this delish? I call that a win.
As #Choctoberfest draws to a close today, I’m pretty sad by the fact that this is the only recipe I got to share to celebrate – Hurricane Matthew literally put a damper on all of my chocolate plans. As luck would have it, I had these shots in reserve, knowing that this week would be the best time to put it out into the world.
If I can advise you on one thing when you make these?
Use the best ingredients you can find. The highest quality chocolate, the fanciest butter, the strongest coffee beans. (Thank you bunches to Caveman Coffee for being a sponsor this year!)
I promise, you will not regret the decision!
Unless, of course, you end up eating the whole batch. In which case, I plead the 5th.
Brown Butter Coffee Chocolate Chunk Cookies
- 3/4 cup unsalted butter room temperature
- 2 1/2 cups all-purpose flour
- 1 cup cake flour
- 2 tablespoons coffee grounds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs + 1 egg yolk
- 2 teaspoons coffee extract
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chunks or chips
Cut ½ cup butter into tablespoon-sized pieces. In a small saucepan set over medium heat, melt that ½ cup, stirring constantly to ensure even melting. Continue to stir as the butter bubbles and foams. When the butter turns a light brown, you begin to see tiny brown bits appear as you stir, and the heavenly nutty aroma makes you want to swoon, remove the butter from the heat and place it in a cool bowl. Waiting too long will result in burnt butter! Allow to coo slightly, then place in the fridge for 15 minutes to solidify it.
- In a medium bowl, sift together flours, coffee grounds, baking soda, baking powder, cornstarch, and salt. Set aside.
- In a stand mixer or using a hand mixer, cream the remaining ¼ cup of butter, the browned butter, and the sugars on medium speed for 2 minutes. Blend in the eggs on low speed one at a time, mixing well between each one. Add coffee and vanilla extracts, blending well.
- Mix in flour mixture gradually, ⅓ of it at a time, until just incorporated. Fold in chocolate chunks with a spatula.
- Wrap bowl with plastic wrap a chill in the fridge 2-24 hours (or freezer for 30-45 minutes if you're impatient and have to eat them now!)
- When ready to bake, remove dough from fridge and allow it to sit at room temperature for 10 minutes, uncovered. Meanwhile, preheat oven to 350 degrees F. Line 2 baking pans with parchment or silicon liners.
- Using a cookie scoop, place tablespoon-sized balls of dough 2 inches apart on the prepared cookie sheets, returning remaining dough to fridge between batches.
- Bake 10-15 minutes (12 was my sweet spot) until bottoms are beginning to brown and tops are puffy. Remove from oven, rest for 2 minutes, then use a spatula to transfer cookies to cooling rack.