Hey, remember in my last recipe post when I said that I don’t generally like making cookies because they tend to be basic and a bit boring? Well, these aren’t your basic cookies, these are everything I ever wanted it a chocolate chip cookie. They are soft on the inside, crisp on the outside, a very sweet and chocolatey, balanced out with a touch of saltiness and a little kick of espresso.
The real star is the brown butter, which I had never made before I started making these cookies, and it is the magical ingredient that makes these cookies a cut above the rest.
- 1 Cup or Two Sticks Butter
- 1 Cup Dark Brown Sugar
- 1/2 Cup White Sugar
- 2 Teaspoons Vanilla
- 1 Tablespoon Coffee Grounds( I use espresso roast)
- 1 Large Egg
- 1 Egg Yolk
- 1 3/4 Cup Flour
- 1 Teaspoon Baking Soda
- 4 oz Dark Chocolate, Chopped
- 4 oz Semisweet Chocolate, Chopped
- 1/2 Cup Milk Chocolate
- Place the two sticks of butter in a small saucepan and start to cook at medium heat. You want it to come to a simmer and stay there. Make Sure you are stirring constantly so it doesn’t burn.
- The excess water will start to cook away, and the butter will start to toast and slowly turn the color of caramel.
- Once the butter is a nutty brown color remove from the heat, and pour into a measuring cup. Add a little bit of water so that the butter measures 1 cup exactly.
- If you are making it ahead, cover it, and let it sit at room temperature overnight. If like me you are making it last minute, pop in in the freezer for ten minutes, until the consistency resembles peanut butter.
- Most importantly, make sure it is not warm at all when you use it, it will melt your chocolate and the whole thing will be a disaster.
- Preheat your oven to 350f, and line a cookie sheet with parchment paper.
- In a mixing bowl beat together your brown butter, white sugar, and brown sugar until it turns pale.
- Add in the vanilla, egg, and egg yolk, beat until well combined.
- In a medium-sized bowl, whisk together, the flour, salt, baking soda, and coffee grounds.
- Add the flour mixture to the sugar, mix until the flour is completely combined.
- Add the chocolate, and mix on low.
- Scoop out the dough using a tablespoon and shape into a ball. Place on your prepared cookie sheet about two inches apart.
- Bake for 8 to 10 minutes.
These are great eaten warm or cool so that’s completely up to you.
There you have it!