Although it takes a while, these cookies are warm, soft and chewy and the chocolate chips add a nice crunch!
1. Add butter to a medium pot over medium-high heat and stir often, until the butter turns dark brown. Watch carefully so the butter doesn’t burn or pop. Remove the pot from the heat and let cool for about 5 minutes. 2. Add an ice cube to the browned-butter and slowly let it melt. Be careful because it may froth and bubble and boil over the pot. Add the remaining ice cubes and slowly stir until melted. Leave it out at room temperature to fully cool down. 3. In a large bowl, whisk together the white and brown sugar, salt, baking soda and espresso powder. Pour the cooled brown butter into the sugar mixture and mix until well-combined. 4. In a separate bowl, whisk together the eggs and vanilla. Then, pour into you butter and sugar mixture until shiny and smooth. 5. Using a rubber spatula, dump in the flour and slowly fold it in until homogenous. Fold the chocolate chips into the dough until fully cohesive. 6. Using a big spoon or 1/2 cup measure, scoop the dough out and onto a parchment-lined baking sheet. Apply a layer of plastic wrap and cool in the fridge for 24 hours or overnight. 7. When ready to bake, preheat the oven to 325°F (163°C). Place a layer of parchment paper on 2 baking sheets. Stagger the cookies on the baking sheets, leaving at least 2 inches of space from each other and the edges of the pan. 8. Bake until the cookies are crispy on the edges, soft in the center and is golden brown. Take the cookies out and place on wire metal tray and or plate to fully cool down. |
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