Brown Butter Espresso Chocolate Chip Cookies
These cookies get their flavor from browning the butter first, which gives them a nutty, caramel-like base. The espresso and chocolate round out the flavor. The dough requires a long chill time, which is essential for the final texture - soft centers with crisp edges.
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.
Notes
Dough must be thoroughly chilled before baking. Makes 24 cookies.
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