With the holidays just around the corner, everyone is trying to perfect their baked goods. So the next time you’re signed up to bring dessert to a party, or you’re simply just craving a sweet treat, try these brown butter chocolate chip espresso cookies! The mix of sweet and salty, along with the nutty brown butter and bold espresso truly makes these the perfect chocolate chip cookies.
Ingredients:
- 185g AP flour
- ½ tsp baking soda
- ¼ tsp salt
- 115g unsalted butter (about 1 stick)
- 80g white sugar
- 80g brown sugar
- 1 tsp vanilla extract
- 2 tbsp instant coffee powder
- 1 egg
- 100g chocolate chips
Step 1: Brown the butter
In a small saucepan, melt the butter over medium low heat. When the liquid has stopped bubbling and the milk solids on the bottom have turned golden brown, turn off the heat. Let cool to room temperature.
Step 2: Wet ingredients
In a bowl, mix together room temperature browned butter, both types of sugar, egg, coffee powder, and vanilla extract.
Step 3: Dry ingredients
In a separate bowl, combine AP flour, baking soda, and salt.
Step 4: Combine mixtures
Pour the wet ingredients into the dry ingredients. The wet ingredients should have a ribbon texture. Mix until no dry spots appear. Add in the chocolate chips and stir to combine.
Step 5: Chill dough
Cover the bowl and chill it in the refrigerator for anywhere from 30 minutes to overnight.
Step 6: Portion out dough
Roll the dough into balls and flatten slightly. Place them on a parchment lined baking sheet (make sure to leave space between each cookie as they spread out in the oven!) The dough will make around 12 cookies.
Step 7: Bake
In a 350ºF oven, bake the cookies for 10-15 minutes. Immediately after removing cookies, top with flakey salt to garnish. Let the cookies cool for 10 minutes before serving.
Enjoy!
