Brown Butter Java Chip Cookies Recipe

java chip cookies recipe

Brown Butter Java Chip Cookies are a caffeine fortified spin off of the Brown Butter Chocolate Chip Cookies featured in the Chocolate Chip Cookie recipe makeover on Cooking Light.  Instant espresso provides the java element in these, and gently browning the butter allows for great flavor with only half the typically quantity.  While the chefs at Cooking Light, substituted canola oil for some of the fat used, I went straight butter.  I also shifted a few other ingredient quantities slightly to accommodate for the addition of the espresso and my personal taste, as well as reducing the baking temperature slightly.

brown butter java chip cookies

The result is perhaps not quite as “healthified”, as their version, but still considerably lower in fat and calories than a standard chocolate chip cookie.  I think the added element brought them up a notch, at least in the eyes of this coffee fiend.  My Java Chip ice cream lovin’ pal ate a dozen of these last night & I think he would have gone for more if we didn’t run out…lol.

5.0 from 5 reviews

Brown Butter Java Chip Cookies
Nutrition Information
  • Serves: 3 dozen
  • Serving size: 1 cookie
  • Calories: 102
  • Fat: 4
  • Trans fat: 0
  • Carbohydrates: 13
  • Sugar: 8
  • Sodium: 61
  • Fiber: 1
  • Protein: 1
  • Cholesterol: 18

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

  • ½ cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs instant espresso granules
  • ¾ cup pure cane sugar
  • ¾ cup light brown sugar
  • 1½ cups all purpose flour
  • ½ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp Kosher salt
  • ⅔ cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Gently brown the butter in small sauce pan or skillet. Take off burner and set aside Take care not to burn the butter, just brown it.
  3. Whisk together eggs, vanilla & espresso granules until espresso is mostly dissolved.
  4. Add the butter and sugars and whisk again.
  5. Add the flours, salt and baking powder and mix well, then fold in the chocolate chips.
  6. Drop spoonfuls of the cookie dough onto parchment lined baking sheets (approx. 1½ tbs each).
  7. Bake for 12 minutes, cool then serve or store in airtight container.



  1. says

    You really can’t go wrong with the addition of coffee to a recipe that contains chocolate. I can’t wait to get home for vacation to start my ‘I’m done with summer’ baking frenzy–these are on my list to try out! Thank you for posting!

  2. says

    Those photos look good enough to eat to me!! I prefer whole natural ingredients in my cookies so I’m glad you used butter.

  3. says

    Mmmmm. If there’s something I like better than coffee, it’s anything coffee-flavored.

  4. says

    I’ve never made cookies with coffee before, but I love cookies and coffee together, so I bet this is awesome!

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