Espresso Chocolate Chip Cookies and More: Your Pressure Cooker Adventure
These thick and gooey espresso chocolate chip cookies are loaded with brown butter, espresso grounds, and melty chocolate. Baked in the pressure cooker or standard oven for perfect texture and deep flavor, they’re a dream cookie for coffee lovers.
Equipment
- 1 Cookie scoop Standard two-tablespoon
Ingredients
Cookie Dough
- 14 tablespoon Unsalted butter melted and browned
- 1 tablespoon Ground espresso
- ½ cup + 2 tbsp Light brown sugar
- ½ cup Granulated sugar
- 1 Large egg room temperature
- 1 Large egg yolk room temperature
- 2 teaspoon Vanilla extract
- 1 ⅔ cup + 1 tbsp All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- ¾ cup Chopped semi-sweet chocolate or mini chocolate chips
Instructions
Baking Instructions
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper and set aside.
- Melt the butter in a saucepan over medium heat, stirring until browned. Stir in espresso and let cool 10 minutes.
- Whisk in light brown sugar and granulated sugar with the butter mixture until creamy.
- Add egg, egg yolk, and vanilla extract. Whisk until smooth and glossy.
- In another bowl, combine flour, baking soda, and salt. Gradually mix into wet ingredients.
- Fold in the chocolate chips or chopped chocolate.
- Scoop dough onto the baking sheets spaced two inches apart.
- Chill the tray of cookie dough balls in the freezer for 3-4 hours or overnight.
- Bake frozen cookie dough balls for 10-12 minutes until edges are golden and centers are puffy.
- Let cookies cool on the tray on a wire rack before serving.
Notes
For best flavor and texture, chill the dough overnight. You can store cookies in an airtight container at room temperature for up to 4 days or freeze dough balls to bake later.