Brown Butter Espresso Dark Chocolate Chip Cookies
Description
Do you like Red Bull? Do you like to eat your cookie for breakfast without others judging you? Do you like your cookies with chocolate so dark it matches your sense of humor? Cookies with a vibe that says “I like my humor dark, but I don’t want to go to HR.” Cookies so good that people won't just describe them as "not bad." Cookies that will make you think, why haven't I had cookies like this before? ...Then this is the cookie for you.
Dry Ingredients
Wet Ingredients
Dry Ingredients
Chocolate
Instructions
Make Brown Butter
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Heat your 2 sticks of butter on medium to low heat. Don’t be lazy and remember to stir your butter to prevent it from burning. Once your butter starts foaming at the mouth like a rabid raccoon, you know you're getting close. The foam should rise up like your resting heart rate after your third espresso, and the butter should no longer be visible, and that’s when you know to turn off the heat.
Once the brown butter is removed from the heat you will need to chill it to get the butter resolidified. I know… it’s a pain in the A, but remember we’re making cookies and not caramel, so details matter.
Once the butter has solidified, fold in your espresso like you’re doing laundry and the wife is watching. The espresso should be incorporated into the butter and not liquid on top.
Add Wet Ingredients
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Add in your white and brown sugars and whip it with the butter. I'd use a standing mixer because you’ve done the hard work, and now it's time to be lazy. After the sugar has been whipped, add in the vanilla and eggs, and whip it some more. Yeah… whip it real good.
Add Dry Ingredients
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In a separate bowl, I mix all my dry ingredients together. This will make it easier to mix in, so you’re not measuring and mixing at the same time. Add in your 11.7% gluten flour because you’re not a silly yak. Take it slow, don’t be a savage and dump it all in at once.
Chocolate
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After the batter is done, chop up your chocolate. I like to chop it unevenly because I love chaos, but you do you boo. After you mix in the chocolate, add in your chocolate chips. For this batch I mixed normal chips and mini chips because I guess I’m crazy.
Scoop and Freeze
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After your batter is done, get a 3 Tbsp cookie scoop and scoop the dough into a separate tray. Yes, we measure this because we want our cookies even and we’re not a degenerate. Freezing the dough will give you that gooey center and crispy outside. If you like science, it will provide thermal buffering and latent heat of fusion by undergoing a phase change from solid to the best freaking cookie around.
Bake
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Bake your cookies at 350 F for 11 minutes. Take them out after the 11 minutes. The cookies may look raw, but it's ok because as with anything that starts raw... it’ll work itself out in the end.
Note: Don’t move them to a cooling rack right away. Let them finish cooking on the tray for 10 minutes. This will prevent your cookies from falling apart like your career aspirations in your 20s.
Enjoy
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Eat the cookies. Eat them for dessert or breakfast. Just remember only God or your cardiologist can judge you, and they’d eat this cookie too.
Disclaimer: This recipe takes more than 10 minutes, but if you knew how long you probably wouldn't make it
