Brown Butter Espresso Chocolate Chip Cookies

Ingredients

• 1 cup unsalted brown butter , room temperature
• 1 cup light brown sugar
• 0.33 cups granulated sugar
• 2 tablespoons espresso powder
• 2 large eggs , room temperature
• 1 tablespoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoons kosher salt
• 1 cup dark chocolate wafers , or chocolate chips
• flaky sea salt , optional

Instructions

1. 1

   Browning the butter is technically optional but the extra time is SO worth it! The biggest problem I see people run into when using brown butter in cookies, is not letting the butter cool completely to room temperature before adding it to the dough. So I highly recommend browning the butter the night before you want to make these espresso cookies.

2. 2

   Using a stand or hand mixer, cream together the brown butter, brown sugar, and granulated sugar until smooth and creamy.

3. 3

   Then add in the espresso powder and cream into the butter and sugar for 1-2 minutes until fully combined.

4. 4

   Add in the eggs and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).

5. 5

   Stir in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.

6. 6

   Using a spoon or spatula, gently fold in the dark chocolate wafers.

7. 7

   Spoon a generous 3 tablespoons of dough and roll into balls. If desired, press extra chocolate wafers into the tops of the dough balls.

8. 8

   Cover the dough and chill in the fridge overnight (minimum of 2 hours if you just can't wait).

9. 9

   Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.

10. 10

    Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).

11. 11

    Bake cookies for 9-11 minute or until the edges are set and the centers are still soft. Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.

12. 12

    Sprinkle with flaky sea salt and enjoy!