Ingredients
Wet Ingredients
- 227g Brown butter, unsalted
- 1 tsp Instant coffee (Note: I forgot this in the video, do not forget to add yours!)
- 215g Dark brown sugar
- 75g Granulated sugar
- 1 whole egg and 1 egg yolk
- 2 tsp Vanilla extract
- 2 tbsp Cream
Dry Ingredients
- 250g All-purpose flour
- 1 tsp Baking soda
- 3/4 tsp Salt
Mix-Ins and Toppings
- 215g Dark chocolate
- Flaky sea salt
Instructions
- Prep the Butter and Coffee: Melt and brown your 227g of unsalted butter. Once browned, combine it with 1 tsp of instant coffee.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Mix the Dough Base: In a large bowl, combine the coffee-infused brown butter, dark brown sugar, granulated sugar, whole egg, egg yolk, cream, and vanilla extract. Whisk thoroughly until well combined.
- Combine: Fold the dry flour mixture into the wet mixture until just combined, then fold in the dark chocolate pieces.
- Bake: Scoop the dough onto a pan lined with baking paper, making sure to leave plenty of space between each cookie. Bake at 180°C / 350°F for 9 to 13 minutes.
- Shape and Finish: While the cookies are still hot straight out of the oven, use a spatula to fix the shape. Add flaky sea salt after baking.
- Set: The cookies will be soft right after baking, so give them time to set completely on the pan before trying to move them.
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