About the Recipe
Brown butter, coffee and sea salt makes this a whole new cookie experience!
Ingredients
1 12 oz pkg semisweet chocolate chips 2 sticks unsalted butter, preferrably a higher fat European variety, cut into chunks 2 oz heavy cream 3-1/2 Tbsp granulated sugar 1 c firmly packed dark brown sugar 2 eggs and 1 egg yolk 1-1/2 Tbsp vanilla bean paste 1-1/4 c flour, sifted 1 tsp baking soda 1 tsp sea salt and a little extra for sprinkling 1/2 tsp cinnamon 2 tsp instant coffee granules Parchment paper
Preparation
In a saucepan, heat heavy cream over medium for about a minute. Add chunks of butter and stir until melted. Lower heat to medium-low and cook, stirring frequently, until mixture foams and turns a deep brown. It should have a nutty smell, just be careful not to let it burn. Remove from heat and mix in instant coffee granules. Allow mixture to cool down a bit. In a large bowl, use a hand mixer to combine sugars with eggs, egg yolk and vanilla bean paste. Now mix in cooled brown butter mixture. Mix in the sea salt, baking soda, and cinnamon. Add flour a little at a time and mix until combined. Now, gently mix in chocolate chips. Cover bowl with plastic wrap and refrigerate one hour. While dough is chilling, preheat oven to 350 degrees. Line baking sheets with parchment paper. Remove dough from fridge and scoop rounded tablespoons of the dough, forming little balls. Space each ball of dough on the parchment-lined baking sheets, about 2 inches apart. Gently flatten the center of each ball a little, to create the beginning shape of a cookie. Bake for 10 to 15 minutes, checking cookies after 10 minutes to make sure they don’t burn. Once baked, cool sheets on cooling racks and, if desired, sprinkle warm cookies with a tiny pinch of sea salt (optional!).