| Ingredient | Quantity | Units |
|---|---|---|
| Bread Flour | 1 | Cup |
| All Purpose Flour | 3/4 | Cup |
| Kosher Salt | 2 | Teaspoon |
| Baking Soda | 1 | Teaspoon |
| Unsalted Butter | 1 | Cup |
| Dark Brown Sugar | 1 | Cup |
| White Sugar | 1/2 | Cup |
| Vanilla Extract | 1 | Tablespoon |
| Espress Powder / Instant Coffee | 1 | Teaspoon |
| Large Egg | 1 | Each |
| Semi-Sweet Chocoloate Chips | 1/2 | Cup |
| Dark Chocolate (Chopped) (Just Over 1/2 Cup) | 5 | Ounce |
| Flaky Salt / Sea Salt | 1 | Pinch |
Cooking Time:
Total Time: 2 Hours to Overnight
Prep Time: 2 Hours to Overnight
Cook Time: 15 Minutes
Instructions
Step 1: Brown Butter
In a medium or large saucepan, add the butter and melt over medium heat (the larger the pan, the quicker the process will be).
Bring all of the butter to a low boil, stirring continuously.
As the water begins to boil out of the butter, the milk solids in the butter will begin to separate, sink to the bottom, and begin to toast.
As this begins to happen, make sure to lower the temperature and stir.
It may become a bit foamy, splatter, and become difficult to see, so keep a close eye on it—remove from heat if necessary.
Keep boiling until the butter becomes a nutty brown color.
Remove from the heat immediately and pour into a large glass container or heat proof measuring cup.
CAUTION this will be VERY VERY hot.
Let the butter cool until it’s solid again.
This will take a while, so you can put it in the fridge or use an ice bath to help the mixture cool quicker.
Step 2: Cream Wet Ingredients
Once your browned butter is room-temperature and solid, you’ll need to “cream” your wet ingredients with a mixer.
In a mixing bowl, add:
- Dark Brown Sugar
- White Sugar
- Vanilla
- Espresso powder
- Browned Butter
- Vanilla
Whip these ingredients with a stand mixer or electric beater until the mix is light, fluffy, and you can’t feel any sugar granules when rubbed between your fingers.
Step 3: Combine Dry Ingredients
In a medium bowl, sift together the dry ingredients:
- Bread Flour
- All Purpose Flour
- Salt
- Baking soda
Step 4: Combine Wet and Dry Ingredients
Combine your wet and dry ingredients by adding your flour mixture 1/3 of the mixture at a time until fully incorporated.
It’s ok for there to be a bit of unmixed flour on the edge of the bowl.
Don’t over mix or your cookies will be tough.
Step 5: Add Chocolate
Using a wooden spoon, fold in the chopped chocolate and cholate chips.
Pro tip: keep a few chocolate chips out of the recipe to embed on the top when the dough is formed to make Instagram worthy cookies. 😊
Step 6: Form Cookies and Cool in Fridge
Scoop the cookies onto a parchment lined baking sheet.
I like to use a cookie scoop or ice cream scooper.
They should be roughly 3 -tablespoon – sized mounds.
Put the cookies in the fridge or freezer for a MINIMUM of 2 hours, for BEST results, let them rest overnight (told you it’d be hardest step).
This is essential for flavor development and to make sure the cookies don’t have too much spread in the oven (the butter will melt out of the cookie if the dough is warm at all).
Step 7: Bake
When your cookies are thoroughly chilled, preheat the oven to 350 degrees.
Evenly space the dough 3 inches apart on a parchment-lined baking sheet.
Bake until golden brown (12-18 minutes).
Step 8: Finish and Serve
When baked, immediately garnish with a dash of flaky salt, and move cookies onto a cooking rack to prevent them from overbaking.
Recommended Pairings
Categories:
Dessert
Recipe inspired by:
Julie LaGuardia