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Chocolate Espresso Swirl Cookies

This cookie blends a classic brown butter dough with espresso-rich chocolate swirls, finished with white chocolate chips and milk chocolate chips.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 9 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2/3 cup (150g) unsalted butter, DIVIDED into two portions of 1/3 cup (75 g) each
  • 3/4 cup (150g) brown sugar
  • 1/2 cup (100g) cane sugar
  • 2 tsp vanilla extract
  • 1 large egg
Ingredients only for brown butter dough:
  • 3/4 cup + 1 tbsp (110) all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) milk chocolate, chopped bar or chips
Ingredients only for chocolate dough:
  • 1/2 cup + 1 tbsp (75g) all-purpose flour
  • 1/4 cup (25g) cacao powder, or unsweetened cocoa powder
  • 1 1/2 tbsp (~ 10g) espresso powder, or instant coffee
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) white chocolate, chopped bar or chips

Method
 

  1. Preheat the oven to 350ºF and line baking sheets with parchment paper.
Make Brown Butter
  1. In a skillet (or sauce pan) set over medium heat, add 1/3 cup of butter. Melt completely.
  2. Swirling the pan occasionally, continue to cook the butter. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops.
  3. Remove from heat and pour into a large mixing bowl.
Make the Dough
  1. Add the 1/3 cup of cold butter into the bowl with brown butter. Mix until combined—it should look like a slightly solidified brown whipped butter texture (if it’s too hot still, refrigerate it for 5-10 minutes until more solidified). 
  2. Add brown sugar, cane sugar, and vanilla into the bowl. Beat using a whisk or stand mixer for 5 minutes, or until light and fluffy. Add in the egg and mix until combined. 
Split Into Two Doughs
  1. Divide the batter into two bowls, each weighing around 220g. 
  2. To the first bowl, add in the dry ingredients for brown butter dough: flour, baking powder, and salt. Add in most of the chopped MILK chocolate (save some to top the cookies with). 
  3. To the second bowl, add in the add in the dry ingredients for chocolate dough: flour, cacao powder, baking powder, and salt. Add in most of the chopped WHITE chocolate (save some to top the cookies with). 
Bake the Cookies 
  1. To shape cookie balls, use a large cookie scoop. Alternative between the two doughs, adding small chunks into the cookie scoop, until the scoop is full. I recommend 2-3 scoops from each dough for each cookie scoop. Make sure the dough is pressed together so the dough bakes into one cookie. 
  2. Bake for 10-12 minutes or until the sides start slightly browning. Add a piece of white chocolate and milk chocolate to the top of each cookie (or place before baking cookies). 
  3. Let the cookie cool on the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Serve immediately. 

Notes

  1. Make Ahead: Unbaked cookie dough can chill it in the refrigerator for up to 72 hours (3 days). Unbaked cookie dough balls freeze for up to 3 months.
  2. Save Cookies: Baked cookies can last covered at room temperature for up to 1 week. Cookies can also last frozen for up to 3 months. 
  3. Chopped Chocolate Bar/ Chocolate Chips: Either works for this recipe! I prefer using chopped chocolate because it gives more of a professional/unique look to the cookie. If you don’t have white chocolate or milk chocolate, dark chocolate works as well.
  4. Equipment: (affiliate links) Cast Iron Skillet or Saucepan | Electric Mixer (handheld) or (stand) | Spatula | Baking sheets | Silicone Baking Matt or Parchment Paper | Cookie Scooper | Cooling Rack