Ingredients (24 cookies)
- 255g (18 Tbsp or 2 1/4 sticks) unsalted butter
- 180g (scant 1 cup, packed) light brown sugar
- 60g (1/4 cup + 1 Tbsp) granulated sugar
- 2 tsp vanilla extract
- 1 Tbsp + 1 tsp instant espresso powder dissolved in 1 1/4 tsp hot water
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 24g (1 1/2 Tbsp) sour cream, room temperature
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 1/4 tsp cornstarch
- 1 tsp fine sea salt
- 270g (2 1/4 cups) all-purpose flour
- 216g (1 1/4 cups) mini chocolate chips
Brown the Butter
Place the butter in a light-colored saucepan over medium heat. It will melt, then start to sizzle and foam. Stir it occasionally with a whisk or spatula.
After several minutes, the sizzling will die down and the butter will get foamy again. Pay close attention here. You’ll start to see brown specks forming at the bottom and it will smell nutty.
Once the butter is a nice amber color, immediately pour it – including all the brown bits – into a large, heatproof bowl. Put the bowl in the refrigerator for ~10-15 minutes to cool it down.
Mix the Cookie Dough
Remove the cooled brown butter from the fridge. Whisk in the brown sugar and granulated sugar. Add the vanilla and the dissolved espresso mixture and whisk to combine. Then, whisk in the egg and egg yolk, followed by the sour cream.
Add the baking soda, baking powder, cornstarch, and salt, and whisk until incorporated.
Switch to a rubber spatula and add the flour. Fold until there are just a few streaks of flour left. Add the chocolate chips and continue to fold until the dough is uniform.
Chill the Dough for at least 3 hours
Cover the bowl tightly and refrigerate the dough for at least 3 hours, or up to 24. This step is mandatory; the dough needs to be cold and firm before baking.
Bake the Cookies at 350F
Preheat your oven to 350F and line a baking sheet with parchment paper.
Scoop the dough into balls, roughly 3 tablespoons or 50 grams each. Place them a few inches apart on the baking sheet.
Bake for ~10-11 minutes. The edges will be set, but the centers will still look a little underdone. Let them cool on the baking sheet for 10 minutes before moving them to a wire rack.
Brown Butter Espresso Chocolate Chip Cookies
Ingredients
Ingredients (24 cookies)
- 255g unsalted butter 18 Tbsp or 2 1/4 sticks
- 180g light brown sugar scant 1 cup, packed
- 60g granulated sugar 1/4 cup + 1 Tbsp
- 2 tsp vanilla extract
- 1 Tbsp + 1 tsp instant espresso powder dissolved in 1 1/4 tsp hot water
- 1 large egg room temperature
- 1 egg yolk room temperature
- 24g sour cream 1 1/2 Tbsp, room temperature
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 1/4 tsp cornstarch
- 1 tsp fine sea salt
- 270g all-purpose flour 2 1/4 cups
- 216g mini chocolate chips 1 1/4 cups
Instructions
- Brown butter in saucepan over medium heat until amber colored and nutty smelling, then transfer to large bowl.
- Refrigerate browned butter 10-15 minutes until cooled.
- Whisk cooled butter with both sugars, vanilla, and dissolved espresso mixture.
- Whisk in egg, egg yolk, and sour cream until combined.
- Add baking soda, baking powder, cornstarch, and salt, whisking until incorporated.
- Fold in flour until almost combined, then add chocolate chips and fold until uniform.
- Cover and refrigerate dough for at least 3 hours or up to 24 hours.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 3-tablespoon (50g) dough balls and place on sheet with space between.
- Bake 10-11 minutes until edges are set but centers look slightly underdone.
- Cool on baking sheet 10 minutes before transferring to wire rack.
