Mocha Brown Butter Chocolate Chip Cookies | Recipeish | Gustus Vitae
- Yield: About 18-22 cookies
- Time Estimate: Around 2:45, including 2 hours unattended.
- Storage Notes: Will keep in an airtight container for up to 5 days.
- Difficulty: Easy.
Brown butter cookies are a game changer - more richly flavored that cookies just made with butter, with a come-back taste we call the umami of sweet. Our favorite way to make these is by stacking the flavor with the slightly bitter tang of caffé mocha - the result is a decadent, richly complex cookie that's a dessert unto itself.
- 2 eggs.
- 1 egg yolk.
- 2 1/14 cups all purpose flour.
- 2 cups dark chocolate chips or rough chopped dark chocolate.
- 2 Tbs Vanilla Bean Cane Sugar.
- 4 Tbs tin Caffé Mocha Cane Sugar.
- 1 tsp California Sea Salt.
- 1 tsp baking soda.
- 2 sticks/1 cup unsalted butter.
- 1 cup brown sugar.
- Bring a heavy bottomed pot or dutch oven to medium low, and add butter. Stir with a spatula, making sure to scrape edges and sides so it doesn't burn. You're looking for a rich auburn yellow - around 4-5 minutes.
- Transfer butter to a bowl or glass, cover, and refrigerate 1 hour.
- In a large bowl or stand mixer, combine Caffé Mocha, Vanilla Bean, brown sugar, salt, and butter. Cream for 5 minutes until fully incorporated.
- While mixing, crack in eggs and mix well.
- Continuing to stir, add baking soda, and flour. Try to only mix for 1-2 minutes to avoid over mixing, adding chocolate chips right at the end.
- Transfer to a bowl, cover, and refrigerate for 1 hour.
- Preheat oven to 380F. Using an ice cream scooper, scoop balls of cookie dough onto parchment lined baking sheets, making sure there's enough room between balls - around 1.5-2".
- Bake for 10 minutes for semi-soft cookies, a further 2-4 for crispy ones that will snap when bent.
- While still warm, give a final dusting with Caffé Mocha for a beautiful dappled appearance and pop of color.