Ingredients
Method
- Place the unsalted butter in a stainless steel pan.
- Cook the butter over medium heat until the butter solids at the bottom turn an amber brown color.
- Scrape all of the browned butter into a mixing bowl.
- Stir the ground espresso into the browned butter.
- Set the bowl aside to cool to room temperature, about 20-30 minutes.
- Whisk in the light brown sugar and granulated sugar for one minute until combined.
- Whisk in the large egg, large egg yolk, and vanilla extract.
- Fold in the all-purpose flour, baking soda, and salt until just combined.
- Fold in the chopped semi-sweet chocolate or mini chocolate chips until just combined.
- Scoop the cookie dough onto a parchment-lined baking tray.
- Chill the tray with the scooped dough in the freezer for at least 3-4 hours (or overnight for best results).
- When ready to bake, preheat your oven to 350 F (180 C).
- Place the frozen cookie dough balls spaced at least two inches apart on a baking sheet.
- Bake for 10-12 minutes or until the edges are golden but the middle is still pale and puffy.
- Let the cookies cool on the baking tray for a few minutes.
- Transfer the cookies to a wire cooling rack to cool completely and enjoy!
Notes
Always cool the browned butter completely before adding other ingredients.
Chilling the dough in the freezer is essential for both flavor and texture.
Use good quality ground espresso, not instant coffee granules.
Do not overbake; cookies will set as they cool for perfect chewiness.
Chilling the dough in the freezer is essential for both flavor and texture.
Use good quality ground espresso, not instant coffee granules.
Do not overbake; cookies will set as they cool for perfect chewiness.